Oktoberfest Beer

Oktoberfest: A Beer Drinking Tradition

      Oktoberfest is known around the world as the beer drinkers heaven. It's sixteen days of nothing but food, music and tents overflowing with barrels of German Beer. The patrons of Oktoberfest consume more than 7 million liters of beer in this short time. All of the beer served at Oktoberfest must meet strict guidelines called the Reinheitsgebot or "German Beer Purity Law", on top of this the beer must also be produced within the city limits of Munich. Under this criteria only six breweries can produce and serve Oktoberfest beer, Augustiner-Brau, Hacker-Pschorr, Lowenbrau, Paulaner-Brau, Spatenbrau, and Staatliches Hofbrauhaus.

      The Oktoberfest style of beer is a lager called Marzen due to the historical brewing season during March, called Marz in German. Without modern refrigeration the beer was lagered to be kept cold in the hot summer months and brewed with a higher alcohol content. The German style tends to be full bodied, with a sweet malty taste and a low hop level just to balance the flavor. Here in the states the Oktoberfest craze has spread through the beer lovers and brewers alike. Many American producers make seasonal beers in the German style and the famous German breweries are exporting their beers to the U.S.

Here we are highlighting some of these traditional beers coming out of Germany ranging from a Weisse Dark to a Helles. 

Brewer: Hacker-Pschorr

Beer: Weisse Dark

Location: Munich, Germany

      Hacker Pschorr is one of the more distinguished breweries in Germany. It has been brewing beer since 1417 and is one of the original breweries to be commissioned for the first Oktoberfest in 1810.  Weisse Dark is a wheat lager produced with 60% dark and light malted wheat and 40% malted barley.  It boasts a deep amber color and more robust flavor than the original Weisse beer. The Malted slightly sweet flavor brings a sense of chocolate and smoke but is balanced by the fruity aroma and hints of yeast and clove. With a 5.3% alcohol content it falls in the middle of the pack for the Dunkelweizen "Dark wheat" style. 

Brewer Pairings: Nutty cheese, pork, chicken, dessert. While this beer looks like a dark and intense glass to drink the nuances of yeast and sweetness are best highlighted with fatty fare. 

Chef's Taste: Our second favorite beer in the tasting. We smelled caramel, chocolate, wine, and fermented cider. The taste had an overwhelming sweetness, with almost no bitterness from hops and a very low alcohol detection.  It would work well as a cooking beer, and paired with hearty sausage, roast meats,and balance out acidic meals. 

Brewer: Schneider Weisse

Beer: Hopfen Weisse

Location: Kelheim, Germany

     This brewery was opened in 1872 by Georg Schneider and his son and has now been passed through six generations of the Schneider family. This Hopfen Weisse is a collaboration of brewery Garret Oliver of Brooklyn brewery and Hans-Peter Drexel of Schneider Weisse. Brewed as a Weissbock or Weizenbock "strong wheat" this stronger hefeweizen "Yeast wheat" poured as a pale amber color. With a fruity aroma and more pronounced bitterness from the extra hops this beer has a different complexity than any other in the style. The citrus notes, creamy but refreshing finish, and smooth body is something you wouldn't expect from a beer with 8.2% alcohol content. 

Brewer Pairings: Meat, chocolate, spicy cuisine. The sweetness can still hold up to being paired with dessert but the complex bitterness matches the heat of Thai and Mexican dishes. 

Chef's Taste: On the aroma we detected big notes of citrus and brine. This had a very creamy mouthfeel and no lingering flavor. The alcohol is more pronounced than any of the others in the tasting and it has some bitterness on the end. Drink this with a charcuterie and cheese platter, the hard nutty cheeses brought out the beers orange note. 

