Rhinegeist Goes to the Market
In this special edition of Rhinegeist Recipes, we traveled up to The Market Italian Village in Columbus for a three-part recipe medley: one Rosé Ale-infused dessert and a two-step chicken wing brine and sauce. We visited on No Menu Monday, where Executive Chef Tyler and Sous-Chef Evan craft the evening’s dishes that day.
Strawberry Rhubarb Jam with Bubbles and Little Bubs.
Ingredients
(Yield: 2 Quartz)
1 ½ # strawberries, washed, de-stemmed
3 # rhubarb, washed, chopped
2 lemons, juiced
2 ½ cups sugar
1 can Rhinegeist Little Bubs
1 can Rhinegeist Bubbles
Instructions
- If you have access to local strawberries buy those instead of ones at your grocery store, you won’t be disappointed.
- Begin by washing your strawberries with cold water. Take off the green tops then slice the berries in half and toss in a large sauce pot.
- Chop the rhubarb in ½ inch pieces and discard the green tops.
- Place in the pot with the strawberries along with the rest of the ingredients. Be sure to save the lemon peels when you juice. Add the peel and pith to the pot; this will act as a natural pectin or thickener when cooking the jam down.
- Place the pot on the stove and bring to a boil. Once boiling, immediately drop down to a low simmer or else the jam will boil over.
- Once it’s cooking very low you’re just going to let the jam do its thing. Stir every so often to prevent sticking to the bottom of the pot. As the jam cooks down white foam and scum will float to the top. Simply scrap it off with a spoon and discard.
- The jam will cook down for about an hour or longer. To test doneness place the spoon full of jam on a small plate and place in the freezer to cool quickly. Take the plate out of the freezer and you will be able to tell how thick the jam has become. If you want it thicker then let it cook longer.
- This recipe will produce a tarter, slightly sweet jam, so if you want a sweeter jam then simply add more sugar. Taste and adjust seasoning as needed.
- Place in jars or quart containers and enjoy. If you want to jar them and make them self stable then follow safe jarring practices.
Note: If you want to add a package of store-bought pectin then it will thicken the jam even quicker.
Chicken Wing Brine with Squirrel
Ingredients
4 ½ # chicken wings
2 cans Rhinegeist Squirrel Nut Brown Ale (24 fl oz)
¼ cup sugar in raw
¼ cup kosher salt
2 cups hot water
5 garlic cloves, smashed
3 bay leaves torn
¼ cup pepper flakes
1 handful of fresh thyme
1 tbsp aleppo pepper flakes (optional)
Instructions
- Find a container at home that’s large enough to hold the chicken wings. Pour the Squirrel all over the chicken.
- Place the sugar and salt in a small bowl and add the hot water. Stir to dissolve and pour into the container with the chicken along with the rest of the ingredients.
- Cover and place in the fridge overnight.
- The next day, drain the brine and pat the chicken dry. Fry to order when ready.
White BBQ Sauce with Kalmer
Ingredients
(Yield: 3 ½quarts)
8 cups mayo or aioli
⅓ cup sherry vinegar
3 tbsp pickled ramps or onions
1 cup pickled rhubarb
2 tbsp sugar
3 tbsp lemon juice
3 tbsp horseradish
2 tsp salt
1 tbsp onion powder
1 tbsp garlic powder
6 tbsp cajun spice
½ cup sour cream
½ cup buttermilk
1 cup Rhinegeist Kalmer
Instructions
- This recipe is really easy to make– all you have to do is be organized and clean so you don’t destroy your kitchen! Simply place all the ingredients in a food processor and mix it up.
- Taste and adjust seasoning as needed. If you don’t have a food processor then place everything in a large bowl and mix it up with a whisk.
- Make sure you drink the rest of the Kalmer and toss the crispy chicken wings in lots of the white bbq.
