Beau's Secret Sauce
Down in Juneau on 2nd Street sits a building where dough has risen almost every day for the better part of 100 years. Gustav H. Messerschmidt, a German immigrant, built it in 1914. His family operated...
Sponsored by Amalga Distillery 
Recipe by Beau Schooler of In Bocca al Lupo in Juneau.
Whiskey and salad? Beau Schooler thinks so. This adventurous salad features shaved raw Brussels sprouts and a luxurious panna cotta with some meaty undertones in the dressing. It takes some advanced planning. Make the panna cotta and soak your marrow bones the day before you plan to serve it.
Ingredients
SERVINGS: 4 Serving(s)
For the bone marrow vinaigrette
- 4 pieces marrow bones
- 2 tablespoons red wine vinegar
- 1 teaspoon whole grain mustard
- 1 splash worchestshirererererwhatever
- Salt and pepper
For the Brussels sprouts salad
- 1 pound raw Brussels sprouts, cleaned, trimmed, and shaved thinly
- ¼ chiffonade parsley
- Zest of 1 lemon
- Pumpkin seeds, however much you’d like, it’s your salad
- Alaska Pure Sea Salt or other sea salt
For the buttermilk panna cotta
- ¾ cup heavy cream
- 1½ tablespoons sugar
- 2 teaspoons powdered gelatin
- 1 cup buttermilk
- Salt to taste
Preparation
1. Make the panna cotta
Stir the gelatin into the cold buttermilk to bloom and set aside. Place the heavy cream, sugar, and salt into a small pot and bring to a simmer. Once at a simmer, take off heat and add the gelatinized buttermilk, stir to dissolve the gelatin. Taste for seasoning, and then pour into four small shallow bowls. Place in the fridge to set overnight.
2. Make the bone marrow vinaigrette
Soak the marrow bones in plenty of water overnight; this will remove some of the blood and give you a cleaner fat. Push or scoop out the marrow from the bones into a small pot or pan. If there are any large chunks, smash them with a fork to break them up. Splash in about 1 tablespoon or so of water and place the pan on high heat. Bring to a simmer then reduce heat to medium low. You’ll render the fat from the marrow. The water should cook off and eventually you’ll have marrow fat and some remaining chunks of marrow in your pan. Strain this into a small bowl with a mesh strainer; push the remaining marrow chunks through with the back of a spoon. Add the vinegar, mustard, Worcestershire sauce, and some salt and pepper. Whisk to emulsify and taste for seasoning. It should be bright and salty, with a slight beefy note on the back end.
3. Assemble the salad
Combine the Brussels, parsley, lemon zest, pumpkin seeds, and sea salt and mix well. Pour in the bone marrow vinaigrette and toss to combine. Remove your panna cotta from the fridge, and top each with the Brussels salad.
About this recipe
Pairs perfectly with Amalga Distillery Single Malt Whiskey
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