A NEW VIEW: SEAFOOD, BEER & CIDER PAIRINGS

IMG_1401There’s no better time to entertain in Nova Scotia than the late summer and early fall. The sun is almost always shining and fresh seafood tends to be the order of the day. While white wine has historically been an acknowledged accompaniment to seafood dishes, we recommend taking a new view on seafood and drink pairings. So whether you’re entertaining by the coast, at a cottage by the lake or simply relaxing at home on your back deck, it’s always time to try new pairings.

Beer and cider both have advantages when it comes to food and drink pairing. The natural carbonation of beer and many ciders cleanse the palate. They are especially good when matched with fried seafood dishes such as beer-battered fish and chips or deep fried clams, as the carbonation cuts through the oil, refreshing the palate. The general rules of beer and cider pairing are quite easy; match lighter and drier styles with lighter seafood dishes that have simple preparations and match robust styles with fuller flavoured dishes made with more aggressive cooking techniques such as grilling or when seasoned with strong spices.

Seafood, Beer & Cider Pairings

Chart a new flavour experience by pairing seafood

Beer Discovery Guide

Seafood Category          

Example

Occasions Recommends

Flavoured & Refreshing

Citrus or fruit influenced shellfish dishes

Ceviche (shellfish marinated in fresh lime juice), shrimp with peach salsa

Moose Light Radler, 12 x 355 ml, $25.79

Light & Refreshing

Steamed shellfish, fried shellfish

Steamed clams, clams & chips

Beach Chair Lager, 4 x 473 ml, $13.95

Bright & Balanced

Steamed shellfish,lobster, fried fish, white fish

Lobster rolls (see recipe pg 33), steamed halibut

Propeller Pilsener, 6 x 341 ml, $13.49

Crisp & Hoppy

Fried fish, fish curry, Asian inspired fish dishes

Scallops with curry yogurt sauce (recipe pg 36), Fish Bites (recipe pg 36)

Boxing Rock Hunky Dory Pale Ale, 6 x 341 ml, $13.49 Tata Brew North Shore Ale, 4 x 473 ml, $16.95

Fruity & Smooth

Seafood salads, fish tacos, shellfish, whitefish

Shrimp bruschetta (see recipe pg 38)

Propeller Hefeweizen, 500 ml, $3.98

Robust & Malty

Grilled fish, blackened fish

Cedar plank salmon, blackened cod

Garrison Irish Red Ale, 6 x 341 ml, $13.49

Bold & Full Flavoured

Salty molluscs

Oysters

Garrison Martello Stout, 650 ml, $5.75

Cider Discovery Guide

Seafood Category          

Example

 

Occasions Recommends

Dry Cider

Sushi, shellfish, whitefish

Salmon sashimi

Shipbuilders Cider, 500 ml, $3.99

Medium-Dry Cider

Shellfish, seafood in cream sauces

Seafood chowder

Bulwark Traditional Craft Cider, 6 x 330 ml, $16.39 or 500 ml, $3.99

Sweet Cider

Asian and Indian inspired fish dishes

Curried scallops

Bulwark Gold Traditional Cider,500 ml, $3.99

Mini Lobster Rolls

IMG_1441 + Grad

Yields 3 to 4 dozen Mini Lobster Rolls

  • 3 cups bread flour
  • 1 tbsp dry active yeast
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 2 tbsp butter, melted
  • 1 egg, beaten
  • 2 tsp water
  • 4 cups lobster meat, chopped
  • 1/4 cup lemon chive aioli
  • Chives, garnish

Directions: Preheat oven to 375°F. Combine dry ingredients in the bowl of a stand mixer and mix well. Add milk and melted butter. Combine until smooth and elastic. Place dough in a bowl greased with olive oil. Cover with a damp cloth. Place in a warm area for 1 hour. After an hour, turn onto a lightly floured surface. Knead for a couple minutes, until the flour is once again smooth and elastic. Cut the dough into half-inch long logs. Roll the logs so they have smooth ends. Meanwhile,

in another bowl, combine the egg and water. Brush logs with egg wash and then place on a parchment-lined baking sheet. Bake until browned and cooked through (6 to 8 minutes). Meanwhile, combine lobster meat with aioli in a bowl. Cut slices in mini-buns and fill with lobster meat mixture. Garnish with fresh chives.

Lemon Chive Aioli

Place 2 cloves minced garlic, pinch salt, 1 egg yolk, 2 teaspoons lemon juice and 1/4 teaspoon Dijon mustard in a bowl. Drop by drop, whisk in 1/4 cup extra-virgin olive oil. Be careful not to add oil too quickly as the aioli won’t emulsify. Once the oil is emulsified and the aioli is rich and creamy, incorporate 3 tablespoons finely chopped chives.

