Whiskey with food from Africa or North Atlantic

Stew #1

Team N
Stew #2

Stew #3

Pie

It's all about the juniper Gov'ner

Sept tasting

Team N

Crumpets, jam, butter and revolution gin

Team BJ

Scotch egg salad with gin n tonic

Team K

Pimms cup with watermelon gazpacho 

Team D

Shepards pie and salty dog

Drakku 

Orange Blossom 

September's Canadian Whiskey

Due to bank fraud Team N did not bring whiskey but Team D was kind enough to supply the table with extra. Thanks guys!

the maple leaf candy to set the evening off right

those cookies were so good!

Team N's Elk Salerno with Team D's Whiskey

Team BJ Bacon & Salmon right?
with the cologne bottle Whiskey

Team K: Pork King strikes again some pork on pork action

Team D Maple Crown and Chocolate Pie

September Tasting

September 14th 7pm
Canadian Whiskey

Team N September

Blueberry, Basil and Goat Cheese Hand Pies

Ingredients

For Thomas Keller's Buttery Pastry Shell
(via Smitten Kitchen)

2 cups (250 g) all purpose flour, divided + extra for dusting
1 tsp kosher salt
1 cup (2 sticks / 225 grams) cold unsalted butter, cut into small dice
1/4 cup (60 ml) ice cold water

For Filling

1 pint (about 2 cups) blueberries
1/4 cup goat cheese
1/4 cup buttermilk
3 Tbsp honey (or to taste)
1 Tbsp finely chopped fresh basil
small pinch of salt
about 2 Tbsp flour to thicken

For Assembly

1 egg
1 Tbsp whole milk
raw sugar, for sprinkling

Cooking Directions

Prepare pastry crust. In a stand mixer fitted with the paddle attachment, mix 1 cup of the flour with all of the salt. Then, with the machine on low speed, add the bits of butter, a handful at a time, until the butter is completely incorperated. Add the remaining flour until just blended, then the cold water until thoroughly incorporated. Dump dough onto a piece of plastic wrap, divide it equally in two, and form each piece of dough into a flat, round disc. Wrap them with the plastic and chill for at least one hour and up to two days. It can also be frozen for up to three months.

Heat oven to 400° F.

Prepare filling. Mix blueberries with all of the ingredients except the flour. Sprinkle flour gradually over top and mix well until desired consistency is reached and mixture is smooth. Cover and chill while you roll out the pastry.

Generously flour your work surface. Place one chilled, unwrapped dough on the flour and flour the top of the dough. Keep the other disk refrigerated while you work. Gently roll your dough out from the center until about 1/8 inch thick. Re-flour your surface as needed, continually lifting and rotating your dough to make sure no parts are sticking. If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.

Line a baking sheet with parchment paper. Cut an even number of circles in desired size using a floured biscuit cutter or the base of a small bowl. (I made 4" pies using the base of a rice bowl.) Lay circles on parchment lined baking sheet. Lightly beat egg with milk for wash in a small bowl.

Top half the circles with a small amount of filling, brush edged with egg wash, top with another round, and seal edges by crimping with a fork. Brush top with wash, sprinkle with raw sugar, and cut to vent. When completed place in the refrigerator to chill and repeat with other disc of dough and remaining filling.

When second sheet of pies are formed, put in fridge and remove the first sheet. Bake for the first batch for 20 minutes or until golden brown on top and bottom. Repeat with second batch, allowing all pies to cool on a rack. 

and the link to give credit where credit is due:
http://localmilk.blogspot.com/2012/07/blueberry-basil-and-goat-cheese-hand.html


Served with Francis Ford Coppola Director's Pinot Noir

September Tasting

Date: Sept 22
Booze: Red Wine from either America
Food: Anything that goes well with your wine
Time: 7/7:30