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This is a recipe handed down from my Grandmother. My kids request it each year at the holidays. It is a rich, delicious holiday stuffing. Because this recipe uses saltine crackers, you will not want to add salt.

Cheesecake lovers will applaud this addition to the Thanksgiving dessert selection. Cinnamon, cloves and nutmeg spice the pumpkin-cream cheese batter baked in a graham cracker crust. Serve topped with whipped cream.

Chicago Sun-Times freelance writer Allecia Vermillion penned a nice article about pairing beer and cheese. The article talks about why beer and cheese pair so well:

Because beer shares a certain commonality of origin with cheese, it’s difficult to make a truly terrible beer and cheese match. Ales and lagers partner willingly with most cheeses while wine’s inherent acidity makes a good cheese pairing more of a challenge.

You will enjoy this Christmas beverage because you can change the flavor of ice cream to what ever you like or leave out the peppermint candies without any adverse results. Peppermint ice cream can be substituted for vanilla.

This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!

This springerle cookie recipe is made with anise oil.

A yeasted German-style coffee cake with a cinnamon sugar topping.

I don’t know about Chinese potsticker dipping sauce, but this is how we do it in Japan.

We at Flying Dog Brewery are starting to have more and more beer dinners on the East coast, and here’s another great-sounding beer dinner on May 27th at Duffy’s on Potomac in Hagerstown, Maryland. It’s only $29 plus tax and tip - a very affordable beer dinner. If you’re looking to see what the hell a beer dinner is all about and have just a little extra cash, this might be right up your alley.

The menu looks tasty, they even have an Exploding Crabcake paired with Old Scratch Amber Lager. How could that possibly be bad?

May 27, 2008
Duffy’s on Potomac
28 S Potomac, Hagerstown, MD

Smoked Duck Martini
Paired with Woody Creek White
with Mixed Greens, Oriental garden vegetables &
a Pancetta vinaigrette

Exploding Crabcake
Paired with Old Scratch Amber Lager
wrapped in phyllo dough lightly fried
with a hazelnut green curry sauce

Thai Beef Skewers
Paired with Snake Dog India Pale Ale
Marinated in a citrus dressing
served with spicy green beans & roasted red potato wedges

Tempura Fried Bananas
Paired with Tire Bite Golden Ale
with a cinnamon nutmeg green tea sauce

$29.00 per person + tax + 20% tip

This penuche has white and brown sugar, half-and-half, milk — and of course pecans.

There’s a cool beer dinner coming up in Atlanta, with Flying Dog’s Lead Dog Eric Warner being in attendance.

Welcome to Lumière. It is the site of our students’ capstone class (Restaurant Rotation) and, as such, is managed by students under the direct supervision of our acclaimed Instructors.

May 1 is very special night for all of us. We are honored to have Eric Warner, Lead Dog of Flying Dog Brewery, on hand at Lumière’s first Beer Dinner. Eric is a graduate from the Technical University of Munich at Weihenstephan and today is still one of only a handful of Americans to complete the program.

Eric has worked with many brewpubs and microbreweries and helped produce the Great American Beer Festival and authored a book on German-style wheat beer that was published in 1992. In 1993, he co-founded Tabernash Brewing Company in Denver, known for its award-winning German-style beers. In 1997, the brewery was sold to Lefthand Brewing, and Eric left to join the Flying Dog team. He started as the VP of Operations and was quickly promoted to Lead Dog (CEO) in 1999.

In addition, our menu tonight has been developed and executed by our students. Most of who took part in a recent recipe contest sponsored by Flying Dog Brewery. We are very proud of each and every one of them and we hope that you enjoy our creations!

We welcome the opportunity to serve you again soon. We are open for lunch: Tuesday - Friday: 11:30am - 2:00pm and dinner: Tuesday - Friday: 7:00pm - 10:00pm. You can make a reservation by calling (770) 723-3507 or on line at www.lumiereatlanta.com.

Menu

Passed hor d’ oeuvres
Profiteroles with duxelle filling
Beef Tartar on toast points
Crab Parmesan phyllo triangles
Paired with Flying Dog Snake Dog India Pale Ale and Tire Bite Golden Ale

First Course
Grilled fennel and radico salad with fried brie and apple vinaigrette with grain mustard
Paired with Flying Dog Woody Creek White

Second Course
Petite Filet of Beef Tenderloin, mashed potatoes with caramelized shallots and celeriac with ramps and fava beans
Paired with Flying Dog Old Scratch Amber Lager
Silver Medal Winner at the 2006, 2008 World Beer Cup

Third Course
Orange kissed flourless chocolate cake with Chantilly cream, berry coulis and fresh berries
Paired with Flying Dog Gonzo Imperial Porter
Gold Medal Winner at the 2008 World Beer Cup

Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I’ve had a lot of positive feedback no matter what I cook it on.

This recipe is very moist and rich. I have also made it in loaf pans, and given it away for holidays.

A great cooked fudge frosting that’s fantastic on brownies.

These burgers use veal for tender, non-greasy burgers that taste like they’re from a bistro! You will be amazed at how easy and tasty they are; perfect for a special cookout.

This tasty spin on egg salad features a lot of avocado accented with red onion and paprika.

Also known as Killer Cake or Punch Bowl Dessert. Definitely one of the best!

These are homemade chicken burgers with an awesome tartar sauce! It’s simple, fast, and quite tasty.

Just created this tonight and it’s definitely a keeper! The Hubby and I can’t wait to try it again, next time on the grill; the smoky flavors imparted by cooking over the coals will complement the sauce nicely. It’s a lovely way to serve an otherwise inexpensive piece of meat.

A generous measure of vodka and prosciutto is cooked down to its savory essence to flavor a saute of onion, celery and garlic. Simmer with tomatoes, spicy cayenne, oregano, parsley and basil, then stir in half and half. A marvelous sauce over noodles!

A cream cheese and white chocolate cheesecake with a minty middle and chocolaty crust.

A recipe that I have been making for years, a great Pot Luck dessert.

Banana peppers and feta cheese add a little kick to tasty turkey burgers!

This recipe uses an almond buttercrunch confection; a plain chocolate bar could be substituted for a more traditional fudge.

‘Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.