Appetizers: Vidalia Ale Dip

Soup: Curried Apple and Sweet Potato Soup

Side Dish: Butternut Squash in Brown Ale Maple Glaze

Entrées: Roast Turkey with Sauerkraut & Rye Bread Stuffing

2 large Vidalia onions

1 tablespoon olive oil

1/2 cup barleywine or strong dark ale

1 teaspoon cracked black pepper

1 teaspoon kosher salt

1 tablespoon hot curry powder

1 tablespoon Lyle's Golden Syrup or dark pure cane syrup

8 oz. cream cheese

1 tablespoon Worcestershire sauce

Directions:

Ingredients:

1/4 cup dark raisins

1 bottle (12 ounces) light pilsner beer

4 tablespoons (1/2 stick) butter

1 onion, diced

2 tart apples, unpeeled, cored and diced

1 tablespoon best-quality curry powder

2 teaspoons finely minced fresh gingerroot

2 tablespoons unbleached all-purpose flour

Pam cooking spray

3 to 4 cups any well-flavored chicken or vegetable stock

1/4 cup thawed frozen apple juice concentrate, or more to taste

1 piece (1 inch) cinnamon stick

1 teaspoon tamari/shoyu soy sauce, or more to taste

2 medium sweet potatoes, peeled and finely diced

Salt and freshly ground white pepper to taste

Cayenne pepper to taste (optional)

1 red-skinned apple, cored and cut into large julienne, for garnish

Creme Fraiche, sour cream, or plain yogurt, for garnish

Directions:

In a bowl, soak the raisins in the beer for at least 30 minutes or as long as overnight. When you are ready to start making the soup, melt the butter in a 10-inch skillet over medium heat. Add the onion and sauté until it starts to soften, about 3 minutes. Add the diced apples and sauté again until some what softened, 3 to 4 minutes. Sprinkle with the curry powder, turn down the heat to medium-low, and cook, stirring often, about 8 minutes. Stir in the ginger and cook 2 minutes longer.

Meanwhile, drain the raisins, reserving both the beer and the raisins. Sprinkle the flour over the apple mixture and cook over low heat 1 minute. Gradually add the beer, stirring to smooth any lumps, and cook until hot, smooth, and free of a floury taste, 5 to 7 minutes. Transfer this mixture to a food processor. Add the raisins and buzz until smooth.

Spray a heavy enameled soup pot with the Pam, and in it combine the stock, apple juice concentrate, cinnamon stick, and soy sauce. Bring to a boil, add the sweet potatoes, and turn down the heat. Simmer, partially covered, until the potatoes are tender, about 30 minutes. Remove the cinnamon stick from the hot stock and stir in the apple puree. Season with salt and white pepper. You may wish to add a bit more apple juice concentrate to sweeten it, a pinch of cayenne if you want it spicier, and/or a little more soy sauce. Simmer over low heat for several minutes more to meld the flavors.

Ingredients:

5 cups diced butternut squash, seeded and peeled

3 tablespoons butter

3 tablespoons dark maple syrup or molasses

1/3 (one-third) cup brown ale

Directions:

Ingredients:

1/2 pound bacon, preferably thick cut, country-style, cut into 1/2-inch pieces

2 cups chopped onion

1-1/2 cups chopped celery, including leaves

1-1/2 cups chopped carrots

1 Tbsp chopped fresh thyme or 1 tsp dried

1 tsp caraway seeds, lightly crushed

1 tsp celery seeds

2 tsp salt

1/2 cup beer

2 cups chopped tart apples

8 cups stale or lightly toasted 1/2-inch rye bread cubes

1 pound fresh sauerkraut (see note), rinsed and drained

Freshly ground black pepper to taste

Turkey - whatever you would normally buy

Directions:

In a large skillet, fry the bacon over medium-high heat until crisp. Remove with a slotted spoon and set aside. Pour off all but 4 tablespoons of the bacon grease and set the pan over moderate heat. Add the onion, celery, carrots, thyme, caraway seeds, celery seeds, and salt. Cook until the vegetables begin to soften, about 10 minutes. Add the wine and bring to a boil, scraping the pan to loosen and dissolve the browned bits. Add the apples, cover, and cook until the apples are tender. Remove from the heat and combine in a large bowl with the bread cubes and sauerkraut. Season with pepper; toss to combine.

Prepare your turkey in your preferred method. Stuff the bird but don't overstuff! Roast the turkey as you normally would, using pumpkin ale or spiced holiday beer.

If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

Ingredients:

3/4 cup Samuel Adams Triple Bock

1 pound semisweet chocolate -- chopped

3/4 cup heavy whipping cream

Coatings

Directions:

Melt chocolate in top of a double boiler over simmering water. Gradually stir in cream. Gradually add Triple Bock, stirring gently to blend. Cover and chill overnight.

Shape mixture into 3/4 inch balls, using 1 level tablespoon of mixture. Roll in desired coating.

Ingredients:

2/3 cup butter

1-1/2 cup brown sugar

3 eggs

2-1/2 cups flour

1-1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg (optional)

12 ounces Alaskan Stout

1 cup chopped candied ginger Note: available in bulk in health food stores or in oriental food section

1 cup chopped walnuts (optional)

Directions:

Prepare a double boiler: You need a large pot and a cake pan (use a pudding mold, a Bundt pan, or coffee can) that fits inside the pot. Fill the pot about 1/4 to 1/3 full with boiling water, and set it on low heat, to simmer. Butter and flour the cake pan.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, powdered ginger, cinnamon, and nutmeg. Stir the flour by thirds into the butter mixture, alternating with the Alaskan Stout. Gently fold in the ginger, walnuts, and raisins.

Pour the mixture into the cake pan. Seal the top tightly with a lid or foil: If you are using a Bundt pan with a tube in the center, poke a hole in the foil and tighten it around the edges of the foil, so the steam escapes through the hole but not into the cake.

Place the pan into the pot. The water should come about 1/4 to 1/3 up the side of the pan, or the pan can be suspended over the water. Cover the entire pot loosely with a lid, and cook, over medium low heat, with the water simmering, checking occasionally to be certain that the it has not evaporated.

The length of time necessary to steam the cake will depend up on the type of cake pan you are using and whether the pan sits in the water or is suspended above it: The pudding mold will take about 1 1/2 hours, a suspended Bundt pan closer to 2 1/2 hours. After 1 1/2 hours, carefully remove a portion of the foil, or the lid and test the cake with a knife. If it comes out clean, it is done. If not, replace the cover and continue to steam.

Remove the cake pan from the double boiler, and allow to cool on a rack for 15 minutes. Run a knife around the edge of the cake, invert on a rack or plate, and remove the cake from the pan.

Serve warm or cold with Alaskan Stout Dessert Sauce and whipped cream. This cake keeps well for 1-2 days, and may be frozen. Servings: 12-16