Appetizer: Cheese Potpourri

Soup: Puree of Roasted Butternut Squash with Guinness Stout

Bread: Beer Biscuits

Entree: Alaskan Stout Cajun Smoked Turkey

Side Dish: Ale Spiked Mashed Potatoes, Grandma Brew Chef's Old Fashioned Pan Gravy, Glazed Carrots and Oranges

INGREDIENTS:

1 1/2 pounds aged Cheddar cheese

1/4 pound Roquefort or blue cheese crumbled

1 teaspoon dry mustard

2 tablespoons soft butter

1 teaspoon Worcestershire

1/3 teaspoon Tabasco

2 teaspoons grated onion or chopped chives

DIRECTIONS:

Grate cheese. Place all ingredients except beer in bowl of electric mixer. Let stand at room temperature about 30 minutes to soften cheese. Mix slowly, adding beer gradually, until spread is smooth and fluffy. Serve immediately or store in a tightly covered container in the refrigerator or freezer.

INGREDIENTS:

2 Butternut Squash

1/2 Cup Pure Maple Syrup

1/4 tsp. Cinnamon, Allspice and Nutmeg

1 tsp. Salt

Cracked Black Pepper to taste

6 oz. Guinness Stout

4 oz. Heavy Cream

Roasted Pumpkin Seeds

Suggested beer type: Stout - Dry Stout

DIRECTIONS:

Preheat the oven to 375.

To Toast the Seeds: Cut the squash into 4 quarters. Remove the seeds and rinse them well, removing all the pulp, then dry well with a paper towel, toss the seeds with a little olive oil and season with salt and pepper. Place the seeds on a baking tray lined with parchment paper and bake until golden, shaking the tray occasionally, reserve for garnish.

To Roast the Squash: Mix together the maple syrup, 2 oz. of the stout, cinnamon, allspice, nutmeg, salt and pepper. Brush this mixture on the flesh of the squash and bake, skin side down on a baking tray for 1 hour, until the squash is tender. Remove from the oven and let the squash cool down.

To Finish the Soup: Peel away the skin and pass the flesh through a food mill or puree in a food processor. Meanwhile, heat the heavy cream with the remaining stout until hot, then, add it into the squash puree, blend well, add more beer or cream if the soup is too thick. Reheat the soup, taste and add salt and pepper, if necessary. Serve the soup in a mini pumpkin shell, in a small round loaf of bread or simply in a crock and garnish with the toasted pumpkin seeds.

INGREDIENTS:

2 cups unbleached flour

3 teaspoons baking powder

1 teaspoon salt

1/4 shortening

3/4 cup beer

Prep: 20 min

DIRECTIONS:

Preheat oven to 450 F.

Sift dry ingredients together. Cut in shortening until it has cornmeal consistence. Stir in beer and knead lightly. Cut dough in half. Roll each half into a rope 1/2 -inch thick. Cut rope into 5 or 6 pieces. Place pieces on cookie sheet.

INGREDIENTS:

Day before: Make your favorite rub recipe (recommended - Rustic Rub from Emeril Lagasse's Real & Rustic Cookbook)

8 T. paprika

3 T. cayenne

5 T. freshly ground black pepper

6 T garlic powder

3 T. onion powder

6 T salt

2 1/2 T. dried oregano

DIRECTIONS:

To prepare turkey the night before: Rub the outside of the bird liberally with seasoning.

Inject (using a meat syringe) 12 oz. Of Alaskan Stout into the turkey breasts and thighs, pulling out slowly as you depress the syringe. The area being injected will appear to inflate. Refrigerate turkey overnight.

Soak wood chunks in water overnight. Mesquite wood chunks were used for this recipe but the choice is up to you as to which flavor you like.

INGREDIENTS:

8 lg. Chef's Potatoes, peeled and cut 1" x 1"

12 oz. Extra Special Bitter (ESB), reserve 4 oz.