Brewer: Bayerische Staatsbrauerei Weihenstephan

Beer: Weihenstephaner Vitus  

Location: Freising, Germany

      Known as the oldest Brewery in the world, Weihenstephan was founded by Benedictine monks in 1040. Now almost a thousand years later it is still in operation and now run by the State of Bavaria. The Vitus is another Weizenbock "strong wheat" lager but is cold aged in the monastery cellar to increase the complexity and create a distinctive body and mouth feel.  The deep golden straw color invites even the most wary beer drinker in and doesn't reveal the fact it has 7.7% alcohol content. Smelling of sweet honey, spicy cumin, and bitter lemon zest the taste offers an expanse of flavors including clove, bubblegum, wheat, and coriander. The true star for this beer is the mouthfeel; unbelievably rich, creamy and smooth but still light and effervescent with a dry finish and tinge of alcohol to cut through the almost cloying sweetness. 

Brewer Pairings: Dessert, cheese, bread. While this beer is big on flavor and body the sweetness is easily paired with desserts as well as creamy fondue and crusty bread. 

Chef's Taste: This was our favorite beer in the tasting. It smelled musty and sweet like fruit. The huge creamy head translated into a smooth body and an overall easy drinking beer. When swallowing the beer slowly a powerful flavor of banana took over adding sweetness. The beer paired well with fish dishes, fruit, and acids like tomato.

Brewer: Brauerei Heller Trum Schlenkerla

Beer: Helles Schlenkerla Lagerbier

Location: Bamberg, Germany

      Nestled in the center of historic Bamberg beneath a cathedral one will find the brewery tavern of Schlenkerla. Dating back to somewhere around the 15th century this famous Bamberg landmark is now run by the Trum Family. The Helles "light colored"  style of beer is a pale lager utilizing the methods of pale ale in the lager style of beer. A clear pale yellow is topped with a creamy white head that makes you think of summer. The light aroma of citrus, grassy hops, and smokey notes differ from the usual dark, malted wheat beers of Germany. This has the slight sweetness of a well made pilsner with a more prominent bitterness from noble hops and finishes with depth from the hint of smokiness. With a light body and plentiful carbonation  the crisp mouth feel gives it a high level of drinkability. While this has the lowest alcohol level at 4.3% it is more noticable due to the accenting bitterness. 

Brewer Pairings: Soft cheese, Salad, seafood, chicken. The pale lager is a widely popular style in America so its flavor is more recognizable. The light bitterness pairs well with grilled food and ties into the smoke notes. 

Chef's Taste: We first noticed the clarity difference in this beer from the others. The aroma brought about sweet honey and citrus hops. Although lighter it had a strong bitter flavor from the hops and the smokiness overtook any of the sweetness. This would work great as a backyard beer, perfect for smoked meats and barbecue.

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Oktoberfest

Oktoberfest Feast

     Oktoberfest is one of the world's largest festivals originating in Munich, Germany and dating back to 1810. To Germans the festival is called "die Wies'n", an abbreviation of the Theresienwiese fair grounds were the festival was first held to honor the marriage of King  Ludwig and his princess Therese of Saxe-Hildurghausen. Traditionally held for sixteen days until the first Sunday in October Germans would feast on traditional dishes and drink select beer only brewed in Munich and meeting specific quality standards.

     Today in Germany Oktoberfest is still held in the same place it has been for two hundred years. Now it is flocked with tourists who want to experience the festivities and taste the libations. All over the world similar festivals are held during the same time of the year in honor of Oktoberfest, and here in the states we have our own traditions. Many people have renamed the festival Octoberfest and lengthened it to cover the entire month of October. It is a general representation of the start of the Autumn season, a time for restaurants to once again bring out their Wiener Schnitzel recipes, and breweries to showcase pumpkin ales (Not exactly what the Germans intended). So we decided to go back to the traditions and bring an authentic German feast to your table. 

 Sauerbraten (German Pot Roast)

      Meaning "sour roast" in German this style of pot roast bears its name from the vinegar and herb mixture it is soaked in before cooking. Historically this method of preparation was necessary for two reasons, the first being to preserve the meat due to the lack of refrigeration and secondly to help tenderize the tough cuts of meat. Even with the advantage of modern refrigerators this method is still used to take an inexpensive cut of meat and make it moist and succulent.

