Beer Recipes for the Holidays

Thanks to The Beer Goddess’ blog, Cooking With The Beer Goddess, Inky would like to share some holiday recipes with you – good to use for the Hanukkah (maybe not the pork one), Christmas, Kwanzaa, and/or Festivus. Thanks to Dennis Keyes for the beautiful photos.

APPETIZER: Left Hand: Oktoberfest Sausage & Potato Soup
 Left Hand Brewing Oktoberfest Sausage, Potato, Cilantro SoupYield: 12 servings

Prep Time: 15-20 minutes
Cook Time: 45 minutes

Ingredients:
I2 red skin potatoes (sliced thin)
1 (12 oz.) Left Hand Brewing: Oktoberfest
1  ½ lbs Italian or hot sausage (depending on preference)

PLEASE NOTE: I doubled this recipe for a large party and used a combination of hot and Italian venison/pork sausage.
1 large onion (diced)
4 cups low sodium chicken broth
4 cups original (unsweetened) almond milk
PLEASE NOTE: Due to lactose intolerance I often substitute almond milk for cow milk.
Fresh cilantro or parsley (depending on preference)

Directions:
In a medium pot boil red skin potatoes until tender. Drain, rinse and set aside.
In a large pot, crumble and brown sausage and onions. Drain the residual fat.
Add 1 (12 oz.) Left Hand Brewing: Oktoberfest and bring to a boil.
Add almond milk and chicken broth to the pot.
Once combined. Slowly stir in pre-cooked red skin potatoes.
Simmer for 30 minutes.
Add salt and pepper to taste

Garnish with a pinch of fresh cilantro or parsley.

**Serve with a Left Hand Brewing: Oktoberfest and a Sausage and Goat Cheese Biscuit.

MAIN DISH: Long Trail: Harvest Ale Pork Loin with Roasted Seasonal Vegetables

Harvest Ale Pork w. Roasted Califlower

Yield: Dependent on size of pork loin

Prep Time: 5 minutes (24 hour marinade)
Cook Time: Dependent on size of pork loin

Ingredients:
1 Pork Loin
1(12 oz.) Long Trail: Harvest Brown Ale

1 tablespoon minced garlic
1 tablespoon olive oil
Dry Rub
1 tablespoon sea salt
1 tablespoon ground mustard
½ tablespoon onion powder
½ tablespoon celery seasoning
¼ tablespoon cayenne red pepper
¼ tablespoon cinnamon
¼ tablespoon cracked black pepper

Please Note: I doubled the dry rub to accommodate the size of the above pictured loin.

Directions:

Marinate in 1 (12 oz.) Long Trail: Harvest Brown Ale overnight.
Preheat grill to 250°.
Rub loin with olive oil and minced garlic.

In a bowl combine sea salt, ground mustard, onion powder, celery seasoning, cayenne red pepper, cinnamon and cracked black pepper.
Rub loin with the above seasoning.

Place loin on raised grate. Please note: indirect heat is preferred
Turn halfway through cook time. (Dependent on size of loin. Internal Temperature 145°)
Remove loin and let stand for 15 minutes. (Internal Temperature should rise to 150° upon standing).
Pictured with roasted romanesco and purple and orange cauliflower. Note: To maintain color, I pre-steamed the vegetables prior to roasting.**Server with a Long Trail: Harvest Brown Ale and Cranberry, White Raisin and Feta Couscous.
SIDE DISH: Harpoon: Grateful Harvest Cranberry Pecan Vinaigrette

Harpoon Grateful Harvest Cranberry Vinaigrette

Yield: 12 -16 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients:
1 (12 oz.) Harpoon: Grateful Harvest Cranberry Ale
1 ½ cup apple cider vinegar
1 cup toasted pecans (finely chopped)

Directions:
Bring 1 ½cup Harpoon: Grateful Harvest Cranberry Ale to boil.
Stir in 1 ½cup apple cider vinegar
Use a food processor to finely chop toasted pecans.
Combine above ingredients and chill.

Pairs well with a fresh spinach, toasted pecan, dried cranberry and feta salad.

**Serve with a Harpoon: Grateful Harvest Cranberry Ale and a Cranberry Orange Muffin.

DESSERT: Samuel Smith’s Organic Chocolate Stout Soufflé

Sam Smith Organic Stout Souffle DONE w. topping

I would like to thank Craig at Merchant du Vin for the Stout it was amazing!!!

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:
3 ounces bittersweet chocolate (chopped fine)
1/2 cup unsweetened cocoa powder
3/4 cup plus 1/4 cup sugar
1 (22 oz.) Samuel Smith Organic Chocolate Stout

2 egg yolks (organic)
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
8 egg whites (at room temperature)
1/2 teaspoon cream of tartar
6 (1/2-ounce) pieces dark chocolate
2 to 3 teaspoons powdered sugar
6 fresh raspberries or strawberries

Directions:
Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees F.
In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar.
Whisk in 1/2 cup boiling Organic Chocolate Stout.
When chocolate is completely melted, whisk in egg yolks and vanilla.
Stir in the flour and set aside.

Combine egg whites with cream of tartar in a medium mixing bowl.

Beat on medium speed until soft peaks form.
Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.

Gradually and with a soft hand fold the chocolate mixture into the egg whites.

Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly. Divide the souffle mixture into prepared ramekins.

Drop one 1/2 ounce of dark chocolate into the center of each souffle just before baking.
Bake for 10 minutes, or until the top has formed a nice crust and the sides appear cake-like.
Sprinkle with powdered sugar and top with a fresh raspberry or strawberry.

Enjoy immediately!

Let us know which recipes you liked the most, and which ones you tried to make. Inky loves good food photos, so feel free to send the evidence to inkybeer@gmail.com!

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