1 teaspoon caraway seeds
2 bottles pilsner beer (24-ounces total)
1 pound fully-cooked turkey sausage, cut into ½-inch slices
4 cups shredded Cheddar cheese (2 8-ounce packages)
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 ½ teaspoons whole grain mustard
1/8 teaspoon cayenne pepper
1 loaf rye or pumpernickel bread, unsliced
3 Granny Smith apples, cut into chunks
Place caraway seeds in small saucepan and toast over medium-high heat, stirring constantly, until fragrant, about 1-2 minutes.
Pour beer into pot; stir until foam dissipates. Bring to a boil; add sausage pieces, reduce heat to medium-low and simmer, uncovered 8-10 minutes. Remove sausage from pot with spoon. Leave beer mixture over low heat.
In large bowl, toss cheese with flour until evenly coated. Slowly stir into beer mixture, stirring until melted. Whisk in Worcestershire sauce, mustard, caraway seeds and cayenne pepper until blended.
Transfer mixture to warm 1 ½ quart fondue pot or small slow cooker set on low. Serve with sausage slices, chunks of bread and apple slices.
Makes 26 – 30 pieces
In large skillet over medium heat, warm two tablespoons olive oil. Add onion and cook, stirring occasionally, until golden brown, about 8 minutes. Add remaining two tablespoons olive oil and eggplant, salt and pepper. Cook 5 minutes, until eggplant softens. Stir in garlic and Lager Beer; cook an additional 8 minutes. Remove pan from heat.
Preheat oven broiler. Place bread slices on baking sheet and brush with three tablespoons olive oil. Place pan on lowest rack in oven and broil until bread is golden brown and toasty, about 2 – 3 minutes. Remove pan from oven.
Spread hummus equally on top of each bread slice. Sprinkle feta cheese equally on top of each bread slice. Spoon caramelized onion-eggplant mixture on top of feta cheese. Sprinkle basil and oregano equally over each bread slice.
Place bread slices on lowest rack in oven and broil for 5 minutes, or until feta cheese and bread begin to brown. Remove from oven and serve crostini warm.
Makes 4 Cups
2 wheels baby brie cheese (about 13 oz each), rind removed
4 ounces sharp white Cheddar cheese, cut into chunks
2/3 cup Pale Bock beer
1/3 cup sun-dried tomatoes, finely diced
1 Tablespoon horseradish sauce
1 Tablespoon white wine Worchestershire sauce
½ teaspoon freshly ground black pepper
¼ cup parsley, chopped
Cut brie cheese into small chunks; place in food processor with cheddar cheese chunks, beer, sun-dried tomatoes, horseradish sauce, Worcestershire sauce and pepper. Pulse mixture, scraping down the sides of processor bowl with a rubber spatula, until mixture is fairly smooth, but with some bits of cheese still present.
Add parsley. Pulse mixture just to incorporate. If mixture remains too thick, work in a little more beer until desired spreading consistency is reached. Pack into two (2 cup) crocks; cover surface of spread with plastic wrap. Refrigerate at least one day before serving to allow flavors to blend. (Spread may be made up to 1 week ahead and refrigerated.)
Let spread come to room temperature before serving. Accompany with crackers, raw vegetables, and/or breadsticks.
Nutrition Information, per 2 tablespoon serving:
90 calories; 7 g fat; 4.5 g saturated fat; 1 g carbohydrate
Makes 1 ¾ cups; 8 servings
1 bottle (12 oz) Pale Lager Beer
1 Serrano chili pepper
3 TBLS extra-virgin olive oil, divided
1 onion, chopped
4 cloves garlic, coarsely chopped
1 jar (16 oz) large pitted stuffed olives, drained
¼ cup tahini (sesame seed paste)
1 ½ TBLS lemon juice
1 tsp honey
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp black pepper
¼ cup cilantro, finely chopped
1 plum tomato, diced
2 TBLS unsalted pistachios, coarsely chopped
½ tsp kosher salt
Make slit in one side of Serrano chili; place in small saucepan over medium heat. Add beer; bring to boil. Remove from heat and cover. Let steep 1 hour to make Chili Beer.
In large skillet over medium heat, warm 2 tablespoons olive oil; add onion and garlic. Saute 3 minutes; add olives and sauté 2 minutes longer. Add Chili Beer (and chili pepper); boil 10 minutes, until most of the beer has cooked away. Cool to room temperature.
Transfer olive mixture to food processor; add tahini, lemon juice, honey, coriander, cumin and pepper. Process mixture until dip is smooth, with some pieces of olive still visible. Stir in cilantro. Spread mixture on plate or in shallow soup bowl, cover and refrigerate 1 hour to allow flavors to blend.
To serve, place on platter, scatter the top of the dip with tomatoes and pistachios, sprinkle with salt and drizzle remaining tablespoon of olive oil over the top. Serve with toasted bread, warm sliced pita or pita chips.
Nutrition Information, Per Serving:
170 calories; 15 g fat; 2 g saturate fat; 7 g carbohydrate
24 chicken wings, tips removed
1 12-oz can Lager Beer
½ cup molasses
¼ cup creamy peanut butter
¼ cup lemon juice
¼ cup Worcestershire sauce
2 Tablespoons mustard
1 teaspoon salt
1 Tablespoon chili powder
1 Tablespoon chopped parsley
Rinse chicken with cold water; pat dry with paper towel. Preheat oven to 450 F. Line a roasting pan with aluminum foil.
In large saucepan over medium high heat, combine Lager Beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt and chili powder. Bring to a boil; reduce heat and simmer, covered, about 15 minutes.
Place chicken wings in large mixing bowl. Pour sauce over wings and toss until wings are completely coated.
Pour wings and sauce into prepared pan. Place in oven and cook 25 minutes. Remove wings from oven and cool 10 minutes. Place wings on large platter and top with chopped parsley.
1 ½ pounds top sirloin steak
1 cup Stout Beer
2 TBLS soy sauce
2 TBLS BBQ sauce
½ cup mayonnaise
1 tsp garlic and parsley salt
1 tsp chili powder
1 tsp cayenne pepper
2 TBLS India Pale Ale Beer
3 TBLS olive oil
1 TBLS Cajun spice
8 flour tortillas, 8” each
4 individual string cheese strips, cut in half lengthwise
Trim steak and cut into thin ribbons, about 3/4” wide each. In large mixing bowl, combine Stout Beer, soy sauce and BBQ sauce; add steak and stir well to coat. Cover and refrigerate to marinate, at least 4 hours and up to 24 hours.
In small bowl, make dipping sauce by combining mayonnaise, garlic and parsley salt, chili powder and cayenne pepper. Stir well. Stir in India Pale Ale Beer. Cover and refrigerate.
In large fry pan over medium high heat, warm olive oil. Stir in Cajun spice. Add steak and 1/3 cup of marinade; stir fry until cooked throughout, about 3 – 5 minutes. Remove from heat and cool.
On edge of each tortilla, place one piece of cut string cheese and one-eighth portion size of the steak; roll tightly. Repeat to make a total of eight rolls. Wrap and refrigerate until ready to use.
Prepare gas or charcoal grill, or preheat broiler. Place tortilla rolls on grill or under broiler and cook, turning until browned on all sides with dark grill marks, about 2 minutes per side. Serve with mayonnaise/ ale dipping sauce.
Nutrition Information, Per Serving:
940 calories; 53 g fat; 12 g saturated fat; 58 g carbohydrate