Yield: 6-10

Prep time: 48 hours

Cook time: 4 hours

Ingredients

1 (3-4 lb)beef  bottom round roast

2 cups water

1 cup white vinegar

2 Tbsp pickling spice

1 Tbsp salt

1 medium onion, 1 cup diced

2 medium carrots, 1 cup diced

1 garlic clove, peeled

1/2 cup red wine

2 cups beef broth

1/4 cup sugar

1 Tbsp butter

1 Tbsp flour

1 Tbsp salt

1/2 cup crushed gingersnaps

parsley for garnish

Procedure

1. In a large bowl season the roast on all sides with salt and pepper. In a sauce pot combine the water, vinegar, pickling spice and salt;bring the mixture to a boil and then let cool to room temperature. Pour the brine over the beef, cover with plastic and refrigerate for two days. (If the brine doesn't cover the meat turn it over a few times per day)

2. After two days remove the beef from the brine and pat dry with paper towels, reserve the brine. In a large dutch oven or heavy bottom pot heat a few tablespoons of vegetable oil over high heat. Sear the beef until golden brown on all sides, then remove and set aside.

3. In the same pot add the carrots, onions, and garlic and saute until they have caramelized and released their liquid, about 10 minutes. Preheat the oven to 350 degrees and remove the top rack to accommodate the dutch oven. 

4.Once the vegetables have browned deglaze the pot by pouring in the wine and allow to reduce by half. Then add in the beef stock, sugar, and the reserved brine and bring to a boil. Add the roast back to the pot and cover. Place the pot in the oven and bake for about 3 hours, until the roast is very tender. 

5. Once the roast is tender transfer it from the liquid onto a plate, cover with aluminum foil, and allow to rest.  Pour the braising liquid through a fine strainer into a bowl. 

6. Using the dutch oven or a medium sauce pan, heat the vessel over medium heat and add the butter. Once melted add the flour and whisk constantly to form a smooth paste, cook for 3-5 minutes until it has turned light brown. Add 1 cup of the cooking liquid and whisk until the paste has been well incorporated. Now add the rest of the cooking liquid, salt, and crushed gingersnaps. Whisk to incorporate and bring to a simmer. After the gingersnaps have dissolved and the sauce has thickened, thinly slice the beef  between 1/4 and 1/2 inch, arrange on a platter and generously ladle the sauce on top. 

Garnish with parsley and serve with spaetzle and red cabbage. 

Spaetzle (Egg Noodles)

      Traditional to the German menu and translated as "little sparrow" due to their shape these soft dumplings or egg noodles are simple to make and act as the perfect vessel to soak up all the sauerbraten gravy. The dough of flour, egg, and milk is soft and sticky so it can be pushed through a colander into boiling water. After being poached they are sauteed in butter or bacon fat to a golden crisp exterior and tossed with cheese or parsley. 

Yield: 6-10

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients

2 cups AP flour

1/2 cup milk

3 eggs

1 Tbsp salt

1 tsp pepper

1 tsp nutmeg

4 Tbsp butter

1/4 cup fresh parsley, chopped

Procedure

1. Fill a large pot with water and bring to a boil over high heat. Like cooking pasta salt the water heavily. 

2. In a small bowl whisk together the milk and eggs, and set aside. In a large bowl add the flour, stir in the salt, pepper, and freshly grated nutmeg. Create a well in the center of the flour and pour in the egg mixture. With a fork slowly incorporate the flour into the egg mixture, mix until they are combined and a sticky dough has formed. Allow dough to rest for ten minutes.

3. place a colander over the boiling water and add the dough. Using a rubber spatula push the dough through the holes in the colander and into the water. (depending on the size of equipment this may be done in batches)  Stir to make sure the spaetzle don't stick together and allow to cook for about two minutes until firm.

4. Remove the cooked spaetzle with a slotted spoon or spider and lay out on a sheet tray, continue until all the batter is gone. 

5. Heat a large saute pan over medium high heat and melt the butter. Add the boiled spaetzle to the pan, season with salt and pepper, and saute for about 5 minutes until golden brown. Add in the parsley, toss to coat and serve.

Rotkohl (Braised Red Cabbage)

      Rot kraut and sauerkraut are the prolific side dishes of the German region utilizing white and red cabbage. Their sharp acidic bite offsets the traditional heavy gravies and potato based dishes. Red cabbage can be eaten raw but is best enjoyed after being braised with wine, apples, and bacon. 

