Newsletter #3

  • By Bear
  • 10 Feb, 2016

Valentine's Day Recipes + More!

Valentine's Day is right around the corner, and you know what I'll be up to this weekend - cooking up our 5-course meal for friends and strangers alike (but let's be honest, there are no strangers after a meal at Cow by Bear). We'll be hosting our traditional Friday and Saturday dinners, of course, but this Sunday we'll also be serving a one-time-only menu for 20 special guests. For those of you that won't be there with us, I wanted to send along a couple recipes in hopes that they'll enhance this Lover's Day for you and your special someone.
French 80
This is our take on the classic French 75, rumored to be Hemingway’s drink of choice (Though I’ve heard that about five different cocktails...Papa liked to drink!). I sub in Morris Kitchen’s terrific Grapefruit Hibiscus Cocktail Mixer (which you can purchase   here   or locally at Pigment) instead of simple syrup. Use the best gin you can find. I prefer the batch made by   Wishkah River Distillery   up in Aberdeen, Washington. I discovered it on a recent fishing trip to the great Pacific Northwest. Let me know if you’re desperate and I’ll hook you up with a bottle.
Ingredients (Makes 2)
2 oz. gin
1 oz. lemon juice
2-3 oz. Morris Kitchen Grapefruit Hibiscus Cocktail Mixer
(use 2oz. for a more tart, 3oz. for more sweet, or split the different like I do).
In a cocktail shaker with ice, shake the gin, lemon juice and mixer. Pour into the glasses, top with champagne and garnish with a lemon twist.
Lemon Raspberry Parfait (Makes about 8 servings)
I made this a few days ago on the   CBS morning show . This one has several parts to it, a raspberry mousse, milk crumbs, lemon curd and homemade whipped cream. Don't be intimidated by all the steps, you can make any of it in advance if you'd like. It's a dessert that makes for a great Valentine’s Day treat - whip it up for your significant other or, better yet, make it together.
Raspberry Mousse  
2 tsp. unflavored powdered gelatin
2 Tbsp. cold water
5 cups fresh raspberries
¾ cup sugar
2 large egg whites (at room temp)
1 cup heavy cream
Pour the water in a small bowl, and sprinkle the gelatin over the water. Let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with ½ cup of the sugar. Strain the puree into a bowl through a fine sieve. In a microwave oven, melt the gelatin for 10 seconds on low power. Whisk the gelatin into the raspberry puree.
In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining ¼ cup of sugar until warm to the touch. Remove the bowl from the heat. Using a handheld electric mixer, beat the egg whites at medium-high until stiff and glossy. Fold the egg whites into the puree.
In the same bowl, beat the cream until firm. Fold the whipped cream into the raspberry mixture.
In a small bowl, coarsely mash the remaining cup of raspberries. Fold them into the mousse. Scoop the mousse into individual bowls or glasses and refrigerate until set, at least an hour or overnight.
¾ cup milk powder
¼ cup flour
2 Tbsp. cornstarch
2 Tbsp. sugar
½ tsp. kosher salt
4 Tbsp. butter, melted
3 oz. white chocolate, melted
Heat the oven to 250. Combine ½ cup of the milk powder, the flour, cornstarch, sugar and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss more, using a spoon, until the mixture starts to come together and form small chunks.
Spread the chunks on a parchment lined cookie sheet and bake for 20 minutes. Cool the crumbs completely.
Crumble any chunks that are larger than about a half inch, and put them all in a medium bowl. Add the remaining ¼ cup milk powder and toss together until it is evenly distributed throughout the mixture. Pour the white chocolate over the crumbs and toss until they are totally covered. Then continue tossing every 5 minutes until the white chocolate hardens and the crumbs are no longer sticky. You’ll have crumbs leftover with this recipe, and they will last for about a month in the fridge.
Lemon Curd (1 pint)
5 large egg yolks
1 cup sugar
4 lemons, zest and juice
½ cup butter sliced into ¼ inch pieces, chilled
Add about an inch of water in a medium saucepan. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Juice the lemons, ideally 1/3 cup worth. Add cold water to the lemon juice if there isn’t enough, and add the juice mix and zest to egg mixture. Whisk smooth.
Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan (the bowl should not touch the water). Whisk until thickened, about 8 minutes. Remove from heat and stir in butter one piece at a time, allowing each to melt before adding the next.
Remove mixture to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. This will keep up to 2 weeks.
Homemade Whipped Cream
1 pint of heavy cream
2 Tbsp. powdered sugar
2 tsp. vanilla
Place all ingredients in bowl of mixer and whisk until light and fluffy on medium-high, about 5 minutes. Chill.
To make the Parfait: This is the fun part because after all that hard work, you get to decide how to load it up. After the mousse is set in the bowls/glasses you’re serving, layer on a portion of the crumbs followed by the lemon curd and whipped cream. You can also add fresh berries and/or edible flowers if you'd like.
For reservations, please email me directly at And don't forget to like us on Facebook and follow our Instagram. Thank you San Diego, you're the best.


