Serves 6
In large deep skillet, combine lime flavored Lager, olive oil, garlic, salt and pepper; add potato halves, cut-side down, and top with carrots. Bring mixture to a boil, reduce heat to medium-low, cover and simmer 12 minutes, or until potatoes are just tender. Transfer vegetables to serving platter with slotted spoon; cover loosely to keep warm.
Place leek pieces in same liquid in skillet and add asparagus spears on top. Bring to a boil, reduce heat to medium-low, cover and simmer 3 – 4 minutes. Uncover; scatter sugar snap peas in the skillet. Cover and simmer 3 – 5 minutes longer, or until sugar snap peas and asparagus are crisp-tender. Transfer vegetables to serving platter and cover.
Boil remaining liquid 4 minutes, or until reduced to ½ cup. Pour into a small bowl; whisk in lemon zest and juice, mustard and dill. Stir in salt and pepper. Pour dressing over vegetables and toss well to coat.
Serves 6
2 cans (14.5 oz) reduced-sodium beef broth
1 can (14.5 oz) chicken broth
1 can (14.5 oz) diced tomatoes, Italian herb flavor, undrained
1 bottle (12 oz) Wheat Beer
1 bunch escarole, core removed, cut crosswise into 1-inch pieces
2 cups shredded or chopped carrots
½ cup chopped onion
1/4 cup Parmesan cheese, shredded
1 pkg (1 lb) frozen Italian meatballs
1 cup dried small pasta, such as fiori, small penne or small shell
In a soup pot, combine beef broth, chicken broth, tomatoes and juices, wheat beer, escarole leaves, carrots, onion, Parmesan cheese and meatballs. Bring to a boil; reduce heat to low, cover pot and simmer 30 minutes.
Stir in pasta. Raise heat to medium-low, cover and simmer 11 minutes or until pasta is just tender. Remove soup from heat; let stand 5 minutes before serving.
Nutrition Information, Per Serving:
420 calories, 21 g fat; 9 g saturated fat; 32 g carbohydrate; 1170 mg sodium
Serves 6
1 Tbls butter
1 onion, coarsely chopped
1 carrot, coarsely chopped
1/2 bulb fennel, coarsely chopped
1 shallot, coarsely chopped
1 bay leaf
2 1/2 cups Amber Lager or Brown Ale beer
7 cups chicken broth
3 1/2 cups canned pumpkin pureé
3 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
2 New Mexico red chilies, dried and seeded
1/2 cup maple syrup
1/2 tsp salt
1/4 tsp pepper
3/4 cup walnut halves and pieces
2 tsp chili powder
2 Tbls honey
1 cup sour cream
In large pot over medium heat, place butter, onion, carrot, fennel, shallot and bay leaf. Cook vegetables until tender, about 3 minutes, stirring. Increase heat to high; add beer. Simmer for two minutes. Add chicken broth, pumpkin pureé, cinnamon, ginger, cloves and chilies. Bring mixture to a boil. Adjust heat to maintain a simmer; cook for 30 minutes. In blender or food processor, pureé soup until smooth. Stir in maple syrup, salt and pepper. Top with toasted walnut cream. Serve hot.
Toasted Walnut Cream:
Preheat oven to 375° F. Place walnuts in ovenproof sauté pan; toast in oven until golden brown, about 8 minutes. Stir in chili powder. Toss to coat. Stir in honey; toss to coat. Bake 3 - 5 minutes more until walnuts are candied. Spread walnuts on wax paper to cool. Chop walnuts in food processor. Mix walnuts with sour cream.
Per Serving: 381 calories; 10 g protein; 43.9 g carbohydrate; 18 g fat; 6 g saturated fat
Serves 8
4 pounds beef-chuck stew meat, cut into 1 ½ inch chunks
1 ½ teaspoons salt
1 teaspoon black pepper
½ cup flour
¼ cup olive oil
2 (12 ounce) bottles Pumpkin Ale beer
2 cups beef broth
2 (8 ounce) cans tomato sauce
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 shallots, finely chopped
2 bay leaves
1 ½ pounds small white boiling onions, peeled
1 ¾ pounds pumpkin or butternut squash, peeled, seeded and cut into 1 inch chunks
4 ribs celery, cut into 1 inch chunks
1 recipe poached Herbed Pumpkin Ale Bread Dumplings (see recipes)
Season beef with salt and pepper. Place flour in large bowl; dredge beef chunks in flour, shaking off excess. Reserve remaining flour in bowl.
