Tiny Meatballs

3 lbs. ground beef (90/10)
1 lbs. ground pork
4 oz. bacon, finely diced
1 large onion, finely diced
1-1/2 c bread crumbs
1/4 c whole grain German mustard
5 large eggs
Salt and Pepper to taste

  1. Render bacon in a sauté pan until crispy. Drain fat, but reserve for later use.
  2. Add one teaspoon of bacon fat back to the pan, add onions and sweat over medium low heat until soft.
  3. Once onion and bacon have cooled, mix all ingredients together until well incorporated.
  4. Turn on your broiler, or oven to as high as it will go.
  5. Scoop meatballs into 2 ounce balls and place on a sheet tray. I like to use a small ice cream scooper, a number 16 to be exact.
  6. Once scooped, broil meatballs until nicely browned. Don’t worry about cooking them fully; they will cook in the sauce.

Vegetable oil (if there is less than 4 oz. of bacon fat)
1 large onion, thinly sliced
6 garlic cloves
1/2 c all purpose flour
8 oz. Tiny
2 qts. beef broth
1 t dried thyme
1 t dried sage
1/2 c whole grain German mustard
4 oz. Tiny
Salt and pepper to taste

  1. Add the 4 ounces of fat to a 6 quart dutch oven and slowly caramelize the onions and garlic over medium heat.
  2. Once caramelized, add flour and cook while continuously stirring for just about a minute.
  3. Add Tiny, broth and dried herbs while whisking to avoid lumps.
  4. Bring to a simmer and allow to cook for 5 – 8 minutes, then puree with an immersion blender.
  5. Once smooth, add the mustard and the meatballs. Cook for 20 – 30 minutes or until sauce coats the back of a spoon and the meatballs are thoroughly cooked through.
  6. When done, stir in 4 ounces of Tiny. Adjust seasoning and serve.
Chocolate Beer Veggie Beer Chili

Here’s a delicious looking recipe which Kristina K. in NJ sent in to us!

1 15 oz. can black beans, drained and rinsed
1 15 oz. can chickpeas, drained and rinsed
Approximately 5 – 6 large carrots, roughly chopped
2 bell peppers, seeded and chopped (I used red)
1 sweet cubanelle pepper, seeded and chopped
1/2 medium onion, thinly sliced or diced
3 – 4 large garlic cloves, finely chopped
2 medium sweet potatoes, chopped
1/2 bag of frozen corn (no need to defrost)
Kale stems, chopped (save the kale for something else!)
1/2 small butternut squash, chopped
About 2 heaping T raw cacao, or unsweetened cocoa powder
1 – 2 t cinnamon
1 – 2 T Braggs Apple Cider Vinegar
Splash of Braggs Liquid Amino Acids (or Worcestershire sauce or tamari)
2 heaping t cumin seeds
1 T dried basil
1 T dried oregano
1 T chili powder
1 crushed red pepper flakes
1 – 2 t smoked paprika
Pinch of pepper
2 bottles of Weyerbacher Winter Ale

Optional ingredients:
Can of diced tomatoes (don’t forget to reduce your liquids to one bottle of beer)
Sour cream or Greek yogurt
Shredded cheese
Bread bowl as a vehicle (especially for this chili)

  1. Roughly chop all ingredients.
  2. Add veggies and beans into crock pot along with the ale.
  3. Add herbs and spices, stirring until combined.
  4. Set crock pot to LOW and leave for about 6-1/2 – 7 hours. Check veggies at that point, you don’t want them too mushy. Also see if you need any other seasonings.

This isn’t a really thick-sauced chili, though in my case the potatoes softened quite a bit and was a great thickener. If you want you can add chia seeds which acts as a great thickener. Scoop a large helping into a bowl, top with nutritional yeast and enjoy with another Weyerbacher winter!

Old Heathen BBQ Ribs and Wings

2 racks of pork ribs (baby back or spare, your choice)
12 chicken thighs, bone in and skin on
1 t olive oil
2 sweet onions, sliced
1 head of garlic, peeled and smashed
6 oz. dried figs, stems removed and quartered
1/2 t crushed red pepper flakes
1 c ketchup
1/4 c spicy brown mustard
1 t ground cumin
2 bottles of Old Heathen
1/4 c apple cider vinegar, may need more depending on how sweet the onions are

