This is a traditional Kentucky Christmas Cake. I like it better than fruit cake and the pecans may be soaked in bourbon several days before the cake is made.

Instead of using lima beans I like to use soybeans to make a succotash.

This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavor and is VERY rich, and has no crust to compete with it’s decadent flavor. Serves 16 lucky people. Serve with fresh sliced fruit or berries and fresh whipped cream.

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

A caramel flavored chiffon cake.

Hop Talk has a blog entry about the Brewer’s Alley Holiday Beer Dinner to be held in Frederick, Maryland on December 4. There are still a few seats left, snap them up while you still can!

Stan over at Appellation Beer has started an interesting hypothetical conversation about who you would invite to your Fantasy Beer Dinner. Neal Stewart, the man behind BeerDinners.com, was given the first crack at this. Read more about Neal’s Fantasy Beer Dinner here.

Scott Smith writes in to let us know about the Brooklyn Brewery Beer Dinner he attended. In attendance was Brooklyn’s Brewmaster, Garrett Oliver.

Pre-greeting beer, beer:
DOMINION LAGER

Beer Dinner Event: (November 15, 2007)
Hosted by Magnolias at the Mill restaurant in Purcellville, Virginia
Special Guest: Brewmaster, Garrett Oliver

Greeting Beer:
BROOKLYN PENNANT ALE
Comments: This is a traditional English-style pale ale with tight malt tones and a much welcomed balance to the hop character. Alcohol: 5.0%

Course 1:
Roasted Pork Loin, Caramelized Apples, Spinach & Macaroni Noodles, Brooklyn Lager Cheese Sauce
Paired with: BROOKLYN LAGER
Comments: It was a chilly walk to the restaurant, so this was a great warm, ‘comfort food’ inspired introduction to the night. We could almost hear a collective ‘ohhh!’ when it was served. The beer is Brooklyn’s flagship (it took the title in a Washingtonpost.com ‘Beer Madness’ series earlier in the year) and defininately an affordable luxury. The reddish-gold hue added a nice fall color complement to the food. Alcohol: 5.2%

Course 2:
Crispy Phyllo Dough Wrapped Scallop, Red Thai Curry Sauce
Paired with: EAST INDIA PALE ALE
Comments: The scallops were done do perfection, and the beer was a very good match for a seafood dish as well as the sauce. We’ve always really liked Brooklyn’s IPA and hold it up as the standard when trying new brews. Alcohol: 6.8%

Course 3:
Escargot, Fennel Polenta, Bouillabaisse Broth
Paired with: BROOKLYN LOCAL 1
Comments: That’s right, escargot. Getting this one right can be tough but once again the chef nailed it. The polenta added nice texture. The beer is predominantly Belgian-inspired, uses some unique ingredients (sugar from Mauritius), is 100% bottle refermented, and a feast for the senses. Lots of ever-changing aromas and flavors. ABV. 9.0%

Course 4
Braised Beef Short Rib, Brown Ale Braising Jus, Baked Beans, Smoked Bacon & Molasses
Paired with: BROOKLYN BROWN ALE
Comments: Carmalization and BBQ is a really good match for this beer and this pairing was a resounding hit. This was my second Brooklyn beer dinner event that included their Brown Ale, and although I really like this style, it fell a bit flat for me for yet again. The depth I expected just wasn’t there, but the food more than made up for it. Alcohol: 5.6%

Course 5:
Chocolate Bread Pudding, Mocha Sauce
Paired with: BLACK CHOCOLATE STOUT
Comments: ‘Nuff said. This (seasonal) beer apparently has some good aging potential, so we’re off to buy a case for now and one for much later. Alcohol: 10.1%

Great for the holidays- once you serve this pie, everyone wants seconds! Try a scoop of vanilla ice cream on top while still warm. MMMM!

A stimulating rub for meat that is easily made with ingredients you probably already have. Excellent on porterhouse steaks, and pretty good on chicken and lamb.

This recipe keeps well and freezes even better. My family and friends love it. Great for those parties when you need to take a dessert or just because you have a sweet tooth.

String beans are cooked in a spiced red sauce to make a delightful side dish. This recipe has been a childhood favorite of mine, and now I make it every time I want to spice up my side dish!

It’s a good sour cream Bundt cake - I add cinnamon to give it a special taste.

Sinfully delicious and we have also made this with pistachio pudding and it is equally sinful.

These always look so pretty on the cookie plates I give for Christmas.

Chocolate cookie sandwiches filled with mint chocolate chip ice cream.

Here it is, a cake with a ooey gooey buttery topping. Bet it will bring back the memories or make some new ones.

This is a delicious peanut butter and chocolate fudge. There is also white chocolate which adds a lovely vanilla sweetness. Serve this to your holiday guests and be merry.

Steve Hayes, Interplanetary Retail Brand Manager at Terrapin Brewery, writes to inform us of an interesting beer dinner partnership they’re doing:

“We have launched a new joint beer dinner series, called Terrapin and Friends, where we partner with another craft brewery to showcase each other’s beers and promote the craft beer family as a whole. We have had 2 very successful dinners already. The first was with the Left Hand Brewery at Farm 255, a local, self sustained restaurant in our home town of Athens, GA. The second was with Twains a fantastic brewpub in Decatur, GA. Both dinners were a hit and sold out to crowds of 50+.”

The next dinner will be held at Athens’ famed 5 & 10 Restuarant with renowned chef Hugh Acheson and the always interesting Oskar Blues Brewery.

Oskar Blues, incidentally, is home to one of the best bluegrass jams (Tuesday evenings) in the whole state of Colorado.

December 5th
7:30 PM
maximum of 50 people
Beer dinner!
with Oskar Blues and Terrapin Brewery

$60. per person plus tax and gratuity

Reception beer: Terrapin Golden Ale

1. Ale steamed mussels with herbed gaufrettes
Oskar Blues Dale’s Pale Ale

2. Rilette of rabbit with beer mustard and pickles
Terrapin Big Hoppy Monster

3. Anson Mills white grits with caramelized fennel, shitakes and a local poached egg
Oskar Blues Old Chub

4. Crisp lemon sole with roasted cippolinis aux vinaigrette and spinach risotto
Terrapin Rye

5. Crisp duck confit with cherry gastrite, chestnut farro and wilted frisee
Oskar Blues Gordon

6. sticky date pudding with brown sugar ice cream and toffee sauce
Terrapin Coffee Oatmeal Imperial Stout

My parent’s friend’s daughter introduced me to this one. She said she made it when she was in Girl Scouts. It’s an interesting twist on roasting marshmallows not to mention what they add to s’mores!! Careful, the caramel is extremely hot when done.

This cake is full of fruits and nuts. It has been a favorite of our families for thirty years.

This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags.

A very sweet, but real hot cocktail sauce. Dip some shrimp into this, but BE CAREFUL because it’s HOT!

Can use cherry or strawberry pie filling or fresh, sliced, sweetened strawberries.

Here’s a simple recipe for making corn tortilla chips spiced only with salt. The chips may alternately be prepared by baking the tortilla wedges in a 350 degrees F (175 degrees C) oven for 5 minutes, or until crisp.