CherryTurnover: homemade filling of dark sweet cherries and Montmorency sour cherries sweetened with Wholesome Sweet ‘s Fair Trade Certified organic sugar encased in handmade Puff Pastry dough (made with just a little bit of whole wheat flour) and topped with turbinado cane sugar. Served with Brewery Ommegang ‘s Three Philosophers. This Belgian style quadrupel is made with 2% Liefmans kriek to give it that cherry kick that went so well with this beer and dessert pairing beer pairing.
BlueCheese and Celery Soup: homemade pressure cooked chicken stock base with potato, onion, and celery blended in; combined with Castello Cheese ‘s Castello Blue Cheese and some heavy cream; garnished with a splash of butter and fresh celery greens. Served with Sixpoint Brewery ‘s Hi Res so that rich, creamy blue flavor could mingle with the big hop blast from this Double IPA.
Homemade Thin-Crust Pizza Cruda: handmade pizza dough topped with sauce, whole milk mozzarella, garden grown basil, parmigiano reggiano, whole milk ricotta cheese, and oregano before being baked on the pizza stone; then topped with fresh homegrown micro greens, fresh diced tomato, and #prosciutto; served with a Flying Dog Brewery ‘s The Truth IPA.
Japanese-Style Yakitori: pineapple and chicken skewers grilled over a hardwood charcoal fire and then smothered in a #homemade yakitori sauce made from pineapple (cubes and rind), soaked in a mixture of locally produced honey (a gift from a nearby backyard beekeeper), mirin, soy sauce, sake, bonito flakes, and ginger; with a side of homemade salmon sushi and some home canned atchara. Served with a Hitachino Nest Nipponia , a beer brewed with the revived Japanese breed of Kanego Golden barley and hopped with Japanese-bred Sorachi Ace.
Four Cheese and Sausage Lasagna: layers of homemade tomato sauce (made from homegrown tomatoes + herbs and home canned in the peak of summer (jar in center rear)), galbani whole milk mozzarella cheese, extra sharp provolone, Sorrento whole milk ricotta cheese, bertozzi parmigiano reggiano and Johnsonville’s Italian sausage sandwiched in between #handmade 100% whole grain pasta noodles; with a side of antipasto made from home-pickled canned garden grown green beans (jar in upper rear left), lettuce, olives, and provolone cheese. Served with Birra Del Borgo ‘s Maledetta Belgian/British fusion ale. This Italian-made Belgian Pale Ale had a nice herbal flavor with a fairly strong floral hop burst that matched the fresh basil flavor well.
Mushroom & Onion Casserole stuffed Vol-au-Vent: What better way to celebrate George Washington ‘s 282nd birthday than with a meal in his honor? Inspired by Chef Walter Staib ‘s (of The City Tavern Philadelphia) take on Martha Washington’s recipe for mushroom and onion casserole (“To Dress A Dish of Mushrumps”) a homemade dish of butter, sweet onions, heavy cream, and spices combined, then stuffed in handmade Puff Pastry Vol Au Vents to be served just as Mrs. Washington would have had with stews and fricassees (see her recipe “To Make Puff Kids”). In keeping with the theme, this dish was served with none other than Yards Brewing ‘s Ales Of The Revolution series General Washington’s Tavern Porter, which was brewed with molasses.
Yes, White Tailed Deer can stand on their hind legs to reach leaves to eat in winter.
Personal-Sized Shepherd’s Pie: a filling of spiced ground beef, herbs, flour, onions, organic carrots, celery, and a splash of beer topped with a crust made from creamy mashed potatoes flavored with minced homegrown sage paired with Leffe Brun.
Pho Bo Beef and Noodle Soup: this Vietnamese pho soup starts with homemade pressure cooked beef broth made with both ground beef and beef bones flavored with charred onions, charred ginger, star anise pods, whole cloves, first pressing fish sauce, cinnamon sticks, black peppercorns, scallions, and allspice; with raw beef sliced paper thin and cooked slightly in the hot broth; with handmade fresh Rice Noodles prepared with Bobs Red Mill ‘s wholegrain Gluten Free Stone Ground brown rice flour (drying in the top right corner); garnished with lime slices, fresh basil leaves, sriracha sauce, bean sprouts, and hoisin sauce. Served with Sixpoint Brewery ‘s Hi Res (a big hoppy beer to multiply the hot taste) and Japan’s own Asahi Black Kuronama (a malty brew to help cool off the heat and balance the flavors).
Chicken and Slippery Dumplings: tender sliced chicken breast on top of a steaming bowl of homemade slippery dumplings swimming in chicken stock, celery, onions, carrots, salt, and freshly cracked black pepper with a side of home baked wholegrain bread; paired up with a Yuengling Beer’s Yuengling Lager. Truly a classic regional meal of winter comfort food.