My mother has been making this fruit cake at Christmas time for as long as I can remember. My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant.

This is my husband’s favorite recipe for cheesecake. The flour adds a texture that makes it unique. You can use a pastry crust instead of graham, if you prefer.

A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.

Sponge cake is drizzled with coffee and brandy, layered with confectioners’ sugar sweetened mascarpone and chilled before serving.

Check out High Cotton’s Beer Dinner with Brooklyn Brewery.

November 6, 2007
High Cotton, Maverick Bar & Grill
199 East Bay Street
Charleston, SC
843.724.3815
$75.00 per person (includes tax and gratuity)

Enjoy an hors d’oeuvres reception at 6:30 p.m. followed by a four- course dinner with beer pairings from The Brooklyn Brewery in Brooklyn, New York. Guest presenter Garrett Oliver, Brewmaster, will share his expertise for pairing flavorful beers with great food, as we enjoy Chef Anthony Gray’s special event menu.

Oliver is considered one of the country’s leaders in brewing techniques, and he has been recognized on numerous television shows, in Gourmet, The New York Times, and more.

Here’s a PDF of the Dinner Menu. If you go to this beer dinner, feel free to write a review for us and we’ll post it at beerdinners.com!

Lime, vinegar and Italian salad dressing mix offer an alternative to the usual Mexican-spiced chicken, onion and green pepper saute. Serve in the traditional manner, with tortillas and a dollop of sour cream.

A chocolate cookie with chocolate and peanut butter chips that is made with a cake mix.

A low-fat recipe for the perennial favorite.

Your basic cream cheese frosting.

Flying Dog Brewery ties together American craft beer flavors with traditional holiday foods

DENVER, CO – October, 2007 − Flying Dog Brewery is one of the many craft breweries participating in the national program called Craft Beer and Food for the Holidays This free program organized by the Brewers Association, highlights the ways in which beer styles complement many traditional American holiday foods. The program delves into pairings such as ale with traditional American foods, a pairing frequently mentioned in reference to the Pilgrims and the first Thanksgiving. The website, www.beerandturkey.org, is for beverage and food lovers interested in complementary flavors at the holiday dinner table.

The web site was created in 2006 to encourage those hosting holiday celebrations to include craft beer in their holiday dinner menus. Of the 1,440 breweries in the U.S., just under 1,400 of them are craft brewers and Flying Dog Brewery is one of them. At www.beerandturkey.org is information for beer and food enthusiasts who want to learn “what to drink” and “how to serve” craft beer at their holiday meals. There is also a database of fellow craft breweries who have posted their holiday release beers and information on holiday dinners associated with the breweries.

Caramelized and toasted grain flavors in many beers complement the flavors of roast turkey while herbal hop additions pair nicely with popular holiday seasonings such as sage. Furthermore, the carbonation, fruitiness and balanced bitterness of many craft beers allow them to stand up to creamy, butter-rich preparations like mashed potatoes, creamed corn and similar fare.

Julia Herz, Director of Craft Beer Marketing for the Brewers Association stated, “Our country’s history is rich with stories of beer and food and craft beer picks up where wine leaves off. Many styles of beer both complement and contrast the food they are paired with, whereas wine mostly contrasts. The holiday dinner table is a very appropriate place for beer made from America’s small, independent and traditional brewers.”

Here are some suggestions listed on www.beerandturkey.org for beer styles to pair with various main courses:

Traditional Roast Turkey: The roasted and caramelized skin matches well with a golden ale like Flying Dog’s Tire Bite.

Ham: In-Heat Wheat’s taste profile is often reminds people of banana and clove notes and would be a perfect pairing with ham that is prepared with fruit and seasonings.

Duck: Flying Dog’s Fall Seasonal, Dogtoberfest makes a perfect companion to the darker meat like duck which offers a richer flavor than turkey.

Salmon: An amber lager like Old Scratch can offer a clean toasted malt note to offset the firm flavors of salmon without a lot of bitterness that would overwhelm the fish.

Leg of Lamb: Pale ales like Doggie-style Classic Pale Ale provide a pleasant foil to lamb with a spicy or herbal character to complement the character of the meat along with some toasted malt notes. Or for more harmony with the roasted flavors of the meat, try Road Dog Porter.