Bear’s Necessities (Archive)

By Bear 21 Jul, 2017
'17 Summer Snippets.
By Bear 23 Jun, 2017

An Update From Bear.

By Bear 09 Jun, 2017

The origins of Cow by Bear are rooted in Mexico City.

By Bear 12 May, 2017

I was a six year old bear when I had my first glass of wine. I remember like it was yesterday, stolen from a campsite by my older, bad bear cousin Rico   (RIP) . Red wine, I loved the stuff and spent the next year or so devouring campsites, flipping over airstreams and digging through Coleman coolers to find it. Years later when I arrived in France, my love for wine was renewed. French wine opened up my pallet in a way I couldn't have imagined when I was drinking the homemade stuff from Alaska in my youth. My travels have taken me all over the world and I've always made sure to pair the finest wine I can get my paws on with my meals. It's become an obsession that almost rivals food, which is why I created the   Wine by Bear program . Along with Sommelier Kaitlin Brooks, we're serving up 6 great wines every other Tuesday night. Our current lineup highlights the   6 Noble Grapes , and I asked Kaitlin to write a guest post about a couple of the varietals.

By Bear 27 Mar, 2017

Wednesday Dinners Available This Summer!

By Bear 13 Mar, 2017

It's time for the 2nd Annual Cow by Bear bracket challenge!

By Bear 24 Feb, 2017
Hello humans, Bear here. It's been quite the February with some of our most entertaining and raucous dinners to date. We'll be rolling out a Mardi Gras menu next week to close out the month and I'm really looking forward to serving up a NOLA-inspired menu.
By Bear 13 Jan, 2017

I hope you all enjoyed a great holiday season and your 2017 is starting off with a bang! When I reflect on 2016, I'm truly amazed by how far Cow by Bear has come. This time last year, we had just rolled out Friday dinners in addition to Saturday and had a staff of just three. We now host dinners Thursday, Friday and Saturday along with a Sunday brunch and have a staff of fifteen. I owe it all to you guys for being along for this ride and supporting Cow by Bear. Huge plans are in store for 2017 and I can't wait to share what's up my fur.
By Bear 10 Nov, 2016
I know many of you are probably looking to your favorite bear for insights on the Presidential election. From the beginning, Cow by Bear has always been about inclusion and bringing people together over food and drink to create new friendships. Whether your candidate won or lost, my door will always be open for you to come spend an evening with us. As my dear friend Barack Obama said, “We’re all on the same team.”
By Bear 04 Oct, 2016
Hi Humans,

Fall is finally here, and while the weather here in San Diego is late to the party, I’ve started to shift focus to my favorite autumn dishes. Fall is my favorite season and produces some of the tastiest produce of the year. I’ll not only be incorporating them into our traditional Cow by Bear   brunch   and dinners, but also the special 7-course, 50-person dinner/costume contest on Saturday, October 29 to celebrate Halloween.   There are still a handful of tickets available here.
I had such a blast two weeks ago at our anniversary dinner at the Broadway Pier. It was the largest dinner Cow by Bear has put on (100 people) and we learned a ton about how to make these special events true one-of-a-kind experiences. I can’t wait to share some of the upcoming ideas!   You can check out pictures from the Broadway Pier event here .
Now onto a few recipes. We partnered up with   Barcón Cocktail Co.   for the anniversary dinner and they provided two awesome custom cocktails for the event. I wanted one to have our house spirit, of course, Rhum Barbancourt from Haiti - so they incorporated that with the Imperial Buck.
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