Fish And Chips with Beer Battered Onion Rings: wild caught cod fillet dipped in a Yuengling Beer’s Traditional Lager batter served in a newspaper cone, on a bed of home baked basil and tarragon spiced French “fries” and Beer Battered Onion Rings, garnished with lemon slices and dipping sauce filled spoons of (left to right) malt vinegar, homemade vinegar and Old Bay flavored mayonnaise, and ketchup. Paired up with an English classic, Samuel Smiths Taddy Porter.
Reuben #Pizza: home baked Homemade Pizza dough bottoms with; (front) Rachel / Reuben toppings of homemade thousand island dressing, sauerkraut, Home Cured Home Smoked pastrami, and topped with Swiss and other cheeses; (rear) a Spring-time vegetable pizza with baby spinach, homegrown fresh and dried herbs, feta cheese, whole milk mozzarella cheese, tender whole pod sugar snap peas, and ricotta cheese. Served with Yuengling Beer’s Bock Beer, the malty sweetness in the beer went great with the pastrami, providing some contrast to the meat’s smoky, spicy flavors and balancing out the tart sauerkraut.
Double Crust Apple Pie: old fashioned double crust apple pie. home baked pie made from a 75% whole grain crust bottom and a white flour top, filled with organic Pink Lady apples, fresh lemon zest, ground cardamom, lemon juice, ground cinnamon, and sanded with turbinado cane sugar, garnished with its natural companion, vanilla ice cream. Served with The Wild Beer Co ‘s Iduna Cru, a beer brewed with Sumerset apple juice, champagne yeast, New Zealand hops, and wild yeast for a great Beer And Dessert pairing.
Corned Beef and Cabbage: inspired by Fatted Calf ‘s recipe, and in celebration of St. Patrick’s Day, home corned beef brisket infused with peppercorns, mustard seeds, sugar, coriander, juniper, whole cloves, curing salts, and bay leaves; with boiled potatoes, boiled carrots, and cabbage drizzled with vinegar; served with home baked lemon and current scones; accompanied with a Scottish Traquair House Ale. This malty scotch ale / wee heavy was brewed at the oldest inhabited house in Scotland in a 1738 copper kettle and then fermented in unlined oak barrels giving it enough power to hold up against the strongly flavored beef.
Chicken Parmesan-Style Burgers: homemade ground chicken burger, made with parmesan cheese, homegrown basil, onion, and parmigiano reggiano; then coated with bread crumbs, topped with marinara sauce and baked to toast the whole milk mozzarella cheese; sandwiched in between homebaked half wholegrain hamburger buns rubbed with melted butter and sprinkled with sesame seeds; with a side of homemade potato salad made with the pickling juice from home canned bread and butter pickles. Served with Otter Creek Beer ‘s Citra Mantra, a self proclaimed India-style pils lager full of citra hops taste.
Pasta with Sausage Sauce: #homemade 100% wholegrain spaghetti noodles topped with a spicy tomato sauce made with Johnsonville’s Italian sausage; garnished with fresh herbs, a variety of freshly grated cheeses (including pecorino romano, whole milk mozzarella, and parmigiano reggiano) and fresh diced tomatoes. Served with New Belgium ‘s Accumulation White IPA. The light, hoppy flavors of this IPA went great with the hot spice in the dish, while the bitterness was strong enough to stand up to some of the stronger cheeses melted on top.
Double Crust Lobster and Shrimp Pot Pie: a rich, thick filling of lobster, cream, butter, garlic, vermouth, thyme, diced potatoes, homemade pressure cooked lobster broth, and shrimp; encased in a home baked flakey 25% whole grain puff pastry dough made with home rendered chicken fat for that rustic home-style taste. Served with a Flanders Red Ale FRED from Iron Hill Brewery. This beer had enough tart acidity to lighten up the shellfish flavor and cut through the rich sauce while the carbonation cleaned the palate for the next bite.
Raccoon: With the snow melt and warmer weather recently, this critter was encouraged to go out looking for some food, even during the day!
Grapefruit Bars: home baked blind-baked European style butter crust filled with a grapefruit custard made from freshly squeezed pink grapefruit juice, finely grated pink grapefruit zest, sugar, and brown eggs; garnished with confectioners’ sugar, grapefruit slices, and homemade candied grapefruit peel tossed in Wholesome Sweet ‘s Fair Trade Certified organic sugar. Served with Stone Brewing Co ‘s Grapefruit Slam IPA, the citrus flavor from the Centennial hops is magnified with the addition of fresh grapefruit peel to make for a tasty beer pairing.
