The Rejewvenator Recipe Challenge
By a delightful twist of fate, I’ve ended up with a keg of He’brew Rejewvenator on top in my kitchen. There’s a lot of it – I threw a party, but thanks to the slightly disappointing/responsible drinking of my friends, there’s still a good deal left. So I’m thinking I should cook with it. That’s where you, loyal Beer & Nosh reader, come in. I need your help. What should I cook with my delightful beer?
I think Rejewvenator has a lot of culinary potential. For those of you unfamiliar with the brew, start by check out it’s Beer Advocate page. It’s a style-buster, brewed with a blend of Belgian and Lager Yeasts, dark crystal malt, and fig juice. The fig is added after fermentation, creating a slightly sweet fig-forward beer. That sweetness is balanced with 7.8% alcohol and a blend of high acid hops.
So what to cook? My first instinct is perhaps a lamb braise, and The Homebrew Chef provides a great starting point with his Cru Briased Lamb Shank. The fig would provide a nice sweetness that a good pieces of lamb could stand up against. Plus, it’d give me another reason to visit my local meat market. But I think there might be more creative options out there, that take advantage of this beer’s unique profile. Maybe reduce the beer down to a syrup and apply to chicken on the grill? Or duck – this could be great with duck! Or make it into a jelly to serve with chicken liver pate!? The possibilities are endless, and I’m getting hungry.
So reader, what idea would do you have for this beer’s culinary uses? Chime-in in the comments, with recipes, ideas and suggestions, and I take the best of them and try them out (and post the results.) For those wanting to play along at home, If you’re in the bay area, you can get a bottle of the Rejewvenator from Craig at City Beer, or many Whole Foods. Or maybe I’ll even pour you a pint myself.
PS – Be warned, all final products will be taste tested by my girlfriend Eli, an exceptional tough critic. So we better bring our “A” game.
Tags: He'Brew, Rejewvenator
January 3rd, 2009 at 6:12 am
Ask Cocoa Pete, sounds like there’s a reduction to caramel-to-be-combined-with-chocolate potential there…
January 3rd, 2009 at 6:35 am
My wife has a killer brisket recipe that requires adding a good beer after the brisket has been in the over for a couple of hours. I often use Anchor Porter. I believe Rejewvenator would be perfect. Will forward the recipe if you want.
January 3rd, 2009 at 6:35 am
I meant…in the oven for a couple of hours.
January 3rd, 2009 at 8:43 am
@ William – yes I want your brisket recipe!
I have adopted the cook’s illustrated recipe, which I’ve had great success with, especially when i replace the two cups wine with beer. The short version: sear a brisket, then braise it in caramelized onions and with chicken stock and wine/beer, then strain, cool overnight, and reintegrate the onions with the sliced brisket, it’s delicious.
January 4th, 2009 at 8:10 am
[...] « The Rejewvenator Recipe Challenge [...]
January 6th, 2009 at 6:57 am
Oh wow – brisket is a good idea and goes along with the tradition of the beer! My sister uses pepsi in hers so i bet it will be great (as Rejewvenator taste a lot better then pepsi).
I think something with blue cheese would go well – bring the fig out of the beer and cut the salt of the cheese some. Maybe Rejewvenator bread or salad dressing. So many possibilities!
January 6th, 2009 at 5:53 pm
[...] where to start with all this Rejewventor? Why braise some chicken, of course. It’s been cold and rainy here in San Francisco, so a [...]