Sour cherry imperial IPA galette featuring Flying Dog’s The Truth
13 Aug
I can remember the first Flying Dog beer I ever had … it was Snake Dog IPA. I had gone on a beer run before we were meeting friends to tailgate ahead of seeing the Allman Brothers in 2007, and I picked up two 6-packs, Snake Dog being one of them (to be honest, I was still new to craft beer, and I’m pretty sure I was attracted to the Ralph Steadman label art, since IPA is not usually a style that newbies flock towards).
Six years later, I’m still enjoying Flying Dog’s craft beers. Back in May I received a couple bottles of the brewery’s Brewhouse Rarities Green Tea Imperial Stout, with the intention of sampling one and baking with the other. I did both, however the chocolate bundt cake I baked with the beer fell apart coming out of the pan, and it was just a mess (though delicious) That recipe has not seen the light of day, which is better for everyone.
Recently I received an email about , which celebrates some really lovely Pacific Northwest hops (Amarillo, Citra, CTZ, Summit and Warrior to be specific), and comes in at 120 IBUs and 8.7 ABV. I requested a bottle to review and decided that this time I would come up with a more successful recipe.
I googled around a bit, and saw mention of a cherry tart using a pale ale. Since my freezer is packed with the sour cherries we picked back in June, I figured this would be a good place to start. Then I looked up some basic galette recipes, like this one from Simply Recipes, and got started.
Now, IPAs are not the easiest to bake with, due to their bitterness, but I decided to give it a go anyway and I think it was a success. The galette turned out to be a bit small, but makes a nice small dessert for 4 people. You also don’t have to be a hophead to love it … the beer flavor is subtle, but balances the sweet tartness of the cherries.
And on its own, Fying Dog’s The Truth is delicious. I found it to be refreshing and a little piney, just the way I like my IPAs.
Disclosure: Flying Dog provided me with 1 bottle of The Truth Imperial IPA. My opinions are my own.
Ingredients
Directions
Begin with the dough for the crust. Pulse together flour, sugar, salt, cardamom and finely chopped fresh rosemary in a food processor.
Blend in butter by dropping a cube at a time into the food processer, just until most of mixture resembles coarse meal with some roughly pea-size butter lumps.
Drizzle the chilled IPA over the mixture and pulse a few times until incorporated.
Squeeze a small handful of dough: If it doesn't hold together, add ice water 1 tablespoon at a time, pulsing until just incorporated, then test again. Do not overwork dough, or pastry will be tough.
Turn out dough onto a lightly floured surface. With heel of your hand, smear the dough once or twice in a forward motion to help distribute fat.
Gather dough together, with a pastry scraper if you have one, and press into a ball, then form into a disk.
Wrap the disk in plastic wrap and chill until firm, at least 1 hour.
For the cherry filling, first mix the cornstarch with the water, stirring to combine. Set aside.
Combine sour cherries, sugar, and salt in a saucepan. Cook the mixture over medium heat for approximately 5 minutes, stirring occasionally, until cherry juices are released.
Add the IPA.
Add cornstarch mixture and bring to a boil, stirring often. Once the boil is achieved, remove the cherry mixture from the heat and cool to room temperature, stirring occasionally.
Heat the oven to 425 Fahrenheit and position a rack to the lowest level in the oven (this will help ensure a crisp crust).
Line a rimmed baking sheet with parchment paper or baking silicone.
On a lightly floured surface, roll out the dough to about a 9-inch diameter. Carefully lift up the rolled-out dough and place it on the baking sheet.
Spoon the cherry filling into the center of the crust, spreading it out to form a 6-inch circle.
Shape the galette by folding the outer edges of the dough over the filling, by approximately 2 inches all the way around, slightly overlapping a bit (like an accordion).
Whisk the egg in a small bowl, then brush onto the exposed crust using a pastry brush. Sprinkle the crust with coarse sugar.
Bake for 20-30 minutes, until the crust is golden brown. Cool on a cooling rack for 15-20 minutes before serving.
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