First, just a reminder that Sunday, August 28, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails, (they also have a great beer selection,) on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders, (and me,) to make them for you. It is always a fun time.
Friends gave us a bunch of really awesome Meyer Lemons. What better to do than to turn them into Lemon Merengue Pie?
This deep amber hued ale takes it’s inspiration from Germany while still nodding to the Belgian farmhouse tradition. The base is comprised of German two-row, wheat, Cara-Munich, and roasted barley. Generously hopped with a blend of Perle, Spalt, and Hallertau Mittelfrüh and fermented with a rustic Belgian farmhouse ale yeast. These elements together provide a melange of earth and fruit aromas backed with hints of caramel with a dry clean finish.
I hadn’t researched a lot about Stillwater, aside from trying a couple of their bottles when I saw them in liquor stores. Interestingly, turns out, the brewer is a “Gypsy Brewer”. He rents overflow capacity from breweries and then visits and brews collaborative brews with them.
We’d tried their sage spiked Saison Cellar Door before, but I think we liked Autumnal even more. It was pleasing and easy to drink.
Risking life, limb and fingertips running some amazing patty pan squash through the ceramic mandolin.
Balsamic vinaigrette, marjoram, arugula, and small tomatoes.
On the plate!
Roasted a pork tenderloin on top of a winter squash with onions and potatoes.
Got advice on this wine from one of the wine guys at K&L Wines. 29 Songs is a big ass Northern California Syrah, juicy and delicious. The wine guy suggested it, “wasn’t exactly a food wine,” but we enjoyed it with our dinner anyway.
Unfortunately, the lemon meringue pie didn’t turn out quite as well as I was hoping. For some reason the custard didn’t quite set. On the other hand, the Meringue was awesome. Ah well, nothing wrong with Lemon flavored version of, “œufs à la neige” in a pie crust! Great dinner anyway!