Recipes

Captain Thom's Peg Leg Beer Cheese Soup

Ingredients:

Soup:
1 1/2 cups minced Carrot
1 1/2 cups minced Onion
1 1/2 cups minced Celery
2 minced Garlic Cloves
1 Tbsp Captain Thom's White Zombie Sauce
1/8 Tsp. Cayenne Pepper
1/4 Tsp. Black Pepper
3 cups Chicken Broth
2 cups Clipper City Peg Leg Stout
4 cups Milk
6 cups shredded, sharp cheese (Seriously Sharp Cheddar- Cabot Creamery)
1 Tbsp. Dijon Mustard
2 Tsp. Worchestershire Sauce
1 Tsp. dry Mustard

Roux:
1/2 cup Flour
1/3 cup Butter

Topping:
1 slice French Bread (per bowl)
1 Tbsp. Butter


Directions:

In a pot over medium heat, stir carrots, onion, celery and garlic together. Pour in the Peg Leg Stout, chicken broth, cayenne pepper, black pepper and White Zombie Sauce. Simmer vegetable mix for about 12 minutes until the vegetables are tender. Remove from heat.

IN another pot, melt butter over medium-high heat, stirring not to burn. Gradually whisk in the flour and cook until a light brown color appears. Stir in milk and continue stiring until roux starts to thicken. Remove from heat and stir in shredded cheese slowly until all of the cheese is blended.

Add vegetable soup mix and roux/cheese mix together, stiring in Dijon Mustard, worcestershire sauce and dry mustard. Bring to a simmer and cook for about 10 minutes. In the meantime, in a frying pan over medium heat, add the slices of French Bread (which have been buttered on both sides) turning to toast golden brown on each side. Put the toasted bread in a bowl, add the hot, Peg Leg Beer Cheese Soup and serve. 

Be sure to keep the White Zombie Sauce handy to add a little extra!!


Brie in Puff Pastry with Vegetables and Ale


Ingredients:
5 tablespoons butter
2 shallots, thinly sliced
1/2 cup onions, chopped
16 large sliced white mushrooms
1 teaspoon of your favorite herb (thyme, fines herbs, rosemary)
1/3 cup Winter Storm
1/3 cup toasted walnuts or pecans, coarsely chopped
1 package (4 sheets) frozen puff pastry dough, thawed
2 small Brie rounds with white skin, chilled thoroughly
Baking parchment
1 egg, beaten slightly

Directions:
Heat 3 tablespoons butter in a heavy skillet, add shallots and onions and cook, stirring frequently, until translucent.
 
Remove from pan. Turn heat to medium high and add remaining butter. Sauté herbs and mushrooms, stirring constantly until softened. Add Winter Storm and sautéed onions, cooking briskly until the ale has evaporated. Remove from heat and cool.
 
Stir in toasted walnuts or pecans. Roll one piece of puff pastry into a 12 x 12-inch square on an unfloured surface by picking the pastry up and turning it after each roll.
 
Split one brie round horizontally with a sharp knife, place one half on puff pastry. Spoon one-fourth of the mushroom mixture over the bottom.
 
Gently gather the puff pastry up over the top, sealing by pressing and slightly twisting the dough and forming ends into a flower. Repeat with the other half and second brie round.
 
Place on a parchment-lined baking sheet and refrigerate for at least one hour, or wrap and freeze up to one month. Before baking, brush the surface with beaten egg. Bake at 175C until puffed and golden brown.
 

Drunken Mussels


Ingredients:
1 tbsp olive oil
1-2 shallots, peeled and finely chopped
1 clove garlic, peeled and crushed
2 1/4 lb mussels, cleaned and de-bearded (broken or opened ones discarded)
1 bottle Hang Ten
2-3 tbsp finely chopped, parsley for garnish

Directions:
Heat a large, lidded saucepan and add the olive oil. Add the shallots and garlic and cook for one minute. Add the mussels and pour in the Hang Ten. Mix through, turn up the heat and put the lid on. Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed.
 
Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread.

McHenry Shrimp


Ingredients:
1 teaspoon canola oil
1 onion, finely diced
1 stalk celery, chopped
1 green bell pepper, chopped
1 teaspoon crushed red pepper
1 tablespoon butter
1/4 cup all-purpose flour
1/2 teaspoon salt
Cracked black pepper to taste
2 1/2 cups fish stock
1 cup McHenry
1 pound large shrimp - peeled and deveined

Directions:
Pour oil into a large, heavy skillet; place over medium high heat. Heat oil until hot, but not smoking. Reduce heat to low, and add onion, celery, and green pepper. If using diced hot peppers, stir in now. Sauté until the onion is soft; be careful not to burn onion. Remove vegetables from skillet, and wipe out excess liquid with paper towel.
Return pan to heat. Melt butter in pan: let bubble, but do not allow butter to burn. Sprinkle flour over butter, and stir with wire whisk. Whisk in salt and black pepper. Whisking constantly, brown flour mixture until dry; this should take about 3 to 5 minutes. Do not allow roux to burn. Slowly whisk in hot fish stock. Increase heat slightly. Gradually whisk in McHenry beer; keep whisking until gravy thickens. Stir in vegetables. If gravy is too thick, gradually stir in warm water to dilute. Stir shrimp into gravy. Cook until pink, about 2 to 3 minutes. Remove from heat, and serve.

Peach n’ Raspberry Crisp


Ingredients:
8 medium sized ripe peaches
2/3 C. sugar
2 tablespoons flour
1 tablespoon lemon juice
½ teaspoon ground cinnamon
2 C. fresh raspberries
¼ C. Oxford Hefeweizen
2/3 C. flour
¼ C. firmly packed brown sugar
¼ C. granulated sugar
¼ teaspoon ground nutmeg
6 tablespoons butter or margarine
Vanilla frozen yogurt or ice cream

Directions:
Peel and slice peaches to yield about 4 cups. Lightly grease shallow 2 quart baking dish with butter or margarine. Combine peaches, sugar, 2 tablespoons flour, lemon juice and cinnamon. Gently mix together. Spread evenly into baking dish. Spread raspberries on top. Pour Oxford Hefeweizen over mixture.
 
In medium mixing bowl, combine flour, brown sugar, granulated sugar, and nutmeg. With hand held electric mixer or pastry blender, cut in butter or margarine until mixture is crumbly and begins to cling together in loose clumps.
 
Spread evenly over raspberries. Bake in 375 degree oven for 45 minutes or until mixture is bubbly and crust is golden. Cool for 15 minutes. Serve warm. Top with scoop of vanilla frozen yogurt or ice cream.

Irish Stout Pot Roast- Courtesy of Lucy Saunders


Ingredients:

 

1 3 lb. chuck roast, excess fat trimmed away
2 slices bacon
1 cup onion, peeled and diced
2 bay leaves
1 teaspoon pickling spice
12 oz. stout (Peg Leg)
1 can (14.5 oz.) diced tomatoes
2 white potatoes, peeled and cubed
2 large carrots, peeled and diced
4 cloves garlic, peeled and crushed


Directions:

In a large 2-gallon pressure cooker placed over medium heat, add the bacon slices and cook until crisp. Remove from pot and add the chuck roast. Brown the meat on both sides and add all remaining ingredients. Crumble the bacon and add to the pot. Check the level of the liquid - it should rise to just cover the meat. If necessary, add more stout. Seal the pressure cooker and cook under HIGH pressure for 40-60 minutes. Remove from heat and let steam pressure reduce naturally - about 20 more minutes. Uncover, and serve with cooked vegetables, salad and bread or biscuits. 

Recipe Courtesy of Lucy Saunders (www.beercook.com)