Let them eat beer!
We all know beer goes well with food (see our previous post for some pairing ideas). Why not try throwing it IN the food! Test out your cooking skills with this yummy recipe. It’s becoming a fall staple in our employee’s kitchens.
Saranac Octoberfest Curried Butternut Squash & Apple Soup
1 butternut squash, peeled, seeded and halved
3 granny smith apples, peeled, cored and halved
2 yellow onions, peeled and quartered
2 tablespoons olive oil
salt & pepper
1 clove minced garlic
1 1/2 cups Saranac Octoberfest
6 cups vegetable stock
2 bay leaves
1 tablespoon light brown sugar
1 1/2 teaspoons mild curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground nutmeg
1 cup heavy cream
cheddar cheese
Toss squash, apples, onions, garlic, olive oil, salt and pepper together and spread on a sheet pan. Bake vegetables in a pre-heated 350 degree oven for 45 minutes or until squash is tender. Puree cooked vegetables with Saranac Octoberfest beer until smooth. Combine mixture with vegetable stock and remaining ingredients, except cream, in a stock pot over high heat. Bring to a boil and reduce heat to simmer for 20 minutes. Remove from heat and stir in heavy cream. Garnish with shavings of sharp cheddar cheese.
-Recipe courtesy of our friends at the Willimantic Brewing Company and Main Street Café in Willimantic, CT.
Not so handy in the kitchen? One of our Saranac faithfuls let us know of a tasty and ridiculously easy Sunday football treat:
Two polish sausages with two bottles of Saranac Pomegranate Wheat. Cut the sausages into 2 inch pieces and place them in a crock pot or slow cooker on medium for a couple of hours along with the Saranac Pomegranate Wheat. That's it! Eat 'em plain or serve on soft rolls with mustard.
-Recipe courtesy of Melissa Manfredo from Clinton, NY
What's your favorite Saranac recipe? Let us know. If we get enough, we may put together a cookbook!
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