Harvest Ale Bread
Preheat oven to 375 degrees.
Mix dry ingredients (it is very important to make sure flour is sifted) and beer. Pour into greased loaf pan. Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes.
Harvest Ale & Bacon Jam
In a large pot or Dutch oven, cook bacon until crisp, but not burnt. Remove all but 1 tbsp bacon dripping from pan.
Return to heat and add onion, cook until soft, add garlic and chili flakes. Cook for 30 seconds. Add 1 cup beer and both vinegars, scraping the bottom of the pot to deglaze. Add the cooked bacon, nutmeg, and brown sugar. Reduce heat to a simmer. Cover with a lid, leaving slightly ajar to vent. Cook until reduced to a thick consistency about 45 minutes.
Transfer to a food processor, along with the remaining beer, and pulse until there are no more large chunks. Serve immediately or refrigerate and bring up to room temperature before serving.
Oyster Pan Perdu
Whisk together eggs, cream, oyster liquor, salt and pepper. Coat bread totally and cook in pan as you would French Toast.
Batter and fry the Gulf oysters. Set aside. To plate each serving (12 servings total), place 2 oysters on one end of the cooked pan perdu. Place 1 tbsp of bacon jam on the other end. Remove segments from 1 meyer lemon. Mix with 2 tbsp olive oil. Spoon olive oil-lemon mixture over the oysters and bacon jam.
Serve immediately and enjoy.
Courtesy of Chef Chris Rainosek of The Wash House in Point Clear,AL.