Yield:6-10
Prep time: 20 minutes
Cook time: 2 hours

Ingredients 
1 medium head red cabbage, 2 lbs shredded
1/2 cup red wine vinegar
2 Tbsp sugar
2 Tbsp salt
2 granny smith apples, peeled and grated
1 large onion, 1 1/2 cup small diced
4 strips bacon, diced
1 cup water
1 bay leaf
1/4 cup brown sugar
1 tsp salt and pepper

Procedure
1.  Peel any bruised outer leaves of the cabbage and discard. Cut the cabbage into quarters, cut out the piece of core in each quarter, and thinly slice crosswise into 1/8 inch strips.
2. In a large bowl toss the cabbage with the red wine vinegar, sugar, and salt until well combined. Allow to sit for an hour, tossing every 15 minutes.
3. Prepare the apples by peeling off the skin and grating the flesh using the large holes of a box grater, reserving the juice with the flesh. Cut the onion into a small dice, and slice the bacon into small pieces.
4. Once the cabbage has marinated for an hour add the bacon to a deep saute pan and render out the fat over low heat. Once crisp remove the bacon with a slotted spoon (reserve to add in later and garnish). Turn the heat up to high and add the onions. Saute the onions until lightly browned, about 5 minutes. Add the grated apple and juice and cook another 5 minutes.
5. Pour the bowl of cabbage and accumulated liquid into the pan and stir to combine. Add the water and cover the pan, cook on high for 10 minutes to slightly wilt the cabbage. Stir in the bay leaf, sugar, half the cooked bacon, salt and pepper. Cover the pan and reduce the heat to low, simmer for 1 1/2 hours stirring occasionally.
6. At the end the cabbage will have reduced in size by half and the color has intensified. Taste for a balance of sour and sweet flavors, garnish with remaining bacon and serve.


Chef's Notes

• Sauerbraten can be made with a variety of inexpensive and tough cuts of meat such as bottom round, top round, eye round, and chuck. Choose what looks best in the market and what has the most internal fat or marbling because it will result in a more juicy end product. 
• When brining the meat it is important to note that the longer you brine it the more tender it will become because the acid in vinegar begins to denature the amino acid strands in protein. With time though the meat will also become more flavored by the vinegar giving it its key sour quality, so if you prefer a less sour roast brine it for less time and if you prefer it stronger go ahead and brine for 3 to 5 days. 
• Spaetzle is extremely versatile and can be used in place of rice or noodles. After boiling the spaetzle it can be eaten as is, or cooled and refrigerated for up to a week, or finished in multiple ways. It can be sauteed in butter , combined with cheese and baked a a casserole, or even used for a sweet application when apple is added to the dough and then topped with cinnamon sugar.

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Vegetarian Pumpkin and Kale Soup

Vegetarian Pumpkin and Kale Soup
Yield: 4 servings
Prep time: 20 minutes
Cook time: 40 minutes




     Recently we were contacted by Shoshana H looking for a a new Autumn soup that included pumpkin. We developed a great vegetarian soup that is packed with flavor and seasonal vegetables like pumpkin and kale. We enhanced the soup by using an Indian spice blend called garam masala that adds the warming affects of cinnamon and the spice of coriander and cumin. Try this soup on a cold fall night and tell us what you think.

Ingredients
3 cups pumpkin, peeled and diced 1/2" cubes
1 Tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1 1/2 tsp Garam Masala
1 medium onion, 1 cup diced
1 clove garlic, 1 tsp minced
4 cups rough chopped kale
1 can Great white northern beans, drained
1 quart vegetable stock
1 tsp salt
1/2 tsp Garam Masala

