Bread: Pumpkin Bread

Soup: ESB Curried Squash and Pear Bisque

Side Dish: Butternut Squash in Brown Ale Maple Glaze

Entrées: Turkey Slices with Beer Butter Sauce, Chard and Carrots

1/4 c. butter

1 c. sugar

1 egg plus one egg white

1 c. canned pumpkin puree

1/2 c. spiced or pumpkin beer

1/2 tsp. salt

1/4 c. chopped walnuts

Directions:

Ingredients:

1 butternut squash (about 3 - 3 1/2 pounds)

1 tbsp. butter

2 peeled chopped Packham or Bartlett pears

1 chopped onion

1 cup pear nectar

1 - 3 cups water (start with one, add more later if too thick to blend)

1 cup Alaskan ESB

1 - 14.5 ounce can vegetable broth

2 - 3 tsp. curry powder (mix your own out of your choice of turmeric, chili powder (cayenne or others), cardamom, cumin, ginger, coriander, nutmeg, fenugreek, cloves, dried mustard, allspice and mace)

salt and pepper to taste

Directions:

Cut squash lengthwise, scoop out seeds, and bake skin side up on a baking sheet in 375-degree oven for 45 minutes. Cool. Peel or scoop out about 4 cups of pulp.

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:

2 lbs. Swiss Chard, stalks & thick white veins removed

3/4 lb. carrots, cut into 1/4-inch slices

4-5 Tablespoons butter

1 lb. turkey breast slices, about 3/8-inch thick*

salt & freshly ground pepper, to taste

2 Tablespoons vegetable oil

For the Beer Beurre Blanc

2 shallots, minced

1/2 cup beer

1/4 cup heavy cream

1/2 cup cold butter, cut into 8 pieces

Directions:

To Prepare the chard:

Pile the trimmed chard leaves together and cut into 1/2-inch wide strips.

Heat 3 tablespoons of the butter over med-low heat; add half the chard and season with salt and pepper. Cook about 6 minutes until tender. Use a slotted spoon to transfer to a plate.

Add 1 more tablespoon of the butter to the skillet and cook the remaining chard. Return all chard to the pan, remove from heat and reserve. Reheat chard just before serving.

For the carrots:

Put the carrots in a saucepan and cover with water. Add a pinch of salt and bring to a boil. Reduce heat to low, cover and simmer about 7 minutes or until just tender.

Drain all but a few tablespoons of the water from the carrots, cover and keep warm. Just before serving, warm carrots again and drain thoroughly.

For the beer beurre blanc

Put the shallots and beer in a small saucepan and cook over med-high heat until 3 tablespoons of the liquid remain (about 5 minutes).

Add cream and bring to a boil, simmer for 1 minute. Then season with salt and pepper. (Sauce can be made ahead to this point and kept, covered, for several hours at room temperature).

Simmer the shallot mixture over low heat and add the butter pieces, 1 at a time, whisking briskly. Add a piece of butter after the previous one has been incorporated. Remove from heat, adjust seasoning and keep warm.

For the turkey:

Season turkey with salt and pepper on both sides. Heat the oil and 1 tablespoon of the butter in a large heavy skillet over med-high heat.

Add half the turkey slices and sauté about 2 minutes per side, or until they just change color inside. (Cut to check). Remove to a plate and keep warm. Repeat with remaining slices.

To serve:

Ingredients:

2 sticks softened butter

1 cup packed brown sugar

2 large eggs

1 12-oz. jar dark molasses or dark cane syrup

3 and one half cups all-purpose flour

2 tablespoons ground ginger

Half teaspoon ground cloves

Quarter teaspoon white pepper

One and one half teaspoons baking soda

Half teaspoon salt

8 oz. porter

One-third cup crystallized ginger (Use a soft crystallized ginger, such as Buderim or Pitter's Pantry)

CARAMEL GLAZE

Quarter 1/4 cup cream

Half 1/2 cup sugar

Directions:

Preheat oven to 350F. Brush the inside of a tube pan with melted butter or spray with cooking oil.

In a large bowl, beat the butter with an electric mixer at medium speed until fluffy, and gradually add the brown sugar, breaking up any lumps with your fingertips. Beat in the eggs, one at a time. Gradually beat in the molasses or cane syrup until well blended. Turn off mixer.

Sift the flour, ground spices and leavenings. In a blender, mix the beer and crystallized ginger until the ginger is ground very fine. IF your blender blades are dull, try chopping the ginger by hand. Grease the blade of your knife with oil to prevent the candied ginger from sticking.

Mix the cake batter with the dry ingredients, alternating with the beer, in thirds. Stir gently after each addition, but do not overmix.

Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until cake begins to pull away from the side of the pan.

CARAMEL GLAZE

Boil the cream and sugar together until the sauce is thick and bubbly, with an even rolling boil, and evenly coats the back of a spoon.