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Food and Beer pairings from Circle 3 Concepts

By Trina Edwards - email

The New Yorker
Makes 2 pizzas
• 8 ounces(cut in half to 2 4oz balls) prepared pizza dough
• 2 tablespoon olive oil
• 1 tablespoon everything bagel spice mix
• 1 tablespoon capers
• ¼ cup arugula
• 1/4 cup pickled onions
• 1/2 cup whipped cream cheese with roasted garlic, lemon confit and fresh dill
• 6 ounces thinly sliced cured salmon
 
 
Preparation
1. Preheat the oven to 450F.
2. On a lightly floured surface, roll the dough out into 2 10-inch rounds. Transfer dough to a rimless baking sheet; brush with olive oil Add bagel spice. Bake until crust is golden brown, 6 to 8 minutes. Let cool 5 minutes.
3. Spread the Dill Cream over the top to within an inch of the edge. Scatter pickled onion, capers and arugula over the top Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice into 6 pieces each.

Everything Bagel Spice Mix
Makes 1 1/4 cups
•         1/4 cup sesame seed
•         1/4 cup fennel seed
•         1/8 cup salt
•         1/8 cup granulated garlic
•         1/8 cup caraway seed
•         1/8 cup coarse black pepper
•         1/8 cup celery seed
•         1/8 cup sumac
 
Ya mix it up and store!
 
For gravlax:
• One 2-3 lb. fresh salmon fillet (preferably center piece, skin on)
• 1 cup salt
• 1 cup brown  sugar
• 1/4  cup vodka
• 2 tbs. cracked white peppercorns
• 3 bunches fresh dill, stems included
 
Mix salt, sugar, and white peppercorns
Sprinkle with Vodka.
Take a handful and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mix on top.
Cover the salmon with dill, and let it stand for 6 hours at room temperature. Refrigerate for 24-30 hours, depending on how thick the salmon is.
 
Pair with Scrimshaw Pilsner, Samuel Adams Noble Pilsner, Dog Fish Head 60 Minute IPA