SPITFIRE PREMIUM KENTISH ALE: COMPLETE PROFILE

A quart of Ale is a dish for a king.
- William Shakespeare

Origin: Kent, UK. 
Produced By: Britain's oldest (founded in 1698) and most popular brewery (they produce more than 5.5 million gallons of beer a year), Shepherd Neame Limited from Faversham.
Status: Spitfire Premium Kentish Ale is a standout brew and is the biggest ale success story of the last decade (Shepherd Neame's biggest-selling cask conditioned ale). Besides, it also has Protected Geographical Indication, just like Champagne and Parma Ham.
History: Originally produced in 1990 to commemorate the 50th anniversary of the Battle of Britain, Spitfire is now a permanent feature on the Shepherd Neame portofolio.
Awards: Winner of a gold medal and Best Strong Cask-Conditioned Beer of the World at the Brewing Industry International Awards.
Colour: Clear, rich, darkish amber with orange and copper hues.
Smell: Clean, dry, malty, slightly bitter with hints of buttery popcorn, nuts, grass, fruits (apricots & bitter oranges) and flowers.
Flavour: This traditional British beer is wonderfully hoppy and minerally, and has aromas of bread, yeast, apricots, nuts with hints of cinnamon, toffee, raspberries, red grapes, marmalade, pepper and a enjoyable bitter as well as a grassy aftertaste and a sweet honey and caramelly flavour that lingers for an eternity.
Body: Medium, but with a nice dryness.
Carbonation: Medium with rather sharp bubbles.
Alcohol Content: 4.5%
Cost: Not the cheapest beer on the market, but not ridiculously expensive either.
Food pairing: Perfect with good old English grub like fish and chips, cheese and onion crisps, cheese (Cheddar, Red Leicester, Lancashire, Caerphilly, etc...) and crackers, pies, coronation salad, roasts, fish (poached salmon & haddock), grilled meats and even oatmeal cookies or shortbreads. It also pairs splendidly with Asian food (as long as it's not too fiery) and dishes such as quiches, pâtés, terrines, omelets, savory crêpes or continental cheeses that are not too overpowering (Edam, Tilsit, Cantal, young Gruyère, Comté, Beaufort, etc...).
Verdict: Refreshing, smooth, elegant, well-balanced, intensely flavorful and pleasant. A magnificent and highly recommendable ale.

BEER AND APRICOT CLAFOUTIS

Zorra at the great "Kochtopf" (Spain) is organizing an event and round-up revolving around beer (see infos)...

Although, I didn't have much time to think about my contribution, I've come up with a seasonal recipe of my own which is easy to prepare and still highly satisfying.

This "Beer And Apricot Clafoutis" is just simply delicious and very comforting! The cooked batter is as it should be; moist, slightly elastic and nicely smooth. The fruits and brown sugar add a very interesting caramelly touch to it and the whole flavoring is just perfect as the beer brings a special dimension and light yeasty hints to the clafoutis (see infos). Gorgeous!

Beer is a real hammer when used with food! I love the way it combines with the sweet flavors of desserts and adds a little something special to them!...

~ Beer & Apricot Clafoutis ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 2-4

Ingredients for the fruits:
500g (or 8) Quatered Apricot
60g Light brown sugar
1 Tsp Ground cinnamon
For the batter:
150g Plain white flour (unbleached all-purpose flour)
5 Tbs Castor sugar
1/2 Tsp Salt
3 Large eggs (~53g)
190-200ml Strong beer
100ml Milk
2 Tsps Sallow thorn jelly (see infos)
1 Tsp Vanilla extract

Method:
1. Preheat the oven to 190°C (375°F).
2. Thouroughly butter a 22-25cm (10 inches) round pan or ovenproof skillet.
3. Arrange the apricot quarters on the bottom of the pan and sprinkle with the brown sugar and cinnamon.
4. In a mixing bowl, whisk together the flour, sugar and salt.
5. In a separate small bowl or large mixing cup, combine the eggs, milk, beer, sallow thorn jelly and vanilla extract.
6. Beat until thouroughly combined, then whisk into the flour mixture, smoothing ou the lumps.
7. Pour the batter over the fruit in the prepared baking pan.
8. Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.
9. Serve.

Remarks:
Instead of using apricots, you can easily replace them by quartered prunes, sliced peaches, sliced nectarines, berries or apples.
"Sallow Thorn" is called "Sanddorn" in German and "Argousier" in French.
You can use any beer of your choice, whether it is blond, brown, dark, without alcohol, flavored, native, export, etc... Use your imagination and take what fits your taste best!
Regarding this clafoutis' flavor, you could also add some orange-blossom water and/or some ground almonds if you wish to give this recipe a more "luxurious" touch.

Serving suggestions:
Eat warm or at room temperature as main course or for dessert.
You can also serve it with a scoop of vanilla ice cream, crème anglaise or/and whipped cream.