8 Lamb Shanks
Salt and pepper
1/2 cup flour
4 garlic cloves
1 tsp dried rosemary
1 tsp thyme
5 cups Mill Race Mild beer
2 cups beef stock
3 each of the following: onions, carrots, parsnips cut into 1 inch pieces
chopped fresh parsley for garish
Combine flour, salt and pepper and coat lamb shanks. Brown shanks in large oiled casserole or Dutch oven and then remove the shanks to a plate. Stir in remaining flour mixture, garlic, thyme and rosemary. Cook over medium heat for 1 minute stirring. Gradually add in beer and bring to a boil while whisking brown bits form the bottom of the pan. Boil for 5 minutes stirring often. Add in stock and lamb shanks and bring to a boil. Then cover and place dish in a 350°F oven for about 2 and 1/2 hours until meat is tender. Add vegetables in the last hour of cooking. Garnish with the fresh parsley.
Serves 8 people.
4 tbsp butter
1 garlic clove minced
1/4 carrot minced
1/4 celery minced
1/2 onion minced
2 tbsp flour
3 cups Galt Knife Old Style lager
1/2 liter heavy cream
5 cups grated cheddar cheese
2 limes squeezed
Melt butter in a heavy bottom saucepan and then add the garlic, carrot, celery, and onion. Cook briefly. Add the flour and cook until thickened. Add 2 cups of the beer and the cream and simmer until slightly thickened. Add the cheese, let it melt and then add the lime juice. Just before serving add the last cup of beer, stirring until heated. Serve with cubed bread, apples, grapes, pears and ham.
Serves 6 people.
These muffins are Big Hits whenever we take them to friends or the brewery. Use any prepackaged muffin mix such as Compliments brand or Presidents Choice. Prepare as directed on the package except substitute beer instead of the water and add a ½ cup raisins. We use the Mill Race Mild or the Plowmans’ Ale.
Makes 12 muffins.
Pasta and Eggplant in Beer
1/2 cup olive oil
1 medium eggplant, about 1 pound, peeled and diced
Salt and pepper
6 ounces smoked ham, cubed
1 cup 1913 Traditional Ale
1 teaspoon chopped fresh rosemary or l/2 teaspoon dried
1 cup fresh or frozen peas
1 pound large tubular pasta such as penne cooked according to the directions on the package
Freshly grated Parmesan cheese
In a large skillet heat the olive oil over medium heat. Put in the egg plant, and season with salt and pepper. Cook, stirring, for about 10 minutes, until it becomes soft. Stir in the ham, and fry 2 minutes. Add the lager and rosemary, and bring to a boil. Reduce the liquid by half. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes. Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through. Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.
Yield: 4-6 servings
Shrimp Cooked in Beer
4 cups 1913 Traditional Ale or Plowman’s Ale
2 bay leaves crumbled
1/2 tsp crushed red peppers
1/2 tsp cayenne
2 tbsp mustard seeds
1 1/2 lbs jumbo shrimp shelled and de-veined
1/4 cup wine vinegar
1 large peeled garlic clove
Combine beer, bay leaves, red pepper, cayenne and mustard seeds in a saucepan. Bring to a boil and simmer for 5 minutes. Add shrimp and simmer for 8 to 10 mnutes or until the shrimp turn pink. Remove from heat, add vinegar and garlic. Let stand for 30 minutes. Strain and chill well before serving. These shrimps make an excellent cold appetizer or party snack. Serves 8 to 10 people.
Warm Potato Salad with Beer Dressing
2-1/2 pounds red potatoes
1/2 cup finely chopped mild red or yellow onions
1/4 cup finely chopped parsley
2 tablespoons chopped chives
6 tablespoons olive oil
1/2 cup finely chopped onions
3/4 cup Galt Knife Old Style lager
3 tablespoons malt or cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and pepper
To make the salad:
Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20-25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into l/4-inch rounds. While the potatoes are still warm, gently mix them with the onions, parsley, and beer dressing. Do not overmix or the potatoes may break into pieces. Taste for salt and pepper. Garnish with chopped chives. Serve warm or at room temperature.
Yield: 6 servings
To make the dressing:
Heat 2 tablespoons of the olive oil in a small frying pan over medium heat. Add the onions and cook until just soft, about 5 minutes. Add the lager, vinegar, and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly pour in the remaining 4 tablespoons olive oil. Taste for salt and pepper.
