• 1 cup milk
• 1 vanilla bean, split (can substitute 1 teaspoon vanilla extract)
• ½ cup sugar
• 2 eggs
• 2 tablespoons corn starch
• 1 tablespoon butter
• ½ cup Allagash beer

1. In a small sauce pan, boil the milk, vanilla bean and sugar for the pastry cream. In a separate bowl, whisk the eggs and cornstarch until blended for the pastry cream.
   
   
2. Temper the pastry cream by adding a one-third of the hot milk to the egg mixture, whisking constantly. Add the tempered mixture to the hot milk and constantly whisk over a double boiler. Whisk until the cream has thickened, and then add the butter. In a slow steady stream, add the beer to the pastry cream, making sure the consistency is still very thick. Once everything is mixed, let the pastry cream chill in the refrigerator until ready for plating.
   

• 1 cup Allagash beer
• 1 cup granulated sugar
• 4 tablespoons butter
• 1½ cup heavy cream

• 4 tablespoons butter
• ½ cup sugar
• 1 egg
• ½ cup Allagash beer
• 1 teaspoon vanilla extract
• ¼ cup milk
• ½ cup almond flour
• 1 cup cake flour
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 8 ounces semi-sweet chocolate, melted

• Powdered sugar
• Chocolate for shaving

1. Using a hand held mixer, whisk, or standing mixer, cream the butter and sugar for the cake. Add the egg, beer, vanilla extract, milk and whisk for another minute; add the melted chocolate and set aside.
   
   
2. In a different bowl, mix the almond flour, cake flour, cocoa powder and salt; set aside. Slowly add the dry ingredients to the wet ingredients. Cover and refrigerate for 20 minutes.
   
   
3. Remove cake batter from the fridge and with a spoon scoop out the batter on to a parchment paper lined sheet tray. The batter at this point will still be a little runny so be careful not to spread the batter out too thinly. Each cake should be about 2 inches in diameter and not more than a ¼-inch thick. Bake cakes for about 5 minutes or until light in texture. Cakes should be light. Set aside to cool.
   
   

back to top

• 3 pounds chicken wings and/or drumettes (skin-on)
• 3 cups Allagash Black Belgian-Style Stout

• 3 to 4 dried red chili peppers (whole)
• 4 teaspoons sesame oil
• ½ teaspoon minced garlic
• 2 cups Allagash Black Belgian-Style Stout
• ½ cup honey
• ¾ cup brown sugar
• ½ teaspoon cayenne pepper
• 1 teaspoon onion powder
• 4 tablespoons soy sauce

1. Over low heat, cook dried chili peppers with sesame oil until the oil becomes infused with color and heat from the peppers. Add the garlic, cook for a minute, and then take off the heat. Discard the red chili peppers.
   
   
2. Mix the beer together with the honey, brown sugar, cayenne pepper, onion powder, and soy sauce. Reduce this mixture over medium low heat until a thin syrup has formed.
   
   
3. Drizzle in the chili-garlic oil and whisk together until combined.
   
   
4. Adjust seasoning and consistency to taste.
   
   

• 1 cup sugar
• 1 cup rice-wine vinegar
• ½ cup water
• 1 cup shredded jicama
• 1 cup shredded carrots
• 1 cup half moon of peeled cucumbers (deseeded)
• ¾ cup pureed white onions
• 2 teaspoons mustard seeds
• ½ ounce lime juice
• ½ cup cooked edamame soy beans
• ¼ cup toasted pine nuts
• ¼ cup chopped cilantro

1. Mix together the sugar, rice wine vinegar, and water over medium heat until the sugar completely dissolves. Remove from heat, and cool in an ice-water bath.
   
   
2. Julienne the jicama and carrots, cut deseeded cucumbers into half moons, and toss together in a bowl.
   
   
3. When the vinegar mixture is cold, add the onion puree and mustard seeds, and then toss together with the vegetable mixture in a large bowl. Season to taste with salt and pepper. Set aside in the refrigerator to marinate for about 30 minutes.
   
   
4. Drain excess liquid, toss the lime juice with the slaw, adjust seasoning, and garnish with toasted pine nuts and chopped cilantro.
   
   
5. Serve immediately aside the fried chicken.
   
   

• 1½ cup corn starch
• 1½ cup Wondra or all-purpose flour
• 3 teaspoons cayenne pepper
• ½ teaspoon ground black pepper
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Canola Oil (as needed)

1. Mix the corn starch, flour, cayenne pepper, black pepper, salt, garlic powder, and onion powder together; lightly dredge the chicken pieces and set aside on a baking sheet lined with parchment paper.
   