  1. Remove membrane on the bone side of the pork ribs.
  2. Place ribs in a roasting pan that will hold the ribs and some liquid.
  3. Season the ribs well with salt and pepper. Add half of the onions and garlic, and one beer to the pan. Then, add the ribs to the pan on top. Cover with foil and place in a 325º oven and braise for at least 2 – 3 hours or until the ribs are tender.
  4. While the ribs are cooking, season the chicken with salt and pepper and roast on a sheet pan until tender, for at least one hour.
  5. In a sauce pan over medium heat, add the oil and slowly caramelize the onions and garlic until they take on a medium brown color. Add the figs, crushed red pepper and cumin, and continue to cook until the figs start to caramelize.
  6. Deglaze the pan with the second beer and add the remaining ingredients. Set aside.
  7. When the ribs and chicken are done, add all the liquid and cooked onions and garlic from the pan to the BBQ sauce. Allow to simmer for 15 – 20 minutes or until everything is tender.
  8. Puree the BBQ Sauce and push through a strainer. If the sauce is too thin to coat the meat, let it simmer until reduced to a better consistency. Then season the sauce.
  9. Allow sauce to cool slightly and meats to rest.
  10. Grill the meats over medium high heat to sear. Then baste them liberally with BBQ sauce and continue to cook until sauce has caramelized and meat is heated through.
  11. Serve with extra sauce and enjoy!

*Steps 1 – 9 can be done a day in advance.

Beer Blondies

Borrowed from richonbeer.blogspot.com.

18 T unsalted butter, softened
3-1/3 c all purpose flour
2 t baking powder
1-1/2 t salt
2 c packed light-brown sugar
2 large egg yolks
2/3 c Merry Monks (or other tripel if you want)
2 t pure vanilla extract
Pinch of nutmeg
Pinch of cinnamon
Butterscotch Chips
Chocolate Chips

  1. Preheat oven to 350º, line 13 × 9 pan with foil, grease with baking spray. The foil helps you cut them easier since you can just lift it out of the pan when they are cool.
  2. Combine flour, baking powder and salt in small bowl.
  3. In electric mixer with paddle attachment, mix butter and sugar until fluffy (low/medium speed).
  4. Add wet ingredients (egg yolk, beer and vanilla) – mix on medium until just combined
  5. Add flour mixture, mix on low until just combined.
  6. Add spices, mix on low. (Optional step as I didn’t feel like they added much and will probably skip this in the future)
  7. Add as many Cialis butterscotch chips as you feel like to the batter. I did a little more than half the bag.
  8. Spread batter into pan with rubber spatula and then sprinkle the chocolate chips on top. Again, I did about half the bag or so, but just do what you feel like. There’s nothing wrong with too many chips! I pressed lightly into the dough before I put it into the oven.
  9. Bake for 35 minutes or until toothpick inserted in center comes out clean. I did 35 minutes, but they probably could have used a couple more. Realize all ovens are different so it may be shorter or longer and just go by the toothpick method.
Winter Ale Caramelized Walnuts with Bacon

6 slices uncured bacon
6 oz. Winter Ale
1 c brown sugar, packed
1 t kosher salt
1/2 t black pepper
1/8 t cayenne pepper
20 oz. walnut halves

Preheat over to 350º.
Render bacon until very crispy, set aside. Crush into very small pieces.
Add all ingredients, except walnuts, to a small sauce pan and bring to a simmer. Cook for just a few minutes. Avoid boiling it over onto the stove.
Put nuts in a pan large enough for them to be in one layer and pour the sugar mixture over the nuts.
Toss to coat the nuts.
Place in the preheated oven for 20 – 25 minutes, mixing every 5 minutes or so. Cook until the liquid has evaporated and nuts have toasted and taken on a nice browned color.
Allow to cool until sugar sets and becomes hard.
Start another batch…they don’t last long.

AutumnFest Bigos

4 – 6 strips of bacon
1 lb. smoked kielbasa, cut on a bias into 1” pieces
1 lb. pork butt (shoulder), cut into 6 equal pieces
1/2 rack St. Louis style pork rib, cut in single bone portions
All Purpose Flour Seasoned with Salt and Pepper
1 medium Spanish onion, small dice
2 – 3 carrots, peeled and small dice
3 ribs celery, small dice
3 c green cabbage, sliced thin
1 lb. sauerkraut, drained and juice reserved
12 oz. AutumnFest
1 c apple juice
1 t dried thyme leaves
1/2 t dried rubbed sage leaves

