Jubelale Release Party (Bend Pub)
Join us in celebration, or a jubelation, if you will, as we release our most anticipated seasonal brew of the year! After 23 years of Jubelale, we've got it down pat and we're gonna throw a party at the location that started it all. The first keg of Jubelale will be tapped at 5 pm with bottles & shirts for sale. Our chefs have created a special menu & dessert using Jubelale taht will tantalize your tastebuds! And, this year's Jubelale artists, Cara & Louie, will be available to sign posters.
Let the Festivities Begin: Jubelale Is Coming Soon
Jubelale Marinated Breast of Duck with Festive Cranberry Ale Sauce
Marinade
1 12oz bottle Jubelale
1 Tbs garlic, chopped
1/2 C black peppercorns
4 sprigs thyme
4 sprigs rosemary
4 sprigs oregano
1/2 C red wine vinegar
1 bay leaf
Combine all ingredients and pour over 4 duck breasts. Let marinate for at least 2 or 3 days before cooking.
Roasted Venison Tenderloin with Jubelale Pan Jus
Ingredients
1 4lb venison tenderloin, whole
2 Tbs olive oil
1 clove garlic, minced
1 shallot, minced
1/2 C Jubelale
4 C beef stock
1/2 bunch fresh thyme, chopped
1/4 C smoked bacon, chopped
1/2 C tomato, seeded and chopped
Pinch of salt and pepper
Jubelale Braised Short Ribs or Beef
Ingredients
5 lbs beef short ribs
1 C flour for dredging
1 tsp salt
1 tsp white pepper
2 Tbs olive oil
1 C carrots, diced 1/2 inch
1 C celery, diced 1/2 inch
2 C onion, diced 1/2 inch
3 cloves of garlic, chopped fine
1 bay leaf
1 C diced tomatoes
2 tsp salt
2 sprigs fresh thyme
2 12oz bottles Jubelale
1 quart beef stock
3 Tbs cornstarch mixed with 1/4 C cold water
Parsley chopped for garnish
Jubelale Pot Roast
Ingredients
2-3 lbs top round
1/2 C flour
1 Tbs olive oil
1 onion, cut into eighths
1 carrot, rough chopped
2 ribs of celery, rough chopped
3 cloves garlic
1 bunch parsley
2 sprigs thyme
1 sprig sage
3 bay leaves
1 Tbs whole black peppercorns
1 Tbs Kosher salt
12 oz bottle Jubelale
2 C chicken stock
2 Tbs butter
Jubelale Apricot Scones
Ingredients
5 C all-purpose flour
2 Tbs baking powder
1 ½ tsp salt
1/2 C sugar
1/2 C diced dried apricots
(or use your favorite dried fruit)
2 C heavy cream
1 12 oz bottle of Jubelale
2 C powdered sugar
1 tsp vanilla extract
