Gastropub Night
Our first Gastropub night was a success! We threw it together in about 36 hours so the next one should be outstanding. Cheers!
Maple Bacon Cheesecakes. Click here for the recipe.
Stilton Cheese drizzled with honey, served with rosemary crackers. One the right is a fig almond cake a friend brought from Seattle.
Beer candied bacon (http://tideandthyme.com/beer-candied-bacon/) and jalepeno corn salsa (http://www.copykat.com/2011/10/27/chipotle-mexican-grill-spicy-corn-salsa/).
Porter cheese and Porter crackers brought by a guest. She got them both at Whole Foods.
Moscow Mules (top), Lilikoi Mules (middle), and Dark and Stormys (bottom). We kept forgetting to take “beginning” photos so you get the watered down, already sipped version. Sorry.
Moscow Mules (http://food52.com/recipes/20628-moscow-mule)
Lilikoi Mule is the same but we add a spoonful or so of fresh lilikoi juice.
Dark and Stormys (http://food52.com/recipes/20629-dark-n-stormy)
Roy Choi’s Furikake Kettle Corn
(http://gastronomyblog.com/2012/04/15/furikake-kettle-corn/)
Scotch Eggs. Baked, not deep fried.
(http://edible-ireland.com/2012/01/11/oven-baked-scotch-eggs/)
Brussels Sprout with onion and walnuts. Not as good as our fave,
(http://morselsandmusings.blogspot.com/2011/07/crispy-brussel-sprouts-w-bacon-garlic.html)
A nice gastropub salad with bacon, brought by a guest.
An attempt at the famous Pint and Jigger Fries, using sweet potatoes tossed in homemade BBQ seasoning from
(http://www.tasteofhome.com/Recipes/Homemade-Barbecue-Potato-Chips)
And the lineup:
Not bad for spur of the moment. Just wait til we really apply ourselves.
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