Pacific Northwest Seafood Feast

INGREDIENTS: (serve the seafood feast with sliced French bread and green salad on the side)

(for the crab cakes)

2 large (2 1/2 lbs. weight each) Dungeness crabs, meat removed (about 2 lbs. crab meat)
1 shallot, minced fine
1/2 a celery stalk, minced fine
1/2 a red bell pepper, minced fine
1/8 tsp. cayenne
1 tsp. paprika
2 tbsp. mayonnaise
1 egg, beaten
5 drops Worcestershire sauce
Sea salt and black pepper to taste
3 tbsp. butter
3 tbsp. olive oil

1) Combine all the ingredients apart from the butter and olive oil in a mixing bowl and season to taste.
2) Form the crab cake batter into 12 patties and leave them in the fridge for one hour, covered. Chilling the crab will help it keep its shape when pan-fried.
3) Heat the butter and oil until just smoking over high heat and fry half the cakes, turning them over after about five minutes and cooking until each side is crisp and golden-brown. Repeat with the other six patties, placing the crab cakes on a paper towel to cool slightly.

(for the shrimp)

2 lbs. fresh shrimp, peeled and de-veined
1 14.5 oz. can diced tomatoes
1/2 white sweet onion (Walla Walla is great), chopped
5 cloves garlic, chopped
4 tbsp. extra virgin olive oil
1/2 tsp. red pepper flake
1/3 cup dry white wine
4 tbsp. minced fresh Italian parsley
Sea salt and black pepper to taste

1) Heat the olive oil and saute the onion, garlic and red pepper flake for approx. 5 minutes, until onion is translucent.
2) Add tomatoes and press with a slotted spatula to incorporate the tomato into the oil, cooking for 5-7 minutes more.
3) Add the wine and saute 2-3 minutes, until the alcohol has burned away partially.
4) Saute the shrimp until all sides are pink, and no longer. Remove from heat and stir in the parsley.

(for the Za'atar aioli)

1 tsp. garlic powder
1/2 cup mayonnaise
2 tsp. fresh lemon juice
1/8 cup extra virgin olive oil
1 tsp. honey
2 tbsp. Za'atar

1) Combine all the ingredients, whisking rapidly with a fork or wire whisk--alternately, combine in the small bowl of a food processor. Season to taste.

(for the beer)
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1 bottle Widmer Drifter Pale Ale

Open beer. Enjoy together.

THE BEER:
We were out with the infamous Messrs. Jim LeMonds and Larry Moorehead at Porky's, a fine beer purveyor in our hometown of Longview, Washington, and we sampled this on draft--it's surprisingly awesome. Widmer is a decent beer, but this is a great pale ale. It has lovely sweet red grapefruit notes, hardly any bitterness, and finishes with lush malt and tangerine tones. If you can get your hands on it, throw some back. We think it would pair fabulously with the fresh, sweet, savory seafood dishes we made for our feast.

THE ADVENTURE:
We're in Washington! The feast was chez Farber residence, and we ate fresh shrimp and crab until the shrimp and crab were no more. Dungeness isn't available on the East Coast as far as we know, and it's the best crab ever. Here's my mom and dad--you'll notice my dad happens to be holding an advance reader's copy of a certain book.

Breakfast Strata with Beet Greens and Gruyere

INGREDIENTS:

1/2 your leftover day-old French baguette, cut into 16 1/2-inch rounds
3 tbsp. olive oil
1 3/4 cups half-and-half
6 large eggs
leafy greens from 3 large beets, washed thoroughly and chopped, stems removed
1 onion, minced
5 cloves garlic, minced or pressed
6 oz. (2 cups) grated Gruyere cheese
2 oz. grated Parmesan
2 tbsp Dijon mustard
1 tbsp brandy (optional)
---------------------------------
1 bottle Maredsous 10 Tripel from Brouwerij Duvel Moortgat NV

