1. Add seasonings to cubed pork. Mix well.
2. Pass pork, fat-back and frozen Allagash White in equal portions through sausage grinder with coarse plate.
3. Combine sage, macadamias and cranberries with meat mix. Mix in kitchen aid with paddle attachment.
4. Test for seasonings. Adjust if necessary.
5. Stuff into casings. Refrigerate.

1. In a rondeau, melt butter, add shallots, peppers and rosemary. Sauté for four to five minutes.
2. Add milk and bring to just under a boil. Add polenta in thin stream, whipping constantly.
3. Cook polenta over medium heat, stirring constantly until it pulls away from sides of pot.
4. Prepare a half-sheet pan with buttered parchment paper. Pour polenta into pan, cover with another sheet of parchment and refrigerate.

1. Reduce the Allagash White slowly until it is about four oz.
2. Whisk in cream, reduce by one third and whisk in adobo sauce.
3. Transfer liquid to another bowl; add pepper and banana. Purée with stick blender. Adjust seasoning if necessary.

1. Bring 24 oz. of Allagash White to a low simmer. Add sausages. Simmer in beer for ten minutes.
2. Remove sausages, dry on a clean towel and transfer to a hot grill until just fully cooked.
3. Cut cooled polenta into rectangles. Sautee three pieces in butter until golden brown and hot.
4. Cut three sausages in half on a bias and serve draped over polenta with warm sauce around. Add a small bunch of mace and a few dried cranberries.

back to top

1. Combine Allagash White, orange juice and honey in a saucepan over medium heat.
2. Mixture will begin to foam. Skim foam and discard.
3. Continue to reduce until liquid begins to thicken to syrup consistency: approximately 50 minutes.
4. While syrup is reducing, chop cashews into medium coarseness.
5. Stir in butter and cashews.

1. Preheat oven to 200 degrees.
2. Sift dry ingredients together.
3. In a separate bowl beat eggs together with vanilla.
4. Pour Allagash White into egg mixture. Let sit until foam subsides.
5. Mix wet ingredients into dry ingredients until just combined. The batter will be slightly lumpy.
6. Heat cast iron skillet over medium heat.
7. Brush skillet with melted butter.
8. With a two oz. ladle, drop batter in three-inch circles onto skillet. Cook for approximately one and half minutes on the first side until the edges and bottom are browned.
9. Flip pancakes to cook for another one to two minutes.
10. Place cooked pancakes on a baking sheet and keep warm in oven until ready to serve.

1. Pour heavy cream, sugar, and cloves into a chilled bowl.
2. Whip until peaks form.

back to top

1. Grease six 8 ounce ramekins.
2. Sprinkle apples with sugar, cinnamon, orange zest and juice.
3. Cover apples in flour.
4. Place apple slices in bottom of ramekins, covering the bottoms well.

1. Combine all ingredients in a saucepan. Continue to reduce until quantity is half: approximately 20-30 minutes.
2. Place a tablespoon of mixture over apples in each ramekin.

1. Preheat oven to 425 degrees.
2. Sift together flour, sugar, allspice, clove, double acting baking powder and salt. Set aside.
3. In a separate bowl combine yolks, melted butter, and milk.
4. Fold together wet and dry ingredients until blended.
5. Cover Allagash layer and bake for 15 minutes or until a squire.
6. Allow to cool slightly. Reverse it onto a serving platter.

1. Combine Allagash and heavy cream. Whip for 20 minutes.
2. Add sugar and zest. Continue to whip until soft peaks form.

back to top

1. Soak banana leaves in a bowl of water to soften.
2. Fit one of the large bamboo steamers in a flat-bottom wok. Pour enough water into the wok so that the water level barely touches the bottom of the bamboo steamer. Bring the water to simmer while you prepare the other ingredients.
3. Bring the coconut cream to simmer in small skillet. Add the saffron and gently stir for one to two minutes. Remove from the heat and set aside to cool.
4. Lightly season the minced tilapia with salt and pepper. Place the pieces in a bowl and mix in the coconut cream, saffron, sugar, red chili, lemongrass, and gingerroot.
5. Remove the banana leaves from the water and pat dry. Divide the fish mixture evenly between leaves. Gently splash each portion with Allagash White. Fold the leaves around the filling to form a tight rectangular package; tie each package with string.
6. Place the parcels in the other steamer. Place the cool bamboo steamer on top of the steamer in the wok and cover with the lid. Steam the parcels for approximately ten minutes, until the fish is fully cooked and the flavors of the beer, saffron and coconut are well infused. Serve immediately.

back to top

1. Preheat oven to 375 degrees.
2. Combine flour, salt and chopped thyme in a medium mixing bowl and stir well to mix.
3. Cut the butter into tablespoon-sized pieces and add to the dry ingredients. Toss to coat butter with flour, then, with your hands or a pastry blender, rub the butter into the dry ingredients by breaking it into tiny pieces, continuously pinching and squeezing it into the dry ingredients until the mixture resembles coarse cornmeal.
4. Beat the egg in a small bowl. Make a well in the center of the flour and butter mixture and pour egg into the well. Stir with a fork until the mixture begins to come together. If the mixture still appears dry and crumbly, add cold water, one tablespoon at a time. Continue mixing until dough comes together. Gather dough into a rough ball.
5. Scatter flour on a work surface and scrape dough onto it. Knead dough quickly three or four times until it is smooth. Divide dough into six equal parts, roll into balls, and then press each ball into three inch disks and wrap separately with plastic wrap. Refrigerate for at least 30 minutes.

