Iron Hill of Phoenixville offers Breakfast of Champions Sunday

Photo by Vinny Tennis Head Chef Tim Andrews, left, and Head Brewer Tim Stumpf are preparing for the Breakfast of Champions at the Iron Hill Brewery & Restaurant in Phoenixville on Sunday, March 3, from 1 to 3 p.m. The breakfast will pair specialty brews with a four-course breakfast.

Beer with breakfast – probably not in the balanced morning meal that mom provided, but at Iron Hill Brewery & Restaurant in Phoenixville it’s part of a Breakfast of Champions.

Phoenixville’s Iron Hill hosts beer dinners every quarter and did a beer brunch last year. This weekend is the first Breakfast of Champions. It is a four-course meal from 1 p.m. to 3 p.m.

“I feel like everybody has a real good time; get a few drinks in early; enjoy your Sunday,” said Timothy Andrews, head chef at Phoenixville’s Iron Hill. “So we wanted to do some higher end brunch type food.”

Reservations are required. Iron Hill is limited to 40 people, although it will hold another breakfast if there is enough interest.

The first course is bruléed fruit parfait with seasonal fruit, house-made granola, vanilla yogurt and elderflower syrup paired with a Wit Bellini. Bellini’s are usually made with a sparkling wine and peach puree, Iron Hill’s Wit Bellini is made with its Belgium Wit beer instead.

“The wit itself would pair nicely with the fruit, but actually adding that extra peach flavor in there is really going to tie it in nicely,” said Andrews.

The second course is duck egg benedict made with Serrano ham, a sweet potato biscuit and duck hollandaise sauce paired with a beer Bloody Mary.

“We’ve pretty much taken a traditional Bloody Mary … but rather than adding vodka to it, we’ve added a very special beer that we’ve made that’s brewed with smoked malt,” said Timothy Stumpf, head brewer at Phoenixville’s Iron Hill.

When pairing a beer with a dish, the beer’s flavors will either complement or contrast the dish. While in the first course the wit beer complements the fruit parfait, in this course the Bloody Mary plays a contrasting role.

“Some of that sharpness from the tomato juice in the Bloody Mary is going help cut through a lot of the rich fatty flavors of the duck egg benedict with the duck hollandaise sauce, which is going to be super super rich,” said Andrews.

The third course is a breakfast bread pudding with shredded potatoes, smoked kielbasa, scrapple and creamed applewood bacon gravy paired with a nut brown ale.

“Again this is a compliment,” said Andrews. “The nut brown ale -- it’s got that malty kind of sweet flavors; should go nice with the applewood smoked bacon gravy.”

And the final course is house-made ricotta donuts with chocolate glaze paired with chocolate coffee stout. The stout is a dark, strong beer that has been aged over cocoa beans and boiled with melted chocolate.

“So in this case we’re getting a little heavy with the flavors. But with chocolate donuts it’s OK; they match up,” said Stumpf. “And of course chocolate with chocolate is like a match made in heaven.”

While it was a difficult choice, Andrews and Stumpf both said the second course was their favorite.

“It’s almost like telling my children which one I like the most, I probably wouldn’t say it ever, but eggs benedict, classically, it’s a really good dish,” said Andrews. “We’re just trying to take it and elevate it a little bit.”

Beer Bloody Mary

Bloody mary base

36 ounces tomato juice

1 lemon juiced

1 tbs prepared horseradish

½ tsp celery salt

½ tsp kosher salt

1½ tsp chipotle puree

½ tsp worcestershire sauce

1½ tsp old bay seasoning

¼ tsp ground black pepper

In a large bowl mix all ingredents together and chill.

To serve - mix two parts rauchbier (smoked beer) to 1 part blood mary base. Garnish with grape tomato wrapped in bacon. If you do not have a smoked beer, a quality lager will work.

Duck Egg Benedict

Duck eggs

thinly sliced Serrano ham

Sweet potato biscuit

1¾ cups all-purpose flour

3 tbs brown sugar

2½ tsp baking powder

½ tsp baking soda

1 tsp salt

6 tbs chilled butter, cut into pieces

¾ cup sweet potato puree

1/3 cup buttermilk

Duck hollandaise

3 duck egg yolks

¼ tsp cayenne pepper

1 tsp water

3 tsp fresh squeezed lemon juice

¼ tsp sugar

6 ounces melted duck fat

For the biscuits: in large bowl sift together flour, sugar, baking powder, salt and baking soda. Add to a standing mixer with paddle attachment. Turn on at medium speed. Slowly add in butter and mix till pea sized lumps of butter remain. In a separate bowl mix sweet potato and buttermilk. Add to flour mixture and combine. Do not over mix.

