Humans,
What a year March has been, ammirite? Bear here for just a quick update on our dinner schedule and the Food by Bear: Germany experience. I'm happy to say all of our dinners remain on until further notice. We're taking additional safety measures to ensure human (and bear) health and wellbeing. In times like these it's important to have ample opportunities for great food, fun and interaction, and we're prepared to host you for an epic night out.
Food by Bear: Germany is in full swing, and I gotta say I love the menu. This experience runs through April, and limited seats remain available. Please take care, and come spend an evening with us soon.
German Wines
I'm especially excited about the wines we've paired for this menu. In my opinion they're some of the best we've ever offered. I asked our sommelier Kaitlin Brooks to write a blurb about the wines she's selected for this menu. Take it away Kaitlin!
"When Bear and I first talked about doing a Germany-focused menu, I got so excited at the opportunity to evangelize about how remarkable and understated German wines are. Many people don't know much about German wines and the great value that they offer. For example, Riesling is often misunderstood as a super sweet, poor quality white wine (I'm looking at you Blue Nun) when in actuality it is one of the most commonly sought-after wines by wine connoisseurs and collectors...READ MORE
Mutterbar's Embrace
In times like these, you've gotta embrace the simple joys in life. Treat yourself and your loved ones with this delicious German chocolate cake. You deserve it!
serves 8-10
for the cake:
3/4 stick unsalted butter, room temp (plus more for pans)
3.5 oz semisweet chocolate, finely chopped
1 c all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 c sugar
2 eggs, room temp
1 egg yolk, room temp
1 tsp pure vanilla extract
1/2 c buttermilk
for the frosting:
1 3/4 c pecan halves
1 stick plus 1 tbsp unsalted butter, room temp
14 oz can sweetened condensed milk
1/2 c packed light brown sugar
3 egg yolks
5 oz sweetened shredded coconut
3/4 tsp pure vanilla extract
1/4 tsp sea salt
for the cake:
1. Preheat oven to 350. Butter two 9-inch baking pans and line them with parchment paper.
2. Set a heatproof bowl over (but not in) a saucepan of simmering water. Add the chopped chocolate and melt, stirring occasionally.
3. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt. In a large bowl, beat the 3/4 stick of butter with the sugar until light and fluffy, about 3 minutes. Beat in the eggs and egg yolk, one at a time, then beat in the vanilla. At low speed, beat in the buttermilk and the flour mixture in batches, ending with the flour mixture. Fold in the melted chocolate until incorporated.
4. Scrape the batter into the prepared pans. Bake for about 30 minutes, or until a cake tester inserted in the center of the cakes come out clean. Transfer the cakes to a rack and let cool completely. Turn the cakes out of the pans and peel off the parchment paper.
for the frosting:
1. Toast the pecans until golden, 8 to 10 minutes. Let cool slightly, then coarsely chop.
2. In a large saucepan, combine the butter, condensed milk and brown sugar, and cook over medium-low heat, whisking frequently, until smooth. Add the eggs yolks and cook over moderately low heat, whisking frequently until thickened, about 8-10 minutes. Transfer the frosting to a large bowl and stir in 1 cup of the pecans and the coconut, vanilla and salt. Let cool.
3. Using a spoon or offset spatula, spread half of the frosting evenly over one cake. Top with the second cake layer and spread the remaining frosting on top. Garnish with the remaining pecans.