1) Heat the oven to 225 and bake bread slices in a single layer until completely dry and crisp, about 40 minutes, flipping them midway through baking time. Don't skip this step--it's vital to the texture.
2) Heat 2 tbsp. of the oil in a skillet and saute the onion and garlic until translucent.
3) Add chopped beet greens, season, and cook until just wilted, about 2-3 minutes. Place greens in a small mixing bowl when finished cooking and set aside. Some water will likely accumulate in the bowl--drain this, pressing greens with a spoon or spatula.
4) Oil the inside of a casserole dish with remaining olive oil.
5) Arrange half the bread slices in a single layer. Cover with half the beet greens, then half the cheese. Repeat with remaining bread, greens, and cheese.
6) Whisk eggs in a bowl; then incorporate 1 tsp. salt, pepper to taste, Dijon mustard, half-and-half, and the brandy if desired. Pour egg mixture evenly over bread layers, cover with plastic wrap, and leave in the fridge overnight weighted down with a box of sugar, bag of flour, heavy plate, etc. Don't skip this step either.
7) In the morning, let the dish stand at room temperature for at least half an hour, while heating the oven to 325 degrees. Sprinkle the Parmesan over the top, then bake strata until puffed and golden, 50-55 minutes. Cool 5 minutes.
8) Open bottle of Maredsous 10.
9) Enjoy together.

THE BEER:
One of Gabe's favorite beers, and one of mine as well, we got turned on to this sucker when I worked at the glorious Markt restaurant, which served (and still does today) only Belgian imports. What a great beer this is, and if you're having a festive brunch (I firmly believe that stratas require the presence of houseguests), what could be better than drinking a delicious, yeasty, pear-and-passion fruit nosed, 10% alcohol brew? Maredsous 10 is a little bit lighter in viscosity than you get from many other Belgian tripel styles, and a few people tend to take exception to this, but I think it's an asset. You get some caramel in the mouthfeel, but the alcohol is never present and it doesn't veer (as a few of these do) toward wondering after a sip whether you'll ever taste anything else again.

THE GLORY OF STRATAS:
So long as you follow the directions for the custard, which is based on a template from Cook's Illustrated (www.cooksillustrated.com), you can put literally anything you want in a strata. Cheddar. Asparagus. Ham. Shrimp. Smoked salmon. Red bell pepper. Herbs. Sausage. Snausage. Velveeta. Leftover roasted veggies. Pesto. Shrooms. Marijuana. Sky's the limit, kids.

THE HOUSEGUESTS:
Look who was here when we made strata! Josh and Brian! Hooray! We wandered around Christmas shopping and ate many, many Corner Bistro Burgers (pictured--finest burger in NYC, in our opinion), and sang songs with the hilarious piano player at one of the last, best, and oldest piano bars in the Village (Duplex), and generally made merry. Can't wait to visit them in Seattle, and cruise Pike's Place grabbing fresh things for Josh to cook for us.

Christmas Goose Stew

INGREDIENTS:
(This recipe can be altered easily to use two leftover ducks, and slightly less well with one leftover turkey. If turkey is used, try to select as much dark meat as possible.)

FOR THE STEW:
Leftover meat reserved from one roast Christmas goose
4 oz. bacon, diced
2 tbsp. flour
1 tbsp. butter
1 onion
4 garlic cloves, minced
4 cups of goose stock (see below)
1 tsp. dried thyme
2 dried bay leaves
1 tsp. Worchestershire sauce
2 tbsp. brown sugar
1/8 tsp. nutmeg
4 carrots, chopped on the bias
5 small Yukon gold or white potatoes, cubed
5 sprigs Italian parsley, chopped
Salt and pepper
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2 bottles Anchor Steam 2008 Christmas Ale

FOR THE STOCK:
1 goose carcass, picked fairly clean
1 onion, roughly chopped
2 carrots, roughly chopped
3 celery stalks, roughly chopped
2 garlic cloves, smashed
10 whole black peppercorns
4 springs fresh parsley
1 tsp. dried rosemary
1 tbsp dried thyme
2 dried bay leaves

