Brewing up a Great Meal Innovative recipes featuring beer From Dips to Desserts, Choosing Ingredientthe in Secret Many the Tasty Recipes is Right Beer The following are just a few favorite beer styles with food pairing and serving suggestions: Lager: Smooth, light beer, slightly tangy. Goes well with fi sh, hamburgers, curry dishes. Pale Ale: Light, slightly fruity ale. Goes well with green salads, fi sh, pork, hamburger. Beer…. Pilsner: Light bodied, mild malt beer with Beer is America’s beverage and is a delicious fl owery aroma. Goes well with light soups, accompaniment to just about any food. But pizza, fi sh. the next time you’re in the kitchen, think of the Brown Ale: Smooth rounded beer with a rich and varied fl avors of beer in a different nutty taste. Goes well with chicken, salad, pork. way. Rather than stopping with a glassful as a Bock: Strong beer with caramel taste. Goes beverage, try beer as an ingredient in a favorite well with chicken, game, creamy desserts, recipe. lamb, sausage. Porter: Dark ale with a rich taste. Goes well From the tangy fl avor of a Lager to the rich, with cheese, beef, barbeque, fruity or smoky fl avor of Porters, the wide range of beer creamy desserts. styles available today will make any dish more Stout: Opaque, dry ale with a chocolate taste. tasty. When considering which beer to add to Goes well with shellfi sh, chocolates, rich desserts or rich meats. a recipe, think about the overall dish: is it light and subtle in fl avor? If so, pick a light beer, like a Pilsner or Pale Ale. Fruity or sweet? Go for a Some other tips: fruit Lambic or a fl avored beer, such as cherry • Beer is a delicious aperitif. Choose a light beer or apricot. Barbecue is delicious enhanced with to serve before a meal. a smoky Porter beer. Other rich meaty dishes • Serve pale beers with light soups and heavy, like stews and chilies work well with Stouts. And malty beers with stews. the yeast fl avor of breads and pancakes can be • Light beers are delicious with green salads enhanced with a Wheat beer. and vegetable courses. Here are some ideas to get you started in • Serving a chocolate dessert? A rich, sweet, the tasty world of “Cooking with Beer.” Don’t be dark beer is the perfect match. Fruitier beers intimidated about trying to substitute beer for work well with fruit desserts. other liquids in your favorite recipes. Chances • A strong sweet beer provides a nice fi nish to a are, you’ll have an even tastier dish. meal with or without a separate dessert. Onion-Ale Chip Dip Pork Skewer Appetizers With Pilsner and Spices This unusual dip is delicious with chips or raw vegetables. 1 1/2 pounds pork loin, cut into 1-inch pieces 8 ounces cream cheese, very soft 1 tablespoon vegetable oil 1 ¼ cup Pale Ale beer 3 tablespoons onion, minced 3 tablespoons onion, grated 1 clove garlic, minced 1 clove garlic, minced 1 cup Pilsner beer, divided 1 teaspoon Worcestershire sauce 1/2 cup chicken broth 1 teaspoon dry mustard 1/4 cup apple butter 1 teaspoon salt 1 tablespoon honey 3 tablespoons chives, chopped 1/4 teaspoon cinnamon 1/8 teaspoon cayenne pepper In medium bowl, blend together with electric 2 tablespoons lemon juice mixer the cream cheese and Pale Ale beer. Mixture 1 teaspoon salt will be very frothy. Stir in onion, garlic, Worcestershire 1/2 teaspoon black pepper sauce, dry mustard and salt. Refrigerate dip at least 2 hours, or up to 6 hours before serving, to thicken. Preheat oven to 500º F. Thread pieces of pork onto When ready to serve, pour into serving bowl and 16 wooden or metal skewers. In medium saucepan sprinkle with chives. Makes 2 cups. over medium heat, warm vegetable oil. Add onion Nutritional Analysis, per two tablespoon serving: 59 calories; 5 g fat; and garlic and cook, stirring, until softened, about 4 3.1 g saturated fat; 1.4 g carbohydrate minutes. Whisk in 1/2 cup Pilsner beer, chicken broth, apple butter, honey, cinnamon, cayenne pepper, lemon juice, salt and pepper. Bring to a simmer over medium heat and cook about 4 minutes, until reduced to a glaze. Remove from heat and set aside. Cover a sheet pan with parchment paper or with foil that has been coated with vegetable oil cooking spray. Lay skewers on sheet pan. Brush skewers on both sides with the glaze. Place skewers in oven and bake 5 minutes. While skewers are baking, use remaining 1/2 cup Pilsner beer to deglaze saucepan. Turn skewers over and brush again with additional glaze. Return to oven and bake additional 5 minutes, or until pork is cooked throughout. Makes 16 appetizer-size servings. Nutritional Analysis, per serving: 97 calories; 2.5 g fat; 0.7 g saturated fat; 7.9 g carbohydrate Pork Skewers are delicious as a plated appetizer or on a party platter. For added color, line a platter or serving plate with shredded lettuce leaves and top with the pork skewers. Serve the same Pilsner beer as a delicious accompaniment to this dish. Brown Ale Beer and Acorn Squash Soup Serve this soup as an appetizer, or with bread and salad as a main course. 