It’s that time again. . . time for taper stuffed beer bottles. Time for miniature tasting notebooks. Time for the mad dash to get everything cleaned, cooked, and ready before company arrives. That’s right, it’s time for a potluck vegetarian beer dinner!
After a successful vegetarian beer dinner last August, I vowed to have a seasonal one again in the Fall. Between the wedding and honeymoon, my gig at the farmers’ market, and whatever else came up, I never got our pumpkin beer dinner together. So in late November I started planning a winter seasonal dinner instead. Just like last time, guests brought a vegetarian dish to share and a beer pairing. Fall and winter seasonal beers were encouraged, and once again our guests rose to the challenge. We had a wonderful dinner with great company and tried a lot of beers that we had never had before.
The great lament of food bloggers this time of year is “where has the light gone?!” It is extremely difficult to get good food photos without natural light, and therefore nearly impossible to get pictures of your dinner this time of year. So I apologize for the dark, fuzzy photos of our dinner party. I promise it’s the lack of light, not the abundance of alcohol, that blurred my photos! Hopefully they give you a good idea of what went down, and if not, I guess you had to be there. I have included descriptions of all our dishes, and I will add links to recipes as I get them.
We started with a red quinoa, sweet potato, and kale dish made by Brittany of btypes. She brought two big, seasonal beers to share. The one we tried first with the quinoa dish was Delirium Noel. With a hint of apple cider flavor, the Delirium Noel was more reminiscent of fall than winter, which worked very well with fall flavors in Brittany’s delicious dish. It was a great start to our meal!
By the way. . . Please note hiding in the photos above, my bakers twine wrapped beer bottle candle holders, which I “crafted” myself. I am super proud of these because they fit the theme and took a really long time to wrap with twine, so I have to give them a shout out (and me a pat on the back for patience).
We had two dishes paired with Sierra Nevada Celebration Ale, because Adrienne and Al and Kyle and I all decided to use it for our pairing. I guess great minds think drink alike!
Al and Adrienne from hippie itch made sautéed brussels sprouts with pecans. Based on what Adrienne told me about the recipe, I think it is this one from Cooking Light: Brussels Sprouts with Pecans. I believe she said she substituted water or white wine for the chicken broth. I will update when I find out for sure.
These brussels sprouts were sweet, buttery, and the perfect texture: not too crunchy, not too soft. I have to be honest and say that their dish was a better pairing for the Celebration Ale than mine! They did their research and came up with something that worked really well together. I highly recommend that you try it!
About this time, we cracked open the Schmaltz Brewing Company He’Brew Jewbelation Sweet 16 16th Anniversary Ale. At 16 percent alcohol by volume, this beer is not messing around. We poured a few ounces for each guest to taste, and then enjoyed watching our friends around the table make faces after the first sip. If you are looking for a beer that is super sweet, very rich and will get you drunk quick, this is the one for you!
(Yes, I am still talking about beer, not men)
For the main course, I made barbecue jackfruit sliders with vegan cole slaw. I was happy to see that our guests agreed that it looked a lot like pulled pork barbecue. I think that if I hadn’t told them what I had cooked, I might have fooled them into thinking the dinner had taken a carnivorous turn when I brought out the tray of sliders. I think that the subtle spice and pronounced hoppiness of the Celebration Ale complemented the smoky, sweet and spicy barbecue flavor very well. However, in my opinion the pairing couldn’t touch the brussels sprouts one!
To end it all on a sweet note, Shannon from Thirsty Richmond brought her famous beer cupcakes! Shannon got into baking cupcakes with beer earlier this year and has tried dozens of combinations over the last few months. This was only the second time I had tried her cupcakes, and I was impressed once again. This cupcake was made with Dark Horse Brewing Company’s Perkulator Coffee Dopplebock and topped with a Bailey’s Irish Cream infused cream cheese frosting and a chocolate covered espresso bean. The coffee dopplebock tasted just like an iced coffee drink; it was really unbelievable. I love coffee flavored beers and I have noticed that most of them are very heavy. I liked how this one was pretty light and refreshing. It paired perfectly with the cupcake and was a great ending to a fun night!
Also on the table and circulating before dinner were New Belgium Snow Day and 21st Amendment Fireside Chat (one of my favorites). We did not pair those with food but enjoyed them nonetheless. So, another successful beer dinner wrapped up. . . do we have to wait until spring for the next one?