Procedure
1. Prep the pumpkin by cutting it in half and removing the seeds. (these can be saved and roasted for a garnish or great snack) Then peel the outside skin of the pumpkin and dice the flesh into 1/2 inch cubes.
2. In a large bowl combine the pumpkin with the olive oil, salt, pepper, and garam masala. Toss to coat all the pumpkin well, then lay out in a single layer on a sheet tray and roast for 20 minutes in a preheated 400  degree oven.
3. While the pumpkin is cooking prep the other vegetables by dicing the onion, mincing the garlic, and cleaning and chopping the kale.
4. Half way through the pumpkin roasting take out the sheet tray and stir the pieces to equally brown them on all sides.
5. Heat a tablespoon of oil in a large pot over medium heat. Add the onions and garlic and saute for five minutes until golden brown and softened. Now add the kale and cook for another five minutes until it has wilted and darkened in color.
6. Remove the pumpkin from the oven and add it to the pot, pour in the drained can of white beans, and vegetable stock.Season with another 1 Tbsp of salt and 1/2 tsp of garam masala.  Stir to combine and simmer on low heat for 20 minutes.
Serve with some crusty bread or in a sourdough bread bowl

Chef's Note
      Garam Masala is a blend of spices used in Indian cuisine, it is available at specialty food stores or Indian markets. The spice blend is perfect for this recipe because it contains the classic Autumn warming spices like cinnamon and clove but is also complex and adds a depth of earthiness to the soup. If you can't find garam masala in a store it is easy to make a simple blend at home. Combine 4 Tbsp ground coriander, 1 Tbsp ground cumin, 1 Tbsp black pepper, 1 tsp ground cumin, 1 tsp ground ginger, 1/2 tsp ground cardamom, 1/2 tsp ground cinnamon,1 /2 tsp ground clove, 1/2 tsp ground bay leaf.

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Grilled Flatbreads

Grilled Flatbread
Yield: 4 flatbreads, 4-6 servings
Prep time: 2 hours
Cook time: 10 minutes







      During the summer and early fall there is an abundance of fresh produce and heirloom products at the market. A casual and easy way to showcase those ingredients is assemble them on a flatbread. A flatbread is similar to a pizza but the dough is softer and chewier and usually grilled to create a charred and crispy crust. It is the perfect appetizer for an outdoor party and the toppings can be paired with craft beers or wines. Our two flatbreads are polar opposites to show the versatility of flavors that can be created. The first is topped with a rich and savory bacon onion jam, earthy blue cheese, and sweet juicy figs which would pair well with a dark or smoked beer. The second is light and topped with a simply dressed arugula salad, cherry tomatoes, goat cheese, and a balsamic glaze which would pair well with a crisp white wine. Both options are best enjoyed around friends and family so try out a few and let us know what you think.

Ingredients
1 tsp Active dry yeast
3/4 cup warm water
1 1/2 tsp sugar
2 cups AP flour
2 tsp salt
1/4 tsp baking powder
3 Tbsp Greek yogurt
2 Tbsp olive oil

2 Large yellow onions, sliced
4 strips bacon
2 Tbsp sugar
1 tsp salt
1 Tbsp water
4 fresh figs, quartered
1/4 lb blue cheese
1 sprig thyme

2 cups baby arugula
1/2 cup cherry tomatoes, halved
1/4 lb goat cheese
2 Tbsp Balsamic glaze
1 sprig basil

Procedure
1. To begin the dough dissolve the yeast in the warm water and  allow this to sit and active for about 5 minutes
2. In a large bowl combine the sugar, flour, salt, and baking powder.
3. Once the yeast is foaming it is activated. Combine it with the yogurt and olive oil, then pour the wet ingredient into the dry and combine thoroughly with your hands.(It should be a soft and slightly sticky dough when it comes together) Cover with plastic wrap and let rest in a warm area for 1 hour.
4. While dough is resting cook the bacon onion jam. Begin by cutting the bacon into a medium dice, then add it to a large pan over medium low heat to render out the fat until the bacon is crispy. Once done remove the bacon with a slotted spoon onto a paper towel, leaving the fat in the pan.
5. Add the sliced onions to the pan with the sugar and salt, caramelize on low heat for about 30 minutes. Onions onions are softened and deeply colored add the water and bacon back to the pan, hold off heat until ready to assemble flatbread.
6.While waiting for the dough to rise quarter the figs, crumble the blue cheese and halve the tomatoes. Hold until assembling the flatbreads.
7.Once the dough has risen, pour it out onto a floured surface and divide into 4 equal portions. Roll the dough into balls and coat with flour to prevent sticking. Working with one portion at a time flatten the dough with your hand and then use a rolling pin to roll out the dough into a 10 inch disk about 1/4 inch thick. (it doesn't need to be perfectly round) Repeat with all dough portions and hold on a sheet tray lined with parchment paper.
8. Heat an electric grill to high or a large cast iron pan over high heat until it is smoking. Brush the grill grates or pan with oil and gently lay one of your flatbread onto the hot surface. Cook the first side for 2 minutes, the dough should begin to bubble and will be charred. Flip the flatbread and cook on the second side with the lid down or a cover on the cast iron pan for 1 more minute. Repeat with all the flatbreads and serve warm.

