Argus Brewery offers delicious recipes inspired by professional chefs and bloggers. Below we will share our Henchmen’s favorite recipes for any holiday, Cheers and enjoy!
Chocolate Truffles With Beer Sugar
Prep time: 20 minutes, plus 16 hours drying/chilling time
Makes approximately 40 truffles
1 c demerara sugar
2 T Argus IPA
9 oz. bittersweet chocolate (70% cacao), chopped
1¼ c heavy cream
Preheat oven to the lowest setting (150° – 200°). Line baking sheet with parchment paper.
Mix sugar and beer in a small bowl and spread out in a thin, even layer on parchment. Let dry out in oven 12 hours (or overnight) with the door slightly ajar. The mixture should feel like demerara sugar again. Transfer beer sugar to a small bowl.
Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit until chocolate is softened about three minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least three hours.
Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), and then roll in beer sugar. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least one hour.
Do ahead: Ganache can be made three days ahead; keep chilled. IPA sugar can be made one week ahead; store airtight at room temperature. Truffles can be made one week ahead; store airtight in the refrigerator.
Recipe adapted from Bon Appetit
IPA Poached Shrimp with Curried Mayo
Prep time: 20 minutes
2 qt water
2 c Argus IPA
2 T salt
2 lb shrimp
In a large pot, bring the water, beer, and lemon to a boil. Add the salt, then the shrimp. Cook the shrimp until just opaque in the center, about two minutes.
Drain and rinse under cold running water to cool. Peel and devein the shrimp, leaving the tails intact, if desired. Store covered in the refrigerator until ready to serve.
1 shallot, minced
1 c mayonnaise
1 T curry powder
Juice of 1 lime
2 tsp salt
Combine all the ingredients in a bowl and mix well. Spoon into a small serving bowl and serve with the chilled Beer-Poached Shrimp.
Recipe adapted from Beer and Brewing
Aged Cheddar & Pilsner Fondue
Prep time: 15 minutes plus time to prep dipping items
1 lb aged cheddar cheese, shredded
1T cornstarch, plus a tad more
1 pinch chili powder
1 pinch paprika
1 pinch cayenne
11/2 tsp mustard powder
2 cloves garlic, peeled and minced
1 medium shallot, minced (or a small onion)
1 c Paschke pilsner (or Golden Prairie Nut Brown Ale)
2 tsp Worcestershire sauce (or to taste)
1 pinch Kosher salt and fresh ground pepper, to taste
Stir together cornstarch, chili powder, paprika, cayenne, and mustard powder; toss in shredded cheddar. Set aside.
Heat butter in a frying pan, then sauté garlic and shallots for five minutes, being careful to not let them brown or burn. Add beer and Worcestershire sauce and bring to a simmer.
Add the cheese, a little at a time until it’s all melted and stir to combine. Pour into your fondue pot and light according to the manufacturer’s instructions.
Dipping Suggestions – apple wedges (submerge in cool water with 1 tsp lemon juice to keep from browning), fully cooked sausage links, lightly roasted broccoli or cauliflower, toasted sourdough cubes (use day-old bread for best results).
Recipe adapted from Dark Side of the Spoon
Ted’s Pan-Seared Duck Breast
Prep time: 35 minutes
Serves: can be adapted as needed
From Brewmaster Ted Furman: The key is to start with a cold sauté pan and cook slowly over medium-low heat for a juicy result. It is also a good idea to open and enjoy a Golden Prairie Nut Brown Ale to add to the experience of cooking!
Salt & pepper
With a sharp knife, gently score duck breast skin in a crosshatch pattern, taking care not to expose the flesh. Season each breast with salt, pepper, and paprika.
Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat; after about five minutes, the fat should begin to gently bubble. Throw in a few fresh sage leaves and maintain the gentle bubble of fat, until much of the fat has rendered and the skin is golden brown, about 15 minutes.
Increase heat to medium and further brown skin if needed, about one minute. Flip the breast and cook on the flesh side, one – two minutes. Remove duck from the pan and set aside to rest for five minutes.
Duck breasts will be pink in the middle and juicy. Serve with roasted root vegetables.