Pear and Walnut Salad With
Wheat Beer Vinaigrette
Yields: 8 servings
This is a lovely seasonal salad
with or without the blue cheese. Use your favorite microbrewed
wheat beer for a low-fat vinaigrette with big flavor.
- ¾ cup wheat beer
- 2 cloves garlic, minced
- 1 Tbs. wildflower or amber
- 1 Tbs. Dijon mustard
- ½ cup balsamic vinegar
- ⅓ cup vegetable stock
- ⅓ cup olive oil
- 8 cups assorted greens
- 3 to 4 ripe red-skinned
pears, halved, cored and thinly sliced
- 6 oz. blue cheese or fresh
goat cheese, crumbled, optional
- ½ cup toasted walnut halves
- To make Vinaigrette: Put
wheat beer in saucepan, and bring to a boil over high heat.
Cook until it has reduced to 1/4 cup, about 10 minutes.
Remove from heat, and whisk in remaining ingredients. Set
- To make Salad: Arrange
greens on 8 plates, and arrange pears on greens. Crumble
blue cheese on top, if using, scatter with walnuts and
drizzle each salad with Vinaigrette.
Sausage With Peppers, Onions and
- 3 Tbs.
- 3 lb.
Italian sausage links
- 3 red bell
- 2 green
bell peppers, sliced
- 2 large
red onions, sliced
- 3 cloves
- 2 12 oz.
- 3 Tbs.
chopped fresh oregano
- 3 Tbs.
chopped fresh cilantro
- 2 Tbs. hot
Salt and pepper to taste
Heat olive oil in a large heavy
skillet over medium high heat. Cook sausage until browned on all
sides. Remove sausage from pan, and set aside. Pour in 1 bottle
of beer to deglaze the pan, scraping up any blackened bits from
the bottom. Place the red peppers, green peppers, onions and
garlic in the pan. Stir in the remaining beer and the tomato
paste. Season with oregano, cilantro, hot sauce, salt and
pepper. Cover, and simmer until onions and peppers are tender.
Slice the sausages into bite size pieces, and add to the
peppers. Cover, and simmer until sausage is cooked through.
Stout Beeramisu Recipe
1 c powdered sugar
1½ Tbsp vanilla extract
2 8-oz tubs mascarpone cheese
5 fl oz Stout
2 shots espresso*
40 ladyfinger cookies
a chilled mixing bowl, whip cream to stiff peaks, making
sure not to overbeat. (Cream will begin to lose glossiness
if overbeat.) Set aside in refrigerator. Rinse bowl, and
beat eggs and salt until volume doubles and color lightens.
Add sugar, vanilla, and mascarpone. Mix to combine. Fold in
the reserved whipped cream. Set aside in refrigerator.
a shallow dish, stir together the stout and the espresso.
QUICKLY dunk both sides of the ladyfingers into the beer and
coffee, literally for about a second on each side. Arrange
them in a single layer in an 8″x8″ glass casserole dish**.
Spread a layer of the mascarpone/egg/cream mixture on top of
the ladyfingers. Sprinkle on a liberal amount of cocoa using
a fine mesh sieve. Repeat with a second layer of
ladyfingers, mascarpone mixture, and cocoa. Chill in the
refrigerator, covered, for two or more hours before serving.
tsp instant espresso powder dissolved in 4 fl oz of hot
water may be substituted for espresso, or you may use 4 fl
oz coffee brewed double-strength.
** This recipe can also be placed in individual ramekins or
cups, rather than in a large casserole.
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