Heat oil in 8 quart Dutch oven or soup pot over medium-high heat. Add beef, in batches, and sauté until browned on all sides. Remove beef with slotted spoon to a bowl. Stir remaining flour into pan drippings and whisk for 1 minute.
Add Pumpkin Ale beer, broth, tomato sauce, herb sprigs, shallots and bay leaves to pot. Return beef to pot; bring to a boil. Reduce heat to low, cover and simmer 1 hour. Add onions; cover and continue to simmer 1 hour, or until beef is almost fork-tender, stirring once or twice. Add squash and celery; cover and simmer additional 30 minutes, stirring once or twice, until tender. The stew can be prepared to this point and refrigerated, up to 3 days ahead.
Remove herb stems and bay leaves from stew. If stew was made ahead, bring to a simmer. Arrange poached dumplings on top of stew; cover with lid and simmer 15 minutes longer, until dumplings are heated through.
Nutrition Information, Per Serving:
840 calories; 38 g fat; 13 g saturated fat; 57 g carbohydrate
Serves 12
2 bottles Brown Ale beer (12 ounces each)
4 sprigs thyme
1 shallot, quartered
1 bay leaf
4 pounds sweet potatoes, sliced into ¼ inch thick rounds
1 cup heavy cream
1 tablespoon all-purpose flour
2 small cloves garlic, crushed through press
1 teaspoon salt
1 teaspoon black pepper
1/2 cup sliced chives
1 ½ cups shredded Fontina cheese
In large saucepan over medium-high heat, bring to a boil Brown Ale beer, thyme sprigs, shallot and bay leaf. Stir frequently to dissipate carbonation in beer. Add 1/3 of the sweet potato slices and poach for 3 minutes. Using a slotted spoon, transfer potatoes to a large bowl. Repeat with remaining potato slices, poaching in two batches.
Boil beer liquid 3-4 minutes, or until reduced to 3/4 cup. Remove from heat. Strain out solids. In medium bowl, whisk together heavy cream, flour and garlic until blended; stir into the beer reduction. Stir in salt and pepper.
Preheat oven to 375 F. Grease 13x9x2-inch glass baking dish. Layer 1/3 of the sweet potatoes in the dish; season with 1/4 teaspoon salt and then 1/4 teaspoon pepper. Sprinkle 1/3 of chives and 1/2 cup of cheese on top. Repeat with two more layers. Pour cream and ale mixture on top. Place in pre-heated oven and bake 45-50 minutes, until potatoes are tender when pierced with knife and a golden crust has formed on top. Let stand 5 minutes before serving.
Nutrition Information, Per Serving:
240 calories; 12 g fat; 7 g saturated fat; 26 g carbohydrate
Serves 8
2 pounds ground beef
1 onion, diced
5 cloves garlic, minced
2 poblano chilies, finely diced
1 red bell pepper, finely diced
2 tsp coriander
1 Tbls cumin
2 1/2 Tbls chili powder
2 cups Dark Ale beer
3 28-oz cans plum tomatoes, with juice
2 1/2 cups canned black beans, drained and rinsed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
In large soup pot over medium-high heat, place ground beef. Sauté ground beef in large soup pot over high heat until browned, about 8 minutes. Stir in onion, garlic, chilies and red pepper; sauté until onions are tender, about 8 more minutes. Stir in coriander, cumin, chili powder and beer. Increase heat to high and cook, stirring constantly, about 2 minutes. Add tomatoes and juice, black beans, salt, pepper and cayenne pepper. Bring chili to a boil. Adjust heat to maintain a simmer and cook for 1 hour. Serve hot.
Per Serving: 437 calories; 30 g protein; 30 g carbohydrate; 20 g fat; 7.8 g saturated fat