Turn out the dough on lightly floured surface and knead until dough comes together but is still slightly lumpy. (If dough is too sticky add small amount of flour.) Roll out to one inch thickness and cut with a two inch biscuit cutter.

Place biscuits on a greased cookie sheet and bake at 425 degress for 20-25 minutes or until golden brown. Rotate them once.

For the hollandaise: put a pot with water on the stove and bring to a simmer. In a metal bowl whisk egg yolks and water till it lightens in color. Add sugar, lemon juice, salt and cayenne and whisk for 30 more seconds.

Place mixture over the simmering water and whisk constantly for five minutes, or until the mixture coats the back of a spoon. Slowly pour the duck fat into the mixture while continuing to whisk. If the mixture begins to get too thick add a small amount of warm water.

To serve, cut biscuits in half and lightly toast in oven. Lay 1-2 ounces of thinly slices Serrano ham on top of toasted biscuit.

Bring three quarts water, two ounces white vinegar and one tsp. salt to simmer. Crack duck egg into a small cup or ladle and then gently drop into the simmering water. Cook for 5 minutes and remove. Place the egg on top of ham and pour two ounces of hollandaise sauce on the egg.

Breakfast Bread Pudding

1 pound brioche or challah bread

3 ounces butter

6 ounces cut and cleaned leeks

8 ounces kielbasa cut into ¼ inch half moons

8 ounces thinly sliced and crisped scrapple

2 meduim sized potatoes peeled and shredded on a box gratter

1 ounce minced garlic

1 cup lager beer

6 large eggs

2½ cups half & half

6 ounces sharp white cheddar

Salt & pepper

Dice the bread and set aside. In a large pot melt butter. Add leeks and garlic and sweat. Add kielbasa and potatoes and cook for 3 minutes. Deglaze with beer and simmer until almost all of the beer had been absorbed. Pour into bowl and let cool.

In a seprate bowl whisk eggs and half & half together. When kielbasa and vegatable mixture has cooled, add to the egg mixture. Fold in scrapple and cheese. Pour mixture over diced bread and gently toss together. Let bread soak for 15 minutes. Put mixture into a greased baking dish. Cover with foil and bake at 350 degrees for one hour. Remove foil and contiune to cook for 10-15 more minutes or until the top is golden brown and the custard is cooked through.

Creamed Bacon Gravy

½ pound chopped bacon

3 tbs flour

3 cups milk

1 tsp chipotle puree

Salt & pepper to taste

In a heavy bottom pot render the fat from the bacon -- strain bacon and reserve rendered fat. Put 3 tbs of reserved bacon fat back into pot, add flour and stir to incorporate. Slowly add milk and whisk to combine. Add reserved chopped bacon, chipotle puree, salt and pepper. Let simmer for 10 minutes to fully incorporate roux.

To serve - after bread pudding has cooled, cut into 2 inch squares and toast in oven. Pour hot gravy on top.

Ricotta Doughnuts

6 eggs

¾ cup sugar

1 pound ricotta cheese

2½ cups flour

1 tbs baking powder

½ tsp vanilla

In a deep saucepan heat oil to 350. It should be enough oil for deep frying.

Mix all ingredients in a bowl until fully incorporated. Scoop two ounces of batter into hot oil. (Be sure not to drop it in and splash hot oil on yourself.) Turn occasionally for even cooking. Take donuts out with a slotted spoon and drain on towels.

Chocolate Glaze

2 tbs butter

3 ounces unsweetened chocolate

1 cup confection sugar

In a pot bring water to a simmer. Add all ingredients to a metal bowl. Put metal bowl over simmering water. Let ingredients melt together stirring to combine. Drizzle chocolate glaze on donut.

Wit Bellini

Servings: 4

Base mixture

1½ pounds ripe peaches (about 4 large), peeled, pitted, cut into wedges

¾ cup sugar

1 tbs fresh orange juice

Puree peeled peach wedges in processor until smooth. Add sugar to peach puree in saucepan and stir over medium heat until sugar dissolves; transfer mixture to medium bowl, stir in orange juice and let cool.

To serve - two parts wit beer to one part bellini base.

Bruleed Fruit Parfait

Fresh fruit- strawberries, melons, cantalope

raspberry jam

vanilla yogurt

granola

sugar

Cut fruit into bite size pieces. Roll fruit in sugar. Using a hand held brulee torch caramelize the sugar on the fruit.

To assemble the parfaits - start with the vanilla yogurt, a layer of raspberry jam, more yogurt, a layer of caramelized fruit, granola and a final thin layer of yogurt. Cover the top with sugar and and caramelize the sugar with the brulee torch to it give it a crisp sugar shell.

(Story from www.dailylocalnews.com)