bottlecap

Cooking with Our Beer

Whatever you are cooking up, chances are it will taste better with a pinch of love and a generous pour of Flying Fish beer.

Extra Special Baby Back Ribs

3 racks Baby Back Ribs
2 bottles (12 oz. each) Flying Fish ESB Amber Ale
Kraft ® BBQ Sauce to taste
salt, pepper, dry mustard

Prepare Baby Back Ribs with a dry rub consisting of salt, pepper, and dry mustard to taste (can add other spices as desired).

Pour ESB into a tall pot and add the ribs. Bring to a low simmer and steam for 45 minutes,until all of the pink is gone.

Remove the ribs from the pot and place on the grill*, over indirect heat (very low), for about 1.5 hours. Brush with Kraft barbecue sauce. Ribs are done when the meat is "falling off" the ribs.

*This can also be done indoors in an oven at 250 degrees.

Created by Jim Hammeke.


Creamy Cheddar Spread by Cabot®

Perfect for holiday parties!

8 ounces Cabot ® Sharp or Extra Sharp Cheddar*, grated (about 2 cups)
2 Tablespoons butter
2 teaspoons coarse-grained Dijon mustard
1 small clove garlic, minced
1 bottle Flying Fish Extra Pale Ale

In food processor, combine cheese, butter, mustard and garlic. Process until smooth, about 1 minute, adding enough beer to make spread of desired consistency (around 1/4-1/3 cup...now enjoy whatever beer is left over!). Note: Spread can be made ahead and refrigerated for up to 1 week.

When ready to serve, allow the spread to soften at room temperature and mound it in a bowl. Surround it with slices of interesting hearty breads like multi-grain, walnut, or rosemary.

*You can easily vary the flavor of this quick spread by using one of Cabot's® flavored cheddars - try Horseradish, Tomato Basil, or Garlic and Herb. Or, embellish the basic recipe by adding some artichoke pesto, tomato pesto or chopped black olives.

Recipe adapted from Easy and Elegant Holiday Hors d'Oeuvres distributed by Cabot® Vermont.


5-Point Spread

8 ounces Cabot ® Sharp or Extra Sharp Cheddar Cheese*, grated (about 3 cups)
4 ounces cream cheese
1/3 cup Flying Fish Porter
1 Tablespoon Dijon Mustard
Large pinch cayenne pepper
Thin-sliced rye or multi-grain bread or crackers

Combine first five ingredients in food processor or blender; process until smooth and creamy. Serve with bread or crackers.

*Or flavored Cabot ® Cheddar, such as Roasted Garlic or Horseradish

Recipe adapted from All Star Cheddar Recipes for Sports Fans distributed by Cabot ® Vermont.


Grilled Brats 'N Beer

1 lb. fresh bratwurst sausages
2 bottles (12 oz.) Flying Fish Extra Pale Ale
1 onion, thinly sliced
1/2 cup butter
3/4 teaspoon ground black pepper
5 hoagie rolls

Prick bratwurst with fork (to prevent them from exploding as they cook) and place in a large stock pot with the onions, butter, and beer. Simmmer over medium heat for 15 to 20 minutes. Preheat grill for medium-high heat. Cook bratwurst on a lightly oiled, preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill on hoagie rolls. Top with the onions.


Beer Marinade for Beef

2 bottles (12 oz.) of Flying Fish Porter
1/2 cup olive oil
1 Tablespoon wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons salt
1 teaspoon ground cayenne pepper
1 Tablespoon prepared horseradish
2 Tablespoons lemon juice

In a bowl, mix all ingredients together. Marinate beef in mixture for several hours or overnight in refrigerator, reserving a small amount of marinade to use as a basting sauce while grilling.


Beer and Molasses Barbecue Sauce

1 1/4 cups bottled chili sauce
3/4 cup Flying Fish Porter
3/4 cup light molasses
2 Tablespoons chili powder
2 Tablespoons dijon mustard
2 teaspoons Tabasco sauce
2 teaspoons soy sauce
1 1/2 teaspoons fresh lemon juice
1 teaspoon hickory-flavored liquid smoke (optional)

First, drink beer remaining in bottle. Then, mix all ingredients in a heavy, medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat and simmer until sauce thickens, stirring frequently, about 15 minutes. Cool completely before using. Brush on grilled chicken or spare-ribs while cooking.


Beer Cheese Spread

8 ounces shredded cheddar cheese
4 ounces cream cheese, softened
1/3 cup Extra Pale Ale*
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon ground mustard
1/4 teaspoon ground red pepper
1 teaspoon parsley flakes

Combine all ingredients, except parsley, in a food processor. Blend until smooth. (If using a mixer instead of a food processor, blend for 10 minutes until smooth).

Add parsley and mix just to blend. Cover and refrigerate for at least 2 hours.

*Try substituting one of our other styles for the Extra Pale Ale - let us know how it turns out.


Beer and Soy Sauce Marinated Chicken

1 cup soy sauce
1 cup Farmhouse Summer Ale
1 cup water
1 clove garlic, peeled and minced
salt and pepper to taste
4 skinless, bonless chicken breast halves

Combine soy sauce, Farmhouse Summer Ale, water, and garlic in a large bowl. Season with salt and pepper. Place chicken in the bowl and cover. Marinate in the refrigerator overnight. Turn chicken once while marinating.

Place chicken on a high heat grill and cook 10 to 15 minutes per side, until no longer pink.

Makes 4 servings.


