Orange Blossom Pilsner Vinaigrette
At TTCG we love trying new things, especially craft beers. While I’m game for an occasional IPA, a Siasson or a unique lager, more often than not, I favor darker varieties. Upon occasion I’ll go for a fruit flavored beer like a Shock-top, Blue Moon or Purple Haze, but these aren’t at the top of the list. So I was skeptical the first time I was handed an Orange Blossom Pilsner (better known as OBP) to try. However, it was love at first sip. Now I hunt for this stuff (Publix at Wedgewood Lane please bring it back), aiming to always have at least one or two in the fridge. The fact that it’s a Florida-brewed beer makes it even better.
I thought it would be great to feature a boozipe straight from the brewery, so we reached out to OBP (which, by the way, also makes a super tasty Toasted Coconut Porter we’ll definitely feature in future boozipes). Despite their busy schedule making awesome beer, they obliged and provided us with a great, (and even better) super easy recipe for a vinaigrette featuring their flagship beverage.
If you saw the Vine previewing the recipe you may have noticed that the final dish was a salmon salad, while the photos featured here are of a shrimp salad. That my friends is the result of a camera snafu. It happened like this: I made the vinaigrette, my man provided an awesome grilled salmon filet, and before digging in I went to town with pictures, which I accidentally deleted later that night. Note to self: next time, upload great pictures before fooling with the camera settings. Apparently “format” on my camera means the same thing as “delete.” Anyway, that little mishap allowed for a second OBP Vinaigrette salad the following night – not a bad thing at all The point to this little story is that, IMO, the shrimp paired better with the dressing than the salmon, which didn’t completely over power the dressing but didn’t allow it to shine either. The shrimp were a little bit lighter and their slight sweetness complimented the dressing well. So, I’d recommend pairing the dressing with a shellfish, chicken or a very mild fish.
One last note. You’ll see an orange in the ingredients photo, but I actually used a lime zest instead. Confession: I forgot to get oranges during the ingredients grocery store run, but the camera snafu allowed time for another stop and I was able to grab an orange the next day for the re-enactment photos.
Orange Blossom Pilsner Vinaigrette:
3 ounces OBP
1 tablespoon minced shallot
1 teaspoon finely grated orange zest (lime zest works well too if you forget to get an orange at the store
1 teaspoon Dijon mustard
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
* I also added 1/8 teaspoon garlic powder
In a small bowl, whisk the beer with the shallot, orange zest, and mustard. Gradually add the oil in a thin stream, whisking constantly. Season the vinaigrette with salt and pepper and serve.
*I don’t think you can go wrong with your preparation method here here as long as you emulsify the oil and beer. Instead of combining everything in a bowl, I placed everything in a shaker – the kind with the wire ball in the bottom that they sell you with protein powder – and shook vigorously for about a minute. That did the trick too.