Recipe: Fresh Coast Beer and Deer Creek Rattlesnake Soup
Hopefully, by now, Sheboygan is being considered a culinary mecca for Wisconsin- I can’t help but offer one more recipe that highlights some of its flagship ingredients. After spending the past few days in the city, I am again reminded that there is tremendous pride and sincere passion for the culinary arts in the “Malibu of the Midwest”.
Chris Gentine, owner and founder of the Artisan Cheese Exchange creates amazing variations on the Wisconsin staples of Colby and Cheddar under his label, Deer Creek Cheese. Talking with Chris about the history of cheesemaking in Wisconsin and the thought process behind tasting cheese was eye-opening! I really began to pay attention to the way cheese sits on my palate and its various flavor complexities. He is truly a master of his craft.
Also in the master category of their craft, I feel I need to include the 3 Sheeps Brewing Company. Their beers are made with equal parts “Heart and Science”, which make them leaders in the craft brewing movement. Owners Grant Pauley and James Owen are constantly pushing the boundaries of taste, technique and culture with their creations. In particular, one of my favorites is the “Fresh Coast”. The Fresh Coast is a pale ale with citrus notes that are complemented by tropical fruit tones. For this reason, I feel like it’s a compelling beer for a recipe that features this city on the Lake.
Fresh Coast Beer and Deer Creek Rattlesnake Soup:
● 1 celery rib, medium dice
● 1 small onion, medium dice
● 1 large jalapeño, seeded and chopped
● 2 large garlic cloves, minced
● 1 tablespoon chopped fresh thyme
● 16 oz. 3 Sheeps Fresh Coast Pale Ale (2 cans)
● 2 cups chicken stock
● 4 tablespoons Organic Valley butter
● 1/4 cup all-purpose flour
● 1 cup Organic Valley heavy cream
● 1 lb. Deer Creek Rattlesnake Cheddar
● Salt
● Fresh Black Pepper
In a thick-bottomed soup pot add onion, celery, garlic, jalapeno and fresh thyme. Cook over medium heat until soft, or about 6 minutes. Add approximately half of the Fresh Coast Beer and reduce by half. Once reduced, add chicken stock and bring to a simmer.
In a separate small skillet, melt the Organic Valley Butter. Add flour, whisk and cook over medium-low heat until lightly browned. Whisk roux into the soup base and increase heat to a gentle simmer. The soup should start to come together at this point. Reduce heat again and add Deer Creek Rattlesnake Cheddar, Organic Valley Heavy Cream, remaining 3 Sheeps Fresh Coast Pale Ale and season with salt and black pepper.
Serve with fresh popcorn, a Miesfeld’s Bratwurst, City Bakery/West Side Bakery Hardroll Croutons, or whatever grabs your fancy! The Sheboygan food culture is a celebration of some of our most iconic Wisconsin ingredients, combined with innovation, passion and heart. We’re seeing old standards being reinvented through a new generation, giving depth and substance to culinary standards. Taste the change for yourself!!!
Forever Forward,
Chef Luke
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