  1. Render the bacon in a large skillet over medium heat until crispy and plenty of fat has cooked out. Remove the bacon and set aside.
  2. Brown the sausage in the bacon fat. While the sausage is cooking, dredge the pork butt and ribs in the seasoned flour. Remove sausage from pan when browned.
  3. Brown the ribs and pork butt in small batches in the remaining fat. When browned, place the ribs in a large crock pot, then the pork butt, then the sausage.
  4. Add the onions, celery and carrots to the pan and cook until they start to soften. Then add the green cabbage and sauerkraut. Cook for 4 – 5 minutes or until the cabbage has started to soften.
  5. Deglaze the pan with the beer, apple juice and reserved sauerkraut juice.
  6. Add the dry herbs and bring to a simmer.
  7. Pour vegetables over the meat in the crock pot and lay the strips of bacon across the top. Allow this to cook for at least 3 hours (the longer the better).
  8. Cook until the ribs are nice and tender. They will take the longest.
  9. Serve with pierogies or mashed potatoes, and cold AutumnFest!
Imperial Pumpkin Panna Cotta

Pumpkin and Vanilla Bean Panna Cotta
1 t powdered gelatin
1-1/2 T cold water
1-1/2 c heavy cream
1/3 c sugar
1 vanilla bean
6 oz. plain yogurt
1 c pumpkin puree
Pinch of salt
Good maple syrup for serving

  1. Sprinkle the gelatin over the cold water and let bloom for about 10 minutes.
  2. Add the cream and the sugar to a small sauce pan. Meanwhile, split and scrape the vanilla bean and add it to the cream.
  3. Once the gelatin has bloomed, add it to the cream mixture and bring to a simmer to dissolve the sugar and the gelatin.
  4. While that heats up, mix the yogurt and pumpkin together in a large bowl.
  5. Remove the vanilla bean from the cream and add the cream mixture to the pumpkin mixture. Stir well to combine.
  6. Pour into desired molds (ramekins and small bowls work well).
  7. Refrigerate for 4 – 6 hours (overnight is even better).

Imperial Pumpkin Seed Brittle
1 c sugar
1/2 c Imperial Pumpkin Ale
1 c pumpkin seeds, hulled and toasted
Pinch of salt

  1. Add the beer and the sugar to a small sauce pan and bring to a simmer.
  2. Allow it to cook until the sugar syrup hits 330º and remove it from the heat. Allow it to carry over to 340º off of the heat.
  3. Add the pumpkin seeds and salt. Stir to combine.
  4. Immediately pour out onto a sheet pan or large dish that has been sprayed with nonstick spray.
  5. Spread with a rubber spatula that has been sprayed with nonstick spray until the brittle is in a thin, even layer.
  6. Put it in the refrigerator for at least an hour, or until it’s hard enough to be broken into pieces.
Pumpkin Ale Lasagna

Meat and Squash Ragu
1 t olive oil
12 oz. pork sausage, no casing
1 medium onion, minced
4 garlic cloves, minced
2 c butternut squash, peeled and rough diced
6 oz. Imperial Pumpkin Ale
8 oz. chicken stock
1 t fresh thyme, chopped
1/2 c parmesan cheese, grated
Salt and pepper to taste

  1. Brown the sausage in olive oil over medium high, then add the onion and garlic.
  2. Reduce heat to medium, season with salt and pepper and cook until the onions are soft.
  3. Add the squash and Imperial Pumpkin Ale and reduce by half.
  4. Add the stock and thyme. Allow simmering until the squash has cooked into the sauce, making it thick.
  5. Finish with cheese and adjust seasoning. Set Aside.

Ricotta Mixture
15 oz. ricotta
3 large eggs
3 oz. fontina cheese, shredded
1 oz. parmesan cheese
Salt and pepper to taste

  1. Mix all ingredients until well combined.

Lasagna Assembly
Meat ragu
Ricotta mixture
1 box of whole wheat lasagna noodles
3 oz. fontina cheese

  1. Layer 1/4 of the meat ragu in the bottom of the pan.
  2. Then add lasagna sheets to cover the ragu layer. Add half of the ricotta mixture, then add the pasta.
  3. Repeat with half of the remaining ragu, then pasta sheets to cover.
  4. Again, spread half of the ricotta mixture, then use pasta sheets to cover and, finally, add the last half of the ragu.
  5. Sprinkle the top of the lasagna with fontina, and bake at 325º until cheese is brown and lasagna has set.
  6. After it’s taken out of the oven, let it rest for 15 minutes. Then, cut and serve!
Merry Monks Pan Roasted Chicken with Leeks

4 lb. chicken cut into 6 pieces brined for 4 – 6 hours (recipe follows)
1 T unsalted butter
1 T vegetable oil
Salt and pepper to taste
8 cloves of garlic
8 sprigs of fresh thyme
6 leaves fresh sage
12 oz. leeks, cut into 1/2 inch half moons; white part only
6 oz. Merry Monks

