Charcuterie Plate with Orval Trappist Ale (recipe: pickled beets)

Charcuterie Plate: Duck Paté with Porto, Pepper Cured Pancetta, Fararri Prosciutto, Assorted Olives, Homemade Pickled Beets and Croutons.   

This was my first attempt at putting together a charcuterie plate, and it was pretty tasty. We paired it with Orval, which is a trappist ale brewed with brettanomyces from, you guessed it, Orval. It was so tasty. Orval is a great beer that I tend to overlook because I see it so often on the shelves of different bottle shops, and it's almost always at Whole Foods. But, as is often the case, I was a fool. This beer pairs harmoniously with the cured meats I chose, and I bet would do well with any flavorful and pungent cheese plate. Here's what I chose (all from Whole Foods):

Duck Paté with Porto

Fararri Prosciutto
Pepper Cured Pancetta

Accoutrements:
Sweet Air-Cured Olives
X-Large Black Olives
Castelventrano Green Olives
Pickled Beets (recipe follows)
Croutons (olive oil brushed baguette slices, toasted in the oven at 350˚ till brown)


Recipe for Pickled Beets after the jump.

Pickled Beets

Ingredients 
4-5 beets
2 cups apple cider 
1 cup water
Handful of sugar
5-6 garlic cloves
2-3 bay leaves 
4-5 cloves
6-7 peppercorns

Directions  

Start by boiling the beets for around 30 minutes. Poke them to see if they are done after 20 minutes or so. Let them cool - or shock them in ice water if you are impatient. Like me. Slice into whatever shape you want, i like to just cut them into 1/4 inch discs, and put them into a mason jar along with the garlic cloves, bay leaves, peppercorns, and cloves. Combine the vinegar, water, and sugar in a saucepan and heat until the sugar dissolves. Pour into the mason jar until it's full. Screw on the ca and let it sit overnight. EAT and enjoy!