Soup: Boston Lager Shrimp Bisque

Salad: Caesar Salad

Bread: Alaskan Amber Pesto Biscuits

Entree: Roast of Pork Loin Stuffed with Fruit

Side Dish: Saffroned Sweet Stout Rice

Ingredients:

30 - 40 mushrooms

2 tablespoons butter

2 tablespoons fresh minced garlic

1 tablespoon dried parsley

1 1/2 teaspoons dry ground ginger

1 teaspoon dried (ground?) rosemary

1 cup Alaskan Amber

1 tablespoon Worcestershire Sauce

1 teaspoon ground black pepper

8 ounces cream cheese

1/4 cup dry bread crumbs

3 cups fresh Alaska crab meat, cooked and flaked (about 2 pounds of legs )

1 cup of Asiago cheese, grated or thinly sliced(about 1/4 pound)

1 cup of Kasserie cheese, grated or thinly sliced (about 1/4 pound)

(You may substitute jack and cheddar for the cheeses.)

Directions:

Preheat oven to 375°F.

Rinse mushroom caps gently in cool water and drain well. Remove the stems, laying the caps face down on a sheet pan to dry. Dice the stems, or process briefly in a food processor.

In a large sauce pan over low heat, melt the butter, then add the garlic, parsley, ginger, and rosemary, stirring, until aromatic. Add the diced mushroom stems, and cook until the mushrooms release their moisture and most of the liquid evaporates.

Add the Alaskan Amber, Worcestershire, and black pepper. Simmer over low heat for 10 minutes. Remove from the heat and cool slightly.

Stir in the cream cheese and bread crumbs. (Note that you can prepare the mixture to this point, and refrigerate until later.)

Stir in the crab meat.

Spoon the mixture into the drained mushroom caps, filling them generously, and place on a rimmed baking sheet pan.

Bake at 375° for 20 minutes.

Remove from the oven and top with cheeses and return to the oven. Continue baking until the cheese is bubbly, about 5-10 minutes.

Ingredients:

1 1/2 cups Samuel Adams Boston Lager

3 1/2 cups water

2 shallots, minced

2 teaspoons fresh thyme

2 bay leaves

3 cloves roasted garlic

2 tablespoons Old Bay seasoning

1 teaspoon black peppercorns, whole

1/2 lemon juice

3 lbs. shrimp pieces

7 cups half and half

6 tablespoons butter

1 onion coarsely chopped

1/2 teaspoon cayenne pepper

1 teaspoon paprika

2 cups heavy cream

8 cloves roasted garlic

Directions:

Combine first nine ingredients in a large stockpot, bring to a boil, reduce heat and simmer for 40 minutes to make stock.

Return to a boil, add shrimp and cook until just pink, about 8-10 minutes. Strain out shrimp and spices, cool. Bring stock back to a boil and cook for 35-40 minutes to reduce stock to about 3 cups. Skim any foam that rises to surface.

In another pot, heat butter on medium heat. Sauté onion until transparent, add paprika and cayenne pepper and cook for two minutes.

Place onions, roasted garlic and shrimp in food processor, process until smooth, adding some half and half if necessary.

Add rest of half and half to reduced stock and gently simmer. Add the pureed shrimp mix and heavy cream to the soup, adjust the salt and pepper and simmer on medium heat for 8-10 minutes or until heated through. Do not allow to boil after cream has been added.

Ingredients:

Salt

2 cloves of garlic

4 small heads romaine lettuce

8 tablespoons olive oil

4 tablespoons lemon juice

4 tablespoons beer

1 one minute coddled egg

1/4th teaspoon pepper

1 cup ready made garlic croutons

8 tablespoons grated Parmesan cheese

Directions:

Ingredients:

3 cups unbleached, white flour

1 Tbsp baking powder

1/4 cup margarine

4 Tbsp virgin olive oil

1/2 tsp salt

3 Tbsp Pesto sauce

2 Tbsp warm water

1/2 tsp dry yeast, dissolve in water

1 cup Alaskan Amber Beer

2 Tbsp Romano cheese, shredded or grated

Directions:

Preheat oven to 400 degrees F.

Lightly oil a 9 inch pie plate or 9 inch round cake pan.

Mix the flour, baking powder, and salt in a deep bowl. Add the margarine, olive oil and pesto and cut with pastry cutter, hands or knives until crumbly. Mix the yeast - water solution with Alaskan Amber Beer and add to the flour mixture. Mix lightly until the flour is moistened. Turn out into the pie plate and roughly smooth the surface with the back of a spoon. (Dip the spoon in warm water or olive oil to smooth the top) Sprinkle the top with the shredded Romano cheese.

Ingredients:

1 cup mixed dried fruits

1 can or bottle (12 ozs.) beer

4 to 4 1/2 pounds boned loin of pork, center cut

salt freshly ground black pepper

2 tablespoons butter or margarine

2 tablespoons vegetable oil

2 tablespoons red currant jelly

2 tablespoons flour

Directions:

Remove pits from prunes. Cut large pieces of fruit into 1-inch pieces. Place fruit in saucepan; cover with cold beer and bring to a boil. Remove from heat and let fruit soak in the beer for 30 minutes. Drain fruit on paper towels, reserving beer, set aside. Make a pocket in the pork by cutting a deep slit down the length of the loin, going to within 1Ú2-inch of the two ends and to within 1-inch of the other side. Season the pocket lightly with salt and pepper and stuff it with the fruit. Skewer opening closed. Tie with string at 1-inch intervals.

In large roasting pan, melt butter and oil over moderate heat. Brown loin evenly on all sides, about 20 minutes. Remove all fat from pan. Pour in reserved beer; bring to a simmer on top of the stove. Bake in 350 degree oven, covered 1 l/2 hours or until meat is well done. Remove loin to platter. Skim fat from liquid in pan, bring liquid to a boil. When it has reduced to about 2 cups, stir in currant jelly. Blend flour with a little cold water; stir into sauce. Simmer, stirring until sauce is smooth. Taste for seasoning. Carve meat into 1-inch slices. Garnish with watercress, if desired. Pass sauce separately.

Ingredients:

3 cups brown rice

6 cups (4 bottles) Alaskan Stout

½ tsp of saffron

Directions:

Ingredients:

½ lb. butter, softened

1 ¼ cup flour

2 Tbsp sugar

20 oz. can crushed pineapple

1 ¼ cups sugar

2 Tbsp cornstarch

½ cup Alaskan Winter Ale

4 egg whites

Directions:

Preheat oven to 350 degrees.

Mix butter, flour and sugar until well combined. Press into a 9 x 13 pan and bake 15 min. at 350 degrees.