  1. Remove chicken from brine and pat dry with paper towels. Allow to sit at room temperature for about an hour. The dryer the skin, the crispier it will be.
  2. Melt the butter with the oil in a large frying pan over medium high heat.
  3. Season chicken lightly with salt and pepper, then place skin side down in the fat.
  4. Once chicken is in the pan, leave it alone. Let the chicken cook for at least 2 minutes or until the skin starts to brown. Then tuck all the garlic and fresh herbs into pan trying to get as much contact with the fat as possible.
  5. Continue to cook the chicken, skin side, until deep golden brown. Flip and place in a 400º oven. Cook chicken until an internal temperature of 165º.
  6. When the chicken is cooked, remove it from the pan and allow it to rest. Add the leeks to the pan and place over medium heat. Scrape up as much of the brown stuff from the pan as possible so it doesn’t burn.
  7. Once the leeks are starting to soften, add the Merry Monks. Allow to simmer for a few minutes to bring the flavors together.
  8. Serve with the chicken and the Merry Monks Fries would be an excellent idea.

Merry Monk’s Brine
2 c water
12 oz. Merry Monks, cold
1/4 c kosher salt
1/4 c light brown sugar
1 T black peppercorns
6 sprigs fresh thyme
3 leaves of sage

  1. Bring the water to a boil. Then add all the ingredients, allow to cool to room temperature.
Belgian Endive with Gruyere and Prosciutto

6 heads of Belgian white endive
3-1/2 c water
6 oz. Merry Monks
1 t salt
1 oz. cider vinegar
6 slices of prosciutto or other dry ham, cut in half
4 oz. sliced Gruyere

  1. Add the water, beer, salt and vinegar to a pot. Bring to a simmer. Add the endive.
  2. Simmer endive until just fork tender. Test the core at the bottom of the endive.
  3. Remove from the liquid and allow to cool. Then cut them in half the long way.
  4. Season the endive with a little salt and pepper. Then lay the cheese on top of the endive. Then wrap the prosciutto around the endive and place in a baking dish.
  5. Once all the endive is wrapped in ham, bake at 400º until the cheese melts and the ham is crispy on top.
Weyerbacher 15 Braised Brisket Sandwiches with Sweet and Sour Jalapeño Slaw

8 t brown sugar
3 t kosher salt
2 t chili powder
2 t salt free lemon pepper seasoning
1 t olive oil
2 lbs. beef brisket
1 medium onion
1 tomato
2 jalapeño peppers, halved, stem and seeds removed
6 cloves garlic
2 T olive oil
1/2 t kosher salt
12 oz. Fifteen Smoked Imperial Stout
1 T cider vinegar, maybe more it depends on how sweet your onion and tomato are

  1. Mix the first 4 ingredients together and set aside.
  2. Preheat a broiler (you can use a grill). Rub the oil onto the brisket, then rub the seasoning mixture onto the brisket. Let sit for a few minutes.
  3. Place the brisket in an oven proof pan. Toss the vegetables in olive oil and season with salt. Place the vegetables around the beef.
  4. Broil each side of the beef, stirring the vegetables as well until nicely brown on all sides.
  5. Turn your oven to 325º while you deglaze the pan with the beer. Bring to a simmer and loosely cover, you want some of the liquid to reduce. I use a piece of parchment cut to the size of the pan with a whole cut out in the middle.
  6. Allow to braise for at least 2 hours or until the meat is fork tender (much like the short rib recipe).
  7. Allow to rest at least 10 minutes until you slice. While you wait, puree the braising liquid and add the vinegar. Adjust seasoning as you see fit.
  8. Slice the meat thinly against the grain and coat liberally with the sauce.
  9. Serve on your favorite rolls with the slaw and a slice of cheddar cheese.

Sweet and Sour Jalapeño Slaw
10 oz. cabbage, thinly shredded
2 T red onion, finely diced
1 jalapeño pepper, finely diced
1 T olive oil
1/4 c cider vinegar
1/4 c granulated sugar
1/2 t kosher salt
1/4 t black pepper

  1. Mix all ingredients and allow to sit at least an hour before service.
Twice Cooked Frites with Merry Monks Aioli

24 oz. russet potatoes, cut into 1/2″ x 1/2″ x the length of the potato
2 – 3 qt. vegetable oil
Sea salt and freshly ground pepper

Allow the potatoes to soak in cold water in the refrigerator for at least a few hours or overnight.

