Drink: Bloody Beer Cooler

Appetizer: Altbier Bowl

Entrée: Beer Batter Crepes with Spinach, Bacon and Mushroom Filling

Entrée: Bourbon Stout Yam Waffles with Syrup

Ingredients:

11/2 cups tomato juice

2 bottled beers

6 green onions

1 splash Tabasco sauce

1 dash salt

Directions:

Mix tomato juice and beer. Pour into frosted glasses. Serve immediately with green onions as stirrers. If desired, use Tabasco sauce, salt, and pepper for additional flavor.

Ingredients:

1 bottle of German-style Alt

Fleshy fruits (like peaches, apricots, melon) cut into cubes

Fresh berries in season, 1/2 crushed

1 teaspoon of lemon juice

Directions:

Mix lemon juice and sugar into a slurry and set aside. Place berries and fruit in a wide-mouthed goblet or chalice (a big Duvel glass will work). Pour lemon/sugar mix over fruit and set in the refrigerator for 1/2 hour.

Crepes

3 eggs, lightly beaten

1 cup milk

1 cup beer

1 3/4 cups all-purpose flour

1 pinch salt

2 tablespoons vegetable oil

2 tablespoons butter

Filling

6 slices bacon

1 tablespoon unsalted butter

1/2 pound fresh mushrooms, sliced

3 tablespoons unsalted butter

1/4 cup all-purpose flour

1 cup milk

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

2 tablespoons grated Parmesan cheese

salt and pepper to taste

2/3 cup chicken broth

2 eggs

1/2 cup lemon juice

Directions:

Crepes

In a large bowl, whisk together eggs, milk and beer. Gradually whisk in flour. Add the salt and oil, then whisk the batter vigorously for 3 to 5 minutes, so all is thoroughly incorporated. Let the batter sit for 1 hour.

Heat a 10 inch non-stick skillet over medium heat. Brush it with butter, and when it's hot but not smoking, pour a scant 1/3 cup of batter into the center of the skillet, and rotate it so the batter covers the bottom of the pan in a thin layer, pouring out any excess batter. Cook the crepe until it is just golden on one side, 1 to 2 minutes, turn it and cook until it is golden on the other side, about 30 seconds. Transfer to a plate, separate with wax paper and keep warm by covering with aluminum foil until ready to serve. Continue until all of the batter is used. Makes 12 crepes.

Filling

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.

In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.

In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.

Ingredients:

Waffles

1-1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

3 eggs, separated

1/2 cup milk

1/2 cup Stout

2 tablespoons bourbon

1 cup mashed cooked yams, cooled

2 tablespoons melted butter

Pinch each nutmeg, cardamom, and ginger

Syrup

1/2 cup beer (and style or brand will do)

1 1/2 cups brown sugar

1/2 teaspoon cinnamon

Directions:

Waffles

Sift together the flour, baking powder, and salt. Beat the egg yolks and mix them with the milk, Stout, bourbon, yams, melted butter, and spices. Beat the egg whites until they form soft peaks and fold them into the batter. Cook like ordinary waffles, following your waffle iron instructions. Pour on plenty of syrup. Yield: 6 waffles with enough for seconds

Syrup

Ingredients:

2 pints strawberries

1 1/3 cup all purpose flour

1 large egg

2 tablespoons sugar

1/2 teaspoon vanilla extract

6 oz. beer (not light)

1 quart vegetable oil

1/4 cup confectioners sugar

Bourbon Cream:

2 cups heavy cream

1/4 cup good bourbon

Directions:

Rinse and dry the berries. They must be completely dry or the batter will not stick to them. Sift the flour into a large bowl and make a well in the center. Add the egg, sugar, vanilla, and beer. Mix into a smooth batter. Cover with a cloth and let sit at room temperature for 2 hours. In a deep fat fryer or pan, heat the oil over high heat to 375 degrees. Hold the strawberries by the stem, or insert a toothpick to suffice, dip in the batter then fry. No more than 6 at a time please, for about a minute. Dust with confectioners' sugar and serve with Bourbon Cream.

Bourbon Cream: