This recipe from the new cookbook Brew Food: Great Beer-Inspired Appetizers, Main Courses, and Desserts, features Avant Garde, a clean, well-balanced ale that has comforting flavors of biscuits, caramel, and fresh-baked bread. The relative crispness and medium body of this beer is a great counterpoint to the richness of the lamb.
The Chef In My Head
Welcome the New Year with a little good luck and some delicious black-eyed peas. This recipe promises to be extra lucky as it includes beer! Other foods traditionally eaten on New Year's Day include, cabbage, grapes, fish, ham and citrus. more»
CraftBeer.com
Breckenridge Brewery adds a holiday kick to pork chops by adding a Christmas Ale basting sauce. Breck's Christmas Ale, an American Strong Ale, is quite the winter warmer, with flavors of caramel and chocolate. more»
Nancy Woizeschke
Alaskan Smoked Porter adds depth to these tasty starters which took home first place in the appetizer category at the 2010 Alaskan Brewing Company Brew Crew and Investor Cook-Off. more»
Lisa Morrison
Lisa Morrison, known as The Beer Goddess, recently had her recipe for Cranbeer-y Relish published in the book, The Christmas Table, by Diane Morgan. more»
Drew Long
Stout is a natural addition to the shepherd's pie. It's a great pairing and a great ingredient in the earthy dish. The roasted flavors of the beer compliment the lamb and the rich flavors in the savory pie filling. more»
Food Blogga
The Food Blogga created this recipe for Roasted Sweet Potatoes in honor of San Diego Beer Week. It's sweet, salty, smoky, and tangy. It's great with beer buddies like pork and beef and goes really well with chicken sandwiches and salmon burgers. more»
Chef Will Deason
Don't know what to do with all those apples you brought home from the orchard? This recipe offers a solution in the form of a delicately sweet, cinnamon snack with some crunch. Enjoy with a porter while safe under the blankets on a lazy autumn Sunday. more»
CraftBeer.com
Originally prepared with Deschutes Black Butte Porter, this lamb dish also pairs well with any American Porter. The mellow tartness of the dried cherries and pork perfectly balances the subtle licorice flavors of the fennel in the risotto. more»
CraftBeer.com
Boston-based Chef Andy Husbands cooks and enjoys Harpoon ales all year ’round. To make the kebabs, you’ll need 8 wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only if you like your meat well done. more»
CraftBeer.com
Bell's Brown Ale was used in the sauce for this recipe, but you could use your favorite American Brown ale. Serve with rice pilaf or mashed potatoes. A recipe for the Raspberry Chipotle BBQ Sauce is included, but a bottled version can be used. more»