Ingredients

• 8 ounces skinless slab bacon, sliced 1/4 inch thick and cut into 1/4-inch strips
• 1 large Vidalia onion, thinly sliced
• 3 large yellow bell peppers, thinly sliced
• 3 large garlic cloves, thinly sliced
• 12 ounces spicy Hungarian sausage (kolbász) or chorizo, thickly sliced
• 1 1/2 teaspoons crushed red pepper
• 1 tablespoon sweet paprika
• 1 3/4 pounds plum tomatoes, coarsely chopped
• 1 cup red ale or lager
• 1 bay leaf
• Kosher salt
• Freshly ground pepper
• Grilled sourdough bread, for serving

Directions

In a large enameled cast-iron casserole or Dutch oven, cook the bacon strips over moderately low heat, stirring occasionally, until lightly browned, about 8 minutes. Add the onion and cook over moderate heat, stirring, until very lightly browned, about 5 minutes. Stir in the bell peppers and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes longer. Stir in the sausage slices, crushed red pepper and paprika and cook for 2 minutes. Add the tomatoes and cook until beginning to break down, about 5 minutes. Add the beer and bay leaf and bring to a boil. Cover partially and cook over low heat until the vegetables are very tender and the sauce is slightly reduced, about 15 minutes. Season the stew with salt and pepper and serve with grilled bread.

MAKE AHEAD The stew can be refrigerated for up to 3 days; gently reheat before serving.

Recipe and photo from www.FoodandWine.com

Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies which make them perfect for the cold winter nights!

MAKES 4 INDIVIDUAL PIES

INGREDIENTS

• ¼ cup olive oil
• 1¼ lb. beef chuck, cut into 1″ cubes
• 3 cloves garlic, finely chopped
• 2 large yellow onions, sliced
• 2 ribs celery, thickly sliced
• 2 small carrots, thickly sliced
• 2 tbsp. minced rosemary
• 1 (12-oz.) bottle stout beer
• ¼ cup flour
• 2 cups beef stock
• 2 tsp. mustard powder
• 1 bay leaf
• 1 tbsp. unsalted butter
• 10 oz. mushrooms, quartered
• 6 oz. English Stilton, crumbled
• 1 (10-oz.) package frozen peas
• 1 (14-oz.) package puff pastry
• 1 egg, lightly beaten

INSTRUCTIONS

1. Heat oil in an 8-qt. saucepan over medium-high heat. Season beef with salt and pepper, and cook until browned, 10–12 minutes; transfer to a bowl. Add garlic, onions, celery, carrots, and rosemary to pan; cook until soft, 10–12 minutes. Add beer; cook until almost dry, 18–20 minutes. Add flour; cook, stirring, until smooth. Return beef to pan along with stock, mustard, and bay leaf; bring to a simmer over medium-low heat. Cook, covered partially, until beef is barely tender, about 1½ hours; set aside. Heat butter in a 10″ skillet over high heat. Add mushrooms; cook, stirring, until browned all over, about 8 minutes; stir into beef mixture along with cheese and peas.

2. Heat oven to 375°. Divide beef mixture among four 6″ pie tins (12 oz. each). Roll pastry into a 14″ square; cut out four 6″ circles. Brush tin edges with egg; place 1 circle over each; press to seal. Cut slits into pastry; brush with egg. Bake until browned, about 40 minutes.

Photo and recipe from www.saveur.com

A unique twist on a holiday favorite, Beer Nog will work best with a strong ale (barleywine, Belgian strong, Christmas beer, or otherwise) to add a welcome flavor dimension to the classic holiday tipple, while carbonation lightens the thick, noggy texture.

Serves: 4

Ingredients:

• 4 fresh eggs
• ½ cup sugar
• 1½ cups whole milk
• 1 cup cream
• 2 dashes ground nutmeg or mace
• 4 ounces strong ale
• ½ ounce Bourbon or dark rum

Instructions:

• Separate the eggs. Beat the sugar into the yolks until smooth.

• Stir the milk and cream into the yolk mixture. Add 1 dash of spice and the whiskey or rum. (Some recipes call for as much as 4 ounces of liquor; here, a bit of warmth is welcome, but too much can overwhelm the beer’s flavor.)

• Beat the egg whites until stiff peaks form; fold into the nog mixture.

• Pour the beer into the snifter. Add the nog mixture and pour into serving glasses.

Optional: Reserve some of the cream, whip and add a dollop to each glass. Sprinkle 1 dash of spice on top and serve.

Recipe and photo from: www.DraftMag.com