America's Beer Distributors

Don’t Skip this Innovative Ingredient When Preparing Autumn Meals

Alexandria, VA – Fall is the season that many of us return to the kitchen after a no-bake hot summer.  And tailgating parties, Halloween and other occasions offer plenty of opportunity to cook and entertain.  This year, look for a new ingredient in your fall recipes: BEER.   The 13,000 labels of beer sold in the U.S. includes some autumnal favorites, like ginger, pumpkin, honey and nuts.

Here are two new fall recipes, both featuring the rich flavor of favorite autumn beers, from the National Beer Wholesalers Association and America’s 2,850 licensed, independent beer distributors across the country. 

Are you hosting a Halloween party, or looking for a special snack to serve at another gathering?  Try Creamy Red Pepper-Pumpkin Ale Dip.  This tasty dip is delicious when served with breadsticks, crackers or a plate of raw vegetables.  Start by sautéing together onion, garlic, red bell pepper and tomatoes together, and pour in a bottle of Pumpkin Ale Beer.  Place in a hot oven and cook for about 30 minutes, until all of the beer is absorbed into the vegetables.  Pulse the mixture in a food processor until well-chopped, and add garlic-and-herb flavored Boursin cheese and fresh herbs.  This dip can be served either warm or at room temperature.  It’s best served with cold glasses of Pumpkin Ale Beer to accompany the snack.

For a hearty one-dish meal that is easy enough for family weeknight dinners and tasty and filling enough for a party buffet, try Sausage, Potato and Arugula with Lager Beer Dressing.  Boil chunks of red potatoes in Honey-Flavored Lager Beer.  When the potatoes are cooked, whisk olive oil and white balsamic vinegar with the reduced beer still in the pot to make a delicious dressing.  Sauté together slices of Italian pork sausage, onion and red bell pepper; when just about cooked, add arugula and let it wilt slightly.  Toss the dish together with the reserved dressing and serve with additional Honey-Flavored Lager Beer or another favorite Lager.

With nearly 13,000 labels of beer available to persons of legal drinking age today, cooking with beer, and enjoying its many flavor options, has never been easier.  America’s beer distributors are proud to serve as the vehicle to market for this unparalleled variety of beer that provides excitement to American consumers – whether they are using it as a cooking ingredient or enjoying it responsibly as a beverage.

To learn more about the important role of America’s beer distributors, visit www.americasbeerdistributors.com.

Creamy Red Pepper- Pumpkin Ale Dip

Makes 2 cups

3 TBLS extra virgin olive oil

1 large onion, diced

3 cloves garlic, sliced

¼ tsp red pepper flakes

¼ tsp salt

1 red bell pepper, diced

½ pint cherry, pear or grape tomatoes, halved

1 cup Pumpkin Ale Beer

1 pkg (5.2 oz) Boursin garlic-and-herb cheese

2 TBLS chopped fresh basil or parsley

Assorted crackers and raw, blanched vegetables, for dipping (celery sticks, baby carrots, broccoli florets, cauliflower florets, bell pepper strips, green beans, zucchini spears)

Preheat oven to 400 F.  In a large ovenproof skillet, warm olive oil over medium-low heat. Add onion, garlic, red pepper flakes and salt. Cook for about 8 minutes, stirring occasionally, until onion begins to soften and garlic is lightly browned.

Add bell pepper and tomatoes and continue to cook, stirring a few times, until peppers are crisp-tender and tomatoes release their juices, about seven minutes. Pour in Pumpkin Ale Beer, raise heat to high and bring to a boil. Boil for three minutes. Cover skillet and place in hot oven; continue to cook for 25 minutes or until peppers and onions are very tender and beer has cooked into the vegetable mixture.

Remove from the oven and transfer the mixture to a food processor. Add cheese; pulse 10 to 12 times or until vegetables are finely chopped and dip is creamy. Stir in basil or parsley. Serve warm or at room temperature with crackers and vegetables.

Nutrition Information, Per Serving:

130 calories; 11 g fat; 4.5 g saturated fat; 6 g carbohydrate; 3 g sugars; 2 g protein

Sausage, Potato and Arugula with Lager Beer Dressing

Makes 4 servings

1 bottle (12 oz)  Honey-flavored Lager Beer

1 pound red potatoes, cut into large chunks

¼ cup olive oil, divided

¼ cup white balsamic vinegar

1 pound Italian-style sweet pork sausages, cut into 1-inch pieces

1 sweet onion, cut into strips

1 large red bell pepper, cut into strips

¼ tsp salt

¼ tsp black pepper

1 bag (5 ounces) arugula

In large skillet over high heat, bring Lager Beer to a boil. Add potatoes to the pot. Reduce heat to low, cover and simmer potatoes until tender and the beer is reduced to about 1/3 cup, about 12 – 14 minutes. Remove skillet from heat. Using a slotted spoon, transfer potatoes to a large bowl. Whisk two tablespoons of the oil and the vinegar into the reduced lager still in the skillet. Pour dressing into a 1-cup glass measure.

Add the remaining two tablespoons of oil to the same skillet and place over medium heat. Add sausages and brown well on all sides, about six minutes. Spoon off the excess fat in the skillet. Add onion and bell pepper to the sausages and continue to cook until peppers and onions are crisp-tender, about 5 minutes longer. Season with salt and pepper.

Add the sausage mixture to the potatoes and toss with 1/3 cup of the dressing. Add arugula to the bowl and toss well. Add remaining dressing to taste.

Nutrition Information, Per Serving:

450 calories; 24 g fat; 6 g saturated fat; 34 g carbohydrate; 7 g sugars; 22 g protein