Tuesday, June 14, 2011

Dunbar Brewing Co. "The Bruery" Beer Pairing Dinner

It's that time again, I know I've missed a few, but I promise I'll be better! Every six weeks comes awful fast around here. Last week we prepared anothe five course dinner for our favorite local brewery, Dunbar Brewing here in Santa Margarita. It is so fun to create such different dishes, many we've never even cooked before...shh...don't tell anyone!

Kathy's new creation from her all-time fave, Ina Garten, Savory Thyme Shortbread Cookies, they may have taken a while but they were a huge hit. We used them in the cheese course.

For some reason we decided to make individual pies for each guest! Let the pie crust construction begin.

Thank goodness we found our groove...

Note to self: filling pie tins to blind bake wth beans--OK
Filling pie tins to blind bake with rice--NOT OK!!
Don't do it...
This was the mistake that made us a little late, for some reason the rice we filled some of the pies with stuck to the dough, needless to say it took quite a while to pick the out!

We filled them with homemade lemon curd...

And topped them with fresh raspberry filling

The weather was a little iffy...but we decided to go ahead with the meringue anyways!! Apparently if the weather is too damp or humid the meringue may not come together, we were happy it did.

First Course: Puff Pastry filled with brie, mushrooms and onions
on a bed of mixed greens and arugula, bacon and tomatoes
with Rose's Lemon-Thyme vinegarette

These were soo yummy! A brand new appetizer on our catering menu was born!

These beers out of "The Bruery" in Orange County were very interesting!! Had a sour taste that went great with the start of the meal

Second Course: Rueben Sliders with corned beef, swiss cheese
and thousand island on sourdough bread
served with our homemade fried dill pickles and homemade garlic aoli.
(This side is our best seller at Jimbo's at the Mid State Fair, people can't get enough of fried pickles!)

Third Coure: Artisan Cheese Plate with the Thyme Shortbreads
and Bonnie's Homemade Apricot Chutney

Fourth Course: Tradional Chicken and Shrimp Pad Thai
This was our first time working with the rice noodles, it was a litte touch and go but it all came together and was yummy...apparently a little spicy...but you'll quickly learn that Bonnie tends to make everything spicy!

Another great beer from The Bruery

Fifth Course: Our homemade Lemon Raspberry Meringue Pies

These were a big hit! Many guests couldn't even attempt the dessert course after all the previous pairings, so I'm betting alot of our guests had a yummy and sweet breakfast the next morning!

Here is the Recipe for our famous pickles!

Fried Pickles

1 can dill pickles, quartered
1 cup milk
Dash of tapatio
2 cups Panko Bread Crumbs
1 cup Flour
Dill weed

1. If using whole dill pickles, slice into quarters and lay on a baking sheet with paper towels to drain out some of the liquid. This will help during the frying
2. Mix the milk and tapatio, set aside
3. Mix the bread crumbs (regular bread crumbs will work, but I like the extra crunch of the japanese style), flour, salt, pepper and dill weed
4. Heat a frying pan with vegetable oil
5. Dip the pickles in the milk and then dredge in the flour/bread crumb mixture
6. Drop them into the hot frying oil, will cook in 1-2 minutes
Serve with dipping sauce of choice, ranch dressing is an easy combo!

1 comment:

  1. Again Rose, this was an a great dinner you and Bonnie put on--it makes me feel proud of you two------