Cool fall days have arrived, and with the new season comes thoughts of warm dishes suitable for Halloween, tailgate parties or Oktoberfest celebrations. These occasions provide the perfect setting to try different beer styles, or for a new twist, add beer to your favorite fall recipes
The crisp, fruity tang of light-bodied beers like pilsners and wheat beers, will add a delicious layer of flavor to many dishes.
From the National Beer Wholesalers Association, here are two traditional fall recipes that offer the delicious taste of beer. Both recipes are simple to prepare and perfect for casual entertaining at an Oktoberfest or Halloween party, or for a family dinner at home.German-Style Beer Fondue combines the enjoyment of savoring a favorite beer with the fun of fondue dipping.
Start by slicing fully-cooked bratwursts or other sausages into half-inch pieces; then sautÃ© over medium heat in a mixture of pilsner beer, lemon juice and sugar. After using this mixture to flavor the brats, add it to shredded Cheddar cheese along with some tasty seasonings. Transfer the cheese fondue to a fondue pot and serve with the brats, plus slices of Granny Smith apples, cubes of cooked potato and chunks of rye or pumpernickel bread.
Cooking Tip: If you don’t have a fondue pot, use a small slow-cooker to keep the cheese mixture warm and liquefied.
Family and guests alike will enjoy dipping the foods in the cheesy beer sauce. To complete this meal in an authentic fashion, offer a salad with roasted vegetables, tall glasses of pilsner beer, and warm apple or pecan pie for dessert.
For a stomach-warming treat on a cool fall evening, try the recipe for Oven Fish Chowder with Wheat Beer, a soup that can feature halibut, scrod, red snapper, grouper, tilefish or cod. A bottle of tangy wheat beer and a cup of heavy cream combine beautifully to create a rich and flavorful broth. Bacon, yellow onions, russet potato, and kernels of corn comprise the soup filling. Serve this soup with heavy sourdough or dark bread to soak up the delicious juices, and glasses of wheat or pilsner beer to complement the fish.
Cooking aficionados have a plethora of styles, varieties, tastes and flavors of beer to choose from – making recipes more flavorful and complex. This is due in large part to the beer distribution system which gives thousands of beer brands – small and large, domestic and international – equal access to the marketplace. Consumers benefit by having a wide selection of beer in stores, restaurants and bars. We’ll toast to that!
German-Style Beer Fondue~
1 clove garlic
3/4 teaspoon caraway seeds
2 cups Pilsner Beer
1 tablespoon lemon juice
1/4 teaspoon sugar
1 pound fully-cooked turkey sausage, cut into 1/2-inch slices
4 cups shredded Cheddar cheese (two- 8-ounce packages)
2 tablespoons flour
1 tablespoons Worcestershire sauce
1 1/2 teaspoons whole grain mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 loaf rye or pumpernickel bread, unsliced
3 Granny Smith apples, cut into chunks
2 potatoes, baked and cut into chunks
Rub bottom of heavy 4-quart saucepan with garlic clove; discard clove. Add caraway seeds to pan and toast over medium-high heat, stirring constantly, until fragrant, about 1-2 minutes.
Pour beer into pot; stir until foam dissipates. Stir in lemon juice and sugar. Bring mixture to a boil; add sausage pieces, reduce heat to medium-low and simmer, uncovered 8-10 minutes. Remove sausage from pot with slotted spoon; cover with foil to keep warm. Leave beer mixture over low heat.
In large bowl, toss cheese with flour until evenly coated. Slowly whisk in hot beer mixture, one-half cup at a time, stirring until melted. Whisk in Worcestershire sauce, mustard, salt and cayenne pepper until blended.
Transfer mixture to warm 1-1/2 quart fondue pot, or small slow cooker set on low. Serve with sausage slices, chunks of bread, apple slices and potato cubes. Serves six.
Nutrition Information, Per Serving:780 calories; 35 g fat; 18 g saturated fat; 1730 mg sodium; 64 g carbohydrate
Oven Fish Chowder with Wheat Beer~
2 slices bacon, cut into thin strips
2 yellow onions, sliced thin
1 bottle Wheat Beer
1 russet potato, scrubbed and cut into small dice
1 can (7 ounce) kernel corn, drained
5 sprigs fresh thyme
2 cloves garlic, finely chopped
2 pounds halibut, cod, grouper, tilefish, or red snapper, cut into 2-inch chunks
1-1/2 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
1/4 cup parsley, chopped
Preheat oven to 375 F. In large, deep, ovenproof skillet, cook bacon over medium-low heat until just beginning to crisp. Remove from skillet with slotted spoon; drain on paper towels. Set aside.
To bacon pan drippings, add onion slices. SautÃ© over medium-low heat 5 minutes, until onions begin to soften, but not until turning brown. Pour in beer and bring to full boil. Remove from heat.
Stir in potato pieces, corn, thyme and garlic. Place chunks of fish on top. Cover pan and place in oven; bake 25 minutes, until fish and potato are fork-tender.Remove from oven; discard thyme stems.
Gently stir in cream, salt and pepper, taking care not to break up pieces of fish. Ladle into soup bowls. Garnish with bacon and parsley. Serves four.
Nutrition Information, Per Serving:710 calories; 40 g fat; 22 g saturated fat; 900 mg sodium; 28 g carbohydrate
Founded in 1938, the National Beer Wholesalers Association advocates before government and the public on behalf of more than 1,900 licensed independent beer distributors with operations servicing every congressional district and state across the country. Beer distributors are committed to ensuring that the products they provide are consumed legally, moderately and responsibly.
Photos courtesy of the National Beer Wholesalers Association
Allison Askins has visited another great kitchen in the Midlands. Be sure to read her story in the State Newspaper today.