Yield: 12 servings

3/4 cup plus 2 tablespoons salted butter
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated, at room temperature
1 1/3 cup sugar
3 ounces unsweetened baker’s chocolate, melted
1 cup Samuel Adams Choclate Bock or cream stout, flat
raspberry jam
powdered sugar

Preheat over to 375° F. Lightly grease two 9-inch pans with the tablespoons of butter and dust with 1/4 cup flour. Shake out and discard any excess flour, and set pans aside.

Sift together the remaining 2 1/4 cups flour with the baking powder, baking soda and salt. Set aside.

Beat the egg whites with 2 tablespoons of sugar until stiff peaks begin to form. Set aside.

With an electric mixer, cream together the remaining sugar with the 3/4 cup butter until the mixture has a light texture. One at a time, beat the egg yolks into the mixture. Blend in the melted chocolate and the beer; then gradually beat in the flour mixture. With a rubber spatula, fold in the egg whites. Scrape half the batter into each of the cake pans and bake in the middle of the oven 30-35 minutes, or until a toothpick inserted in the center comes out clean.

To assemple, spread raspberry jam on on cake layer, top with second layer, and sudt with powdered sugar.

Suggested Beer Pairing: Samuel Adams Cream Stout

Yield: About 36 pieces

Dill Pepper Flour:

1 cup flour
1 tsp kosher salt
2 tbs minced fresh dill
1 tsp red pepper flakes, crushed
1/2 tsp black pepper

For the Batter:

1/2 cup dill pepper flour
1 egg
1 egg white
1/2 cup lager beer
1 tbs melted butter, cooled
pinch cayenne pepper

Chili-Caper Dipping Sauce:

2 tbs cream
2 tsp jalapenos, minced
1 tbs red pepper, minced
2 tbs capers
1/2 tsp lemon zest
1 cup mayonanaise
pinch salt

1 head cauliflower
bread crumbs, Japanese panko style
1 cup peanut oil
2 cups canola oil

To make the dill-pepper flour, place flour, salt, dill, and red and black peppers in a bowl in food processor fitted with cutting blade. Cover and pulse on high until dill is very finely minced.

To make batter, mix all ingredients until smooth. For tender texture, let batter rest 1 hour before cooking fritters.

To make dipping sauce, blend all ingredients until smooth in a blender.

Trim away leaves and core cauliflower. Place cauliflower in steamer and cook over boiling water 8 minutes, or until crisp tender. Rinse under running cold water, break into florets and set aside to drain.

Dredge the drained cauliflower in herbed flour, then dip in batter. Roll in bread crumbs. Place coated cauliflower florets and set aside to drain.

Dredge the drained cauliflower in herbal flour, then dip into batter. Roll in bread crumbs. Place coated cauliflower florets in pan sprinkled with bread crumbs. When all florets are dipped, let coating set 20 minutes in refrigerator ( can also be made up to this point and held for 4 hours).

Heats oils in large, deep pot to 375F. Fry fritters in batches of 4-5 until golden, turning twice, turning twice. Let oil reheat between batches. Drain on paper towel until warm and serve with chili-Caper Dipping Sauce.

Yield: 10 desserts

For the Sauce:

1 cup sugar
2 tablespoons cornstarch
2 cups orange juice
1 cup lager beer
12 ounces cranberries

For the Crepes:

12 ounces brown ale
3/4 cup milk
3 large eggs
3 tablespoons sugar
3 tablespoons butter, melted
2 cups all-purpose flour
1/2 teaspoon salt

For the crepe filling:

3 pounds whole-milk ricotta cheese
3 tablespoons honey
1 1/2 teaspoons lemon zest, grated
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon

in a large saucepan, make the sauce by whisking together sugar, cornstarch, orange juice and lager until blended. Add cranberries. Over medium-high heat, bring mixture to a boil. Reduce heat to medium-low and simmer 15 minutes, until sauce thickens slightly and cranberries pop. If serving immediately, keep warm; or cool, cover and  and refrigerate up to 4 days.

