This brown ale quinoa cooked with mushrooms and onions from The Spoonful of Life is a healthy and unique side dish guaranteed to spice up your favorite meal.
To make this brown ale quinoa, heat butter and olive oil in a medium pan over medium-high heat.
Add the onions and mushrooms and cook until browned, about 10 minutes. When the onions are soft and the mushrooms browned, add the remaining ingredients.
Cover, reduce heat, and simmer for 20 minutes, or until all the liquid is absorbed. Turn off heat and let sit 5 minutes. Serve warm.
Coq au vin is a delicious traditional French dish composed of braised chicken, lardons, mushrooms and, typically, earthy red Burgundy. All across France there are many variations on this recipe depending on the wine made in the region. In Alsace, crisp white wine is used; in the South an orange wine or rosé. For our uniquely American craft beer approach, this recipe has been adapted to bring out the fall notes of a brown ale. This recipe can be made richer by changing to a dubbel as well. Served over potatoes this dish is a perfect complement to a cold autumn night.
Each year, Allagash Brewing Company holds a cooking contest at the Institute for Culinary Education in New York as a way to further the awareness of both pairing and cooking fine foods with beers like Allagash. This recipe for Beef Sliders with Allagash Curieux-Caramelized Onions, Bacon and Blue Cheese comes to us by way of ICE student Sonali Ruder, Runner-up in the 2009 Allagash Brewing Recipe Contest.
Spice up your weekend brunch plans with this amazing French toast made with your favorite porter created by Jackie Dodd a.k.a The Beeroness. Love this? Her website is full of amazing recipes that all incorporate craft beer!
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