  1. Add the oil to a heavy 5-quart dutch oven with a candy thermometer in the oil. Bring up to 300° over medium heat.
  2. While the oil heats up, drain the potatoes and pat dry with paper towels. DO NOT LEAVE THE OIL UNATTENDED.
  3. When the oil is 300°, add some of the potatoes (you will need to do at least 3 batches). Stir the potatoes so they don’t stick together and cook for about 3 minutes or until the potatoes are bendable but not too soft. Remove and allow to drain on a cooling rack set over a sheet tray. Continue until all the potatoes are blanched.
  4. This can be done in advance and the blanched frites can be stored for 2 – 3 days. If you are doing this in advance, filter your oil through a fine sieve and store in a sealed container.
  5. When you are ready to serve, heat your oil to 360° over medium high heat. DO NOT LEAVE THE OIL UNATTENDED.
  6. When the oil is ready, fry the frites in batches until golden brown and crispy. Season with sea salt and freshly ground pepper.
  7. Serve with Merry Monks Aioli, plenty of Merry Monks and some Mussels wouldn’t hurt either! What could be more Belgium!

Merry Monks Aioli
6 garlic cloves
3 oz. Merry Monks
1 T smooth dijon mustard
1 T whole grain mustard
1 c mayonnaise
1/4 c chives, snipped
Salt and pepper to taste

  1. Toss the garlic in a tiny bit of olive oil and roast in a 350° oven until golden brown and soft.
  2. Allow the garlic to cool to room temperature.
  3. Puree the garlic in a food processor, then add all the ingredients except the chives and puree until smooth.
  4. Stir in the chives and serve.
Tarragon Roasted Chicken with Pearl Onions & Baby Potatoes

1 4-1/2 to 5 lb. chicken, free range is best, all natural is great
2 T unsalted butter, softened
2 T kosher salt
2 t ground black pepper
2 T olive oil
9 – 10 sprigs fresh tarragon
1 lb. pearl or cippoline onions, peeled
1 lb. baby potatoes, (any variety) cut in half the long way, kept submerged in cold water
3 T olive oil
2 t kosher salt
3/4 t ground black pepper
1 c low sodium chicken broth
4 T reserved fat after roasting
4 T all purpose flour
1 c Weyerbacher’s Verboten
1 T whole grain mustard
1 T fresh tarragon, chopped fine
1 lb. green beans, trimmed

  1. Remove chicken from packaging. Remove any giblets and excess liquid. Put on half sheet pan, on the bottom shelf of the refrigerator and allow to air dry in the refrigerator for one hour.
  2. After that hour remove chicken from refrigerator. Insert your finger between the skin and the breast to create enough space for the butter. Put one tablespoon of butter between the skin and each breast. Once it is under the skin, you can smooth it out by pressing on the skin.
  3. Rub the chicken with the 2 tablespoons of olive oil. Season the back and the cavity with salt and pepper. This will seem like a lot of salt, but it is not. Stuff the springs of tarragon inside the cavity of the chicken. If you have butcher’s twine, tie the two legs together.
  4. Allow the chicken to sit at room temperature for at least half and hour, but no more than one hour. Preheat your oven to 400° F.
  5. Drain potatoes in a colander. In a large bowl, add the potatoes, onions, olive oil, salt, pepper and toss to coat evenly.
  6. Arrange the potatoes and onions around the chicken on the sheet tray. Make sure all the potatoes are cut side down. The onions can be on top of the potatoes if necessary.
  7. After letting the chicken sit at room temperature, put the chicken in the oven for about an hour and 15 minutes. The only way to be sure the chicken is done, is to use a thermometer. It should read 165° or above.
  8. When the chicken is done, turn the oven down to warm (150°) and transfer the chicken to a heat-safe container along with the potatoes and onions. Put the container back in the oven to rest. Put roughly one gallon of water into a soup pot with one tablespoon of salt on high heat.
  9. Add the chicken broth to the pan you cooked the chicken in. Try to scrape up all the caramelized bits, while avoiding anything that may be black. Put this liquid into a heat proof measuring cup. Carefully take 4 tablespoons of the fat off the top and add to a sauce pan. Remove any excess fat and discard, saving the broth.
  10. Put the sauce pan over medium heat and add the flour. Stir with a whisk and cook for couple of minutes. Do not let the roux take on any caramel colors.
  11. Remove from the heat and add the beer, broth and mustard. Bring up to a simmer and let cook until the sauce lightly coats the back of a spoon. Taste and adjust seasoning if necessary. Leave covered, over low heat until ready to serve.
  12. By now, your water should be boiling. Add the green beans and cook until al dente.
  13. Add the chopped tarragon to the sauce.
  14. When the green beans are done, remove them from the water and toss them with a 1/2 cup of the sauce.
  15. Carve your chicken and serve family style with plenty of cool Verboten…for the adults only, please.
Double Simcoe Lamb Kebobs with Yogurt Sauce