Yield: about 1 cup, enough for 2-1/2 pounds of potatoes
Honey Lager Mussels
2 tbsp butter
1 tsp minced garlic
1 tsp minced shallots
2 dozen mussels
salt and pepper
2 cups Galt Knife Old Style lager
Melt butter in pan and lightly sauté garlic and shallot. Add mussels and cook 1 minute, then season with salt and pepper, add lager and cook until mussels are open. Seve with broth and bread
Serves 4 people.
Pumpkin Rice Pudding
1 tbsp butter
2 cups Highballer Pumpkin Ale
2 cups water
1 cup rice
1/2 cup raisins
3 beaten eggs
1/2 cup sugar
2 tbsp vanilla extract
1 can evaporated milk
cinnamon to taste
whipping cream for topping
Combine butter, pumpkin beer, water, rice and raisins in a large pot and bring to a boil. Lower heat and simmer until most of the liquid is gone. Add eggs, sugar, vanilla extract, evaporated milk and cinnamon. Simmer for 15 minutes. Remove form heat and chill stirring occasionally. Serve with a dollup of whipping cream and a sprinkle of cinnamon.
Coffee Cake with Beer Recipe
2 cups packed dark brown sugar
1 cup butter, softened
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped walnuts
2 cups chopped dates
2 cups 1913 Traditional Ale or Highballer Pumpkin Ale
Combine brown sugar and butter in a mixing bowl. Cream until smooth and well-blended. Add the eggs, one at a time, beating well after each addition. Sift cinnamon, allspice, cloves, flour, baking soda, and salt together. Dust walnuts and dates with a small amount of this mixture. Add remaining flour mixture alternately with beer to creamed mixture, blending well after each addition. Stir in walnuts and dates. Spoon batter into large, well-buttered and floured tube or Bundt pan. Bake in preheated 350-degree oven for 1-1/4 hours or until cake tester comes out clean. Let stand 5 minutes, invert onto a wire rack. Sprinkle with powdered sugar and place on a serving plate.
Yield: 8 to 10 servings
Curried Apple and Sweet Potato Soup
1/4 cup dark raisins
1 bottle (12 ounces) Hanneberg Pils
4 tablespoons (1/2 stick) butter
1 onion, diced
2 tart apples, unpeeled, cored and diced
1 tablespoon best-quality curry powder
2 teaspoons finely minced fresh gingerroot
2 tablespoons unbleached all-purpose flour
Pam cooking spray
3 to 4 cups any well-flavored chicken or vegetable stock
1/4 cup thawed frozen apple juice concentrate, or more to taste
1 piece (1 inch) cinnamon stick
1 teaspoon tamari/shoyu soy sauce, or more to taste
2 medium sweet potatoes, peeled and finely diced
Salt and freshly ground white pepper to taste
Cayenne pepper to taste (optional)
1 red-skinned apple, cored and cut into large julienne, for garnish
Creme Fraiche, sour cream, or plain yogurt, for garnish
Thin lemon wedges, for serving
In a bowl, soak the raisins in the beer for at least 30 minutes or as long as overnight. When you are ready to start making the soup, melt the butter in a 10-inch skillet over medium heat. Add the onion and sauté until it starts to soften, about 3 minutes. Add the diced apples and sauté again until some what softened, 3 to 4 minutes. Sprinkle with the curry powder, turn down the heat to medium-low, and cook, stirring often, about 8 minutes. Stir in the ginger and cook 2 minutes longer.
Meanwhile, drain the raisins, reserving both the beer and the raisins. Sprinkle the flour over the apple mixture and cook over low heat 1 minute. Gradually add the beer, stirring to smooth any lumps, and cook until hot, smooth, and free of a floury taste, 5 to 7 minutes. Transfer this mixture to a food processor. Add the raisins and buzz until smooth.
Spray a heavy enameled soup pot with the Pam, and in it combine the stock, apple juice concentrate, cinnamon stick, and soy sauce. Bring to a boil, add the sweet potatoes, and turn down the heat. Simmer, partially covered, until the potatoes are tender, about 30 minutes. Remove the cinnamon stick from the hot stock and stir in the apple puree. Season with salt and white pepper. You may wish to add a bit more apple juice concentrate to sweeten it, a pinch of cayenne if you want it spicier, and/or a little more soy sauce. Simmer over low heat for several minutes more to meld the flavors.
Ladle the hot soup into bowls, sprinkle each bowl with the julienned apple, and top with a generous dollop of creme fraiche, sour cream, or, yogurt. Pass the lemon wedges at the table; a squeeze sets this soup off nicely, but it’s also good without.