1) Combine the goose carcass and all the stock ingredients, divided into two large pots if necessary. Fill pot(s) with water until the goose is just submerged. Bring to a boil and simmer for 1 1/2 hours covered, then continue to simmer for 1 1/2 hours uncovered. Strain stock through a colander into a large bowl and refrigerate overnight.
2) The next day, use a wide spoon to scrape the solid fat from the surface of the stock. (Reserve fat for other recipes--it's divine.) Stock may be somewhat gelatinous when cold. You will likely have more than the four cups needed for this recipe; freeze the remainder and save for other soups.
3) Place the diced bacon in a large soup pot or Dutch oven and set burner to medium-high. Cook until bacon is crisp and fat is rendered. Remove bacon to a paper towel-lined surface and turn off burner.
4) In a sauce pot, melt the butter over med-high heat until foaming subsides. Add the flour to the butter and stir quickly to form a roux. When the flour is a deep, nutty brown, slowly add a cup of the goose stock, whisking to form a liquid thickener. Turn off heat.
5) Return the bacon fat pot to heat and add the onion and garlic, cooking until translucent, about 3 minutes. Open one of the bottles of Anchor Steam Christmas Ale and pour it in, scraping any brown bits of bacon fond off the bottom of the pot with the liquid. Take the mixture of stock and roux and add to the pot, stirring constantly.
6) Add thyme, bay leaves, and the remaining goose stock. Bring to a boil. Cover and simmer for 40 minutes on low heat.
7) Uncover pot and add the Worchestershire, nutmeg, and sugar. Grind plenty of fresh black pepper, and add salt to taste.
8) Add potatoes and carrots and simmer the stew uncovered for about five minutes. Stir in the reserved goose meat and bacon and continue to cook until potatoes and carrots are tender. Garnish the stew with 3 tbsp. chopped Italian parsley.
9) Open the second bottle of Anchor Steam 2008 Christmas Ale.
10) Enjoy together.

THE BEER:
When you're using a beer to cook your meal, you can bet the same brew would pair well with the food. The Anchor 2008 is well-rounded and dark, the consistency of a porter, with hints of allspice, chocolatey malts, and sprucey hops. 'Tis the season to pair beer with goose! Huzzah!

THE ADVENTURE:

HOW TO PURCHASE A CHRISTMAS GOOSE:

1) Set the alarm for early Christmas morning.
2) Throw open bedroom window and stick head out.
3) Find an urchin. Shout down to him (or her) "What day is it?"
4) When the urchin replies, "Today? Why, today is Christmas Day!" throw the urchin a shilling and tell it to fetch a goose.
5) Await arrival of goose. When the urchin returns, don't forget to tip him or her for prompt service. (Note: this is the easiest way to procure a goose, and one of the most cost-effective. Recommended. If you live in a town without a large urchin population, see other options below.)

ALTERNATELY:

1) Go to the Upper West Side, to Fairway Market or Citarella.
2) Pay WAY too much money for a goose. (Put it on your credit card to get points. This will make you feel better.)
3) Carry goose home on the subway in a backpack.
(Note: this is simultaneously the most expensive and the most arduous way to purchase your Christmas goose. Not recommended.)

ALTERNATELY:

1) Find out where geese like to congregate nearest you. This could be the woods, Central Park, a nearby field, or even a friend's backyard.
2) Load rifle.
3) Shoot goose.
4) Pluck goose, then proceed with the roasting recipe of your choice.
(Note: this is the cheapest way to come by your Christmas goose, but it unfortunately involves the extra work of plucking and trimming the bird. It also requires that you possess accurate, steady aim.)

