Standing Stone Brewing Company

recipes

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Pairing & Recipe: Brussels Sprouts with Basil Aioli

We at Standing Stone are collectively in love with our tasty, crisp, satisfying Deep Fried Brussels Sprouts. We’re pretty certain this is the best way to get one of your daily servings of greens. Sure, they’re cooked in oil, sprinkled with salt, and served with an herbed mayo brussels spouts and amber– shouldn’t more veggies get this kind of preferential treatment? These baby cabbages are a perfect snack to share with friends, and a pint of Milk & Honey Ale pairs perfectly with the toasted, crunchy leaves.

We’ve received numerous emails asking for our Deep Fried Brussels Sprouts recipe, so we thought we’d put it up on News On Tap for the world to see. It’s simple and requires few ingredients, and is sure to impress even the picky eaters at your holiday dinner party.

Deep Fried Brussels Sprouts with Basil Aioli

As many Brussels Sprouts as you like!
1 TBLS Pesto
16 oz Mayonnaise
2 TBLS + 1 tsp Extra Virgin Olive Oil
1 tsp Minced Garlic
1/2 tsp Salt
1/2 tsp Pepper

Method:brussels sprouts

For the Brussels Sprouts, simply deep fry completely submerged at 325 degrees, using something to keep them under so they don’t splatter (very important)! Better to use a deep pan than a shallow one, a lot of oil, and a wire basket to push down. Once the outside leaves are crispy and dark brown, remove and toss with a sprinkle of salt.

Incorporate the remaining ingredients in a mixing bowl and serve for dipping, preferably alongside your favorite craft beer. Voila!

These Brussels Sprouts make a great snack, or side dish to accompany a grilled steak. At the brewpub, we feature them with charbroiled cuts of beef from Standing Stone’s One Mile Farm and a big ole’ scoop of garlicky mashed potatoes.

Let us know what other ideas you have for dipping sauces, or if you have a favorite beer or wine in mind for pairing. You could host your own pairing at home and try this dish with several beers to pick your own favorite. Anything with roasted aromas, a medium body, or a little sweetness would make it onto our list. Enjoy!

By in Food 0

Thanksgiving Recipes and Beer Pairings: Two Simple, Tasty Treats

Thanksgiving can seem hectic, with food to prepare and guests to tend to. To help you out, we thought we’d share some easy and appealing appetizer recipes, with beer pairings, to keep everyone happy and well-fed.

Our  chef, Eric Bell, was recently featured on Southern Oregon news channel KDRV where he shared the Thanksgiving Day appetizer ideas we’ve posted here, along with preparation tips. They’re are easy to prepare and perfect to enjoy while your other entrées and sides are baking away for dinner.

Eric suggests pairing these spreads, which we’ve highlighted at Standing Stone on both our daily and special menus, with fresh baked bread spread with olive oil and garlic (toasted at your oven’s highest temperature – see the KDRV video for tips). We think a loaf of our baguette, which is made fresh every morning, makes for a real Standing Stone experience. You can order these to go but sure you come by and grab your a day early, as we’ll be closed on Thanksgiving Day to spend it with our families.

Photo: KDRV

We also asked our brewer, Larry Chase to give us some perfect beer pairings for each of these spreads, since offering guests with some fun, flavorful pairings is a great way to entertain a houseful. We offer our beers to go in liter and half gallon bottles, and kegs, perfect for the holidays, and any day.

Heirloom Tomato & Feta Salsa

Ingredients

2 large heirloom tomatoes, or a few roma, juice removed & diced
1/2 red onion, diced
1-2 Tablespoons fresh thyme minced
1-2 Tablespoons fresh basil chiffonade
½-1 Tablespoon minced fresh garlic
¼-1/3 cup extra virgin olive oil (like Rogue Brambles, available at the Growers and Crafters Market)
¼-1/3 cup Spanish sherry vinegar (12 years old- yes, you can find it!)
Pepper (coarse fresh grind) to taste
6-8 oz feta cheese
Salt (coarse sea salt is best)

Instructions

Incorporate all ingredients except salt in a large bowl. Since feta is already fairly salty, it’s good to taste first, and only salt as you need.

Food-Beer pairing

A great way to balance the acidity of this dish is pairing it with a maltier beer, like Amber Ale. Our current specialty beer, NPK Ale, also has delicate flavors and a light mouthfeel that wouldn’t overpower the light, fresh flavors in this bruschetta.

Artichoke Spinach Dip

Ingredients

12 oz chevre goat cheese (we like Mama Terra)
8 oz cream cheese
16 oz sour cream
1 can artichoke hearts with water, coarsely cut
6-8 oz shredded parmesan cheese
1 c chopped fresh spinach
1-2 cloves minced garlic
Salt & pepper to taste

Instructuctions

In a mixer, using the paddle, incorporate all ingredients except artichoke hearts. Mix on medium speed for 2-3 minutes. When smooth, add artichoke hearts and mix on low for 1 minute. Move to an oven-safe bowl and bake at high heat until the top starts browning. We suggest heating the oven as high as it will go, around 500 degrees, and toasting your bread at the same time to enjoy both servings warm.

Food-beer pairings

A great beer to go with this dip is the Oatmeal Stout. Both have a creamy mouthfeel and rich flavors. You could also try an India Pale Ale, or our Double IPA, as the hops offer an astringent property that cuts through richness, refreshing the palate after each drink.

Thanks Eric and Larry! We hope you enjoy these Thanksgiving food and beer pairing suggestions. Let us know how they go, and feel free to some creative twists and pairings of your own!