Adrienne used Skinny Bitch’s pizza crust recipe for the pastry, and she baked instead of fried these little parcels of perfectly seasoned doughy delicious. Obviously, I was more focused on the food than the beer, so I couldn’t really tell you much about it. [Except that I poured most of my samples into other people's glasses. Oops.]
I can tell you that my favorite dish of the evening was our hostess, Lauren’s no-way-you-could-tell-she-made-up-the- recipe -ten-minutes-before-we-arrived Spiced Red Lentil Chickpea Burgers.
i got creative with leftover mango chutney
Side dishes for the evening included a super light and fresh Citrus Beet Salad, featuring shaved fennel and chopped hazelnuts for crunch, and the optional addition of feta for a little extra creamy oomph. Confession: I put the feta on simply for photographic beautification purposes. My lactose-averse stomach thanked me for removing most of it before consuming.
this was my favorite beer of the evening...bright and light and something i might actually buy
There was also a puffy baked Asiago Polenta with beer baked in that I had just a nibble of due to the cheese. [But it was quite yummy, and cheeseless I would have devoured much more.] Finally, dessert! Shannon – who I refer to in my mind as the Cupcake Queen– had a minor oven malfunction .
And yet, she turned out some baked-in-a-toaster-oven Vegan Chocolate Brownies that tasted just like Oreos.* [They were based on this recipe , with half a bottle of the Duck Rabbit Brewery brown ale added to the batter.]
*Which are also vegan. And brought as a back-up dessert.
orange dark chocolate chunks added a whole extra level of fun
Obviously, despite oven issues–and being her very first vegan baking attempt–we were not disappointed. I can’t wait for our planned summer