12 oz. Double Simcoe
12 cloves Garlic, smashed
1 t fresh thyme, chopped
2 T fresh parsley, chopped
1/4 c honey
1 lemon, zested and juiced
1 t black pepper
1/4 t ground cumin
1-1/2 lbs. lamb, preferably leg, cut into 1 inch cubes
2 T olive oil
1 t kosher salt

  1. Mix first 8 ingredients until honey is dissolved.
  2. Add the lamb and let marinate overnight.
  3. The next day, soak the skewers in water for a few hours.
  4. Remove the lamb from the marinade and skewer (about 5 pieces to a skewer).
  5. Grill over high heat until nicely seared and the internal temperature is about 130 degrees (medium rare). If you want your lamb more well done, move to an upper rack or to a section on low heat.
  6. Serve with yogurt sauce and warm flat bread.
  7. Goes great with more Double Simcoe and tabbouleh.

Yogurt Sauce
1/2 c Greek yogurt
1 T honey
2 cloves garlic, finely minced
1 lemon, juiced
1 t fresh mint, chiffonade
1/4 t salt
1/4 t black Pepper
2 T extra virgin olive oil

  1. Mix all ingredients except the oil.
  2. Slowly drizzle the oil while whisking to emulsify the two.
  3. Check seasoning, it may need more honey or salt depending on the yogurt.
Potato and Cheese Croquettes

8 oz. Yukon Gold potatoes (about 2)
2 oz. mild brie (no rind)
2 oz. aged cheddar, grated
1 oz. pecorino romano, grated
2 large eggs
1/2 t salt
1/4 t black pepper
1 cup or more of finely ground bread crumbs
1 lemon, cut into wedges
Vegetable oil for frying

  1. Steam the potatoes until fork tender. Allow them to cool and peel them.
  2. Add the eggs and brie to a large bowl and whisk until relatively smooth.
  3. Put the potatoes through a ricer or food mill and put them into the large bowl with the egg mixture, along with the other cheese and seasoning.
  4. Mix until everything is well incorporated. If the mixture seems too loose to form into little patties add some of the bread crumbs. Just enough so you can form patties.
  5. Heat a large frying pan on medium high heat with about a half inch of oil.
  6. Form the mixture into 10 to 12 patties and coat them in more of the bread crumbs.
  7. Once the oil reaches about 360°, add the croquettes to the oil. Do this in batches so you don’t overcrowd the pan.
  8. Cook on one side until nicely golden brown then carefully turn and brown the other side. Repeat this process until all the croquettes are cooked.
  9. Serve with lemon wedges, a simple salad and some cool Slam Dunkel.
Heresy Truffles

3 oz. 62% semi-sweet chocolate
3 T heavy cream
2 T Heresy
1 pinch sea salt (i.e. Fleur de Sel, Sicilian Sea Salt, or Maldon)
Unsweetened cocoa powder

  1. Add the chocolate, cream, Heresy and sea salt to a melt bowl and slowly melt over a double boiler.
  2. Once melted and smooth, allow to cool in the refrigerator until it is set. At least an hour or so.
  3. Once it is set, you can form it into little balls, about a teaspoon each. They don’t need to be perfect. They are named truffles because they are supposed to resemble real truffles, as in the mushroom.
  4. As you form them, roll them in the cocoa powder and put in the refrigerator until about an hour before you serve them with a nice glass of Heresy.
Baba au Quad

1/3 c dried cranberries, chopped
1 T Quad
1 package of yeast
1-2/3 c all purpose flour
5 T butter, room temperature
Quad syrup (see recipe below)
3/4 c apricot preserves
2 extra large eggs
1/2 c milk, warmed
2 T sugar
1/2 t kosher salt
1 (5) cup bundt pan
1 T water

  1. Mix the cranberries and Quad and allow to sit, until they’ve soaked up most of the liquid.
  2. Warm the milk to about 100 degrees and mix in the yeast and the sugar. Allow to sit in your mixing bowl for 5 to 10 minutes, or until mixture is frothy.
  3. With a paddle attachment, mix in the eggs one at a time until incorporated.
  4. Add the salt and then the flour. Mix on low speed to combine.
  5. Once combined, turn up the speed to medium and add the butter in small pieces. Add each piece when the previous piece is incorporated.
  6. Once all the butter is in, mix on medium for about 5 minutes. Drain the cranberries and mix into the dough. Cover with a warm, damp towel and allow dough to rise, until double in size, at room temperature.
  7. Butter your pan thoroughly, then add the dough to the pan. Smooth the top as best you can and allow the dough to rise to the top of the pan. Preheat your oven to 375°.
  8. When the dough has risen to the top of the pan, place it in the oven for about 30 minutes or until a toothpick comes out cleanly.
  9. Remove from pan immediately and allow it to cool for a few minutes.
  10. While the cake is still warm, pour the warm syrup (recipe below) over the cake, until all of it has been absorbed. It will take a little bit of time and patience.
  11. Once the cake has cooled, warm the preserves with the water and paint the cake with the glaze.
  12. Serve with vanilla ice cream or whipped cream.

