Real Ale, Real Feast @HighballAustin & Join the "Last Call"

@Hopsafari and I were very fortunate to be invited to a mouth-watering beer pairing dinner at the Highball.  Tim Schwartz from Real Ale and the wonderful chefs at the Highball put on a tasty meal that craft beer lovers would appreciate.  If you want to join in on another really awesome beer event at the Highball, word on the street is that the "Last Call" event should not be missed.  That's right. If you miss it, you will be sad. You might cry.  The even includes some favorite beers, some extremely rate beers, and tasty food pairings by Highball Chef Matt Richter.  Abridged menu follows:

• (512) Brewing - Whiskey Barrel Aged Double Pecan Porter - Cask,  ONE Brandy Barrel Aged,  TWO Double IPA
• Real Ale - 2009 Sisyphus - Cask, Coffee Porter, Devil's Backbone, Mysterium Verum (a secret whiskey barreled aged beauty)
• Live Oak - Old Tree Hugger - Cask,  Liberation Ale - Cask
• Independence Brewing Company - Stash IPA - Cask,  Convict Hill Stout - Cask,  6th Anniversary Braggot,  Groovin' Leuven - Head Brewer Justin Rizza's Red IPA!
• Saint Arnold Brewing Company - Christmas Ale
• Cheese Plate - Featuring Chimay, Guinness Cheddar, Bleu, Wisconsin-Aged Cheddar, Fireman's 4 Beer Bread, Hops-Pickled Vegetables, Nuts, Fruit, Crackers
• Sweet Potato Gaufrettes - Herbed Creme Fraiche
• Beef Roulade - Smoked, Beer Braised Kale, Apple Mostarda
• Pretzel Sliders - Pretzel Bread, Beer Braised Sausage, Slaw
• Chocolate Stout Cake - Framboise Raspberry filling, Ganache coating

Tickets to the "Last Call" are only $35, and you will get $10 off you membership to the Texas Craft Brewer's Guild.  Membership levels are at $40 and $75, not including the $10 off.  There will be two "Last Call" sessions on Saturday night.  Membership to non-breweries only opened this week, so hop on it to join.  Now let's get back to food porn business.  Photos by John M. P. Knox.

First course of the Real Ale dinner was beer nuts and Fireman's 4.  This is was a great, snack-y way to start off the meal. 

Next up was the Peach Soup with Devil's Backbone Foam paired with Devil's Backbone.  This mildly sweet and light soup was a great foundation for the Devil's Backbone Foam.  The foam had quite a bit of a body as did the soup, so that both were balanced, and neither was lost in the other. 

Brewer Tim Schwartz introduces the next course. 

Hans Pilsner Braised Pork Belly on grilled beer bread, mustard, and pickled onions served with salad and bacon vinaigrette paired with Han's Pilsner.

These pork belly sliders were done right *in a twangy Texan accent.*  Fatty (read tasty) cuts of meat on malty sweet bread, dressed with spicy mustard, and tart, pungent onions.  I'm drooling again, and I just had dinner. 

Pairing the pork belly sliders with Han's Pilsner is oh-so-delicious because the clean, crispy beer cuts the fat of the pork belly.  Cuts the fat meaning holds up to the richness by counterbalancing it.  Yum.

The crowd awaits the next course. 

IPA rubbed tenderloin, cheddar mash, and haricot verts paired with Lost Gold IPA.  This hearty dish was fanastic with the Lost Gold IPA.  Also, I have thing for haricot verts (French beans).  I love them. 

Brewhouse beer caramels paired with Barrel-aged Lost Gold IPA.  The last course was a real treat as barrel-aged beers can be incredibly complex and intense in flavors.  Paired with a malty beer caramel and chocolate pretzel, this was a tasty dinner and beer to remember. 

Kabocha Real Ale Mini Cakes with Brown Sugar Cream

This incredibly delicious and moist cake recipe comes from Rachel at The Friendly Kitchen. Her twitter is @ChefRachel. These cakes showed up at the 512 Brewing Beer pot luck, and they were a huge hit.  Enjoy!

Here is the recipe for the Roasted Kabocha - Real Ale Mini Cakes with Brown Sugar Cream.  It is adapted from the original which I found here: http://www.epicurious.com/recipes/food/views/Kabocha-Squash-Cake-with-Brown-Sugar-Cream-239812.

*Kabocha - Real Ale Mini Cakes with Brown Sugar Cream
*makes twelve cakes*


*Brown sugar cream:*

  * 1/2 teaspoon agar agar
  * 2 cups heavy whipping cream
  * 1/3 cup light brown sugar
  * 2 Tbs. agave nectar
  * 3 large egg whites, lightly beaten and placed in a medium sized,
    heat safe bowl
  * 1/2 tsp. vanilla extract


*Cakes:*

  * 3 lbs. kabocha squash, sliced in half lengthwise and seeded
  * 1/4 cup coconut milk, or more as needed
  * 1 vanilla bean, split lengthwise and seeds removed (reserve pod
    for another use), or 1 tsp. vanilla extract
  * Nonstick vegetable oil spray
  * 1 1/3 cup light brown sugar
  * 3/4 cup mild-flavored olive oil
  * 1/2 cup Real Ale Brewhouse Brown Ale
  * 2 large eggs
  * 1 cup all purpose flour
  * 1/3 cup oat flour
  * 1 1/2 teaspoon ground cinnamon
  * 1/2 teaspoon baking soda
  * 1/4 teaspoon Himalayan salt, or 1/2 tsp. sea salt


*For brown sugar cream:*

Stir agar agar, cream, and sugar in medium saucepan over medium heat until sugar dissolves. Temper warm cream mixture into the egg whites and then add the mixture back to the saucepan over medium low heat.  Whisk until mixture thickens, about 12 minutes (do not boil).  Strain into clean bowl. Cover and chill until cold. This can be made ahead and chilled overnight.  When the cream has set, transfer it to a stand mixer and whip to stiff peaks.  Place cream in a piping bag fitted with a large star tip and set aside.

*For cakes:*
Lightly spray the flesh of the kabocha squash with non-stick spray and place them face down on a Silpat or parchment lined baking sheet.  Roast the squash in a 425 degree oven for about 30 minutes or until it is soft.  Allow it to cool to room temperature.  Scoop out the flesh and puree it in the food processor.  Add coconut milk as needed to create a smooth puree.

Turn the heat in the oven down to 375°F. Spray 12-3/4 cup ramekins with nonstick spray. Place 1 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, vanilla seeds, oil, beer, and egg to puree and whisk together. Sift flour, cinnamon, baking soda, and salt over the wet ingredients and stir until smooth. Divide batter among prepared ramekins.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in ramekins. When cakes are cool, remove them from the ramekins and pipe brown sugar cream on top.