Vindaloo Butternut Squash Soup

Thick, creamy & satisfying with an unexpected kick. 
Take your fall soup up a notch.

   1 cup, chopped yellow onion

   1 celery stalk, chopped

   1 carrot, or 10 baby carrots, chopped (about 3/4 cup)

   2 Tbsp salted butter

   1 butternut squash, cut in half, seeds discarded

   2 Tbsp. Olive Oil

   1 ½ tsp Kosher Salt

   1 tsp fresh ground pepper

   1 tsp dried rosemary

   3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)

   1 cup water

   1 Tbsp. vindaloo paste, more to taste

On a sheet pan, take one large butternut squash, cut in half, seeds removed.  Drizzle with olive oil, salt, pepper, and dried rosemary.  Roast, face up,  in 400 degree oven for ~45 minutes until fork tender.  Can cover with foil if it starts to brown.

While the squash is roasting, finely chop carrots, celery, and onion, so they'll cook more quickly.

In a large pot, melt the butter on medium-high heat.   Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.

Add broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or until the carrots have softened.  Once squash has finished roasting, remove from oven and scoop out the tender meat.  You can let the squash cool first, or use an oven mit to hold the squash while removing the center with a large spoon.  Add the squash to the stock and vegetables, and add vindaloo paste before pureeing.

Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.

Garnish with chopped fresh parsley or chives.

Yields 4-6 portions.

Pairs well with: Boulevard Tank 7, Saison DuPont, Bell's Consecrator Doppelbock, Schneider Aventinus, New Holland Monkey King, Ayinger Celebrator Doppelbock

Chocolate Stout Braised Short Ribs

Rich, but a little spicy.  These are perfect to warm your core on any chilly day.

Ingredients:

3 Pounds Short Ribs, trimmed of excess the fat

2 Tablespoons Lemon Juice

½ Teaspoon Cayenne Pepper

2 Tablespoon Canola Oil

1 Cup Sliced Yellow Onions

3 Cloves Garlic, Roughly Chopped

1 Teaspoon Cocoa Powder

1½ Cups Beef Broth/Stock

1 Tablespoon Molasses or Agave

1 Cup Chocolate Stout

1/4 Cup Water

1 Tablespoon Sugar

2 Tablespoon Soy Sauce

1 Tablespoon Spicy Brown Whole Grain Mustard

Heat the oven to 375F.

Heat a skillet to medium-high heat, then add the canola oil. Sear the short ribs on all sides, add cayenne pepper, and drizzle with lemon juice.  After browning, reserve to a platter.

Turn heat down to medium, then add the onions, stirring frequently for about 5 minutes, or until translucent. Add the garlic, and cook for one minute more.

Add in the cocoa powder, and stir until the onions are coated. Then add the beef broth to deglaze the pan, stirring and scraping the good bits off the bottom of the skillet. Add the molasses and stir until incorporated, then add in the beer, water, sugar, soy sauce and mustard. Mix well.

Return the seared short ribs to the liquid in the dutch oven, or place the liquid and ribs in an oven safe dish with a lid.

Place the dutch oven in the oven and cook for 2-3 hours, or until the ribs are very tender.

Remove the ribs from the liquid mixture, and allow them to cool. Place the dutch oven on the stove over medium-low heat, and reduce the liquid by half, about 30 minutes.

When the ribs are cool enough to handle, remove the meat from the bones and the fatty tissue, set aside.

When the liquid is reduced, return the shredded meat to the liquid. Keep warm until ready to serve.

Pairs well with: Ommegang Abbey Ale, Duck-Rabbit Brown Ale, Adriaen Brouwer Dark Golden Ale, Chimay Red, Allagash Dubbel Ale, St. Bernardus 8

Vegan Mexican Chocolate Cupcakes with Cinnamon Dulce Icing

Don't let the vegan part scare you, these savory cupcakes are actually quite addicting!

Cupcakes

2.5 c. flour

2 c. sugar

¾ c. cocoa

2 tsp. baking soda

½ tsp. salt

2 tsp. cinnamon

1 ½ tsp. chili powder

2 tsp. cayenne pepper

1 ½ tsp. instant coffee powder

2 c. warm water

2 Tbs. apple cider vinegar

1/2 c. vegetable oil

1 Tbs. vanilla

Cinnamon Dulce Frosting

1 stick vegan butter substitute

3 c. powdered sugar

1 ½ tsp. vanilla

1 ½ tsp. cinnamon

2 Tbs. almond or soy milk

Cupcake Instructions:

