AutumnFest | Fireside | Fourteen | Harvest Ale | Heresy | Imperial Pumpkin Ale | Quad | Slam Dunkel | Winter Ale | Zotten

Potato and Cheese Croquettes - NEW!
8 oz Yukon Gold Potatoes (about 2)
2 oz Mild Brie (no rind)
2 oz Aged cheddar, grated
1 oz Pecorino romano, grated
2 Large eggs
½ tsp Salt
¼ tsp Black Pepper
1 cup or more of finely ground bread crumbs
1 Lemon, cut into wedges
Vegetable oil for frying

Method

1. Steam the potatoes until fork tender. Allow them to cool and peel them.
2. Add the eggs and brie to a large bowl and whisk until relatively smooth.
3. Put the potatoes through a ricer or food mill and put them into the large bowl with the egg mixture along with the other cheese and seasoning.
4. Mix until everything is well incorporated. If the mixture seems too loose to form into little patties add some of the bread crumbs. Just enough so you can form patties.
5. Heat a large frying pan on medium high heat with about a half inch of oil.
6. Form the mixture into 10 to 12 patties and coat them in more of the bread crumbs.
7. Once the oil reaches about 360 degrees and the croquettes to the oil. Do this in batches, so you don't overcrowd the pan.
8. Cook on one side until nicely golden brown then carefully turn and brown the other side. Repeat this process until all the croquettes are cooked.
9. Serve will lemon wedges, a simple salad, and some cool Slam Dunkel.

Heresy Truffles - NEW!
3 oz 62% semi sweet chocolate
3 Tbsp Heavy cream
2 Tbsp Heresy
1 pinch Good quality sea salt (i.e. Fleur de Sel, Sicilian Sea Salt, or Maldon)
Good Quality Unsweetened Cocoa Powder

Method

1. Add the chocolate, cream, Heresy, and sea salt to a melt bowl and slowly melt over a double boiler.
2. Once melted and smooth allow to cool in the refrigerator until it is set. At least an hour or so.
3. Once it is set you can form it into little balls, about a teaspoon each. They don't need to be perfect. They are named truffles because they are supposed to resemble real truffles, as in the mushroom.
4. As you form them roll them in the cocoa powder and put in the refrigerator until about an hour before you serve them with a nice glass of Heresy.

Fireside Ale and Ancho Braised Short Ribs with Pickled Onions and Cotija Polenta
2 Tb Olive oil
4 ea Ancho chili pods, stems and seeds removed
2-2.5 lbs. Boneless beef short ribs
½ Tb Kosher salt
6 ea Cloves of Garlic, crushed
1 ea Large Onion, sliced
½ tsp Kosher salt
6 oz Tomato paste
½ tsp Ground cumin
½ tsp Dried oregano
12 oz Fireside Ale
12 oz Water
1 ea Small red onion, thinly sliced
1 ea Lime, juiced
½ tsp Kosher salt
½ tsp Habanero, minced

Method

1. Preheat your oven to 300 degrees. Put a heavy dutch oven over medium heat. Add the oil and cook the ancho chilies until softer and very fragrant.
2. While the chilies are cooking season the short ribs on all sides with the salt.
3. Once all the chilies are removed sear the meat on all sides until a deep brown.
4. Remove the seared short ribs from the pan and add the crushed garlic, cook until browned slightly.
5. Add the onions and salt and cook until onions start to soften and are golden brown.
6. Add the tomato paste and continue to cook, for at least a minute or two or until the tomato paste starts to caramelize.
7. Add the cumin, oregano, beer, and water making sure you scrape the bottom of the pan to loosen the brown bits.
8. Once combined add the short ribs and chilies back to the pot. Bring to a boil, cover and put in the 300 degree oven for about 3 hours, checking every hour or so.
9. Mix the onion, lime, salt, and habanero about 2 hours into the cooking, refrigerate until service.
10. Once the meat is very tender, remove the meat and puree the sauce until smooth. Check seasoning and it’s ready to serve.

