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OCTOBER FALL FAVORITES MENU |
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Appetizer: Blue Cheese Spinach Dip Salad: Your favorite tossed greens Bread: Herb Cheese Bread Entree: Chili Dessert: Brownie Cheesecake Bars |
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Alaskan Stout Blue Cheese Spinach Dip from alaskanbrewing.com |
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Ingredients: 2 Tbsp butter 6 cloves garlic, pressed 1/2 cup finely chopped onion 32 oz. cream cheese 1 cup blue cheese, crumbled 1/2 cup shredded parmesan cheese 2 cups Alaskan Stout 3/4 cup milk 2 Tbsp lemon juice 3 tsp Johnny's seasoning 2 tsp pepper, freshly ground 20 oz. chopped spinach, well drained |
Directions:
Melt butter in skillet over low to medium heat. Add garlic and onion and saute until tender. Add cream cheese, blue and parmesan cheese and stir until melted. Add milk, Alaskan Stout, lemon juice, spices and spinach. Stir until heated through and serve warm with french bread.
*Note: If you happen to live in a area that doesn't have Alaskan beers, substitute with Guinness or a stout from a local microbrewery! |
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Alaskan Herbed Beer Cheese Bread from alaskanbrewing.com |
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Ingredients: 2 1/2 cups all-purpose flour 1 tbsp sugar 1 tbsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 tbsp chopped fresh sage or 1 1/2 tsp dried 1 1/2 cups (1 12 oz. Bottle) Alaskan ESB 1 cup cheddar cheese, finely grated *Note: Subsitute an ESB from a local microbrewery if Alaskan isn't available. |
Directions: Preheat oven to 375 degrees. Grease and flour a large (9-inch) loaf pan. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt and sage. Stir in the Alaskan ESB and cheese until complete blended. Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, 50-55 minutes. Cool the pan for 10 minutes, then turn out onto a wire rack to cool completely. Makes 1 large loaf. |
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The Brew Guild's Ultimate Beer Chili |
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Ingredients 2 tsp. Salt 2 garlic cloves, chopped 2 16 oz. cans of kidney beans, drained and rinsed 3 slices of bacon, chopped 18 oz. of dark or amber beer (choose a beer you would enjoy drinking with the finished chili, with plenty of aroma and flavor) 8 oz. tomato sauce 1 16 oz. can of stewed tomatoes, chopped 1/2 tsp. cayenne powder 1 tsp. oregano 1 tsp. Cumin 1 tsp. Paprika 3 tsp. brown sugar 1/3 cup chili powder 1 lb. ground pork 1 lb. ground beef 1/2 red onion, chopped Cracked pepper to taste |
Preparation This is about as easy as it gets. Be sure to chop vegetables, measure out spices and open cans before heating your beef and pork. Using a large sautee' or frying pan, heat meats together over medium/high heat. Add all spices, onions and garlic, stirring occasionally, until meat is well browned. Add beer slowly while stirring, and bring to a boil, then reduce heat to a simmer. Stir in tomatoes and tomato sauce. Cover. In a large pot, begin heating beans over medium/high heat, stirring regularly. Once steaming, reduce to a simmer and cover. Combine meat and beans in pot, stirring for several minutes. This classic dish is filling, lower in fat than you'd expect (use lean beef and pork) and perfect with a couple cool glasses of pale ale or hefe weizen. |
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Double Smoked Porter Brownie Cheesecake Bars from alaskanbrewing.com |
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Beer & brownies? You bet! Here is a great combination that combines the subtleties of Smoked Porter with rich chocolate and tasty cheesecake. |
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Ingredients 1 package Pillsbury Double chocolate Brownie mix Follow ingredients on package but substitute Alaskan Smoked Porter for water. (Use a local microbrewery porter or smoked porter if Alaskan isn't available.) 8 oz. cream cheese 1/3 cup sugar 1 egg 1 Tablespoon Smoked Porter 1/4 teaspoon vanilla |
Directions: Preheat oven to 325 degrees. Make brownie mixture and spread into greased glass pan. Mix cream cheese with remaining ingredients and spread evenly over brown mix in pan. Bake for approximately 50 minutes or until top is light brown and toothpick inserted in center comes out clean. Remove from oven, let cool completely. Refrigerate one hour. Remove from refrigerator, cut into bars and enjoy! |