ALTERNATELY:

1) Get on the A train.
2) Go to Chinatown.
3) Ask for a goose. If they don't understand English, hold up the picture of the Christmas goose feast at the Cratchits' in your copy of A Christmas Carol. Point wildly at the image.
4) When the Chinese people still don't understand you, flap your arms at the elbow while turning in a circle. Honk vigorously.
5) After they have thrown you out, go to the next Chinese market down the block. Ask for two fresh ducks. Purchase ducks.
6) When you roast the birds on Christmas Day, post a guard at the entrance to the kitchen and allow no one inside. Plate the roast duck elegantly. When your friends exclaim, "It looks delicious! Is it duck?" smile benevolently and say, "There is nothing in the world as delicious as a slow-roasted Christmas goose."
(Note: this is an effective and inexpensive way to procure a Christmas goose. Be certain your kitchen guard can be trusted implicitly.)

ALTERNATELY:

1) Order take-out on Christmas Day. Tacos are nice. If you don't care for tacos, consider Beef with Snow Peas and Hot-and-Sour Soup.
2) Pay delivery man.
3) Eat take-out.
4) When asked how your Christmas dinner celebration went, and whether your goose was a success, adopt a dreamy expression and say, "There is nothing in the world as delicious as a slow-roasted Christmas goose."
(Note: this technique is fairly effortless, and lies in the lower range of cost. Recommended.)

Duck Breast with White Bean Puree, Blackberry Sauce and Endive Salad

INGREDIENTS:

(Original recipes by Gabe all, so expect plenty of dashes, splashes, and handfuls of ingredients. ;-p)

DUCK COURSE:
1 duck breast (Mine was already marinated, but I wish it wasn't. I would have dry rubbed it w/ something delicious.)
1 tbsp. minced rosemary

1/3 cup no-crust 1/4 inch bread cubes tossed in dashes of cinnamon, allspice, salt and pepper
1/2 tbsp. bacon fat or butter

1 14 oz. can of white beans, rinsed
Pinch of chili powder
Pinch of cinnamon
Pinch of allspice
1 heaping tablespoon of tahini
Several tablespoons of extra virgin olive oil
Zest of 1 Meyer lemon

1/2 pint container of blackberries (pureed and strained through fine mesh strainer)
1/2 tsp. chili powder
Dash of cumin
Juice of 1 Meyer lemon
Dash of balsamic vinegar

ENDIVE SALAD:
2 Belgian endives
1 small shallot
Handful of arugula
1 Bosc pear
1/4 c. pine nuts, toasted

Juice of 1 Meyer lemon
A splash or two of balsamic vinegar
A drizzle of agave or honey
A tablespoon or 2 of extra virgin olive oil
Salt and pepper


1) Toast pine nuts until golden in a dry pan. Set aside for salad.
2) Toss the bread cubes w/ spices and place in a skillet on med. with butter or bacon fat (if you're the type of person to have bacon fat laying around) and brown, tossing occasionally. Reserve for duck.
3) Thinly slice endive and shallot and combine w/ arugula. Mix together the ingredients for the dressing. Reserve both separately until right before serving.
4) Cut and core pears. Slice into wedges, then place in pan with a bit of butter or oil and cook for 5 minutes on med-high heat until they start to turn golden. Right before you remove them from the pan, pour in a tablespoon or two of balsamic. It will absorb into, and add color to, the pears. Set the pears aside on the plates to be topped w/ dressed greens right before serving.
5) Pulse the blackberries in a food processor until smooth, press through a fine mesh strainer and mix juice w/ remaining ingredients. Reserve to drizzle on the duck plate.
6) Put rinsed beans, spices, and tahini in food processor, and start blending. Slowly drizzle in oil until completely combined and smooth, scraping down side if necessary.
7) Put the beans and lemon zest in a small pot, but wait to heat until the duck is resting after it has been cooked.
8) Place duck breast skin side down in pan on med-high heat. cook 10 minutes. Flip and cook on the opposite side about 8 minutes or until a thermometer reads 135-140. Tent w/ foil and set aside to rest about 5 or 10 minutes.
9) Heat beans. Toss salad w/ dressing and plate everything. Slice duck across the grain, place atop the beans, and sprinkle with minced rosemary.
10) Open the bottle (or 8) of Jolly Pumpkin/Nogne-O/Stone Special Holiday Ale.
11) Enjoy together.

