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.
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
Thanksgiving is a perfect time to add flavorful beers to your dining table – both in the food and as an accompaniment! Porters, ales and stouts are fun to pair with cold-weather comfort foods.
As a starter, why not wow your guests with Brown Ale Beer and Acorn Squash Soup. Roasted acorn squash is combined with onion, maple syrup, cinnamon, nutmeg and cayenne pepper for a rich, nutty flavor. Add a favorite dark beer, such as Oktoberfest or Brown Ale, to the soup mixture and top with roasted walnuts and a dollop of sour cream.
2 medium acorn squash (about 3 pounds total)
2 TBLS butter
1 medium onion, diced
2 TBLS maple syrup
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper, or paprika
1 ½ cups chicken broth
1 cup Brown Ale Beer
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup sour cream
8 toasted walnut halves
Preheat oven to 400 F.
Cut acorn squash in half crosswise; scrape out seeds and string pulp with metal spoon. Arrange squash halves, cut-side-down, on a parchment-covered sheet pan. Bake in preheated oven until very soft, about 35 minutes. Remove and set aside to cool about 30 minutes.
While squash halves are cooling, melt butter in large soup pot over medium-low heat. Stir in onion and cook, stirring often, until onion is very soft and beginning to brown, about 6-8 minutes. Stir in maple syrup, cinnamon, nutmeg and cayenne pepper.
Scoop the cooked flesh from the squash halves and add to soup pot. Stir in chicken broth, increase heat to high and bring soup to a simmer. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat and cool for five minutes.
In food processor or blender, puree soup mixture, in batches if necessary, until very smooth. Return soup to pot, whisk in Brown Ale Beer, salt and pepper. Warm to a slight simmer.
To serve, pour into four separate bowls and top with dollop of sour cream and two toasted walnut halves.
Nutritional Analysis, Per Serving:
273 calories; 10.8 g fat; 5.7 g saturated fat; 39.7 g carbohydrates
Serves 6 - 8
2 tbls. olive oil
1 1/2 c. chopped onions
4 large garlic cloves, chopped
3 lb. ground chuck
5 tbls. chili powder
1 tbls. ground cumin
1 28-oz can crushed tomatoes
1 14.5 oz can chicken broth
1 12-oz bottle beer
1 6-oz can tomato paste
1 15- to 16-oz red kidney beans, rinsed
Heat oil in heavy large Dutch over over medium-high heat. Add onions and garlic. Saute until onions are translucent, about 8 minutes. Add chuck and saute until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder and cumin. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 75 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Re-warm over low heat before serving.)
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