Cotija Polenta
1 Tb Olive Oil
2 Tb Onion, minced
½ tsp salt
1 ea Garlic clove, minced
1 qt Water
1 cup cornmeal
¼ cup sour cream
4 oz cotija cheese, grated

Method

1. Sweat the onion and garlic in the olive oil over medium heat with the salt until soft.
2. Add water and bring to a boil.
3. Once boiling slowly add the cornmeal in a constant stream while whisking vigorously.
4. Once mixture is smooth and starting to thicken allow to cook for a minute or so, then add the sour cream and cheese. Leave on low heat until cheese is melted and mixture is very thick.
5. Serve immediately.

Baba au Quad
1/3 c Dried cranberries, chopped
1 T Quad
1 Package of yeast
1 2/3 c All purpose flour
5 T Butter, room temperature
Quad syrup, see recipe below
3/4 c Apricot preserves
2 Extra large eggs
1/2 c Milk, warmed
2 T Sugar
1/2 t Kosher salt
1 (5) cup Bundt pan
1 T Water

Method

1. Mix the cranberries and Quad and allow to sit, until they've soaked up most of the liquid.
2. Warm the milk to about 100 degrees and mix in the yeast and the sugar. Allow to sit in your mixing bowl for 5 to 10 minutes, or until mixture is frothy.
3. With a paddle attachment, mix in the eggs one at a time until incorporated.
4. Add the salt and then the flour. Mix on low speed to combine.
5. Once combined, turn up the speed to medium and add the butter in small pieces. Add each piece when the previous piece is incorporated.
6. Once all the butter is in mix on on medium for about 5 minutes. Drain the cranberries and mix into the dough. Cover with a warm, damp towel and allow dough to rise, until double in size, at room temperature.
7. Butter your pan thoroughly, then add the dough to the pan. Smooth the top as best you can and allow the dough to rise to the top of the pan. Preheat your oven to 375.
8. When the dough has risen to the top of the pan, place it in the oven for about 30 minutes or until a toothpick comes out cleanly.
9. Remove from pan immediately and allow it to cool for a few minutes.
10. While the cake is still warm, pour the warm syrup (recipe below) over the cake, until all of it has been absorbed. It will take a little bit of time and patience.
11. Once the cake has cooled, warm the preserves with the water and paint the cake with the glaze.
12. Serve with vanilla ice cream or whipped cream.

Quad Syrup
12 oz Quad, minus 1 T
1/2 t Vanilla extract
1 c Sugar
6 oz Water

Method

1. Heat all ingredients until sugar is dissolved; do not boil.
2. While still warm, apply it to the cake, as above.

Rib Roast with Caramelized Onion and Winter Ale Au Jus
3.5 – 4# Beef rib roast, bone in
2 oz Olive oil
1 T Kosher salt
1 t Freshly coarsely ground black pepper
1 - 2 T Vegetable oil
2 ea Large onions, thinly sliced
1 ea Bottle of Winter Ale
½ t Herbs de Provence
1 ea Bay leaf
4 c Beef broth
To taste Salt and pepper

Method

1. Rub the roast with the olive oil and season with salt and pepper. Allow to sit at room temperature for about an hour.
2. Heat a large stainless steel skillet (do not use non stick) over medium high heat with the vegetable oil. Turn oven on to 300 degrees.
3. When the oil is faintly smoking, add the beef and sear on every side. Use tongs to hold it upright if it won't stand on its own.
4. When seared, turn off the heat on the burner. Place the beef in a baking dish and put in the oven. If necessary, use aluminum foil to stand the roast upright.
5. Put the sliced onions in the pan you seared the beef in. Once it has cooled considerably turn the heat back on to medium. Slowly cook the onions until caramelized.
6. Deglaze the pan with the beer, and add the herbs and bay leaf. Reduce to 1/3 the original volume.
7. Add the beef broth and reduce by half. Adjust seasoning with salt and pepper if necessary.
8. The roast should cook for about an hour for medium rare, but check it at 30 minutes or so, by using a probe thermometer. Pull the beef out of the oven about 10 degrees below your target temperature and allow to rest for at least 10 to 15 minutes and carry to the doneness you desire. (rare = 115-125, medium rare = 126-130, medium = 131-139, medium well = overcooked)
9. Carve out the bone (that's a nice snack for the cook). Slice into ½” to ¾” pieces to get 4 portions. Serve with baked potatoes, creamed spinach, au jus, and more Winter Ale.

