LON's Sonoran Beer Dinner - FOX 10 News | myfoxphoenix.com

LON's Sonoran Beer Dinner

Updated:

LON's at Hermosa Inn is hosting a Sonoran Beer Dinner on June 27.

Sonoran Brewing Company and Phoenix Ale Brewery's beers will be paired with four-courses of LON's American eats.

The paired beers will be incorporated as an ingredient into each dish.

Video: Learn how to make beer battered squash blossoms.

LON's Sonoran Beer Dinner
June 27 at 6:30 p.m.
Cost: $65 per person
www.hermosainn.com/az/events-calendar/sonoran-beer-dinner.shtml


Goat Cheese Stuffed Blossoms        
Yield: 6 servings    

Ingredients:
Crow's Dairy Chevre     1 pound
Mascarpone Cheese 2 T.
Chopped Parsley 1 T.
Chopped Chives 1 T.
Salt 1 t.
Pepper 1 t.
Squash blossom with fruit 12 each
Tempura batter 1 quart
Citrus Vinaigrette 1 cup
Sunflower sprouts 1 cup
Shaved Radish 1 cup

 

Citrus Vinaigrette
Yield: 1 quart

Ingredients:
lemon - microplane and juice 2 each
orange - microplane and juice 2 each
dijon mustard 2 t.
cayenne pepper 1/2 t.
lemon olive oil 1 cup
extra virgin olive oil 1 cup
sugar 1 T.
salt 1 t.

Directions:
Microplane and juice citrus and place in blender with sugar, mustard, cayenne, and salt.  Run blender to incorporate; slowly drizzle in all olive oil.

Tempura Batter
Yield: 1 quart

Ingredients:
AP Flour 1 cup
Cornstarch 1 cup
Egg Yolk 1 each
Hefeweizen 2 cup

Directions:

Mix Flour and Starch together.  Mix soda water and egg yolk together.  Slowly add beer and egg mixture to flour mixture.

Directions to put it all together:
For Cheese Mixture:  Mix chevre, mascarpone, parsley and chives together and season witih salt and pepper.  Place in a piping bag.                                                                   For Blossom:  Remove stamen from squash blossom using tweezers, squeeze about an once of cheese filling inside blossom using piping bag.  Holding on to the end of the fruit, dip the blossom in the tempura batter and carefully place directly into 325 degree frying oil.  Fry until golden brown, remove from oil and place on paper towel to drain excess oil.

To Serve:  toss sprouts and shaved radish with citrus vinaigrette and place small amount on each plate.  place two blossoms on each plate adn serve extra vinaigrette on plate to dip blossoms in.

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