[Sca-cooks] OT: Pairing food with beer

[Amy Cooper]

Looking at the link, I don't think dessert will work: "pairs well with beef,
wild game, or demanding deeply-flavored foods. Try with strong aromatic
cheese, pickled fish, cured meats, duck, or Kalamata olives."

Maybe take an olive platter?? You could marinate the olives yourself -
http://www.spain-recipes.com/black-olives.html

Just an idea...

Ilsebet

On Wed, Oct 21, 2009 at 10:44 AM, Judith Epstein <judith at ipstenu.org> wrote:

> A friend of mine is having his birthday party on Friday the 30th of
> October, and another friend of his got him a couple bottles of Sam Adams
> Yorkshire Stingo as a present:
> http://www.merchantduvin.com/pages/5_breweries/samsmith_stingo.html
>
> I've been asked to bring a dish to the meal that will complement the flavor
> of the beer, but I've never tasted it. I'm thinking dessert; and because my
> friend's wife and two of his children have Celiac disease, the dessert
> should be gluten-free, and also dairy-free. Any ideas? I am comfortable with
> either making or buying, as long as the flavor will not clash with the beer.
>
> Judith / no SCA name yet
> Master Albrecht Waldfurster's Egg
> Middle Kingdom, Midlands, Ayreton, Tree-Girt-Sea (Chicago, IL)
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