1 tsp. Kosher Salt

2 Bay Leaves

1/2 lb. Sweet Butter, diced

1 Cup Heavy Cream

6 Cloves Roasted Garlic

1 tsp. Kosher Salt

1/4 tsp. Cracked White Pepper

Suggested beer type: Bitter

DIRECTIONS:

Place the potatoes in a pot, cover with 8 oz. of ESB and the remainder cold water. Add the bay leaves and salt. Cover and bring it to a boil, uncover and simmer until the potatoes are tender, remove the bay leaves and strain. Pass the potato through a food mill (Ricer) alternating potatoes with the diced cold butter, then, pass the heavy cream with the roasted garlic through the food mill into the potatoes. Fold in the cream and the remaining beer, season with salt and cracked white pepper.

INGREDIENTS:

1 tsp. Olive Oil

6 Strips Bacon, diced

3 Cloves Garlic, minced

1/2 Small White Onion, minced

2 oz. Flour

3 oz. Nut Brown Ale, plus 2 oz. to finish Sauce

2 oz. Honey

1 Cup Rich Beef or Veal Broth

2 Sprigs Rosemary, leaves picked

1 tsp. Kosher Salt

1/4 tsp. Cracked Black Pepper

Shot Tabasco Sauce

Dash Worcestershire Sauce

DIRECTIONS:

In a medium sauce pan, heat the olive oil, then, carefully add the bacon. Cook for 4-5 minutes over medium heat. Add the minced garlic and onion and cook for an additional 3 minutes. Stir in the flour for 2 minutes, add the beer, stock, bayleaf and rosemary. Bring to a simmer, stirring occasionally for approximately 3 minutes, until thick. Add the remaining beer, then season with salt, cracked black pepper, tabasco and worcestershire sauce.

INGREDIENTS:

2 (10 oz.) packages frozen carrots in brown sugar

2 tablespoons butter or margarine

6 tablespoons beer

DIRECTIONS:

Prepare carrots as directed on package using butter and beer. At the last minute, add oranges and stir well together. Reheat, if necessary .

INGREDIENTS:

Crust:

1 1/4 cups flour

1/4 cup sugar

1/2 tsp. Salt

3 T. butter (cold)

3 T. margarine (cold)

1/2 tsp. Almond extract

2 T. Alaskan ESB

1 T. water, cold

Sweet Potato Filling:

2 3/4 cup hot sweet potato pulp (mashed sweet potato)

4 T butter

1 1/2 cup light brown sugar

1/2 tsp. Salt

1/2 tsp. Ground allspice

1 tsp. Ground ginger

4 large eggs.

1 cup Alaskan ESB

1/2 cup dry powdered milk

DIRECTIONS:

For Crust: Combine dry ingredients. Cut in butter and margarine until mixture is crumbly and pieces are no bigger than pea size. Add liquids and mix well until dough forms a ball. Wrap in plastic wrap and refrigerate 20 minutes before rolling out and placing in pie pan. Refrigerate pie plate and pie crust for 30 minutes or until filling is ready.

For filling: Stir butter into hot mashed sweet potato. In a separate bowl combine sugar, salt, spices and eggs. Beat until light and fluffy, add beer, powdered milk, buttermilk and potato pulp and mix thoroughly.

INGREDIENTS:

1 cup granulated sugar

1/3 cup brown sugar

3/4 cup vegetable oil

1 cup Alaskan Smoked Porter

3 eggs

2 cups unbleached white flour

1 cup whole wheat flour

2 tsp pumpkin pie spice

1 tsp baking soda

1 tsp salt

1 1/2 cups shelled walnuts, coarsely chopped

3 Granny Smith apples peeled, cored and cut in chunks

Glaze:

4 Tbsp butter

6 Tbsp granulated sugar

1/3 cup Alaskan Smoked Porter

1 Tbsp fresh orange juice

2 Tbsp brown sugar

DIRECTIONS:

Preheat oven to 325 degrees F. In a large bowl, beat vegetable oil and sugar until thick. Add eggs, beating well after each addition. Blend in Smoked Porter. Sift together dry ingredients and blend into liquid mixture. Stir in walnuts and apples. Pour into a greased 9 x 13-inch baking dish and bake until done, about 1 hour and 15 minutes. Let rest for 10 minutes then pour glaze over warm cake. Enjoy with the remaining Smoked Porter in bottle.