THE BEER:
Dear God, this was a good pairing. This holiday collaboration is brewed with a 25% rye malt, white sage, juniper, and chestnuts, with very well-balanced pie spices and piney hop tones, so it went fabulously with the duck and rosemary white bean puree. A pairing worth remembering, and also a fine addition to our holiday beer lineup--not over-spiced, very balanced and full, bitter and sweet without ever getting syrupy, and as one blogger on beeradvocate.com put it, "packs enough of a punch to make some serious sea donkeys look like catches." Well, God bless us, and especially--at this festive and welcoming season of the year--the sea donkeys. God bless us, every one.

Spanish Lentils with Mushrooms, Chorizo, and Thyme-Scented Rice

INGREDIENTS:
3 tbsp. olive oil, divided
6 oz. dry hot Spanish chorizo, diced into small cubes
1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
4 garlic cloves, diced
2 cups brown cap mushrooms, sliced
1 cup lentils of your choice--red, green, yellow or brown, soaked if necessary (small ones won't need it)
1 bay leaf
2 dry star anise pods
1 tbsp. paprika
1 cup white rice
1 tbsp. dried thyme
3 1/2 cups water, divided
Salt and fresh black pepper
------------------------------
Gouden Carolus Grand Cru of the Emperor

1) Heat 2 tbsp. of the olive oil until shimmering, and add spicy chorizo. Stir to brown, allowing chorizo to release some of its fat.
2) Add the onion, celery, and carrot and sweat for 3-4 minutes.
3) Add garlic, paprika and mushrooms and cook until mushrooms are just wilted, about 2 minutes more.
4) Add the lentils, along with the bay leaf, star anise, salt and pepper, and 2 cups of water. Bring the pot to a boil, then cover and simmer until the lentils are cooked. If the water is absorbed into the lentils before they are done, feel free to add more.
5) Meanwhile, heat the remaining tbsp. oil and saute the rice until opaque. Add thyme, salt and 1 1/2 cups of water, bringing to a boil; cover and turn heat to low for 15 minutes.
6) When rice is done and lentils are tender, spoon some rice over the lentils and serve with chopped fresh parsley, if desired.
7) Open Grand Cru of the Emperor.
8) Enjoy together.

THE BEER:
Whoa. This is the thickest bloody strong dark Belgian-style ale we've had in a spell of time. It's very sweet, like figs-and-dates sweet, with a deep mahogany purple color and not much in the way of carbonation. The alcohol, predictably for such a malty brew, is eleven percent, and unfortunately you can taste it in the finish along with a more pleasant hint of pepper. Plenty of raisin and clove here, all dark fruits and pie spices, not the most balanced beer we've ever tasted in our lives, but if you're into the strong Belgians and don't mind ingesting beer with a knife and fork, this Cru is for you.

THE MONSTER:
This is our monster; his name is Grendel. We just figured it was about time he made an appearance on the blog, since he spends a great deal of time in the kitchen, watching us cook from the top of his stepladder. This is his resting position. It's also his please-brush-my-spine position. Grendel has a lot of strong opinions about cooking, particularly when bacon, lunchmeat, or fried chicken are somehow involved.

