APPETIZER
Shrimp Skewers with Ballast Point Habanero Sculpin Vinaigrette

 

Ingredients

  • 2 lbs shrimp, peeled and de-veined
  • 8 cloves of garlic, peeled
  • 1 Tbsp agave nectar
  • 1 tsp fresh ground coriander
  • 2-3 Tbsp fresh thyme, light chop
  • 2 habanero peppers, quartered and stemmed and seeded
  • 1/4 cup white wine vinegar
  • 1/2 cup Ballast Point Habanero Sculpin
  • Pinch of ancho chile powder
  • Canola oil (around 3/4 cup or more for emulsification)
  • Kosher salt and fresh ground black pepper
     
Directions

IPA Vinaigrette
Quarter, stem and seed the habaneros. Keep a few seeds if you want a little more heat. Toss the habanero, nectar, beer, vinegar, thyme, ancho and a pinch of salt and pepper into a blender.

In a small pan over medium heat, add 1 tablespoon of canola oil. Add in the whole garlic with a pinch of salt. Toast for about five minutes. They should turn golden brown. Add the garlic in the blender. Puree until smooth. The color should be green. If not, add a bit more thyme until you get a nice green color.

When the puree is smooth, slowly start adding in the canola oil and blend until emulsified.

Shrimp
Heat grill or grill pan on high. If using wooden skewers, then submerse the skewers in some water for about 15 minutes. Sprinkle salt and fresh cracked black pepper over the shrimp. Toss in some canola oil. Skewer four shrimp per skewer (don’t want to overcrowd).

Place on grill and cook around two minutes per side until cooked through. When done, plate the shrimp and pour the vinaigrette all over the shrimp and garnish with more thyme. Enjoy!

-Recipe courtesy of CraftBeer.com

 

SIDE DISH
Weyerbacher Roasted Butternut Squash 

Ingredients

  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 small butternut squash, peeled, seeded and cut into 1/2-inch dice
  • 3 Tbsp olive oil
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp freshly grated nutmeg
  • 1 tsp fresh thyme, chopped
  • 4 thick slices of smoked bacon, cut crosswise into 1/4-inch pieces
  • 1 Tbsp finely chopped shallot
  • 1 garlic clove, finely chopped
  • 2 tsp apple cider vinegar
  • 4 ounces Weyerbacher Easton Brown & Down
  • 1 Tbsp firmly packed light brown sugar
  • 1 tsp Dijon mustard (optional)
  • 1 tsp fresh sage, chopped
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup pecans or walnuts, roasted and chopped
     

Directions

Preheat oven to 400ºF. Toss Brussels sprouts and butternut squash with 3 tablespoons olive oil, cayenne, nutmeg, thyme, salt and pepper. Spread in an even layer on a baking sheet lined with foil or parchment paper; roast for 35 minutes, or until fork tender.

Meanwhile, cook bacon in a sauté pan over medium heat until brown and crispy, 8 to 10 minutes. Transfer to a plate lined with paper-towels.

Pour all but 1 tablespoon of rendered bacon fat into a small bowl and set aside. Add shallot to remaining fat in the pan; cook over medium heat, stirring occasionally, until soft, 2 to 3 minutes.

Add garlic and continue to cook until fragrant, 1 or 2 minutes more.

Add Easton Brown & Down, simmer for 3 minutes. Whisk in vinegar, brown sugar, mustard and sage.

Pour 2 tablespoons of the reserved bacon fat in a steady stream while whisking continuously until vinaigrette emulsifies; season to taste with salt and freshly ground black pepper.

Transfer roasted vegetables to a large bowl.

 

Add enough vinaigrette to lightly coat (you may not need all of it), then stir in nuts and half of the bacon

Transfer to a serving dish and top with remaining bacon; garnish with sage leaves and serve immediately.

-Recipe courtesy of CraftBeer.com

 

ENTREE
Paulaner Oktoberfest Beef Stroganoff

Ingredients

  • 8 oz ribeye steak, cubed
  • 8 mushrooms, thinly sliced
  • 1/2 cup white onion, diced
  • 1 Tbsp garlic, minced
  • 2 Tbsp butter
  • 1 cup heavy cream
  • 1/4 cup Paulaner Oktoberfest
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp sour cream, heaping
  • 2 Tbsp Parmesan
  • 1 lb wide egg noodles
     

Directions

To make this hearty beef stroganoff, heat large cast iron skillet (no non-stick) to the point of almost smoking, toss in steak and mushrooms, do not stir (you want the steak to stick to make fond).

After one minute, add onion, garlic and butter. Sauté until tender (approximately five minutes).

Add Oktoberfest and Worcestershire, let simmer for three minutes to cook out alcohol.

Stir in heavy cream and sour cream, bring to a simmer and remove from heat. Stir in Parmesan.

Serve over favorite egg noodles.

-Recipe courtesy of CraftBeer.com

DESSERT
Big Gruesome Red Velvet Cupcakes

 



Ingredients

  • 1/4 cup Spring House Big Grusome Chocolate Peanut Butter Stout
  • 2 tbs unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/2 cup vegetable shortening
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tsp salt
  • 2 1/2 cups sifted cake flour
  • 1 cup buttermilk
  • 1 tsp distilled white vinegar
  • 1 tsp baking sodaVanilla Cream Cheese Frosting
  • 1 lb room temperature butter (4 sticks)
  • 1 lb cream cheese
  • 3-4 cups powdered sugar
  • 4 Tbsp vanilla
     

Directions

To make these red velvet cupcakes with stout, preheat oven to 350°F and line two muffin tins with paper liners.

In a small bowl, thoroughly whisk the Big Grusome, cocoa powder and vanilla.

Add the shortening and sugar to a stand mixer and beat well until combined.

Add the eggs one at a time, beat well between additions.

Add the beer mixture and salt—beat until well combined.

Mix in the flour and buttermilk (alternating) while the mixer is at low speed. Do not over beat.

In a separate small bowl, mix the baking soda and vinegar. Gently fold into the batter

Distribute the batter evenly among the muffin cups, filling the cups the ¾ of the way.

Bake for approximately 20-30 minutes or until a toothpick inserted into the center comes out clean.

For the frosting, use a mixer to combine the cream cheese, butter and vanilla. Add the powdered sugar in batches until well combined. Cool on rack before applying frosting.

Garnish with mint and berries (optional).

-Recipe courtesy of CraftBeer.com

 

BEER COCKTAIL

Blue Moon & Riserva Brewgria

 



A different take on Sangria, this recipe subs in beer for wine and brandy. Combine ice, two bottles of Blue Moon Belgian White, a large bottle of Weyerbacher Riserva, and whatever fruits you prefer, including a little bit of sliced orange.

-Recipe courtesy of MarieClaire.com

 

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