Yield: 6 to 8 servings
Grand River Brewing Imperial Stout Cheesecake
For the Crust:
10 oz. finely ground Oreo crumbs
2 tbsp. melted butter
For the Filling:
1 ¾ cup sugar
1 cup sour cream
3 tbsp. cornstarch
3 lb. softened cream cheese
1 cup / 250 ml Russian Gun Imperial Stout
7 oz. semi-sweet chocolate, melted and kept warm
- First, make the crust by tossing the cookie crumbs with butter and press the mixture into the bottom of a 10-inch spring-form pan. If possible, first line the base of the pan with wax paper to facilitate the removal of the finished cake.
- For the filling, combine the sugar, sour cream and cornstarch in a food processor or large bowl, blend well and set aside. In a clean food processor or a bowl, combine one-quarter of the cream cheese with 1 egg and one quarter of the Russian Gun Imperial Stout and blend until smooth. Gently mix the cream cheese mixture unto the sour cream mixture and repeat the process with the remaining three batches of the cream cheese. After the final batch is blended but before it’s added to the main mixture. Add the still-warm melted chocolate and gently blend it in. Then the final batch to the main mixture, mixing with a large rubber spatula in a figure 8 pattern to incorporate as little air as possible into the batter while still blending well.
- Pour the batter into the prepared pan and tamp it down to release any air. Then back the cake in a water bath to help retain moisture, first lining the exterior of the pan with a large piece of foil so that no water can seep in. Set the cake in a larger baking pan, place both in a 275°F oven and fill the pan with hot water. Bake for 1 hour, replenish the water and bake for 75 minutes longer. After the baking, turn the oven off and without opening the door, allow the cake to cool in the oven for 2 ½ hours before storing it overnight in the fridge. Remove the pan collar and cut the cake with a wet knife warmed in hot water.
Serves 12 to 16.
Slow Cooker Irish Shepherd’s Pie
2 ½ lb. / 1.25 kg russet potatoes
3 lb. / 1.5 kg boneless lamb shoulder or leg, cut in 1 ½ inch/4cm cubes
3 carrots, chopped
1 parsnip, chopped
1 large onion, finely chopped
8 oz. / 250 g mushrooms, sliced
½ cup / 125 ml chopped parsley
⅓ cup / 75 ml all-purpose flour
1 bay leaf
1 ½ tsp. / 7 ml salt
1 tsp. / 5 ml fresh thyme leaves. Or ½ tsp. / 2 ml dried thyme
¼ tsp. / 1 ml pepper
1 cup / 250 ml thawed frozen peas
2 tbsp. / 30 ml butter
¼ cup / 60 ml milk
¼ tsp. / 1 ml nutmeg
- Peel potatoes and cut in half lengthwise. Place on bottom of slow cooker. In large bowl. Mix together lamb, carrots, parsnip, onion, mushrooms, parsley flour, bay leaf, salt, thyme and pepper. Arrange over potatoes. Pour in Russian Gun or Mill Race Dark. Cook until meat and potatoes are tender about 10 hours on low or 5 hours on high.• With slotted spoon, transfer potatoes to bowl. Transfer remaining stew to casserole dish and stir in peas. Mash together potatoes, butter, milk and nutmeg. Spread over stew.
Bake in oven at 475°F/240°C for 15 to 20 minutes or until potatoes are brown and bubbly.
Makes 6 to 8 servings.
Slow Cooker Venison and Stout Stew
1 ½ lb. / 675 g Yukon Gold potatoes
1 lb. / 450 g carrots, peeled and chopped
1 lb. / 450 g parsnips, peeled and chopped
2 sticks celery, chopped
1 onion, copped
2 bay leaves
1 tsp. dried thyme
¾ tsp. salt
½ tsp. pepper
3 lb. / 1.35 kg stewing venison cubes
4 strips thick sliced bacon, chopped
1 ½ cups / 375 ml of Russian Gun Imperial Stout
¾ cup sodium-reduced beef broth
2 tsp. Worcestershire sauce
⅓ cup all-purpose flour
1 cup frozen peas
• In slow cooker, combine potatoes, carrots, parsnips. Celery, onion, boy leaves, thyme, salt and pepper. Top with venison and bacon.
- Whisk together stout, broth, ½ cup water and Worcestershire sauce. Pour over venison. Cover and cook on low for 7 to 8 hours; until beef and vegetables are tender.
- Whisk flour with 1 cup of the cooking liquid until smooth. With into slow cooker. Stir in peas and cook cover on high for about 30 minutes until thickened.Tip: Substitute Venison for Beef and potatoes for turnip! Also for a bit more flavor, try adding 1 package of onion soup mix.
Makes 6 to 8 servings.