Baked Potatoes with Herbes de Provence Butter
4 ea Russet potatoes, washed and poked thoroughly with a fork
Olive oil
1 T Kosher salt
2 T Good European butter, room temperature
1 ea Small clove of garlic, grated on a microplane
¼ t Herbes de Provence
To Taste Black Pepper

Method

1. Preheat oven to 375 degrees.
2. Microwave the poked potatoes for 10 minutes on high, just to give them a head start.
3. When they are done toss with just enough olive oil to coat, then season with salt.
4. Place in a 9 x 9 baking dish and bake for 30 minutes or so, just until the bottom browns nicely. Turn them over and turn the oven down to 300 degrees (proper temperature for the beef).
5. Meanwhile mix the butter, garlic, herbs, and pepper. Set aside.
6. Allow the potatoes to cook until they are fork tender or until a knife runs into them easily and exits with no resistance.
7. Cover in foil and set somewhere warm until the beef is done cooking.

Creamed Spinach with Gorgonzola
1 T Butter
1 T Flour
½ c Onion, finely diced
2 ea Cloves of Garlic, minced
½ t Kosher salt
½ c Milk
1 pinch Nutmeg, a very small pinch only, please
¼ t Freshly ground black pepper
1# Frozen spinach, mostly thawed; do not squeeze out all the liquid
2 oz Gorgonzola

Method

1. Melt the butter in a sauce pot over medium low heat. Once melted add the flour and whisk to combine. Cook for about a minute.
2. Add the onion, garlic, and salt and continue to stir and cook for about 3 minutes or until the onions start to soften.
3. Add the milk slowly while continuing to whisk. Whisk until smooth and the mixture thickens.
4. Add the pepper and nutmeg and allow to simmer for about 5 minutes.
5. Add the spinach and simmer for 10 to 15 minutes.
6. Then add the Gorgonzola and stir until completely melted.
7. Check seasoning and serve.

Bigos – Polish Pork Stew
4-6 Strips of bacon
1 lb Smoked kielbasa, cut on a bias into 1" pieces
1 lb Pork Butt (shoulder), cut into 6 equal pieces
½ rack St Louis style pork rib, cut in single bone portions
All Purpose Flour Seasoned with Salt and Pepper
1 Medium Spanish onion, small dice
2-3 Carrots, peeled and small dice
3 Ribs celery, small dice
3 Cups Green cabbage, sliced thin
1 lb Sauerkraut, drained and juice reserved
12 oz Autumnfest
1 Cup Apple juice
1 tsp Dry thyme leaves
½ tsp Dry rubbed sage leaves

Method

1. Render the bacon in a large skillet over medium heat until crispy and plenty of fat has cooked out. Remove the bacon and set aside.
2. Brown the sausage in the bacon fat. While the sausage is cooking, dredge the pork butt and ribs in the seasoned flour. Remove sausage from pan when browned.
3. Brown the ribs and pork butt in small batches in the remaining fat. When browned, place the ribs in a large crock-pot, then the pork butt, then the sausage.
4. Add the onions, celery and carrots to the pan and cook until they start to soften. Then add the green cabbage and sauerkraut and cook for 4-5 minutes or until the cabbage has started to soften.
5. Deglaze the pan with the Autumnfest, apple juice, and reserved sauerkraut juice.
6. Add the dry herbs, and bring to a simmer.
7. Pour vegetables over the meat in the crock-pot and lay the strips of bacon across the top. Allow this to cook for at least 3 hours; the longer the better.
8. Cook until the ribs are nice and tender. They will take the longest.
9. Serve with pierogies or mashed potatoes, and cold Autumnfest!