Cheddar Beer Soup

Extra-sharp Cheddar and ESB Amber Ale balance perfectly in this hearty soup.

2 medium leeks (white and pale green parts only), cut into 1/4-inch pieces (2 cups)
2 celery ribs, cut into 1/4-inch pieces
2 medium carrots, cut into 1/4-inch pieces
2 teaspoons finely chopped garlic
1 bay leaf
2 tablespoons olive oil
1/3 cup all-purpose flour
2 cups milk
1 3/4 cups low-fat/low-sodium chicken broth (14 oz.)
1 bottle (12 oz.) ESB Amber Ale
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt and pepper to taste
1 lb. extra-sharp Cheddar, grated
4 bacon slices, cooked and crumbled (optional)

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

In a heavy saucepan, cook leeks, celery, carrots, garlic, and bay leaf in olive oil over moderate heat, stirring occasionally, until vegetables begin to soften (about 5 minutes). Reduce heat to moderately low and sprinkle flour over vegetables. Cook for 3 minutes, stirring occasionally. Add milk, broth, and beer, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

Add cheese, stirring constantly, and cook until cheese is melted - about 3-4 minutes (do not boil). Discard bay leaf.

Makes 4-6 servings.


Abbey Dubbel Cheese Fondue

Fondue is very good with white wine, however, we prefer it with Flying Fish Abbey Dubbel - it just gives it that extra something special!

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup Flying Fish Belgian Abbey Dubbel
1 tablespoon lemon juice
Pinch nutmeg

Sprinkle cornstarch over cheese and mix together so all cheese is coated with cornstarch. Cut the garlic clove in half and rub the inside of a heavy non-stick saucepan.

Add the Abbey Dubbel and lemon juice to the saucepan and simmer over low flame. Once liquid simmers, slowly add the cheese; stir as you go. Once all the cheese is stirred in and melted, add a pinch of nutmeg, stir to mix.

Pour melted cheese into fondue pot and keep warm.

Our favorite items to dip into fondue:

  • Cubes of french bread
  • Broccoli or cauliflower florets
  • Grilled italian sausage
  • Apples
  • Asparagus
  • Steamed potatoes
  • Steamed string beans

Submitted by Michelle Sokoloff


Flying Fish Porter Beef Jerky

3 - 4 lbs of lean Top Round steak(London broil). Look for the leanest steaks with the least amount of visible fat.
2 Bottles of Flying Fish Porter
1/3 cup of Worcester Sauce
1/3 cup of Soy sauce
1/3 cup of Teriyaki sauce
2 Tablespoon of garlic powder (not garlic salt)
2 Tablespoon of onion powder (not onion salt)
2 Tablespoon of Hot Hungarian Paprika
1 teaspoon of chili powder
1 teaspoon of medium-coarse ground black pepper
1 Shot of Bourbon

Put the meat in the freezer for 30 to 45 minutes
Cut the meat against the grain in long thin strips, 1/8 - 1/4 inch thick.

Mix the ingredients for the marinade together in a small plastic pitcher or bowl.

Put the meat and marinade in a ziplock bag and seal and set them in a large bowl in the refrigerator for 24 hours. After 12 hours flip the bags upside down in the bowl to ensure even coverage of the marinade.

Now that the meat is finished marinating, remove the jerky from the bag and lay them out flat on a couple of sheets of paper towel on one side only. This is only to remove the access marinade, do not remove the seasonings on the meat. Open your oven and put one of the racks on the very top level and the other rack on the very bottom level covered with tin foil to catch the drippings during the first hour of drying. Some times I add a bit more course pepper to the meat at this point.
Thread the jerky piece by piece onto skewers or toothpicks if you do not have skewers. Place the skewers / toothpicks on the top rack so the meat hangs in between the grids.
Be careful when hanging the jerky that they aren't touching each other, or the metal oven rack, or the bottom of the oven because the jerky won't dry where it comes into contact with anything besides the skewer. Carefully slide the rack back into the oven.
Set the oven temperature from 160 -170 degrees depending on how low your oven goes.

I prop the oven door slightly open with a wooden spoon to allow the moisture to escape while drying the jerky. Drying time is 3 - 5 hours. After 3 hours you can begin checking the meat and sampling some of the thinner pieces that will be dry enough to eat.
Do not let it go to long. Be sure to let the jerky cool before testing, because when it is warm, it will still be pliable no matter how dry it is. Let the jerky cool first, then take it off the racks. Store in clean, airtight containers with tight fitting lids.
Pack tightly to remove as much air as possible, but do not crush. Store in a cool, dry place up to 3 months.

Submitted by Bill Modica, who may offer you a sample of jerky if you run into him at Andy's Corner bar.


Flying Fish Pizza Crust (16 inch)

2 bottles Flying Fish ESB Amber Ale
1 1/3 teaspoons salt
3 1/2 tablespoons olive oil
4 1/3 cups flour
3 1/2 teaspoons sugar
1/8 oz. active yeast (dry)

A Chicago-style thick crusted pizza dough. Open one bottle of Flying Fish and pour into glass for your consumption. Add all ingredients as listed, at room temperature, including the second bottle of Flying Fish. Let rise three or four times, beating down between.
Roll out for 16" pizza pan. Add tomato sauce, cheese and other ingredients to your liking. Bake in preheated oven set at 425∫ F for 15 minutes or until crust is golden brown.

For an interesting twist substitute 1/3 cup fresh ground sunflower seed for 1/3 cup flour.

Created by Sandra Mocheski.