To bid farewell to 2011 I coated it in beer batter and slipped it into hot oil. And in a homage to a year packed to the brim with forward progression, I used the seasonal beer I enjoyed with 2010’s last meal to make the batter. The last bottle had been incubating for this exact purpose for 12 months, as will 2011’s brew North Coast Brewing’s Old Stock Ale.
Beer-battered tofu, sweet potato fries and roasted Brussels was the complete meal. Of course the fried filets had to have a tartar sauce puddle to bathe in (recipe from The Gluten-free Vegan.) I kind of love tartar sauce. I wanna dip everything in it.
For a cocktail, an Old Fashioned. Bring it on, 2012!