Pumpkin and Vanilla Bean Panna Cotta
1 tsp Powdered Gelatin
1 ½ Tbl Cold water
1 ½ Cup Heavy cream
⅓ Cup Sugar
1 Vanilla Bean
6 oz Plain yogurt
1 Cup Pumpkin puree
Pinch of salt
Good maple syrup for serving

Method

1. Sprinkled the gelatin over the cold water and let bloom for about 10 minutes.
2. Add the cream and the sugar to a small saucepot. Meanwhile, split and scrape the vanilla bean and add it to the cream.
3. Once the gelatin has bloomed add it to the cream mixture and bring to a simmer to dissolve the sugar and the gelatin.
4. While that heats up, mix the yogurt and pumpkin together in a large bowl.
5. Remove the vanilla bean from the cream, and add the cream mixture to the pumpkin mixture. Stir well to combine.
6. Pour into desired molds—ramekins and small bowls work well.
7. Refrigerate for 4-6 hours, overnight is even better.

Imperial Pumpkin Seed Brittle
1 Cup Sugar
½ Cup Imperial Pumpkin Ale
1 Cup Pumpkin Seeds, hulled and toasted
Pinch of Salt

Method

1. Add the beer and the sugar to a small sauce pot and bring to a simmer.
2. Allow it to cook until the sugar syrup hits 330 degrees and remove it from the heat. Allow it to carry over to 340 degrees off of the heat.
3. Add the pumpkin seeds and salt. Stir to combine.
4. Immediately pour out onto a sheet pan or large dish that has been sprayed with nonstick spray.
5. Spread with a rubber spatula that has been sprayed with nonstick spray until the brittle is in a thin, even layer.
6. Put it in the refrigerator for at least an hour, or until it’s hard enough to be broken into pieces.

Beer Battered Salmon, Shrimp and Chips with Fennel Slaw
Batter
1 ½ c All purpose flour
12 oz Harvest Ale
1 t Salt
½ t Paprika
2 T Parsley

Fennel Slaw
2 ea Small bulbs fennel, thinly sliced
1 ea Small head radicchio, thinly sliced
3-4 ea Stalks celery, thinly sliced on a bias
1 ea Carrot, grated
1 ea Lemon, juiced
½ c Mayonnaise
1 ½ t Salt
½ t Pepper
1 ea Small clove garlic, minced

Fish and Chips
1 # Salmon (use any fish you like), cut in 6 even pieces.
12 ea Shrimp, peeled and deveined
1 ea Yam, peeled and thinly sliced about 1/8 inch.
2 ea Dill pickles, quartered and dried with paper towels
All Purpose Flour, for dredging
Vegetable Oil

Method

1. Mix all ingredients for batter and refrigerate until ready to use.
2. Mix all ingredients for slaw and refrigerate until ready to serve.
3. Fill dutch oven or other heavy pot about half way with oil, and heat to 370 degrees.
4. When oil is hot, dredge a few pieces of fish in flour then dip in the batter. Allow excess batter to drip off, then carefully place in the hot oil. You will need to do this in small batches to avoid crowding.
5. Place cooked pieces of fish on a cake cooling rack set on top of a sheet tray, and place in a warm oven until all the seafood is cooked.
6. Dredge the yam slices and pickle wedges in flour and then the batter, just like the fish. Then fry in batches until crispy and yams are cooked through.
7. Serve in baskets with cold Harvest Ale...Cheers Mate!

Steak & Chips with 14 Dressing & Greens
Steaks
2 ea 6 - 8 z. Sirloin steaks, about 1/2 - 3/4 thick
1 T Peppercorns, cracked
1/2 T Coarse sea salt
1 t Ground coriander
1/4 c Vegetable/Canola oil

Chips
2 ea Russet potatoes, washed, cut in half lengthwise, then each half cut into thirds
1/4 c Extra virgin olive oil
1 t Coarse sea salt
1/2 t Black pepper

Salad
3 oz Baby greens, washed and dried
1/2 c Mayonnaise
3 T Fourteen
1/2 T Shallot, minced
To Taste Salt & pepper

