Irish Stew
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.
Cheese Fondue
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.
Quick Muffins
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
Beer Dressing:
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
2 eggs
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
Powdered sugar
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
