Rodenbach Grand Cru, with Croque Monsieur.
Gina and I would like to thank everyone who attended Thursday`s Connoisseur Club, tutored tasting. It think that it is fair to say that a fine time was had by all! (Except of course, for poor old Reuben Turner, who will now have to learn to cook, before hosting the first annual Connoisseur Club Dinner.)
As usual, Adam and Funs put on a great show, and there are already plans afoot for their return later in the year, so watch this space! Once we got home, feeling both tired and wired at the same time, we were both in the mood for a little end of evening drink to wind down a bit before bed. I also felt quite inspired, (not to mention hungry.) by Funs food matching suggestions.
Curiously enough, given that it was a Thursday night, we were completely out of fresh seafood!
A quick search of the fridge revealed some Wiltshire cured ham, and a box of cheese off-cuts that included, Montgomery Cheddar, Comte, Stichelton and, fortunately Gruyere.
A bunch of spring onions sitting in a glass of water on the kitchen windowsill would help to add some texture.
One slice of bread is layered with Ham and Dijon mustard, the other has a mixture of cheese and onion, heavily seasoned with FGBP. Place under a hot salamander for 6-7 minutes, then assembled the Croque Monsieur and sear, on a very hot ribbed cast iron skillet.
Our recommended accompanying beer is of course Rodenbach Grand Cru.
After supper, we finished the evening with a couple of bottles of Rodenbach Alexander.
Cheers Chums!
Just one final thought! Remember, when someone loftily tells you that, "I enjoy `sour beers!`" you can reply by saying, "How nice for you. I much prefer a Flemish Red."
A fun and informative evening. Enjoyed all of the Rodenbach beers and look forward to trying them again. The ‘what’s left in the fridge Croque Monsieur’ looks tasty too!