Macaroni and White Cheddar with Artichokes

INGREDIENTS:

8 oz. of small dry pasta (I prefer cavatappi)
3 tbsp. butter
3. tbsp. flour
2 cups milk
4 cloves garlic, minced or pressed, set aside in a small bowl
6 oz. shredded white cheddar
3 oz. shredded Gruyere
1/4 tsp. cayenne pepper
1/4 tsp. chili powder
14 oz. diced artichoke hearts
2/3 cup bread crumbs
1 tsp. dried parsley
Salt and pepper to taste
-------------------------------
12 oz. bottle Kasteel Cru Lager


1) Preheat oven to 350 degrees and grease a casserole or glass pie dish.
2) Bring a pot of salted water to a boil and cook pasta according to directions for its shape, being very careful to drain when just al dente, or still firm. Toss with a little oil to prevent sticking in the colander and set aside.
3) Melt butter over medium-high heat until foaming subsides; add flour, whisking quickly to form a roux.
4) When roux is golden and nearly done (about 2 minutes), add minced garlic, whisking constantly for about 20 seconds (the roux is extremely hot).
5) Carefully add the milk and bring to a simmer. Add cayenne and chili powder. Stir constantly.
6) When mixture has thickened slightly, about 4-5 minutes, add 3/4 of the shredded mixed cheeses, stirring constantly. When cheese has dissolved into the sauce, add salt or pepper to taste.
7) Add pasta to the saucepot along with artichoke hearts, and stir to coat.
8) Pour mixture into baking dish. Combine the remaining 1/4 shredded cheese with the breadcrumbs and sprinkle evenly over the top. Season with salt, pepper and dried parsley. Bake for 20 minutes or until top has formed a golden, crisp crust. Cool for 5 minutes, and serve.
9) Open Kasteel Cru.
10) Enjoy together.

THE BEER:
Kasteel Cru is a French lager--I know, I know, generally that's just an all-around terrible idea, akin to a vintage Jersey City pinot noir methode champagnoise, granted, calm down, settle yourselves. Crack one open anyway. It's brewed with Alsace spring water (largely irrelevant) and champagne yeast (surprisingly tasty and surpassingly refreshing). A great beer for a rich dish, and this sucker is comfort food.

THE NEED FOR COMFORT FOOD:
Thanksgiving was a blast, but as Fate would have it, Gabe and I spent the Monday and Tuesday prior watching plumbers tear out all the pipes in our kitchen and bathroom at our landlord's behest. Then on Wednesday we watched sewage drip through the hole in our bathroom ceiling onto our toilet, making the prospect of using it rather less than usually desirable. Thanksgiving Day (we're up to Thursday now, yes?) the emergency plumber arrived, but alas! was sent away by our charming upstairs neighbors, who are apparently very kinky and like to dump waste on people's heads, but semi-anonymously and without consent or bothering with ads in the Village Voice. That's right, they wouldn't let the man in. Well, at long last the problem was resolved, right after our landlord told our upstairs neighbors that if they still weren't in the mood to let in an emergency plumber, he was going to find himself in the mood to shut off their water. Sometimes moods align themselves like that, I suppose.

So on Thanksgiving, when we had twelve people at the apartment, what did we do? Gabe took a page from MacGyver's book and made a plastic drainage system, while I composed a sign stating WE ARE THANKFUL FOR INDOOR PLUMBING. BATHROOM IS SANITIZED; IGNORE CEILING. And we made merry anyway. Purple doesn't look as merry as she could in that last picture, but that's just because she didn't know the camera was on.

Three Vegetarian Pizzas

INGREDIENTS:

This dough recipe makes 2 pizza crusts; for four, make two separate batches in the food processor. We didn't bother to buy a pizza peel--instead, find a rimless cookie sheet, and be careful about pulling the pizza off the stone, since the cookie sheet lacks a handle.

FOR THE DOUGH (loosely adapted from Cook's Illustrated, March 2007):
1 1/4 tsp. instant yeast
1 cup water, room temperature
2 3/4 cups whole wheat pastry flour
1 1/2 tsp. table salt
2 tsp. sugar
Cornmeal, for dusting

