Appetizer: Alaskan Smoked Porter Pumpkin Butter

Soup or Salad: Beer and Onion Soup

Bread: Alaskan Beer Quick Bread

Entree: OctoberFest Pork Chops with Mustard and Onions

Side Dish: Samuel Adams New England Baked Beans

INGREDIENTS:

4 cups fresh cooked pumpkin

2 cups sugar

1/2 cup Alaskan Smoked Porter

1/4 tsp cloves

1/4 tsp allspice

DIRECTIONS:

Combine all the ingredients in a mixing bowl. Blend well. This can be stored in an airtight container in your spice cabinet for up to 3 months.

INGREDIENTS:

1/4 cup olive oil, or more if needed

3 large onions, thinly sliced

salt and pepper

6 cups beef or rich chicken stock

2 bottles Samuel Adams Boston Lager, Cream Stout, Winter Lager or Double Bock

2 bay leaves

1/2 teaspoon dried thyme

pinch allspice

DIRECTIONS:

In a large soup pot, heat the oil over medium-high heat. Put in the onions, sprinkle them lightly with salt and pepper, and cover the pot. Stirring from time to time, cook the onions until light brown, about 30 minutes. Add all the remaining ingredients, except the croutons. Bring to a boil, and reduce to a simmer. Cook for 30 minutes, or until the onions are quite soft and the broth has a nice onion flavor. Season with salt and pepper, and a little vinegar if desired. To serve, garnish with croutons.

INGREDIENTS:

Mix together in a bowl:

2 1/4 cup flour

3 Tbs sugar

1 Tbs. baking powder

1/2 Tsp. baking soda

1/4 Tsp. salt

DIRECTIONS:

Mix until evenly moistened. Bake in oiled loaf pan at 400 degrees for about 45 minutes. Invert onto rack; remove pan. Serve with butter & honey or pumpkin butter!

Ingredients:

4 thick cut rib pork chops (about 2-3 pounds total)

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried dill

1 teaspoon dry mustard powder

1 tablespoon olive oil

1 large onion, thinly sliced

1/2 cup of Samuel Adams OctoberFest or any of the darker Samuel Adams brews

1 tablespoon malt, cider, or wine vinegar

1 tablespoon coarse-grained or Dijon mustard

1/2 cup sour cream

Instructions:

Season the chops generously with the salt, pepper, dill and dry mustard. Heat the oil in a heavy 12 inch skillet over high heat, and brown the chops for 2-3 minutes on each side. Remove the chops and all but 2 tablespoons of the fat from the pan. Put in the onion, cover and cook for 10 minutes, stirring occasionally, until soft. Arrange the chops on top of the onion, pour in the beer and vinegar, cover, and cook at a simmer for about 30 minutes or until the meat is quite tender. Transfer the chops to a platter and keep warm.

Add the remaining mustard to the pan, and reduce the sauce to a syrupy consistency. Turn off the heat, stir in the sour cream, and pour the sauce over the chops. Garnish with dill or chives.

INGREDIENTS:

1 pound small white navy beans

1/2 cup molasses

1 cup apple cider

1 1/2 cups tomato juice

12 oz. Samuel Adams OctoberFest, Winter Lager, or Double Bock

1 teaspoon fresh prepared horseradish

1 teaspoon dry mustard

1 small stalk celery - diced fine

2 medium onions - diced

2 medium apples - diced

splash of Worcestershire sauce

Instructions:

Soak beans overnight. Boil beans for one hour and drain. Add to other ingredients and cook all day in a crock pot. Reduce heat as the mixture thickens. Serve with chopped cole slaw, brown bread, and German style bratwurst or any Oktoberfest style meal!

INGREDIENTS:

1 cup butter or shortening

2 cups brown sugar

2 eggs

1 cup chopped nuts

3 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. each, allspice and ground gloves

DIRECTIONS:
Cream butter and sugar until light. Stir in eggs, nuts, cinnamon, allspice, and gloves. In a separate bowl sift flour, baking soda and salt. Stir in beer. Combine beer mixture with the creamed mixture. Mix well. Turn into a well greased and floured 9"x13"cake pan. Bake at 350 degrees for 45 minutes or until done.

Top it off with your favorite frosting. (The original recipe suggests caramel frosting but you can always use a canned frosting.)