1. Preheat oven to 350° F.

2. In a medium bowl combine flour, sugar, cocoa, baking soda, salt, and spices.

3. Add warm water, apple cider vinegar, oil, and vanilla, stirring until well combined.

4. Pour batter into lined muffin pans, filling each ¾ of the way full.

5. Bake for 18-20 minutes or until a knife inserted comes out clean.

6. Cool before icing.

Frosting Instructions:

1. Whip room temperature butter substitute until light and fluffy.

2. Add powdered sugar gradually.

3. Add vanilla, cinnamon, and almond milk as necessary until light and fluffy.

4. Frost cupcakes and sprinkle a dash of extra cinnamon on top of each cupcake to garnish.

Yield: 24-28 servings

Pairs well with: Your favorite pumpkin beer!  Southern Tier Pumking, Weyerbacher Imperial Pumpkin Ale, Schlafly Pumpkin Ale, Dogfish Head Punkin, Elysian Great Pumpkin,  Shipyard Bourbon Barrel Aged Smashed Pumpkin, Mad Fox Punkinator

Gorgonzola Dulce Salad

1 Bunch Fennel (Anise)

1 Green Apple

1/2 Cup Dried Currants, Cherries, or Cranberries

3/4 Cup Crumbled Gorgonzola

1 Lemon

3 Tbsp. Agave Nectar

In a small bowl combine agave nectar and juice of one lemon with a fork, set aside.

In a medium sized prep bowl: chop white base of fennel, slice green apple, combine with dried fruit and gorgonzola.  Chop 1/4 of the green sprigs on top of the fennel and add to bowl.  Coat with agave lemon dressing.  Serve immediately or refrigerate covered for up to 2 hours.

Yield: 4 servings

Pairs well with: Adroit Theory Brewing Company T/P/D, The Bruery Saison Rue, Saison Dupont, New Holland Brewing Company Farmhouse Hatter

Caprese Salad

Pepperjack Tomato Soup

2 Tablespoons salted butter

1 medium-large yellow onion

1 clove minced garlic

1 can diced tomatoes (14.5 oz)

1 can Ro-tel tomatoes

2 cans (10.75 oz) condensed tomato soup

1.5 cups whole milk

1 teaspoon white sugar

1 teaspoon fresh basil

1 teaspoon paprika

1/2 teaspoon cayenne

6 oz. cream cheese

4 oz. shredded pepperjack cheese

In a large saucepan, saute onion and garlic in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika, and cayenne.  Bring to a boil.  Reduce heat to low; cover and simmer for 10 minutes. Stir in cream cheese and pepperjack until melted. Serve immediately.

(Can prepare ahead except for cream cheese and pepperjack and keep in the refrigerator for up to 48 hours.  Reheat on stove top and add cream cheese and pepperjack once hot)

Yield: 8 servings (2 quarts).

Pairs well with: Leffe Brune, Abbey Ale; Ommegang Seduction; Unibroue Trader Joe's Holiday; Hopsworks Urban Brewery Belgian Style Abbey Ale

Citrus Panna Cotta with Raspberry Glaze

1 Tablespoon powdered gelatin (likely one packet)

3 tablespoons water

4 cups heavy cream

3/4 cup granulated sugar

1/4 cup orange zest

1/2 teaspoon vanilla

Mandarin Orange & fresh raspberries for garnish

In a small bowl, sprinkle the gelatin over the water and let soak 10 minutes (do not stir).

Meanwhile, heat the cream, sugar, orange zest, and vanilla in a medium saucepan over medium heat, stirring occasionally, to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin.

Pour the mixture into 7 to 8 ramekins, dessert cups, or cupcake tins. Chill, uncovered, for at least 3 hours.

To unmold, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates. Add mandarin orange segments and fresh raspberries for garnish.

Pairs well with: Allagash Black, Old Rasputin Imperial Russian Stout, Samuel Smith's Oatmeal Stout, Troegs Java Head Stout, Young's Oatmeal Stout, Schflay Coffee Stout

Smoked Gouda, Prosciutto, and Tangy Apple Finger Sandwiches

8 slices bread, crusts removed

Extra-virgin olive oil

1 large green apple

4 to 6 ounces aged Gouda

1 tablespoon whole grain mustard

1/2 cup arugula

8 thin slices prosciutto

Freshly cracked black pepper

Preheat the oven to 400 degrees F.

Cut the bread into thirds, for 3 triangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.

To assemble: Quarter, core, and very thinly slice the apple. Very thinly slice the cheese into triangles or shards that will fit on the bread.

Place a smear of mustard on the bread. Place a piece of apple, cheese and a sprig of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with freshly ground black pepper. Serve at room temperature.

Pairs well with: Troeg's Nugget Nectar, Maine Beer Company Zoe, Fat Tire Amber Ale, Bell's Amber Ale, Rogue Santa's Private Reserve, Lagunitas Imperial Red Ale