Method

1. Preheat oven to 400 degrees.
2. Mix all ingredients for salad except greens and put in refrigerator.
3. Toss all ingredients for chips and place on a baking sheet. Put chips in oven for about an hour, flipping sides every 20 minutes or so to brown evenly.
4. Crack peppercorns in a plastic bag with a meat mallet. With about 10 - 15 minutes left on the potatoes season the steaks with salt and coriander evenly on both sides. Then season one side only, of each steak with the cracked peppercorns. Put a non stick sauté pan over medium high heat with the oil.
5. When the oil is faintly smoking add the steaks, peppercorn side down for 2 minutes or so until nicely browned and fragrant. Flip and cook other side for an equal amount of time.
6. If you like your steak more well done, place in the oven until desired temperature (130 = medium rare, 135 = medium, 140 = medium well, all plus a proper rest).
7. When steaks and chips are cooked, let the steaks rest for at least 5 minutes. Then toss the washed greens with the dressing, salt, and pepper.
8. Serve together with extra dressing for dipping the steak and the chips…and more 14 of course.

Tarragon Roasted Chicken with Pearl Onions & Baby Potatoes
1 ea 4.5 to 5 pound chicken, free range is best, all natural is great
2 T Unsalted butter, softened
2 T Kosher salt
2 t Ground black pepper
2 T Good olive oil
9-10 ea Sprigs fresh tarragon
1 # Peeled pearl or cippoline onions
1 # Baby potatoes, (any variety) cut in half the long way, kept submerged in cold water
3 T Good olive oil
2 t Kosher salt
3/4 t Ground black pepper
1 c Good low sodium chicken broth
4 T Reserved fat after roasting
4 T All purpose flour
1 c Weyerbacher’s Zotten
1 T Whole grain mustard
1 T Fresh tarragon, chopped fine
1 # Green beans, trimmed

Method

1. Remove chicken from packaging. Remove any giblets and excess liquid. Put on half sheet pan, on the bottom shelf of the refrigerator and allow to air dry in the refrigerator for one hour.
2. After that hour remove chicken from refrigerator. Insert you finger between the skin and the breast to create enough space for the butter. Put one tablespoon of butter between the skin and each breast. Once it is under the skin you can smooth it out by pressing on the skin.
3. Rub the chicken with the 2 tablespoons of olive oil. Then season with salt and pepper. Season the back and the cavity. This will seem like a lot of salt, but it is not. Stuff the springs of tarragon inside the cavity of the chicken. If you have butcher’s twine, tie the two legs together.
4. Allow the chicken to sit at room temperature for at least half and hour, but no more than one hour. Preheat your oven to 400 degrees Fahrenheit.
5. Drain potatoes in a colander. In a large bowl add the potatoes, onions, olive oil, salt, pepper and toss to coat evenly.
6. Arrange the potatoes and onions around the chicken on the sheet tray. Make sure all the potatoes are cut side down. The onions can be on top of the potatoes if necessary.
7. After letting the chicken sit at room temperature put the chicken in the oven for about an hour and fifteen minutes. The only way to be sure the chicken is done is to use a thermometer. It should read 165 degree or above.When the chicken is done, turn the oven down to warm (150 degrees), and transfer the chicken to a heat-safe container along with the potatoes and onions. Put the container back in the oven to rest. Put roughly one gallon of water into a soup pot with one tablespoon of salt on high heat.
8. Add the chicken broth to the pan you cooked the chicken on. Try to scrape up all the caramelized bits, while avoiding anything that may be black. Put this liquid into a heat proof measuring cup. Carefully take 4 tablespoons of the fat off the top and add to a sauce pot. Remove any excess fat and discard, saving the broth.
9. Put the sauce pot over medium heat and add the flour. Stir with a whisk and cook for couple of minutes. Do not let the roux take on any caramel colors.
10. Remove from the heat and add the beer, broth, and mustard. Bring up to a simmer and let cook until the sauce lightly coats the back of a spoon. Taste and adjust seasoning if necessary. Leave covered, over low heat until ready to serve.
11. By now your water should be boiling. Add the green beans and cook until al dente.
12. Add the chopped tarragon to the sauce.
13. When the green beans are done, remove them from the water and toss them with a ½ cup of the sauce.
14. Carve your chicken and serve family style with plenty of cool Zotten…for the adults only, please.