1. In a medium saucepan, cover diced potatoes with water and bring to a boil. Cook potatoes until slightly soft, but still holding their shape: approximately four minutes. Drain liquid and set aside in a small bowl.
2. In medium saucepan cover diced turnips with water and bring to a boil. Cook until slightly softened: approximately two minutes. Drain liquid and set aside in small bowl.
3. Place large fry pan on medium heat, add butter, onions and garlic and sweat for one minute, stirring constantly to avoid burning garlic. Then add carrots and cook for one additional minute. Remove from heat.
4. Next, put flour into medium bowl. Add lamb and steak cubes to flour. Toss to coat. Return frying pan with onion, garlic and carrots to stove and place over medium-high heat. Add meat to frying pan and lightly brown, stirring to get all sides of the meat browned. Once browned, remove from heat and drain off fat, if any.
5. Add spices, Allagash White and heavy cream to mixture in frying pan. Return to medium-high heat and bring liquids to a boil. Continue to simmer until liquid reduces by half: approximately ten to fifteen minutes. Next, add cooked potatoes and turnips to mixture. Continue to simmer two minutes longer and then remove from heat. Let cool 20 to 30 minutes.

1. Lightly flour work surface. Take the six discs of crust dough from refrigerator. One at a time, roll dough discs out in round shapes, slightly larger than six inches in diameter. Using a small dinner plate of about 6 inches in diameter placed lightly on the dough, cut out a circle. Cut one circle only from each of the six dough discs. Gently place each round crust onto a cookie sheet.
2. Prepare egg wash by beating egg with milk. Set aside.
3. Scoop out one sixth of the filling mixture onto each crust round. Position mixture on only half the round, exposing three quarter inches for crust dough at each edge. Brush egg wash along the exposed circle edges. Set aside remaining egg wash. Fold the rounds in half with the mixture inside and crimp the edges. Put three 1-inch knife slits in each crust. Brush the crusts with the remaining egg wash.
4. Place in oven for 30 to 40 minutes. Crust will brown and filling will become bubbly.
5. Cool for at least ten minutes before serving.

back to top

1. Heat oven to 375 degrees.
2. Peel sweet potatoes. Cut into wedges about a quarter inch thick.
3. Pour beer into a large bowl and place sweet potato wedges into it. Place a towel or paper towel on the top to keep the potatoes submerged. Let sit for approximately 45 minutes.
4. Heat oil to 370 degrees.
5. Remove potatoes from beer and save liquid.
6. Once oil is hot, fry potatoes until just golden brown.
7. Remove from oil before completely cooked. Place on an oiled sheet tray. Pour about a half cup of saved beer liquid into pan and put into the oven for no longer than 10 to 15 minutes.
8. Check at intervals to ensure that the beer does not completely evaporate. Add more beer liquid if necessary.
9. Remove from oven. Serve hot with burger.

1. In a saucepot combine Allagash White and water. Bring to a boil.
2. Peel Idaho potatoes. Cut into quarters and place into boiling beer liquid.
3. When potato is completely cooked remove from liquid. Save liquid. Put aside potato to cool.
4. Squeeze lemon juice into ground beef. Mix thoroughly and let sit until ready: approximately 15 minutes.
5. In the meantime, in a robocoup, grind together scallions, onion, celery and garlic. Add to ground beef.
6. Add all other ingredients, including salt and pepper to taste.
7. Shape beef into eight patties. Place on a sheet tray and freeze for ten minutes.
8. Heat grill pan and grill burgers on each side for approximately five minutes. Before flipping from one side to the other baste with saved beer liquid from potatoes.
9. After flipping three times, begin basting with BBQ sauce. Baste and grill approximately 15 minutes.
10. Place burgers in a medium sized pan and pour BBQ sauce over to barely cover.
11. Place in warm oven until ready to serve.

1. Prepare eight Brioche burger rolls. Spread Allagash BBQ sauce on rolls.
2. Shred two heads of Romaine lettuce and place desired amount on bottom half of bun.
3. Cut four yellow tomatoes, and four Roma tomatoes, into thin slices. Place two slices of red tomatoes on top of lettuce.
4. Put the burger patty on the top of yellow tomatoes. Add three slices of Roma tomatoes.
5. Cut 1 Hothouse cucumber and place two to three slices of cucumber on top of Roma tomatoes.
6. Place top of bun on burger. Place toothpick on burger at points. Cut burger into four pieces, each having a toothpick. Serve on a platter with Sweet Potato Beer Wedges.

back to top