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Posts Tagged ‘mussels’

Fideua up close.

Fideua up close.

Celebrating anything at the home of my sister Calico and her family in the New Haven suburb where they live is always über festive, from their annual elegant Bastille Day sit-downs to their rollicking Oktoberfests.

But last night’s dinner to celebrate Calico’s half-century mark was something special indeed, with plenty of amazing food, drink and merriment.

Glasses of Jaume Serra Cristallino Brut cava, pistachios, beer nuts, and rosemary-spiked marcona almonds started things off right.

Ceviche to start. Photo by Jennifer Harington Brizzi

Ceviche to start.

Then the table was set with a perfectly balanced tangy and smooth gazpacho and small plates of a zesty ceviche of monkfish, scallops and squid, gilded with avocado slices.

Appetites piqued, we moved on to enjoy Mig’s fideua, a sort of Catalan paella with toasted pasta instead of rice.

Fideua, a pasta-based cousin of paella. Photo by Jennifer Harington Brizzi

Fideua, a pasta-based cousin of paella.

This one was well-crafted and bursting with clams, mussels, and shrimp and a rich saffron garlic flavor.

Garden bounty on the side.

Garden bounty on the side.

Sides included a beautiful nasturtium salad and tomatoes fresh from the garden. My favorite Spanish red Marques de Caceres was on hand, along with an assortment of other fine examples.

Miles. Photo by Jennifer Harington Brizzi

Miles.

Dessert was a collection of several excellent Spanish cheeses served with quince paste, digestifs from chartreuse to calvados to pear williams to Branca Menta. Finally there was a soft moist and delectable almond cake made by the chef.

Almond cake with ice cream.

Almond cake with ice cream.

I was happy to see my mother on hand for the occasion, as well as my nephew Miles home from his sophomore year at UConn Storrs. Happy 50th, Calico!!

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Moules Witte

Moules Witte at Ommegang Brewery’s cafe in Cooperstown, NY: mussels steamed in spiced wheat beer with cream, truffle oil and shiitake mushrooms. Photo by Jennifer Brizzi

Lately, rich domestic craft brews studded with spice have spoiled my taste for the mass-market Canadian stuff I usually like. A pricey treat when bought in the Hudson Valley where I live (3-4 hours southeast), Brewery Ommegang in Cooperstown, NY, makes Belgian-style ales that are surprisingly affordable, not only at the brewery’s café but in town as well.

Recently I traveled to Cooperstown for the first time, a place perhaps best known for the Baseball Hall of Fame. I thought I should stop by, since I was there anyway, but as baseball is not my favorite sport (although I confess I have a soft spot for the Mets), I came up with excuses not to go ($20 a ticket, hungry cats waiting at home, that sort of thing).

Even without a visit to The Hall, I found Cooperstown a charming village set on a splendid lake, well worth the trip.

Brewery OmmegangA late afternoon arrival at the Ommegang Brewery (caveat: the website is graphically pleasing but hard to navigate), set amidst fields a few miles out of town, meant a lupper (or is it linner?) for hungry bellies. Too late for a tour, my friend and I settled for a feast on the sunny but bare-bones patio outside the brewery’s café, and soon went from starving to stuffed. And happily quenched as well, thanks to some Ommegang Abbey Ale, BPA (Belgian Pale Ale), and Three Philosophers.

The brewery, as one approaches.

“In most restaurants a $6 glass of wine is vinegar, but a $6 beer is world class,” say the Ommegangers on their website, and it’s true. The brewers seem to be continually at work on discovering all the delightfully different ways that quality beer can go with food or be cooked into it.

We started with sumptuous hand-cut frites, a la Belgique, in a tall cone, perfectly double-fried and irresistible. There is a choice of seven dips, some with beer added; we picked garlic aïoli and truffle-soy aïoli, both luscious.

But better still were Moules Witte, mussels swimming in a heady mix of Witte Ale (wheat, coriander, orange peel) with cream and shiitake tidbits. We also indulged in crab croquettes and finally a charcuterie platter that arrived last, when we were full, but was too delightful–in look and taste–to skip.

charcuterie

A custom charcuterie platter: (back to front) walnuts, dried apricots, honey on the comb, jambon de Paris, a luscious berry jam of unknown provenance, cornichons, prosciutto di Parma, craisins, hazelnuts, Tilsit, and crusty bread.
Photo by Jennifer Brizzi

Also on offer are salads, sandwiches, waffles, sweet and savory crepes, and best of all, affordable Ommegang on tap. My favorite is the Abbey Ale, Ommegang’s first:  dark ruby, rich, and fruity yet dry.

Ommegang Abbey Ale. Photo courtesy of Ommegang’s website

The BPA is a pale ale with citrus notes, nice but it just pales (pun intended) next to the Abbey.

Ommegang also makes Rare Vos, an amber ale I have yet to try, Hennepin, a gingery golden ale (okay), that wheat Witte, and Three Philosophers (another favorite: dark, strong, malty and cherry-tinged due to the addition of 2% Belgian kriek), plus limited edition ales. At the cafe many Belgian imports are available, too, as well as three-beer flights for the indecisive. I would have loved to save room for the ice cream made with Three Philosophers, but was, alas, too stuffed.

There’s always next time…. I can’t wait to go back.

***

Stay tuned for a report on Keegan Ales in Kingston, Ulster County, at this site after June 22, 2012.

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