TrailBlazer Mousse

Stouts get their dark color and robust taste from dark roasted malt barley. The well-roasted malt barley imparts a rich flavor that is a perfect marriage with desserts, and its born to go with chocolate! We've found a Mousse recipe in the Southwest Brewing News that'll give you a whole new appreciation for El Dorado's TrailBlazer Stout.

· 1 lb. chocolate chips, or other bitter chocolate · 3/4 cup El Dorado TrailBlazer Stout, room temp. · 3 tablespoons coffee liqueur · 8 large eggs, room temp., separated · 1/2 teaspoon cream of tarter · 1 1/4 cups heavy whipping cream, chilled · 1/2 cup sugar · 1 teaspoon vanilla extract

Melt chocolate chips slowly in double boiler. Remove from heat. Stir in Stout and coffee liqueur, blending until smooth. Add egg yolks to mixture two at a time, blending thoroughly after each addition. In a separate bowl, whip heavy cream, vanilla and sugar until stiff peaks. Chill cream mixture. In another bowl, whip egg whites with cream of tartar until stiff, and gently fold egg whites and whipped cream together. Very slowly fold 1/4 of this mixture into the melted chocolate until smooth, then fold in remainder of cream mixture until no white is showing. Spoon into 10 serving goblets and chill. Some like to serve with a raspberry sauce, but you might not want to take any attention away from the pureness of its existing wonderful, malty, chocolate flavor.

Stone Mountain Trout

Whether grilled, broiled, steamed or fried, whitefish is a natural match for crisp, clean lagers of either the Bohemian or German variety. The crispness of the beer, combined with whatever delicacies each individual beer may offer, will provide the perfect complement to the delicate, melt-in-your-mouth qualities of a beautifully cooked fish. Although you should use a lager in the recipe itself, consider serving the meal with a Pilsener, an ale, or this month's featured lager.

· 3 fresh trout · 1 cup Stone Mountain Lager · 1 cup dry white wine · 1/2 cup vinegar · 1 lemon, half in slices

Wash and clean trout, place in saucepan. Mix beer, wine, vinegar and pour over fish in saucepan. Heat mixture to boil, turn down heat and simmer 10-15 minutes, turning fish over. Remove fish, squeeze lemon over fish, garnish with lemon slices and parsley. Serves 3 persons, 2 persons and 3 cats, 2 persons and one cat with an overactive pituitary gland, or one dog.

Source: Great Cooking with Beer, Jack Erickson, Red Brick Press, 1989.

Grilled Igloo Eggplant with Tamarind Beer Sauce

This fabulous eggplant dish is exceptional served with fresh pasta. Don't be shy about experimenting if you are unfamiliar with tamarind. Its unique, piquant flavor is well worth trying.

· 2 medium eggplants · 4 cups water with 1/4 cup salt · 1/4 cup flavored oil (see notes) Tamarind Beer Sauce · 1/4 cup olive oil · 2 red bell peppers, seeded, and coarsely chopped · 1/2 small onion, finely chopped · 3 cloves garlic, finely chopped and mashed · 1/3 cup Tamarind Beer Syrup (see below) · 2 tablespoons of honey · 1-inch piece of ginger, sliced thinly · 1/2 teaspoon Thai red curry paste

Tamarind Beer Syrup

1 cup Boulder Igloo Ale 1 cup water 1 cup sugar 5 peeled tamarinds or 1/2 cup tamarind pulp

Cut stem end off of eggplants. Slice into 1-inch rounds and place in salted water. Soak for 15 minutes to remove any bitterness. Drain and pat dry with paper towels. Brush on both sides with flavored oil and let stand while heating the grill and preparing the sauce. In a large heavy skillet heat 1/4 cup olive oil over medium-low. When hot, add red bell pepper, onion, shallots, and garlic, cooking just until soft and transparent (do not brown). Add the Tamarind-Beer Syrup, ginger, and curry paste. Continue to cook until thick and chunky. Remove from heat and cover. Grill eggplant on medium-high until golden and soft when pierced with a fork. Serve immediately with the Tamarind-Beer Sauce. * Notes: Flavored oil can be made by heating oil on low and adding one of the following: mashed garlic, shallot, dried chili pod, or annatto seed. Cover and set aside for a few hours.

Source: The Great American Beer Cookbook; Candy Schermerhorn; Brewers Publications, 1993.