A Week of Spooktacular Fun at Boundary Bay

Here at Boundary Bay Brewery, we really don’t need much of a reason to celebrate.  We love doin’ it up right!  And that applies to Halloween too!  We’ve got lots of ways to celebrate…

On Friday, On Friday Oct. 30th (from 5:30-10pm) you can kick off the festivities a little early and get your spook on in our Haunted Beer Garden put on by the Bellingham Roller Betties.  Tickets are $5 for adults and $3 for kids under 12 with all the proceeds from the ticket sales going to the Roller Betties and all their roller derby madness!

From 2-5pm, on Halloween (Saturday, Oct. 31st) you can bring the little ones into downtown Bellingham where you can trick or treat at various downtown businesses…including Boundary Bay Brewery.  You can get maps of participating businesses throughout the Central Business District or by contacting the Downtown Bellingham Partnership.

And last, but certainly not least, you can join us for one heck of a party on Halloween night!  Sugar Sugar Sugar, Lozen, Dog Shredder and the Pasties are going to be rockin’ the brewery and costumes are most definitely encouraged! The show starts at 10pm and it’ll cost you just $6 to get in.  But beware, our brewery is popular on night like this, so you might want to come early and have a couple pints while you wait for the show to start!

But, best of all, our kitchen has whipped up an incredible array of spooktacular desserts that are available all week (starting today!).

Cauldron of Bones: a ghoulishly delicious chocolate cauldron filled with a ghostly white chocolate mousse covered by a bloody strawberry goo and topped with skeletal remains. $5

Caramel Apple Float: a caramel rimmed pint glass filled with sparkling apple cider with a float of house-made caramel ice cream…like a liquid caramel apple!  $5  p.s. (adults can enjoy this sweet treat with just a little more bite – try it with a spire hard cider. add $3)

Monster Mousse: don’t be afraid if you find your dessert looking back at you since this devilishly decadent chocolate mousse has eyes plucked from the sweetest monsters we could find. $6

Butternut Squash Créme Brulee: an award winning dessert created right here in Boundary’s kitchen!  The sweetness of butternut squash marries with the classic creme brulee to make a special Harvest time dessert that won the People’s Choice Award (for dessert!) in the Bellingham Farmers Market Squash Smackdown.  $6  (click here for the recipe!)

Butternut Squash Créme Brulee

Alright, alright…here it is: the long awaited – and much demanded – recipe for Butternut Squash Créme Brulee from Ilana, Catering Manager at Boundary Bay Brewery.  You have now, in your hand, (on your screen?) the recipe for the People’s Choice Sweets Winner in the Bellingham Farmer’s Market 2009 Great Squash Smackdown!  So, go grab yourself some gourds and a growler of Boundary Bay brew…and get cooking!

Boundary Bay Brewery Butternut Squash Créme Brulee

1 ½ c. cream

1 vanilla bean, halved

½ c. sugar

5 large egg yolks

2 c. butternut squash*, diced

In a large saucepan, cook the diced squash in the cream and vanilla bean until the squash is soft (mixture will be about 180F)

Discard the vanilla bean. Strain the cream and squash mixture into a large mixing bowl. Put the squash caught by the strainer into a blender or food processor and puree it, then add it to the warm cream.  Strain this mixture through a chinoise or fine sieve until you have 2 ½ cups of the squash/cream mixture.

In a large bowl, mix the sugar and egg yolks until well blended.

Slowly add the 2 ½ cups of the cream/pureed squash mix to the egg/sugar mix, stirring gently.

Pour this custard mix into 6 4-oz. baking ramekins. Place the ramekins in a baking dish and carefully pour warm water around them (water bath).

Bake, covered, in a preheated 325F oven on low fan until just set, about 30-40 minutes. The crème brulee custard will still jiggle slightly, but the surface should not ripple.

Carefully remove the ramekins from the baking dish. Let them cool at room temperature for 20 minutes, then chill uncovered in the refrigerator for 8 hours.

To serve: Sprinkle each ramekin with sugar and brulee with a propane or butane torch, or put the ramekins in the oven and broil as close as possible to the broiler element for 3-5 minutes.

Enjoy with a nice Oatmeal Stout or Cascadian Dark Ale from Boundary Bay! Cheers

*you can use any style of sweet squash or even pumpkin – it all turns out delicious and great with a Boundary Beer!*

Boundary Bay wins at the THE GREAT SQUASH SMACKDOWN

Spaghetti Squash ‘Latkes’

Congrats to our chef Ilanna Knudsen and her winning Squash Creme Brulee at the Saturday Farmers Market, Great Squash Smackdown competition this last Saturday. Ilanna accepted the last minute challenge to do a dessert and entered into two categories on Saturday because another business was unable to compete. Her other recipe, Spaghetti Squash ‘Latkes’ was equally delicious and many of you requested the recipe. So here it is!

Spaghetti Squash ‘Latkes’

Ingredients:
1 spaghetti squash, cut in half lengthwise, with the seeds removed.
2 Yukon Gold potatoes, shredded
1 small shallot, minced
½ tsp baking powder
5 chives, minced
¼ tsp. nutmeg
Salt and pepper to taste

Canola or vegetable oil for frying
2 bowls of cold water
2 clean kitchen towels

1. Roast spaghetti squash at 375F for about 45 minutes, or until tender. Let cool until you can handle easily without burning your hands.  With a fork, pull the flesh from the squash so it separates into ‘spaghetti’.  Put all the strands into a bowl of cold water and stir to separate.  When cold, strain and wrap in a kitchen towel.  Twist until all liquid has been removed.

2. Grate the potatoes and place in the other bowl of cold water until most of the starch has seeped out to the bottom of the bowl. This will take about 30 minutes.  Strain, and follow the same process of drying as with the squash.

3. Mix all ingredients in a bowl until well mixed, and form into patties.  Heat the oil until a small amount dropped into the oil immediately bubbles and starts cooking.  Cook until golden-brown on both sides. This will take about 2-4 minutes.

Serve with Crème fraîche and Apple Compote or Applesauce.