To assemble the savory onion flatbread spread a few spoonfuls of bacon onion jam onto the grilled bread as a base, randomly spread the crumbled blue cheese and figs, and garnish with fresh thyme.

 To assemble the light and fresh arugula pizza begin by tossing the arugula with a Tbsp of olive oil, 1 tsp of lemon juice, and salt and pepper to taste. Spread a handful of the dressed arugula onto the flatbread crust then randomly place the sliced tomatoes,  crumble the goat cheese, and drizzle the balsamic glaze on top, garnish with fresh basil leaves.

Chef's Note
     Flatbreads are extremely versatile and customizable, after making the dough you can use any topping in your fridge. Its a great way to disguise leftovers and get kids to eat some vegetables. It is also a perfect recipe to have kids help out in the kitchen and use their creativity. If you make a large batch of dough, roll out the disks, grill them, and then freeze in a plastic bag with parchment paper in between each layer. They will keep for six months and when you're feeling like a snack just pull one out, defrost in the microwave for one minute, add your toppings and bake in a 500 F oven to re-crisp.
     If you do't have the time to make your own flatbread base the best substitution is to use prepackaged naan bread that can be found in most large grocery stores.
     Fresh figs are only found in grocery stores during the summer and earl fall months so if they are no longer available substitute them with whole dried figs. Dice 1/2 cup of figs into small bite size pieces and reconstitute in a few tablespoons of very hot water.At the end of making the bacon onion jam instead of adding in plain water dump in the bowl of figs with the juices. This wont give you the same luscious mouth feel of a fresh fig but the sweet flavor is needed to cut through the rich bacon and blue cheese.
     The last substitution in this recipe is the balsamic glaze. If you cannot find the glaze at you're grocery store it can easily be made at home by combining 2 cups of balsamic vinegar and 1 cup of sugar in a small saucepan. Simmer this over low heat until reduced by half and a thick syrup consistency is achieved.

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The Perfect Summer Soup

New England Clam Chowder
Yield: 2 quarts, 4-6 servings
Prep time: 20 minutes
Cook time: 40 minutes



      There is no more iconic soup enjoyed during the summer than New England Clam Chowder. Entertain a party, go to the beach, or enjoy a warm bowl on a cool summer night. As chefs and long time New Englanders RMR loves finding clam shacks along small coastal roads, and at every one we have to try the chowder. Chowder should be full of rich clam flavor, thick without being paste, and overflowing with clams. Our version fulfills all these criteria and will please even the harshest chowder critic, give it a try and let us know what you think.

Ingredients
4 strips bacon, diced
1 medium onion, 1 cup diced
2 stalks celery, 1/2 cup diced
3 garic cloves, minced
2 Tbsp AP flour
2 cups heavy cream
1 lb Yukon gold potatoes, large diced
2 bay leaves
4 cups clam juice
1/2 cup white wine
1 dozen little neck clams, rinsed
1 10 oz can chopped clams
1/2 cup chopped parsley
1 tsp chopped thyme
1 tsp salt
1 Tbsp pepper