2 medium acorn squash (about 3 pounds total) 2 tablespoons butter 1 medium onion, diced 2 tablespoons maple syrup 1/4 teaspoon ground cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon cayenne pepper, or paprika 1 ½ cups chicken broth 1 cup Brown Ale beer 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup sour cream 8 toasted walnut halves Preheat oven to 400º F. Cut acorn squash in half crosswise; scrape out seeds and string pulp with metal spoon. Arrange squash halves, cut-side- down, on a parchment-covered sheet pan. Bake in preheated oven until very soft, about 35 minutes. Remove and set aside to cool about 30 minutes. While squash is cooling, melt butter in large soup pot over medium-low heat. Stir in onion and cook, stirring often, until onion is soft and beginning to brown, about 6-8 minutes. Stir in maple syrup, cinnamon, nutmeg and cayenne pepper. Scoop cooked fl esh from squash halves and add to soup This recipe is special enough for a starter pot. Stir in chicken broth, increase heat to high and at an elegant dinner party, or can be bring soup to a simmer. Reduce heat to low, cover and made more casual for a buffet or a family simmer for 20 minutes. Remove from heat and cool weeknight supper. Add a favorite dark for 5 minutes. beer, such as Oktoberfest or Brown Ale, In food processor or blender, puree soup mixture, to the soup mixture and top with roasted in batches if necessary, until very smooth. Return walnuts and a dollop of sour cream. This soup to pot, whisk in Brown Ale beer, salt and pepper. soup is delicious with crusty bread, a Warm to a slight simmer. To serve, pour into 4 soup green salad, and a mug or glass of the bowls and top with dollop of sour cream and 2 same beer. It also refrigerates well, so toasted walnut halves. double the recipe and keep extra soup on Nutritional Analysis, per serving: 273 calories; 10.8 g fat; 5.7 g hand. saturated fat; 39.7 g carbohydrates Wheat Ale Beer Cornbread With Sweet and Sour Beer Potato Salad Cherries and Chives 4 strips bacon, diced 1 8-ounce can pitted cherries, drained and chopped 1/2 red bell pepper, diced 1 12-ounce bottle Cherry Wheat Ale beer 1/2 green bell pepper, diced 2 cups yellow cornmeal 4 scallions, chopped 2 cups fl our 3 tablespoons cider vinegar 1/4 cup sugar 1/2 cup Bock beer 1 tablespoon baking powder 1 ½ pounds potatoes, peeled, cubed and cooked 1 tablespoon salt 1 teaspoon salt 1 tablespoon baking soda 1/2 teaspoon black pepper 3/4 cup buttermilk In medium, non-stick skillet over medium heat, 3 large eggs place bacon and fry until crisp, about 6-8 minutes, 1/4 cup fresh chives, chopped turning. Remove bacon from pan and drain on paper 1/2 cup unsalted butter, melted towel. Crumble bacon; set pieces aside. Pour off all In medium bowl, place chopped cherries. Add but about 2 tablespoons bacon fat from pan. Add red Cherry Wheat Ale beer; marinate for 15 minutes. Set and green pepper and scallions to pan; sauté until aside. Preheat oven to 425º F. Coat one 13 x 9 x 2 inch softened, about 3-4 minutes. Stir in vinegar and Bock baking pan with nonstick cooking spray. beer. Bring to a simmer. In large bowl, combine cornmeal, fl our, sugar, Place potato cubes in serving bowl. Add bacon. baking powder, salt and baking soda, stirring well Pour pepper mixture over potatoes; stir gently to coat. until combined. Set aside. In medium bowl, combine Sprinkle salt and pepper over potatoes and mix well. buttermilk, eggs and chives, whisking until blended. Serves 4. Stir in cherries and Cherry Wheat Ale beer. Pour Nutritional Information, per serving: 211 calories; 3.4 g fat; 1.2 g buttermilk mixture over dry ingredients; stir until dry saturated fat; 39.1 g carbohydrate ingredients are blended in. Stir in melted butter. Pour mixture into prepared pan. Place in oven and bake 25 minutes, or until top is golden brown and slightly cracked. This dish features Bock beer, a strong Cool on wire rack until warm, about 10 minutes.