New Brunswick Craft Brewers Association
Uncategorized Boards => General => Topic started by: Dave Savoie on December 21, 2011, 03:22:41 PM
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http://www.occasionsmagazine.ca/anbl/en/
Myself and 2 other classmates were chosen to produce a 4 course meal that includes
App (yet to be decided)
Salad (Fennel and Granny smith apple & watercress salad ) With an apple & brown sugar vinaigrette
Main (Trout poached in Strawberry Rhubarb Hefe) and a Celeriac puree with fiddleheads
Desert - (yet to be decided )
I will also be providing an all grain hefe recipe for the article...... I will do my best to get http://www.craftbrewing.ca (http://www.craftbrewing.ca) in there somewhere
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Excellent! Congratulations.
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Thanks should be a blast now to get a hold of some Wyeast 3068
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We have that in the library I think.
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Nice I may have to pick some up over the break when Im Up
Hmm maybe Richard could pick up the slant for me and bring it to his house as I know he most likely will be home
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I think Thomas said he was out of town for a couple of weeks starting today...
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Balls Im not brewing the beer until the 16th of Jan so Ill have plenty of time
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Dave: small world. A good friend of mine is the editor/publications director for that magazine. You'll meet him if you come to re-ball on Friday...
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Sweet
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Well I scratched the poached trout Idea but here is what Ive come up with opinions please
App will be
Spring vegetable soup
Ingredients
1/2 tablespoon olive oil
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup new potatoes, diced
1/2 cup frozen edamame (Japanese soy beans without the pods), available in most grocery stores
1 cups (500 mL) sodium-reduced vegetable broth
1.5 cups of water
1/2 bay leaf
1 large sprigs of fresh thyme, stalks removed
1/2 bunch of asparagus – trimmed (about 5 spears)
1/4 cup green onions
1 cup of watercress roughly chopped
Fresh ground pepper to taste
Directions
1. Heat oil in a soup pot over medium heat. Add the celery and carrot. Cook for 5 minutes. Do not brown.
2. Add potatoes, edamame, stock, water, bay leaf, and fresh thyme (stalks removed). Cook for 10 minutes.
3. Remove the tough lower part of the asparagus stems. Cut off asparagus tips and set aside. Dice the rest of the stalks and add them to the soup. Cook for 5 minutes.
4. Add the asparagus tips, green onion, watercress and pepper and cook for 5 minutes.
Salad will be ............
Fennel &Granny Smith apple Salad with Apple brown sugar Vinaigrette
Rhubarb & Maple soy glazed trout served with a saute of fiddleheads and Smashed Celeriac
And the sweet part my Fav
Rhubarb & Pineapple pie
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Well I scratched the poached trout Idea but here is what Ive come up with opinions please
App will be
Spring vegetable soup
Ingredients
1/2 tablespoon olive oil
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup new potatoes, diced
1/2 cup frozen edamame (Japanese soy beans without the pods), available in most grocery stores
1 cups (500 mL) sodium-reduced vegetable broth
1.5 cups of water
1/2 bay leaf
1 large sprigs of fresh thyme, stalks removed
1/2 bunch of asparagus – trimmed (about 5 spears)
1/4 cup green onions
1 cup of watercress roughly chopped
Fresh ground pepper to taste
Directions
1. Heat oil in a soup pot over medium heat. Add the celery and carrot. Cook for 5 minutes. Do not brown.
2. Add potatoes, edamame, stock, water, bay leaf, and fresh thyme (stalks removed). Cook for 10 minutes.
3. Remove the tough lower part of the asparagus stems. Cut off asparagus tips and set aside. Dice the rest of the stalks and add them to the soup. Cook for 5 minutes.
4. Add the asparagus tips, green onion, watercress and pepper and cook for 5 minutes.
Salad will be ............
Fennel &Granny Smith apple Salad with Apple brown sugar Vinaigrette
Main will be
Rhubarb & Maple soy glazed trout served with a saute of fiddleheads and Smashed Celeriac
And the sweet part my Fav
Rhubarb & Pineapple pie
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Congrats!
BTW - Sean (Picaroons) did a beer - food paring event once and one of the desserts was a Stout Float.
- dark chocolate - fudge brownie
- vanilla ice cream
- Mans best friend stout beer poured over it
Delicious!