Give in to the Art of Darkness and experience the sinister side of a classic dessert.
By Amanda Brooke Bothwell
Spring has made its welcome arrival: the freshness in the air, the awakening of the wildlife, the colors, sounds, smells all claiming renewal. It’s a joyous time, a lighthearted time, where the flavors found on the table are a glistening reflection of the lively world outside.
And the beer. Oh, the beer. By the time winter has announced its last call, I think we’re all ready to move from the heavy stouts and porters onto some lighter hefeweizens and Belgian Wits. So, naturally, do I have a bright and bubbly beer to couple with a fresh spring dessert?
Of course not.
What I do have picked out is Ommegang’s limited edition Art of Darkness Ale. If anything says spring, this is not it. Rather, from first impression this beer says something more along the lines of “Go back to the hell you came from, but kindly take me with you.” It’s a lovely strong ale with deep fruit and caramel flavors, and I think it needs to be appreciated while it’s around.
To play on the brew’s darkness, I decided on a Black Fruit and Valrhona Chocolate Cobbler. This cobbler uses black plums, black grapes and a touch of dried tart cherries topped with a deep chocolate pastry.
What is it that draws us in to the art of darkness? Does it allure us with its ambiguity, tempt us with its promise of mystery? Perhaps its sultry, mischievous nature is what convinces us to come-hither, away from all things clean and pure. Whatever it is, it certainly was powerful enough to have the perfect offerings of spring overlooked, at least for just a moment.Print
Torn between a world of beer and baking, Amanda has embraced both in her life of home-brewing and cake-making, occasionally "spilling" a bit of the former into the latter. Beyond baking and fermenting, she is in the search for some of the world's greatest food offerings perfectly paired with a cold one.