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Old 12-03-2009, 12:37 PM   #1
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New Years Eve Menu and pairings

For NYE I'm doing a tasting menu paired with beer and wine for each course. My FIL is taking care of the wine. NYE is the night when the men cook and serve the ladies who usually do all the other holidays.

The menu is...

First: Tuna sashimi with daikon radish, cucumber, fresh grated ginger and a soy dipping sauce. Beer---Hefe

Second: Pan seared scallops with bacon puree and brussel spouts. Beer---Fuller's London Pride

Third: Grilled mango and prosciutto with herb ricotta and mango coulis Beer---German or Bohemian Pilsner

Fourth: Pineapple polenta and shrimp with pineapple habanero sauce. Beer--- Beligian Blonde

Fifth: Grilled lamb (ground lamb) skewers with cucumber mint coucous and cucumber yogurt dipping sauce. Beer---Flanders Red

Sixth: Cheeses ( types yet to be decided). Beer---Porter or Scotch Ale depending on the cheeses

Seventh: Roasted whole beef tenderloin and bearnaise sauce with mushroom risotto. Beer--- American Pale Ale

Eight: Crème brulee with fruit. Beer---Chocolate , Mocha or Coffee stout


I've asked my beer geek friends, so now I ask my new cooking friends.....What do you think?

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Old 12-03-2009, 03:34 PM   #2
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This sounds delicious. Pineapple polenta! I have never heard of that. The grilled mango and prosciutto sounds amazing too. GREAT menu.
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Old 12-03-2009, 03:35 PM   #3
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btw what kind of wines are you serving?
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Old 12-03-2009, 04:20 PM   #4
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I've never heard of the cheese before the main course. It usually follows it and precedes dessert in a meal of that scope.

I can't comment on your beer pairings, as I am deathly allergic to hops so cannot consume nor cook with any.

I, too, am curious what the wine pairings will be. Food and wine pairing is my profession.
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Old 12-03-2009, 05:01 PM   #5
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I've never heard of the cheese before the main course. It usually follows it and precedes dessert in a meal of that scope.

I can't comment on your beer pairings, as I am deathly allergic to hops so cannot consume nor cook with any.

I, too, am curious what the wine pairings will be. Food and wine pairing is my profession.

I put those up in the wrong order
I will let you know what he choses, and if you have any suggestions let me know. Cost is really not an issue
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Old 12-03-2009, 07:25 PM   #6
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Though I love beer, the only one on the list I knew was Pilsner (gosh, that's emberassing).

I'm sure it will go well with prosciutto.
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Old 12-03-2009, 08:29 PM   #7
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Though I love beer, the only one on the list I knew was Pilsner (gosh, that's emberassing).

I'm sure it will go well with prosciutto.

You're missing alot of wonderful pairings if you don't try some others. Some pair as well or better than wine
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Old 12-13-2009, 09:00 PM   #8
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Talking with my FIL tonight I found out that I will have Black Truffle and 2 (yes 2) Wagyu tenderloins to work with

Somewhat daunting, as I don't want to screw up that many $'s worth of meat
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Old 12-13-2009, 09:17 PM   #9
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The menu sounds wonderful! How did you come up with it? Like others, the pineapple polenta sounds great. I also found the scallops with bacon puree and brussel sprouts intriguing. Could you share the recipe?

~Kathleen
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Old 12-13-2009, 10:44 PM   #10
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I am a beer nut. I just love brew pairings! I will comment below.

Quote:
Originally Posted by niquejim View Post
For NYE I'm doing a tasting menu paired with beer and wine for each course. My FIL is taking care of the wine. NYE is the night when the men cook and serve the ladies who usually do all the other holidays.

The menu is...

First: Tuna sashimi with daikon radish, cucumber, fresh grated ginger and a soy dipping sauce. Beer---Hefe
A Hefe might be to strong for the delecate flavor of tuna sashimi, however the radish, ginger and soy should hold up well!

Second: Pan seared scallops with bacon puree and brussel spouts. Beer---Fuller's London Pride Perfect!

Third: Grilled mango and prosciutto with herb ricotta and mango coulis Beer---German or Bohemian Pilsner Perfect!

Fourth: Pineapple polenta and shrimp with pineapple habanero sauce. Beer--- Beligian Blonde A beligian blonde may be too mild in this pairing. Habanero is a very rich and robust flavor You may be better with an ESB.

Fifth: Grilled lamb (ground lamb) skewers with cucumber mint coucous and cucumber yogurt dipping sauce. Beer---Flanders Red Delightful flavor combo!

Sixth: Cheeses ( types yet to be decided). Beer---Porter or Scotch Ale depending on the cheeses This depends on the cheese. Porters are strong but not that bitter. Scotch ales on the other hand are very bitter and in some cases will interfere with the subtlties of some milder cheeses. Strong orange? Go with the porter!

Seventh: Roasted whole beef tenderloin and bearnaise sauce with mushroom risotto. Beer--- American Pale Ale Nice but it may not hold up to the rich beef. You may be better off with an oatmeal stout.

Eight: Crème brulee with fruit. Beer---Chocolate , Mocha or Coffee stout Strong beer with fruit is a no no. However the creme brulee/stout combo intruiges me!


I've asked my beer geek friends, so now I ask my new cooking friends.....What do you think?
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