Over the next couple of weeks, I’m going to start focusing on more Spring-inspired recipes. Easter is creeping up on us faster than you may think, and Easter brunch is one of my favorite meals of the year. I actually prefer Easter brunch over Easter dinner, but this may just be because of my obsessiveness with breakfast and dinner food intermingling. It’s an issue, and I’m dealing with. I’ve forced Zach to have breakfast for dinner already twice this week. He’s not complaining though. He doesn’t have to cook! So anyway, I love the fresh fruit you can get in these early Spring months. Berries FINALLY go on sale, and as we all know berries can be annoyingly expensive in non-peak months. I’ve been stocking up and putting them in just about everything. I’ve gone through so many raspberries that I’ve lost count, and I also ran out of them before I whipped up this salad. I apologize for that! When you go to put your salad together, get creative! You don’t have to use the same fruit that I did. Wander through your market and pick the fruit that looks best and is in season. Berries are a good rule of thumb this time of year, but the rest is up to you!
Beer: Crooked Stave’s WWB Batch 60
Brewed By: Crooked Stave
Style: American Wild Ale
Description: My love for Crooked Stave goes deep…very, very deep. In my opinion, they are one of the best breweries in the Denver area. If you known anything of the area, Denver/Boulder, and the surrounding area, are packed full of breweries and only continues to grow. I feel like everyday I turn around and there’s one more brewery opening up. This just goes to show you, that there is some tough competition going on out here. Crooked Stave is much different from the rest. One of the reasons I love them so much, is that they aren’t afraid to take risks. More often than not, they succeed in taking these risks. I really wanted something “sour” for this beer pairing. I don’t often pair with wild ales because I feel like you need a very special recipe in order for the two to mesh well. There is so much “brett” going on in this batch, and it’s kind of funky, in a totally great way. It’s sweet, and has layers upon layers of fruitiness. This is why I absolutely love it with this Spring Easter Salad. I threw a teaspoon of the brew into the dressing for this recipe, but shh…don’t tell anyone. ;) If you can get ANYTHING from Crooked Stave, I highly suggest that you do. You won’t regret it.
This Spring fruit salad with honey vinaigrette is perfect for Easter brunch and simple to make too!
- 1 1/2 cups strawberries, hulled and halved
- 1 1/2 cups pineapple chunks
- 1 cup mango chunks
- 3/4 cup blueberries
- 3/4 cup blackberries
- 2 tablespoons sliced almonds
- 2 tablespoons mint, minced
- 1/3 cup honey
- 1/4 cup orange juice
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1 teaspoon poppy seeds
- 1 teaspoon sour ale (optional)
- On a large plate, line the fruit in strips alongside one another. Sprinkle the fruit with sliced almonds and minced mint. Set aside.
- In a small bowl, whisk together the honey, orange juice, white wine vinegar, lemon juice, oil, salt, poppy seeds and sour ale (if you are using) until smooth. Drizzle the dressing over top the fruit salad or serve on the side.
- The dressing may be stored in an airtight container, in the fridge, for about a week.
**You may use whatever fruit is in season at the time. These fruits just happened to look the best at the market at that time.** Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * Bowls * Whisk *