Quad Syrup
12 oz. Quad, minus 1 T
1/2 t vanilla extract
1 c sugar
6 oz. water

  1. Heat all ingredients until sugar is dissolved. Do not boil.
  2. While still warm, apply it to the cake, as above.
Rib Roast with Caramelized Onion and Winter Ale Au Jus

3-1/2 – 4 lb. beef rib roast, bone in
2 oz. olive oil
1 T kosher salt
1 t fresh coarsely ground black pepper
1 – 2 T vegetable oil
2 large onions, thinly sliced
1 bottle of Winter Ale
1/2 t herbs de Provence
1 bay leaf
4 c beef broth
Salt and pepper to taste

  1. Rub the roast with the olive oil and season with salt and pepper. Allow to sit at room temperature for about an hour.
  2. Heat a large stainless steel skillet (do not use non stick) over medium high heat with the vegetable oil. Turn oven on to 300°.
  3. When the oil is faintly smoking, add the beef and sear on every side. Use tongs to hold it upright if it won’t stand on its own.
  4. When seared, turn off the heat on the burner. Place the beef in a baking dish and put in the oven. If necessary, use aluminum foil to stand the roast upright.
  5. Put the sliced onions in the pan you seared the beef in. Once it has cooled considerably, turn the heat back on to medium. Slowly cook the onions until caramelized.
  6. Deglaze the pan with the beer and add the herbs and bay leaf. Reduce to a third of the original volume.
  7. Add the beef broth and reduce by half. Adjust seasoning with salt and pepper, if necessary.
  8. The roast should cook for about an hour for medium rare, but check it at 30 minutes or so, by using a probe thermometer. Pull the beef out of the oven about 10 degrees below your target temperature and allow to rest for at least 10 to 15 minutes and carry to the doneness you desire (rare = 115° – 125°, medium rare = 126° – 130°, medium = 131° – 139°, medium well = overcooked).
  9. Carve out the bone (that’s a nice snack for the cook). Slice into 1/2” to 3/4” pieces to get 4 portions. Serve with baked potatoes, creamed spinach, au jus and more Winter Ale.

Baked Potatoes with Herbes de Provence Butter
4 russet potatoes, washed and poked thoroughly with a fork
Olive oil
1 T kosher salt
2 T European butter, room temperature
1 small clove of garlic, grated on a microplane
1/4 t herbs de Provence
Black pepper to taste

  1. Preheat oven to 375°.
  2. Microwave the poked potatoes for 10 minutes on high, just to give them a head start.
  3. When they are done, toss with just enough olive oil to coat, then season with salt.
  4. Place in a 9 x 9 baking dish and bake for 30 minutes or so, just until the bottom browns nicely. Turn them over and turn the oven down to 300° (proper temperature for the beef).
  5. Meanwhile, mix the butter, garlic, herbs and pepper. Set aside.
  6. Allow the potatoes to cook until they are fork tender or until a knife runs into them easily and exits with no resistance.
  7. Cover in foil and set somewhere warm until the beef is done cooking.

Creamed Spinach with Gorgonzola
1 T butter
1 T flour
1/2 c onion, finely diced
2 cloves garlic, minced
1/2 t kosher salt
1/2 c milk
1 pinch nutmeg, a very small pinch only, please
1/4 t freshly ground black pepper
1 lb. frozen spinach, mostly thawed; do not squeeze out all the liquid
2 oz. Gorgonzola

  1. Melt the butter in a sauce pot over medium low heat. Once melted, add the flour and whisk to combine. Cook for about a minute.
  2. Add the onion, garlic and salt, and continue to stir and cook for about 3 minutes or until the onions start to soften.
  3. Add the milk slowly while continuing to whisk. Whisk until smooth and the mixture thickens.
  4. Add the pepper and nutmeg and allow to simmer for about 5 minutes.
  5. Add the spinach and simmer for 10 to 15 minutes.
  6. Then add the Gorgonzola and stir until completely melted.
  7. Check seasoning and serve.
Bigos – Polish Pork Stew

