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Tim is a graduate of The Culinary Institute of America. After honing his skills in many fine restaurants, he opened Tim Schafer's Cuisine, Cooking With Passion, in Morristown, NJ. Tim shares his enthusiasm for cooking with beer in his popular column "The Brew Chef's Corner" in The Ale Street News, and is working on his first cookbook in which he shares his favorite beer enhanced recipes.As The Brew Chef™, Tim has appeared as a regular guest on the TV Food Network with David Rosengarten, Bill Boggs, and Sara Moulton, and is guest chef aboard the QE2 where he demonstrates his beer enhanced cuisine.
A CREAMY CHOCOLATE RASBERRY FONDUE WITH "CHARACTER"
I have been known to add a splash of stout in my desserts from time to time (a bit on my chef coat sometimes, too). This Scottish oatmeal stout, with its silky creaminess melds beautifully with the intense flavor of chocolate and the tart sweetness of raspberries.
 Prep Time: 30 minutes Cook Time: 5 minutes Serves: 6 Ingredients: ¾ lb Semi-Sweet Chocolate ¾ lb Bittersweet Chocolate |
1 cup Cream 1 T unsalted butter 3 tsp Raspberry Puree or Raspberry Preserves 3 oz Kinmount Willie Scottish Oatmeal Stout Preparation In a double boiler, melt all ingredients until smooth. Serve warm with cubes of pound cake and these suggested fruits: bananas, strawberries, peaches, pineapples, apples, pears, cherries. Reheat in microwave if necessary. |
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