Grilled Scallops with Curry Yogurt

Yields 24 scallop skewers

  • 48 large scallops
  • 24 skewers, soaked in water
  • Vegetable oil
  • 2 limes, zest, juiced
  • IMG_11932 cups yogurt
  • 1 tbsp curry powder
  • 1 tsp honey
  • 1 lime, juice, zest
  • 6 mint leaves, finely chopped


Directions:
Preheat barbeque to medium-high heat. Pat scallops with paper towel to remove any excess water. Thread two scallops onto a skewer. Repeat until finished. Lightly brush scallops with vegetable oil, and season with salt and pepper. Place scallops on grill and cook for 2 to 3 minutes per side. Carefully remove from grill and place on a platter. Drizzle with lime juice. Meanwhile, make a sauce by combining yogurt, lime zest, curry powder, honey and mint leaves.

Fish Bites

Yields 8 to 12 servings

  • Vegetable oil
  • 18 oz lager
  • 3 cups all-purpose flour
  • Pinch salt
  • Pinch pepper
  • 2 lb haddock fillets,
  • cut into bite size pieces
  • 3/4 cup mayonnaise
  • 1 tbsp prepared horseradish
  • 1/2 lemon, juice
  • 1/4 cup chives, finely chopped

Directions: Place oil in a deep fryer or deep heavy pot. Heat oil until it reaches 350°F. Place lager in a bowl. Whisk in 2 cups of flour, salt and pepper. Pat fish dry with paper towel then dredge in beer batter. Dust pieces of fish in remaining flour and gently lower into hot oil. Working in batches, fry fish pieces until golden brown (5 minutes). Keep warm in oven set at 225°F until finished. In a bowl, combine mayonnaise, horseradish, chives and lemon juice. Serve fish bites in homemade paper cones.

Shrimp Bruschetta

Yields 24 pieces
IMG_1491Prep time: Less than 30 minutes
Total time:
Less than 30 minutes

  • 1 baguette, thinly sliced on bias
  • 2 cloves garlic
  • Extra virgin olive oil
  • 1 lb cold water shrimp, cooked
  • 1 lemon, zest, juice
  • 6 Roma tomatoes, skin and
  • seeds removed, chopped
  • Large pinch salt
  • Pinch pepper
  • 1/4 cup fresh cilantro leaves

Directions: Toast slices of baguette then rub each with garlic. Drizzle slices of bread with olive oil. In a bowl combine shrimp, tomatoes, lemon zest, lemon juice, salt and pepper. Toss to combine. Divide the shrimp and tomato mixture evenly over the slices of baguette. Top with cilantro.

REEL IN A LOBSTER ROLL

The late summer and early fall is an incredible time for a seafood inspired staycation, to visit our own home province. Why not chart a course for some of the great local eateries? While you’re at it, reel in one of these great lobster rolls.

Dave’s Lobster (Halifax Waterfront)

When there is lobster in the name, you know what they are placing their emphasis on. Dave’s Lobster Roll has been as described as “the ultimate lobster roll…” by Chatelaine magazine. Who are we to argue?

McKelvies (Downtown Halifax)

You can find this one in the heart of Halifax. This is a gourmet interpretation of a lobster roll with lots of fresh dill in the mix. It’s a delicious beauty with a dash of urban sophistication. Acadian Fish and Chips (Hammonds Plains) It’s not on the water and is nestled in suburban Halifax, but this land locked restaurant serves up a mighty fine lobster roll. Don’t forget a side of their sweet potato fries with curry mayo. Esquire Restaurant (Bedford). Bedford’s iconic roadside café delivers a simple and delicious lobster roll.

Evan’s Fresh Seafoods (Dartmouth)

They have “fresh” in their name for a reason. This restaurant in Dartmouth’s Alderney Landing was born out of the family’s seafood market and delivery business, drawing on patriarch Evan’s more than 20 years of fishing experience.

The South Shore Fish Shack (Lunenburg)

This casual Lunenburg eatery with a stunning view over the harbour is also owned by one of Atlantic Canada’s most celebrated fine dining chefs, Martin Ruiz Salvador. Stands to figure, the lobster roll will be delicious. Rusty Anchor Restaurant (Pleasant Bay, Cape Breton) Located halfway along the Cabot Trail, this is a great stop to enjoy the views and have lunch. National Geographic Traveller magazine named it the best spot in Cape Breton for a lobster roll.

Salmon River Country Inn (Head of Jeddore)

Take the road less travelled and make your way to Head of Jeddore on the Eastern Shore for the great views and a solid lobster roll. Just one of the hidden surprises found in this beautiful part of the province.

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