Procedure
1. Add the cut bacon to a soup pot and cook slowly over medium heat until it becomes crisp.(By starting the bacon in a cold pot and cooking it slowly it will render out more fat)
2. Once the bacon is crisp remove it from the pot with a slotted spoon. Then add the onion, celery, and garlic and cook until translucent, about 5 minutes.
3. Whisk in the flour until combined with the fat and vegetables, then gradually add the cream and whisk until the flour has fully dissolved and there are no clumps. Add the potatoes, bay leaves, and 3 cups of clam juice to the pot and cook over medium heat until the potatoes become tender, about 15 minutes.
4. While the potatoes are cooking in a small sauce pan add 1 cup of the clam juice and the white wine. Bring this mixture to a boil over high heat and then add the little neck clams. Cover and steam the clams until they open, about 5-7 minutes.
5. When the clams have opened add them to the pot, then strain the cooking liquid through a coffee filter to remove the sand and add to the soup pot. Toss in the entire can of chopped clams including the liquid,the parsley,thyme, cooked bacon,and seasoning. Simmer the soup over medium low heat for another 5-10 minutes, then taste for seasoning and enjoy.
Serve your chowder with a choice of oyster crackers, lemon wedges, and hot sauce.

Chef's Note
      Depending on where you live in the country different types of clams may be available to you. On the east coast we have the Littleneck and Cherrystone varieties, on the west coast there are Rock clams, Pismo clams, and Butter clams. All of these are perfect for chowder so feel free to use whatever is locally available and fresh.
      The important thing to remember when dealing with fresh clams is to scrub them under cold water before cooking to try and remove as much sand and grit as possible. The other key to cooking clams is to know when they are cooked. When steaming a clam the shell will open up in about five minutes which lets you know the clam is fully cooked, some clams take longer than others so remove the cooked ones and continue steaming. If clams have not opened after ten minutes it means they were probably dead and you should discard them.


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Steamed Pork Buns

Sweet and Spicy Pork Belly Steam Buns
Yield: 4 servings, 10 buns
Prep time: 1 day
Cook Time: 4 1/2 hours




     This week a friend of our chef is throwing a block party and wanted to serve hand held food from different cultures around the world. Our suggestion was the traditional Chinese steamed bun. The buns are a great summer appetizer because they are light yet bursting with flavor and can be filled with any type of meat or vegetables that you like. Our steam buns are filled with succulent confit pork belly that has been cured overnight in herbs and spices and topped with char sui sauce. For your next get together try these pork buns out on your friends, you won't be disappointed.

Ingredients
Pork Belly Dry Cure

     1 qt kosher salt
     1 cup sugar
     2 cinnamon sticks
     1/4 cup allspice berries
     1/4 cup coriander seed
     2 ea star anise
     2 bay leaves
     1/4 cup fennel seed
     1/4 cup black peppercorns
     2 ea cloves
     3 garlic cloves
     5 sprigs rosemary
     5 sprigs thyme
Confit Pork Belly
     3 lb pork belly
     1/2 gal veg oil
     1 head garlic, split crosswise
     1 cup ginger, sliced
     1/2 bunch scallion          
Plated Steam Buns
     8 steam buns or lily buns
     confit pork belly, chilled, cut into slabs 3/4 inch thick x 2 in x 2in
     1 cup char sui glaze
     1 cup sliced radish
     1 cup cilantro leaves

Procedure
1. Starting a day before you serve the steamed pork buns,combine all the pork cure ingredients in a large bowl. Pour half the pork cure in the bottom of a baking dish, lay in the pork belly and cover with the rest of the cure. Wrap the baking dish in plastic and refrigerate for 24 hours.
2. After 24 hours remove the pork from the cure and rinse thoroughly under cold water.
3. Preheat the oven to 275 F.
4. In a deep baking dish or dutch oven combine the oil, garlic, ginger, and scallion.
5. Lay the pork belly into the oil mixture, making sure it is completely submerged. Cover with aluminum foil and and cook for 4 hours. (The belly is cooked when a fork can be inserted into it with no resistance.)
6. Once cooked remove the belly from the oil and cool on a sheet tray in the refrigerator.
7. After being cooled remove the skin from the pork belly and slice into portions.
8. When ready to serve, steam the lily buns until softened and hot. To hold warm wrap in damp paper towel.
9. Heat a few teaspoons of oil in a saute pan and sear the pork until heated through. Lay one slice of pork into each bun, then top with sauce, cilantro, radish, and serve.

