[Sca-cooks] OT: Pairing food with beer

[Saint Phlip]

I developed a dessert for a celiac friend of mine, which happens to be
non-dairy if you sub in (shudder) margarine, and would likely stand up
to the beer. It's pretty easy, and while I used blueberries, you can
pretty much substitute any berry, or other fruit you want to. Just
make the fruit up as a pie filling, using cornstarch rather than flour
as a thickening.

Preheat oven to 425˚F

Fruity part

3/4 cup white sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 cup fresh blueberries
2 tablespoons margarine
3 tablespoons lemon juice
2 cups fresh blueberries

In a large saucepan, combine sugar, cornstarch, salt, and water. Mix
well, then add 1 cup blueberries. Cook over low heat, stirring
constantly, until mixture comes to a boil. Boil and stir until very
thick, about 15 minutes. Remove from heat.

Stir margarine and lemon juice into mixture. Allow to cool. Stir in
remaining 2 cups blueberries.

Place in bottom of a deep baking dish.

Topping bit- Spoon bread

1 tsp. salt
1 cup yellow cornmeal
2 Tbs. Margarine
1 tsp. baking powder
3 large eggs
1 cup apple cider

Bring 2 cups water and salt to a boil in large saucepan. Stir in
cornmeal, and bring back to a boil, stirring constantly, or until
cornmeal begins to thicken. Remove from heat, and stir in margarine
until melted. Cool 10 minutes. Stir in baking powder.

Lightly beat eggs in bowl, then whisk in cider until combined. Whisk
egg mixture into cornmeal mixture, and pour into prepared baking dish,
gently, so the spoon bread mixture stays on top.. Bake 35 to 40
minutes, or until top begins to brown and spoon bread looks set.


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)
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Priorities:

It's the smith who makes the tools, not the tools which make the smith.

.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow