Beervana 2010

Beervana has come and gone again, leaving only a slightly lighter wallet and a vague memory of having a good time in its wake. This year I approached Beervana a slightly different way than last year, while also having restricted financial means to splash out on all the tasty beer exotica available. Trying to taste across a wide variety of styles and producers led to the following list of beers, in order of my tastings:

1. The Filter Room - IPA
2. Renaissance - Bourbon Porter 2006, cellared at Regional Wines & Spirits (twice... it was so good)
3. Arrow Brewing Company - IPA
4. Hallertau - Luxe Kolsch
5. Emerson's - 2009 JP
6. Epic - Armageddon
7. Jameson - IIPA
8. Mussel Inn - Freckled Frog Feijoa Cider
9. Arrow - Wee Heavy
10. Twisted Hop - IPA
11. Epic - Thornbridge Stout
12. Crouchers - Pale Ale
13. Emerson's - Oreti Red

Personal highlights were the Arrow IPA, Renaissance Bourbon Porter and Croucher's Pale Ale. I'll edit this post with more at some point, this is purely so I can try to remember what I drank ;)

Fettuccine with Lemon, Asparagus and Leek

Ingredients:

500g Fettuccine
2 Bunches of Asparagus, approximately 16 medium spears
1 Medium Leek
3 Cloves Garlic, minced
1/4 Cup Lemon Juice
3 Tablespoons Toasted Breadcrumbs
3 Tablespoons Olive Oil
Salt and Pepper
Optional: Roughly chopped fresh herb, such as basil or flat-leaf parsley. 1/4 cup

Method:

1. In a large pot, bring 5 litres of salted water to the boil.
2. Trim the base and green tops of the leek. Slice in half, lengthwise, then chop into 5mm slices.
3. Break off the tough bases of the asparagus, then chop into pieces about 2-3cm long.
4. Add the pasta to the boiling water, and cook as directed on the package... about 10-12 minutes.
5. While the pasta is cooking heat a skillet over a medium high heat. Add olive oil and leeks, and cook until the leeks are soft... about 4-5 minutes.
6. While the leeks are sauteing, steam the asparagus pieces for 2-3 minutes and then shock in ice cold water to stop the cooking process.
7. Once the leeks are cooked, add the minced garlic and cook for a further minute.
8. Add the lemon juice, asparagus to the leek and garlic. Saute briefly to ensure everything is heated through. Season with salt and pepper.
9. Once the pasta is cooked, drain and reserve 1/4 cup of cooking water.
10. Combine the pasta, reserved cooking water, asparagus and leek sauce and toasted breadcrumbs... toss to mix. Serve immediately.

Tips:

• The asparagus can be cooked in the skillet with the leeks, I just like to steam most vegetables so it's the way I do it.
• While the herbs are listed as optional, their inclusion is recommended.
• Other ingredients that are on hand can also be thrown into this dish to add other flavours. Some examples that work well include toasted pine nuts and capers.

Cookies and Cream Cheese Brownies

Cream Cheese Layer:
250 grams cream cheese
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract


Brownie Layer:
1/2 cup melted butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup cocoa
2 eggs
1/2 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 packet (12) crushed Oreos


Method:

1. Preheat the oven to 180 degrees C, and grease brownie tray (28 x 20cm).
2. Beat the ingredients for the cream cheese layer in a small bowl and set aside.
3. In a large bowl, mix the butter, sugars and cocoa well.
4. Beat in the two eggs, one at a time.
5. Stir in the remaining ingredients.
6. Pour brownie layer mixture into brownie tray.
7. Spread cream cheese layer mixture over the top, and drag toothpick through the topping to create a swirl effect.
8. Bake for 25 to 30 minutes, until a toothpick inserted into the centre comes out clean.

Doughnut Muffins

Dry Bowl:

1 3/4 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon nutmeg

1/2 teaspoon cinnamon

Wet Bowl:

1/3 cup oil

1/3 cup white sugar

1/3 cup brown sugar

1 egg

3/4 cup milk

Topping:

1/3 cup melted butter

1/3 cup sugar

1 tablespoon cinnamon

Method:

1. Preheat oven to 180 degrees C and grease muffin tray.
2. In a small bowl, combine all 'Dry Bowl' ingredients.
3. In a large bowl, combine all 'Wet Bowl' ingredients.
4. Add 'Dry Bowl' ingredients to the large bowl, and stir gently until smooth.
5. Pour batter into muffin tray, and bake for 15-20 minutes until an inserted toothpick comes out clean.
6. In a small bowl, melt butter for the topping. In another small bowl, mix sugar and cinnamon.
7. Top muffins by dipping muffins in the melted butter, then in the sugar and cinnamon mix.
8. Allow to cool completely on a wire rack.

Tips:

• I use freshly ground nutmeg and cinnamon. If you are using pre-ground spices you may need to increase the quantities to achieve the levels of flavour you like.
• I have found that I get the best results when I bake the muffins for 15 minutes, then switch the oven to fan-forced bake for the last 5 minutes.
• Minimising the mixing of the flour, once it has been added to the wet ingredients, will help ensure the best possible texture.
• These are ridiculously good as a dessert, heated and served with vanilla bean ice cream. My daughter also believes they should be served with a nice thick chocolate sauce.