Appetizer
Clam Chowder paired with Hoegarden and/or Ommengang Witte Beer
This recipe was basically gleaned from an old hot disher featuring Megan Mae and Miss Lilly making fish chowder with NSync. I basically used that recipe but subbed fish for clams.. amazing.
Cheese Pairing
Gorgonzola paired with Sour Cherry Ale mixed with Belgian Wit
Both these beers were homebrews of Allison and mine and combined with the cheese the flavor combo was divine. It was hard to describe the flavor of the cheese beyond saying it tasted like a sheep in your mouth.. disgusted? don't be. try it and your mind will be changed.
First Course
Chicken with Honey Prune Sauce paired with Ommegang Abbey Ale
Rub chicken legs with ¼ cup brown sugar, 8 smashed garlic cloves, 2 Tbl rosemary leaves, 2 Tbl pepper. Squeeze juice of one orange over chicken and let marinate for at least an hour. Brown chicken legs in a pan with 2 Tbls of oil. Transfer to glass baking dish. Add ½ cup of white wine or Belgian beer.
Bake at 325 for about an hour or until cooked through.
Honey Prune Sauce
Soak 1 cup of pitted prunes in boiling water for 10 minutes.
Combine prunes with: 1 cup honey
¼ cup cider vinegar
1 tsp ground ginger
½ tsp crushed red pepper
Simmer over low heat for half an hour and serve over chicken.
Second Course
Hungarian Meatballs paired with DogFish Head Indian Brown Ale
Meatballs
¾ lb. ground pork
¾ lb. ground beef
½ cup grated parmesan cheese
¾ cup breadcrumbs
¼ cup fresh minced parsley
1 T garlic powder
1 tsp red pepper flakes
1 tsp coriander
1 tsp cumin
1 tsp caraway seeds
1 tsp salt
1 tsp pepper
2 eggs
2/3 cup of milk
Combine all ingredients. Form into meatballs (1 to 1 ½ inch). Refrigerate for about 15 minutes so they firm up. In a large oven safe pan, brown meatballs on the stovetop with a few tablespoons of oil. Remove from pan.
Sauce
1 onion chopped
¼ lb cremini mushrooms quartered
1 Tbl minced garlic
1 red pepper chopped
1 heaping Tbl paprika
¼ tsp of each cayenne pepper, smoked paprika, dried rosemary, thyme, fennel seeds, and marjoram
¼ cup parsley chopped
In pan from meatballs, add above ingredients. Cook for 5 minutes. Deglaze pan with ½ cup of white wine. Cook for a few minutes. Add 15 oz stewed tomatoes and 2 cups of chicken broth.
Bring to a boil. Return meatballs to a pan. Transfer to the oven and braise for 1 to 1 ½ hours, stirring occasionally. Remove from the oven and stir in ½ cup of sour cream. Serve over egg noodles.
Dessert
Bacon Rugelach paired with Great Lakes Edmund Fitzgerald Porter and/or a Gregor Biers Coffee Stout
for the bacon jam
1 lb of bacon
3 large chopped onions
½ cup brown sugar
½ cup molasses
1 cup strong coffee
½ cup balsamic vinegar
¼ cup bourbon
1 tsp black pepper
Brown bacon in large saucepan. Remove bacon. Add onions and caramelize in bacon drippings. Add brown sugar and cook a little more.
Return bacon to the pan along with remainder of ingredients. Bring to a boil. Simmer for 1 ½ hours or until reduced to about half. Blend in a food processor. Store in the fridge in a jar for up to 3 months or freeze.
Recipe courtesy of Mrs. Wheelbarrow blog.
Rugelach
8 oz cream cheese
8 oz butter
2 cup flour
Combine above ingredients into a dough. Form into two discs. Chill overnight.
Roll each disc of dough into a 10 inch circle.
Spread with: ½ cup jam
¼ cup peanuts or walnuts
¼ cup breadcrumbs
¼ cup brown sugar
Slice discs into 16 wedges and roll up. Brush with egg yolk and sprinkle with sugar.
Bake at 325 degrees for about 35 minutes until browned.
Once again we had a divine time stuffing our faces with delicious food and drinking good beers produced by well known breweries, new local breweries (Shout out to ROC Brewing Co.) and local homebrewers.
Brewfe is just a blink away :)
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