This recipe was created for Brooklyn Brewery’s BLAST! From The Past Dinner Party series, which focuses on historically significant periods in New York City’s rich food and beer past. It appeared on the menu at Brooklyn Brewery’s 1650’s Nieuw Amsterdam dinner where Andrew Gerson and his collaborators explored the intersection of Dutch colonial foods and those of the local Native Americans (Lenape Indians) who inhabited what is now modern-day New York City.
Pairings
THE BEER: Brooklyn Brewery K is for Kriek, a dark abbey ale aged on sour cherries in bourbon barrels
THE PEOPLE: Friends, any friends will do
THE TUNES: “I would love to serve this on a farm with Americana playing, or the soundtrack to an old spaghetti western,” Gerson says. “Not quite the right time period but the earthy funky elements of this dish and the beer remind me of that era.”
THE SCENE: “At the Nieuw Amsterdam dinner, we tried to be period specific with our table arrangements and décor, but I see this setting more like pine forest floor, sitting around a campfire eating this dish with your hands,” Gerson dreams.
THE VIBE: “I think this dish represents the simplicity of nature and its infinite possibilities. In true Native American fashion, I think it embodies the celebration and respect for our environment and the myriad ingredients the earth provides.”
Recipe
Active preparation time: 35 minutes
Total time: 50 minutes
Serves: 4
½ lb (226 g) Jerusalem artichokes
2 Tbs butter
6 oz (177 ml) apple cider vinegar
3 oz (89 ml) water
1 Tbs honey
2 Tbs pickling spice
½ Serrano pepper, sliced
2 shallots, thinly sliced in rounds
½ lb (226 g) venison loin
2 Tbs olive oil
Juice of 1 lemon
4 slices rye bread, toasted
Salt and pepper
Cilantro sprigs
Place the Jerusalem artichokes in a pot of slightly salted water and bring to a boil. Reduce the heat to a simmer and cook until tender (about 30 minutes). Drain, reserving the remaining water. Return the reserved water to the pot, bring to a boil, and simmer to reduce it to a syrup consistency. Transfer the Jerusalem artichokes to a blender, add the butter, and puree until smooth. Season to taste with salt.
Place the vinegar, water, honey, and pickling spices in a small pot, bring to a boil, then cool. Add the Serrano pepper slices and pour the mixture over the sliced shallots (this can be made up to a week ahead of time).
Cut the venison into strips and dice into ¼" (6 mm) cubes. Toss with the olive oil and season to taste with salt and pepper. Before serving, toss with the lemon juice to taste.
To serve, spoon the venison mixture on top of the toasted rye bread, dot with the Jerusalem artichoke puree and syrup, place the shallot rounds on top, and garnish with the cilantro.