Tag Archives: craft beer

Hey, I’m More Than Just a Cute, Fuzzy Face

After 12 years I have picked up a lot of wine knowledge from my humans.  All day I listen to Howie, John and Nick discuss wines with customers and amongst themselves.  You could say I have picked up a thing or two and I want to start sharing that with all of you.

Recently, I have been joining Corinne in the office as she writes because she likes the company and I get lots of attention.  Watching her work,  I got to thinking about my take on this store and my contributions.  I’m more than night-time security with a cute face and my voice needs to be heard.   I made it clear to Corinne

Sitting with Corinne waiting for a pat

that it was time for me to start my own recommendations.  As the king in this place, she immediately obeyed.  I always get what I want. I hope it will work on you too.  Let me send out the Jedi mind trick now:  mmmmmm…..tuna.  You want to give me tuna.  Delicious tuna….NOW.

But I digress…

You can ask Howie or John about their personal favorites and they will tell you all about them. Want my opinion?  Look around the store and you will start to find little grey cat stickers on my favorites.  I figured that was the easiest way to make recommendations since I am sleeping all day before my nighttime security shift in the store.

My wines right now are the NV Perrier-Jouet Champagne, 2010 Frisk Prickly Riesling, 2004 Trimbach Pinot Gris (hey…that’s named after me!) Reserve Personelle, and 2009 G.D. Vajra Langhe Ross.  Come check them out and make sure you buy one before they are gone!

Cheers!

Gris 

Liquid Gold with a Little Spice

Jack D'Or label

Well, the Red Sox home opener is this week and there is no better way to say goodbye to college basketball and hello to the baseball season than with a Jack D’Or by Pretty Little Things.  Brewed in Cambridge, Massachusetts, Jack D’Or is what Dann and Martha Paquette call a Saison Americain and is styled after the Belgium Saison.  This bright, golden yellow farmhouse ale has aromas that are spicy, citrusy with a splash of clove.  But the taste….oh the taste… hoppy with lemon zest and a bit peppery.  This is one of those beers that just make you smile the moment it passes your lips.

According to the Beer Advocate and one of Bauer’s resident beer guys, Andy, Jack D’Or is best suited with curried foods or cheese.  I say why not both.  Buy yourself a few bottles, invite some people over and serve up some crusty bread,  Gorganzola and Fontina cheese to get everyone started.

For the main course though, if you are like me and can’t afford to buy Indian takeout for all your friends, let me give you a nice simple recipe for you to make.  But first… a disclaimer.  I know there are vegetarians out there in the world who enjoy beer too so this recipe is for you.  For those that aren’t, feel free to add sauteed chicken to this dish to make it, shall we say….meatier.

Minted Rice with Garbanzo Curry**:

Minted Rice:

1 cinnamon stick (~3 inches)

2 whole cloves

1/8 tsp cumin seeds

2 tsp canola oil

1 cup of uncooked long grain rice

1 cups of water

½ cup minced fresh mint

Garbanzo Curry:

1 medium onion, chopped

1 cinnamon stick (~3 inches)

1 Tbsp canola oil

1 tsp curry powder

1 garlic clove, minced

¼ tsp minced fresh ginger root

1 can garbanzo beans

1 cup of water

1 can (8 oz) tomato sauce

2 Tbsp lemon juice

½ tsp of salt

½ cup minced fresh cilantro

In a large saucepan over medium heat saute cinnamon, cloves and cumin seeds in oil until aromatic (1-2 minutes).  Add rice; cook and stir until lightly browned.  Add the water and mint and then bring to a boil.  Reduce the heat; cover and simmer for 15-20 minutes-until the rice is tender.

In a large skillet, saute the chopped onion and cinnamon in oil until onion is tender.  Add the curry, garlic and ginger.  Cook 1 minute longer.  Add garbanzo beans (and if you choose sauteed chicken), water, tomato sauce, lemon juice and salt.  Bring to a boil.  Then reduce heat and simmer uncovered for 4-6 minutes until it is slightly thickened.  Discard the cinnamon and add the cilantro.  Fluff the rice with a fork and discard the cinnamon and cloves.  Serve the garbanzo curry over the rice and pour yourself a Jack D’or!

If you really want to impress your friends then make your own curry powder.  I recommend this because fresh curry is more flavorful and more aromatic than store bought.  It’s really easy (if you have a spice grinder that is).

3 Cardamon seeds

2 tsp ground coriander

2 tsp cumin

1 tsp ground turmeric

1/2 tsp chili powder

1/2 tsp of pepper

1/8 tsp of fennel seed

Remove the Cardamon seeds from the pod if needed.  In a spice grinder (or mortar and pestle if you have one) combine all the ingredients; grind until mixture becomes a powder.  This can be stored in an airtight container for 1 year.

**courtesy tasteofhome.com