1) Whisk the yeast into the water until dissolved.
2) In a food processor, blend sugar, flour, and salt until combined, about 5 seconds.
3) With machine running, slowly add liquid through feed tube, processing until dough forms a sticky, satiny ball that clears the sides of the workbowl, about 2 minutes or less. If dough remains too dry, add 1-2 tbsp. extra water.
4) Divide dough in half and form into smooth, tight balls. Place on floured surface at least 3 inches apart, and cover loosely with plastic wrap sprayed with olive oil or nonstick cooking oil. Let rise until doubled in volume, approx. 1 hour.
5) Adjust the oven rack to the lowest position. Set a pizza stone (they're 20 bucks at Bed, Bath and Beyond) on the rack, and heat the oven to 500 degrees, allowing stone to heat through, at least 40 minutes.
6) When dough has doubled, dust with flour and move to smooth work surface dusted with the cornmeal. Press one ball into an 8-inch disc, then gently stretch it with flattened palms into a 12-inch circle. Sprinkle the rimless cookie sheet with more cornmeal and transfer dough circle to cookie sheet.
7) Add toppings of choice.
8) Slide pizza onto hot stone and bake until edges are crisp and brown, 12-18 minutes depending on your oven. Peek at them, and when they look right, remove from the oven with the cookie sheet and place on a breadboard to slice.

FOR THE TOPPINGS:

Pizza con Verdure:

1) Tomato sauce, simmered until relatively dry and spread thinly.
2) Four-cheese blend, sprinkled evenly.
3) Sliced red bell pepper.
4) Sliced sweet white onion.
5) Quartered fresh yellow cherry tomatoes.
6) Red pepper flake, to taste.
7) Sliced fresh basil, added after baking and just before slicing.




Pizza with Pumpkin, Shittake, and Thai Choo-Chee Sauce:

1) A cup of coconut milk, simmered with Thai Choo-Chee paste curry base (according to package or to taste). After curry paste is blended into coconut milk, add 1 tbsp. fish sauce, 1 tsp. sugar, and salt if necessary. Cook curry on low until it thickens into sauce consistency, and spread over pizza.
2) Sliced pumpkin, sauteed with butter until cooked through.
3) Sliced shittakes, sauteed with butter until wilted and tender.
4) Sliced green onion.
5) Chopped toasted peanuts.
6) Fresh beans sprouts, if desired.
7) Chopped fresh cilantro, added after baking.

Pizza with Pecans, Gorgonzola, Dates, and Rosemary:

1) 2 cups shredded mozzarella cheese.
2) 6 ounces crumbled Gorgonzola or other blue cheese.
3) 6 ounces minced dates.
4) 3 springs of fresh rosemary, minced fine.
5) 2/3 cup toasted pecans, minced.
6) Fresh grated nutmeg.
7) Cracked sea salt.

--------------------------------
Southern Tier Krampus Imperial Helles Lager; Dogfish Head Palo Santo Marron Malt Beverage; Elysian Bifrost Winter Ale

THE RULE:
If you're cooking pizza, you best be drinking some beer.

THE BEERS:
Where to start? It was a party, so the usual tasting rules don't apply. The Krampus is a beautiful amber-colored, deep, hoppy lager, with 9% alcohol that you quite simply can't taste, this beer is so smooth. Strong grapefruit (not too bitter, though) caramel, and pine. The Palo Santo is a crazy rich, brown concoction with 12% abv. brewed in handmade Paruguayan Palo Santo wooden vessels--vanilla, dark malt, and toffee. Bifrost is a very drinkable winter brew, with a heavy body and a nice orange peel/coffee lingering bitterness. Tasty stuff. All three are good beers, and we drank them with pizza. No further pairing explanation necessary.

THE REVELERS:
This here is Gabe and his co-worker Brady, testing the acidity of the tomato sauce (or something like that). And to their right is One-Punch Hernandez, alias DeathLisa, who can break your spine just by looking at it. Her fist really is that big compared to her face, by the way--you might think it's depth of field in this shot, but that's an optical illusion. Her fist is on an even plane with her jaw. She has hands the size of Les Grossman from Tropic Thunder, which she brought to the party to prove to us that she isn't the only one with meat paws of this heft. There are others.