4 – 6 strips of bacon
1 lb. smoked kielbasa, cut on a bias into 1″ pieces
1 lb. pork butt (shoulder), cut into 6 equal pieces
1/2 rack St. Louis style pork rib, cut in single bone portions
All purpose flour, seasoned with salt and pepper
1 medium Spanish onion, small dice
2 – 3 carrots, peeled and small dice
3 ribs celery, small dice
3 c green cabbage, sliced thin
1 lb. sauerkraut, drained and juice reserved
12 oz. Autumnfest
1 c apple juice
1 t dry thyme leaves
1/2 t dry rubbed sage leaves

  1. Render the bacon in a large skillet over medium heat until crispy and plenty of fat has cooked out. Remove the bacon and set aside.
  2. Brown the sausage in the bacon fat. While the sausage is cooking, dredge the pork butt and ribs in the seasoned flour. Remove sausage from pan when browned.
  3. Brown the ribs and pork butt in small batches in the remaining fat. When browned, place the ribs in a large crockpot, then the pork butt, then the sausage.
  4. Add the onions, celery and carrots to the pan and cook until they start to soften. Then add the green cabbage and sauerkraut, and cook for 4 – 5 minutes or until the cabbage has started to soften.
  5. Deglaze the pan with Autumnfest, apple juice and reserved sauerkraut juice.
  6. Add the dry herbs and bring to a simmer.
  7. Pour vegetables over the meat in the crockpot and lay the strips of bacon across the top. Allow this to cook for at least 3 hours (the longer the better).
  8. Cook until the ribs are nice and tender. They will take the longest.
  9. Serve with pierogies or mashed potatoes, and cold Autumnfest!
Beer Battered Salmon, Shrimp and Chips with Fennel Slaw

1-1/2 c all purpose flour
12 oz. Last Chance IPA
1 t salt
1/2 t paprika
2 T parsley

Fennel Slaw
2 small bulbs fennel, thinly sliced
1 small head radicchio, thinly sliced
3 – 4 stalks celery, thinly sliced on a bias
1 carrot, grated
1 lemon, juiced
1/2 c mayonnaise
1-1/2 t salt
1/2 t pepper
1 small clove garlic, minced

Fish and Chips
1 lb. salmon (use any fish you like), cut in 6 even pieces.
12 shrimp, peeled and deveined
1 yam, peeled and thinly sliced about 1/8 inch
2 dill pickles, quartered and dried with paper towels
All purpose flour, for dredging
Vegetable oil

  1. Mix all ingredients for batter and refrigerate until ready to use.
  2. Mix all ingredients for slaw and refrigerate until ready to serve.
  3. Fill dutch oven or other heavy pot about half way with oil, and heat to 370°.
  4. When oil is hot, dredge a few pieces of fish in flour then dip in the batter. Allow excess batter to drip off, then carefully place in the hot oil. You will need to do this in small batches to avoid crowding.
  5. Place cooked pieces of fish on a ccooling rack set on top of a sheet tray and place in a warm oven until all the seafood is cooked.
  6. Dredge the yam slices and pickle wedges in flour and then the batter, just like the fish. Fry in batches until crispy and yams are cooked through.
  7. Serve in baskets with cold Last Chance IPA…Cheers Mate!
Steak & Chips with 14 Dressing & Greens

2 6 – 8 oz. sirloin steaks, about 1/2″ – 3/4″ thick
1 T peppercorns, cracked
1/2 T coarse sea salt
1 t ground coriander
1/4 c vegetable/canola oil

2 russet potatoes, washed, cut in half lengthwise, then each half cut into thirds
1/4 c extra virgin olive oil
1 t coarse sea salt
1/2 t black pepper

3 oz. baby greens, washed and dried
1/2 c mayonnaise
3 T Fourteen
1/2 T shallot, minced
Salt and pepper to taste

  1. Preheat oven to 400°.
  2. Mix all ingredients for salad, except greens, and put in refrigerator.
  3. Toss all ingredients for chips and place on a baking sheet. Put chips in oven for about an hour, flipping sides every 20 minutes or so to brown evenly.
  4. Crack peppercorns in a plastic bag with a meat mallet. With about 10 – 15 minutes left on the potatoes, season the steaks with salt and coriander evenly on both sides. Season one side only of each steak with the cracked peppercorns. Put a non stick sauté pan over medium high heat with the oil.
  5. When the oil is faintly smoking add the steaks, peppercorn side down, for 2 minutes or so until nicely browned and fragrant. Flip and cook other side for an equal amount of time.
  6. If you like your steak more well done, place in the oven until desired temperature (130° = medium rare, 135° = medium, 140° = medium well, all plus a proper rest).
  7. When steaks and chips are cooked, let the steaks rest for at least 5 minutes. Then toss the washed greens with the dressing, salt and pepper.
  8. Serve together with extra dressing for dipping the steak and the chips…and more 14 of course.