   
2. Fry the chicken for 4 to 5 minutes on low heat to render some of the fat out of the skin. The oil should be hot, approximately 300° F.
   
   
3. Remove the chicken, shake off excess oil, and place on a cooling rack set above a paper-towel lined sheet tray for 3 to 4 minutes. (The color of the chicken should still be yellow in color, not golden brown yet.)
   
   

• 1 cup Wondra or all-purpose flour
• 1¼ cup Allagash Black Belgian-Style Stout
• 1 teaspoon salt
• 1 egg
• Pinch of garlic powder
• Pinch of onion powder
• Pinch of cayenne pepper

1. Prepare the beer batter for the second and final fry by mixing all the ingredients together with a whisk. The beer batter should be the consistency of a heavy cream.
   
   
2. Batter the chicken lightly with the beer batter and refry the chicken again for another 3 to 4 minutes until the skin is golden brown, crispy, and is fully cooked internally.
   
   
3. Place on a cooling rack again set above a paper-towel lined sheet tray to rest the chicken for a few minutes.
   
   
4. Lightly paint the beer-glaze onto the chicken pieces or drizzle it with a spoon to lightly coat the surface, not drenching the skin.
   
   
5. Discard the remaining sauce or serve on the side. Sprinkle lightly with toasted sesame seeds. Serve while still hot.
   
   

back to top

• ¼ pound pancetta, diced
• 1/3 cup small dice onion
• ¼ cup small dice carrot
• 2 minced garlic cloves
• ¾ pound (85% lean) ground beef
• ¾ pound ground pork
• 10 fluid ounces Allagash Black
• 1 (14-ounce) can crushed tomatoes
• 1 (14-ounce) can diced tomatoes
• ¼ cup (1/2 stick) unsalted butter
• 2 teaspoon dried basil
• 12 ounce dried pappardelle pasta

• 2 tablespoons blended oil, or substitute canola oil
• ¼ cup (½ stick) unsalted butter
• 2 minced garlic cloves
• 8 ounces chanterelle mushrooms, wiped clean, trimmed, sliced – or substitute white button or crimini mushrooms
• 2 fluid ounces Allagash Black (reserve remaining 13½ ounces for cooking pasta)
• 3 tablespoons fresh basil chiffonade

1. In a 6 quart heavy pot over medium heat, add the pancetta and sauté until lightly brown and crisp, about 5 minutes. Remove the pancetta with a slotted spoon and transfer to a paper towel lined plate. Reserve.
   
   
2. In the same pot over medium-low heat, add the onions and carrots. Sauté until tender (no color), 3 to 4 minutes. Season with salt.
   
   
3. Add the garlic and sauté until tender and fragrant, 30 seconds to 1 minute.
   
   
4. Add the ground beef and pork, and turn the heat to high. Season with salt and freshly ground pepper. Sauté and break up the meat with a wooden spoon until the meat loses its raw color, 4 to 5 minutes.
   
   
5. Add 10 fluid ounces Allagash Black to the ground meat and cook until reduced and almost dry, about 8 minutes.
   
   
6. Add the crushed tomatoes, diced tomatoes, unsalted butter, dried basil, and season with salt and pepper. Bring to a boil then reduce to medium-low heat for 15 to 20 minutes. Stir periodically.
   
   
7. In an 8-quart heavy pot bring salted water and the remaining 13½ ounces Allagash Black to a rolling boil. Add the pappardelle. Return to a boil and cook until al dente, 7 to 8 minutes or according to package directions. Strain the pasta reserving some of the pasta water. Use pasta water as needed for thinning the sauce.
   
   
8. In large sauté pan over medium heat add the oil and unsalted butter. When butter is melted, add the garlic and sauté until tender and fragrant, about 30 seconds.
   
   
9. Add the chanterelle mushrooms, 2 fluid ounces Allagash Black, and turn the heat up to medium-high. Season with salt and pepper. Sauté until liquid is absorbed and mushrooms are lightly golden, 6 to 7 minutes. Remove from heat and fold into the meat sauce.
   
   
10. Add pappardelle to meat sauce. Toss.
    
    
11. Divide Allagash black Bolognese with Chanterelles and Pappardelle among 6 rimmed pasta bowls, top with the reserved pancetta, and garnish with basil.
    
    

back to top