Chef's Note
     To create these pork buns the recipe requires a few Asian ingredients that may not be familiar to many cooks. Lily buns or stem buns are eaten all over china and can be filled with any type of meat or vegetables. They are traditionally made with wheat flour and can be found in many grocery stores as a frozen product. Once steamed they are very springy and soft and should be handled carefully. To keep them warm and moist once steamed wrap them in damp paper towel until ready to serve.
     Char Sui sauce is a sweet and salty sauce that is called the Chinese barbecue sauce. Traditionally this is not a sauce but a reference to the finished pork roasted with this sauce. It is now available in a jar in most grocery stores and largely produced by Lee Kum Kee.  If Char Sui is unavailable it can be recreated using hoisin sauce mixed with a little honey, soy sauce, and mirin.

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New York Style Cheesecake with Blueberry Sauce

NY Cheesecake with Blueberry Sauce
Yield: 9-in cake, 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Rest Time: 4 hours



     RMR recently got an email from Katrina G, asking for an improvement on her cheesecake recipe. The problem was that her cheesecake always browned too heavily and cracked on the top, while ending up too dense in the center. The trick we tell everyone making a cheesecake is to create two layers of crust which protects the top from overcooking and always leaves you with a nice presentation. By adding more liquid components such as the condensed milk and mascarpone for a tangy flavor the density of the cream cheese is reduced and your cake ends up with a more complex flavor. We love topping cheesecake with fresh fruit sauces so feel free to use whatever is fresh at the market, we are just coming into full blueberry season so it seemed like a great fit . This is a perfect dessert for your family or to serve a party on a warm summer night, we hope you enjoy.

Ingredients
1 lb 8 oz cream cheese
4 oz (1/2 cup) condensed milk
8 oz mascarpone cheese
1 tsp vanilla extract
3/4 cup sugar
1/4 cup heavy cream
3 egg yolks

2 cups ap flour
2 cups brown sugar
3 cups crushed graham cracker
1 tsp salt
1 tsp cinnamon
2 sticks cold butter, cubed

Procedure
1. Begin the cheesecake batter by adding the cream cheese,condensed milk, and mascarpone to a mixer and whip on medium speed using either a whisk or paddle attachment.
2. When the cheese mixture is light and fluffy add the vanilla extract, sugar, heavy cream, and yolks; blend on medium until smooth. Let stand until ready to fill.
3. Start the crust by crushing the graham crackers either by hand or in a food processor. Once crushed combine all the dry ingredients in a bowl or in the bowl of the food processor.
4. With the food processor running or using a hand mixer slowly add the butter cubes until a large sand texture is achieved.
5. Line a 9-inch spring-form pan with half of the crumb mixture pressing into an even 1/4 inch layer.
6. Pour the batter into the pan to reach jujst 1/4 inch below the rim of the pan
7. Melt the remaining cubes of butter and mix with the remaining crust to create large chunks. Sprinkle the new crust mixture on top of the batter lightly to make a 1/4 inch thick layer.
8. Place the spring-from pan in a large roasting dish and pour in boiling water until it comes halfway up the sides of the cheesecake. Bake at 300 F for 45 minutes until the cheesecake still jiggles a little in the center but is mostly set.
9. Remove from the water bath and refrigerate for at least four hours until fully cooled and firmed. To remove from the pan unlock the spring and use a thin spatula to run around the rim of the cheesecake.
10. Slice with a knife dipped in hot water and serve with a ladle of warm blueberry sauce.

Warm Blueberry Sauce
2 cups blueberries
1 Tbsp lemon zest
1 Tbsp lemon juice
1/2 cup sugar

Combine all ingredients in a small sauce pot and simmer over low heat until the berries start to pop and release their juice. Cook for five minutes until the sauce comes together and thickens. Let cool slightly before serving over cheesecake

Chef's Note
      Mascarpone is a soft spreadable Italian cheese made from cream. It has a tangy flavor and is used in this recipe to balance the richness of the cream cheese and sweetness of the sugar. In many other recipes this is usually done with sour cream, which can be substituted if mascarpone is not available.





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