Chaz, What beer would go good with this?

[mdblu1]

Beet and pear puree

8 medium beets
1 pound unsalted butter
1 1/2 cups minced Vidalia onions
4 Bosc pears - peeled, cored and minced
2 tablespoons white sugar
1/2 cup cranberry vinegar
1 teaspoon salt

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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
When the beets are cool enough to handle, peel and coursely chop.
Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.
Serves 18

[chazwicke]

I'd think just about any craft beer would be fine.;)

Is this served hot or cold?

I sent the recipe to my wife.

[mdblu1]

Hot. Says it goes well with turkey or pork.

[chazwicke]

It actually does sound nice to me.

[mdblu1]

I don't think I've ever seen cranberry vinegar, altho I must admit I've never looked.

[chazwicke]

I noticed that. I like cranberries and I like cranberry juice. So The vinegar should be OK. I'm curious about it actually.

[mdblu1]

Did a search and came up with this...
Cranberry Vinegar
2 cups cider vinegar
1/4 cup cranberries, crushed slightly
Bring the vinegar to a boil. Put the cranberries in a sterilized jar. Pour the vinegar over. Allow the mixture to cool to room temperature, then seal and place in a cool place for 15 days. Filter the vinegar through a cheesecloth or paper coffee filter into decorative jars. Add two or three whole cranberries for decoration.

[steveh]

Sounds very eastern European, therefore...why not a good Pils? I'd also venture to say any good (read: good) lager of any kind - Oktoberfest goes wonderfully with pork roast and German-style red cabage, of which my perceived flavor of this recipe reminds me.

S.

[ontap78]

What do you put this puree on or in? Or is it just eaten with a spoon from a bowl? Maybe it's a borscht base. Not a fan of the beet, sorry. Is this thread related to.........oh, nevermind.

[mdblu1]

Originally posted by ontap78
[ Is this thread related to.........oh, nevermind. [/B]

No, the Nevermind thread is strictly for serious beer conversation only :rolleyes:

The recipe was presented as a side dish, however by mixing it all in a food processor, I guess you could just use it a a sort of gravy.
Hey, with beets, I guess you can do whatever you want!

[chazwicke]

I think I've convinced my wife to give it a try. I think we might not puree it to such a smooth consistantcy though.

[mdblu1]

Let me know how it turns out. I may give it a try also.

[ClockworkOrange]

Sounds good, but I haven't seen any vidalia's yet at my grocery store. Once they're in season, I'll give it a go. Although, any sweet onion would probably do the job.

[studentofbeer]

i think steveh is on the right track. some sweetness in those veggies but balanced back by the onions and vinegar. oktoberfest, bock, doppelbock seem like great companions. Those are all also quintessential pork beer styles too.

[BeerHauser]

still sounds like the recipe is sweet....you want something that'll nicely balance that sweetness.....

new to the board, but just my 2 cents.

[chazwicke]

My wife made potato salad on Easter Sunday. She mixed in some chopped up pickled beets. YUM!

[mdblu1]

Was it a party?:D

[HarkJohnny]

Originally posted by ClockworkOrange
Sounds good, but I haven't seen any vidalia's yet at my grocery store.
me either... I love to eat them sliced with a little salt... soooo good!

[chazwicke]

I could eat some onions like apples. If I did though, others would suffer.

[ClockworkOrange]

Vidalia's just started popping up in my local markets this week.