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I have two things in this world that I quite possibly love more than life itself. One of those things being beer and the other being food. And when it comes to my two favourite things I’m sure we can all agree that they complement each other perfectly. Beer and food, food and beer either way the combination is always something spectacular.

After years of cooking (and drinking) I have decided to share some of my passion for good beer and food with the world in the form of this blog. Once a month I will be sharing my recipes with the good folk that have found their way onto the Thornbridge website. My hope being that some of you then go home, cook them and enjoy them with one of our beautifully crafted beers. Well that and maybe that I become the next Nigella but let’s not get ahead of ourselves here.

For my first edition I have opted for a dessert as I figured that virtually everyone enjoys a bit of sweet sugary goodness in their life. So on Sunday I set to work and whipped up a Pecan Pie and even went to the effort of making my own pastry. Something I usually save for special occasions, or when my mum queen of the kitchen is coming over. The pastry I opted for was a savoury pastry using cream cheese which worked perfectly as the filling of the dessert itself was incredibly sweet. The filling consisted of a soft caramel like centre, which was made using a combination of brown sugar, golden syrup and vanilla alongside the pecans. I choose this dessert specifically to go with Otto, our 8% Weizen Dopplebock a style of beer that often carries strong, sweet caramel flavours that I hoped would complement the dessert. The sweet caramel centre paired delightfully with the banana, liquorice flavours of the beer and the savoury pastry did its job in making the whole thing edible as opposed to being overly sickly. The smoothness of the beer and dessert as a combination was just what I was hoping for but I would certainly recommend that this is one to be eaten after a lighter meal due to the rich heaviness of both the beer and the dessert.

Look out next month’s edition where I will be looking at cooking with beer as well as pairing beer, double whammy!

Any questions on food & beer pairings please email meghan.waites@thornbridge.co.uk

INGREDIENTS

Pie Tart

  • 180g cream cheese, softened
  • 150g unsalted butter, softened
  • 260g plain flour
  • 1/2 teaspoon salt
  • 100g chopped pecans/ or whole? Your preference

 

Filling

  • 3 large eggs, beaten
  • 220g dark brown sugar
  • 350g Golden syrup
  • 2 tablespoon butter, melted
  • 1 teaspoon vanilla extract

METHOD

Pie Tart

  • In a bowl, beat together cream cheese and butter with a hand whisk.
  • Beat in flour and salt until combined. (I used my hands towards the end to get the desired dough texture).
  • Wrap the dough in cling film and let it chill in the fridge for an hour.
  • Once chilled, roll flat and place in pre-buttered circular tin, letting a lip form above. You can use a fork to make decorative patterns around the edge.
  • Sprinkle pecans evenly into pastry.

Pie Filling

  • Whisk together eggs, brown sugar, golden syrup, butter and vanilla extract until blended.
  • Pour mixture evenly over pecans until pastry is full.
  • Bake at 180C or gas mark 4 for 40 minutes or until filling is firm.
  • Enjoy with cream, Ice cream, custard and beer.