snebbu - - Page 19

by snebbu

Top 10 Ways to Use Butternut Squash

‘Tis the season. NO—not to be jolly and sing Christmas carols. We still have a good month left of fall enjoyment. That means to leave the Christmas decorations in the basement, put down the Christmas songs CD, and bring on the fall foods and drinks. Butternut squash has become a food staple of the fall season. But there is only so much Butternut Squash Soup that you can eat. SO…for the next month, try some of these. You’re welcome.

10. Butternut Squash Chantrelle and Brie Pizza

Pizza pizza! Girlfriend and I tried making this ourselves and it came out pretty well. Any variation would be delicious, but I saw this version and I think the brie would make the perfect pairing with the butternut squash. All it needs now is some short ribs…

Recipe: Heather Christo

9. Butternut Squash Muffins

Pumpkin muffins are delicious, but what about butternut squash? I could see these muffins being eaten as snacks, dessert, or even with a savory breakfast. Maybe some butterscotch chips in these?

Recipe: WendyInKK

8. Butternut Squash Stuffed Shells

When I first saw this recipe, I thought the shells would be stuffed with some kind of butternut squash mixture. Instead, it is the traditional stuffed shells, but the sauce is a savory butternut mixture. Looking for a quick meal on a cold night? Try these out.

Recipe: Fifteen Spatulas

by snebbu

Endless Beers: Stone Southern Charred

ABV: 12.6%

“A bastard has been set free and it’s out to make a mockery of you.” Yes, that is the warning that Stone Brewing Co. released to all citizens willing to try the new release: Southern Charred. As of November 4, Southern Charred will be available to all members of the free world willing to take on the challenge of a mockery. This ale is a barrel-aged version of a the Double Bastard Ale offered by stone. Southern charred was aged for 10 months in charred Kentucky bourbon and American oak barrels in order to provide what Stone claims to be “intense smoke and vanilla flavors.”

You may be wondering—why charred barrels? What’s the point? Well, think about it…If you aren’t there yet— smoke. This brew has a lot of characteristics of a porter. The charred barrels provide a smoky flavor to the beer that complements the porter characteristics. In fact, the smoky flavor enhances the typical double bastard flavor without overcoming the profile of the beer. With a high ABV of 12.6 %, be prepared to either share, or set aside about an hour for “relaxation time.” Tasting notes followed by the suggested pairings.

in Drinks 0 comments

by snebbu

Endless Quiche: Butternut Squash

YES. One of the many reasons I love fall—butternut squash. For so long I’ve only known it to help create delectable, creamy soups that warm my stomach and my ginormous heart. BUT wait! Remember how my woman makes amazing quiche? Well, she’s been at it again. We both love the squash and decided to take a leap of faith and mix it with another one of our favorite things: savory pie. I thought I knew what my favorite quiche was, but this new variety has me pretty torn.

Dare I go so far as calling this sweet and savory? It is very close. The squash has a unique sweetness that adds to the saltiness of ham and feta cheese. Then, add in some sage (ALWAYS goes with butternut squash) and the peppery flavor of arugula and you have a medley of fall seasonals. What could top off this wonderful fall delight? Your favorite pumpkin beer. What’s even better? You can reheat this mother for breakfast, lunch, or dinner for days to come.

Dare I ask – what will be next?

Fall Butternut Squash Quiche

in Cheese / Eggs / Pig / Recipe 0 comments

by snebbu

A Beautiful Exchange…of Brews

In your workplace, you may hear whispers about a “pick up time” or a special meeting place. Perhaps you heard one of your co-workers say “just put it in a black garbage bag, but be discrete about it.” You’re wondering to yourself if this is something you would want to be part of or if you should be happy that you don’t have whatever burden it is on your shoulders. Regardless–you want to know. Well, you are witnessing the inner workings of the underground: a beer exchange.

in Drinks / Trends 1 comments

by snebbu

“I’ve Got Shards in My Enchilada”

After a long day of work, my girlfriend calls to ask if I’m okay with enchiladas tonight. “HELL YES” I’m okay with enchiladas for dinner tonight! Leaving late from work on a Friday, I got into the car for my 40=minute trek to the Philadelphia suburbs. I could taste the cheesey goodness of enchiladas, looking forward to smelling them as I walk up the stairs to the apartment. YUM.

Ten minutes away—now I’m really getting hungry. I’ve convinced my stomach that it’s in for a tasty treat tonight. He’s excited. I got a call from girlfriend, thinking it would be her asking how far away I was so she would know when to put it in the oven. Then, WHAMMY: “the pyrex dish exploded after about a minute and a half in the oven.” DAMNIT. Luckily, girlfriend was okay and THANK GOODNESS she didn’t open up the oven to peak at the enchiladas while it exploded.

I wasn’t sure of what to expect — was thinking maybe the “oven safe” glass just split into quarters. She seemed upset on the phone — but she did just spend an hour creating these tasty envelopes of cheesy goodness. But then I got home, and the glass had literally shattered into hundreds of tiny glass pieces, covered in cheese. To make it worse, of course cheese coated at least half of the oven. Since we have a gas oven, the glass (and cheese) also snuck into the cracks that go below the panel that covers the gas burners.

in Cheese / Rants & Raves 4 comments

by snebbu

Endless Beers: PUNKIN Pie Beer Cocktail

RELAX. I realize that many are still upset about the end of summer, and saying goodbye to their summer brews. But frankly, I’m sick and tired of hearing people complain about pumpkin being out too early. We are nearly halfway through September and it’s time to embrace it. So why not embrace it with…BEER!

As you know, there are many pumpkin beers to choose from. To kick off the summer beer season, why not celebrate with something new? This weekend, our friend told us about a “pumpkin pie” beer cocktail.

It’s pretty much just a garnish, but it does change the flavor of the beer. Here it is: syrup (maple) and brown sugar. Where? Around the rim.

in Desserts / Drinks 0 comments

by snebbu

Serious Savory Pie: Zucchini Meatball Quiche

I”ve always loved quiche. Something about the cheesy, creamy, gooey and savory pie-like meal just keeps me coming back for more. Well, apparently I did not know just how good quiche is until my Italian girlfriend cooked up my new favorite: zucchini and meatball quiche.

When the idea was first mentioned to me, I was skeptical. Zucchini is not my favorite. It”s never something I crave or think “hmm, that sounds good!” Well, turns out, “the Italian” was on to something. I”m hooked and it is one of my frequent requests.

in Cheese / Eggs / Recipe / Red Meat 1 comments

« Previous