Beef Tenderloin: This rich hearty cut of meat deserves a robust beer as a counterpoint but also calls for some contrast to clear the palate between bites. The ideal companion would Double Dog Double Pale Ale.
# # #
Based in Boulder, Colo., U.S.A., the Brewers Association (BA) is the not-for-profit trade and education association for American craft brewers and the community of beer enthusiasts. Visit the website: www.beertown.org to learn more. The association’s activities include events and publishing: World Beer Cup®; Great American Beer Festival(sm) ; Craft Brewers Conference and BrewExpo America®; National Homebrewers Conference; National Homebrew Competition; American Craft Beer Week (May); Zymurgy magazine; The New Brewer magazine; and books on beer and brewing. The Brewers Association has an additional membership division of 12,000+ homebrewers: American Homebrewers Association.

This cake is such a good cake done in the microwave. A plastic microwave Bundt cake pan is necessary for this recipe. The cake is really great.

Everything goes into the food processor - garbanzo beans, tahini and lemon juice. Then roasted red peppers and basil. Chill and enjoy.

A very simple to make chocolate cake that I developed while trying to combine my chocolate and coffee cravings. It tastes so good no one will believe how easy it was! (It can be frosted with chocolate or coffee icing but I like it plain.)

This is a very moist cake that doesn’t last long in my house. For a different taste, toast the pecans slightly. Dates can be substituted for figs to make a date cake.

Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh’s and ah’s.

Green beans in a bright, tangy dressing that combines balsamic vinegar, olive oil, shallots, and garlic. Served cold.

My sister couldn’t eat enough of this cake. This is her favorite.

Marshmallows, chocolate chips and evaporated milk are the signature ingredients in this chocolate fudge with walnuts.

A tasty, filling version of a classic Mediterranean salad with chickpeas, tomatoes, cucumber, and onions tossed with Parmesan cheese, herbs, olive oil, and balsamic vinegar.

A moist chocolate cake made with melted chocolate and mayonnaise.

A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time.

This bread was suggested at a class I gave on making breads using whole grains. A woman in the class wanted to make some bread for her husband who was allergic to wheat. She called me the next day to report it was very good. I was so happy for them, because her husband hadn’t eaten bread in such a long time, and was so thankful.

A fresh persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste.

Here’s a tasty sounding beer dinner we read about at The Potable Curmudgeon. Follow link for menu.

Monday, October 29th ~ 6:45 p.m.
at Rich O’s Public House
New Albany, Indiana
$70 per person ~ all service and taxes inclusive

Tickets are being sold in advance at Rich O’s Public House; call (812) 949-2804 and ask for Reva Hagedorn, NABC’s special event coordinator

Friday, October 19th, 2007
7th Annual
Midwest Beerfest Beer Dinners

“New Belgium Brewery”
7 p.m. - Larkspur

“Goose Island Brewery”
7 p.m. - Wichita Marriott

$50 advanced ticket purchase required, seating limited
Call 316 682-5502 for credit card reservations by noon October 15!
No tickets sold at the door!

Larkspur New Belgium Beer Dinner
Friday, Oct. 19 • 7 p.m.
682-5502

Reception
Salmon Moose Canapé & Chicken Salad Crostini
Mothership Wit, Organic Wheat Beer

1st Course
Potato & Leek Soup
1554 Brussels Style Black Ale

Salad Course
Mixed Greens with Pears, Walnuts & Gorgonzola cheese with a Balsamic Vinaigrette
2 Below Winter Ale

Entree
Fat Tire marinated Pork Tenderloin topped w/Fat Tire Caramelized Onions, Shiitake mushrooms over Roasted Potatoes
Fat Tire Amber Ale

Dessert
Hazelnut Chocolate Torte
Abbey Belgium Style Ale

Wichita Marriott Goose Island Beer Dinner
Friday, Oct. 19 • 7 p.m.
682-5502

Reception
312 Urban Wheat

Salad Course
Baby Leaf Lettuce with Poached Pears, Maytag Blue Cheese and Crispy Garlic Croutons served with a Malted Vinaigrette
Honkers Ale

1st Course
Beer-battered Fried Shrimp Tempura with Shoestring French Fries
India Pale Ale

Entree
Sauerbraten with Gingersnap Sauce, Braised Red Cabbage, Petite Peas with Turnips and Steamed Potatoes with Parsley and Herb Butter
Harvest Ale

Cheese Course
Gruyere Fondue
Pere Jacques

Dessert
Homemade Apple-Cranberry Pie with Vanilla Bean Ice Cream
Oatmeal Stout

As with all AIWF events, you need not be a member to attend! Call
682-5502 for information or credit card reservations.
Reservations by noon, Oct. 15