In a large bowl, make crepes by whisking together brown ale, milk, eggs, sugar and butter until well blended. Whisk in flour and salt until batter is smooth, about 2 to 3 minutes. Let batter rest 20 minutes. Preheat 8 or 9-inch non-stick crepe pan or skillet over medium heat. When pan is hot, remove from heat and spray with cooking spray. Add 1/4 cup batter to pan. Tilt pan to spread batter into 7-inch round. Return skillet to heat and lightly brown crepe about 45 seconds., or until edges start to curl. Turn crepe over and cook 30 to 45 seconds, until lightly browned. Transfer to plate. Repeat with remaining batter to make 20 crepes. Crepes can be made several days ahead, stacked between layer so waxed or parchment paper, covered and refrigerated.

For the filling, combine together in a large bowl ricotta cheese, honeym lemon zest, lemon juice and cinnamon. Stir well to blend. Filling can be made several days ahead, covered and refrigerated.

To assemble crepes, preheat over to 350° F. With cooking spray, lightly coat 2 shallow baking dishes. Place 2 rounded tablespoons full of filling in the center of each crepe in a 3-inch long mound. Fold two opposite edges of crepe over the top of filling, then fold in remaining edges forming a packet. Place crepes in baking dish; bake 15 minutes, or until heated throughout and slightly crisp.

Top with Cranberry-Orange Lager Sauce.

Suggested Beer Pairing: Imperial or cream stout, or sweet fruit beer

Combine first five ingredients in food processor or blender; process until smooth and creamy.

Serve with thin-sliced rye or multigrain breads or crackers.

Beer Pairing: English Pale Ale

Yield: 4 main courses or 6-8 appetizers

1/3 pound butter
3/4 cup all-purpose flour
12 ounces Lager beer
2 cups milk
1/3 cup orange juice
1 tablespoon kosher salt
2 teaspoons cayenne
2 cups shredded sharp white cheddar

Melt butter in sauce pan. Add flour and whisk together to make a roux. Whisk in beer, milk and orange juice until smooth and thickened. Add seasonings and cheese. Adjust the seasoning if necessary. Hold Fondue warm in fondue pot or chafing dish.

Dip cubes f crusty bread, vegetables, etc.

Suggested Beer Pairing: Top of the Hill Leaderboard Lager

Rather than cut a paste a bunch of recipes, here’s the link. You still have a few hours before the Big Game.

Ingredients

Serves 4

For the hash:
1 bone-in leg of boar
2 T. chili powder
2 T. onion powder
½ c. brown sugar
2 T. sea salt, plus more to taste
2 T. black pepper, plus more to taste

1 onion, roughly chopped
2 carrots, roughly chopped
1 head garlic, cut in half
2 c. chicken stock
1 T. butter
2 sweet potatoes, grated

For the venison:
2 lb. Axis venison leg fillet, cut into steaks
Sea salt and black pepper to taste
Pecan wood, for grilling

For the sauce:
1 12 oz. Shiner Bock beer
1 shallot, minced
2 garlic cloves, minced
2 chipotle peppers in adobo sauce, diced
¼ c. heavy cream
¼ c. fresh lime juice (from about 2-3 limes)
1 c. butter, cut in 1-in. cubes, room temperature
Salt and pepper to taste

For the hash:
Season the boar leg with the chili powder, onion powder, brown sugar and a tablespoon each of the salt and pepper, and place in a roasting pan with the onion, carrots, garlic and stock. Cover and roast the leg for 6 to 8 hours at 300°, or until the meat is falling apart. Allow the meat to cool, then shred it with two forks. Set aside.

Heat a sauté pan over medium heat. Add the butter, 1 cup of the prepared boar meat and the sweet potatoes, and season with salt and pepper. Press the mixture flat into the pan and allow it to brown on the bottom. Flip with a spatula, and brown the other side.

For the venison:
Season the steaks with salt and pepper, and grill over pecan wood until cooked to your desired doneness. Allow the meat to rest on a cutting board for 5 minutes. Slice the venison against the grain, to ensure tender meat.

For the sauce:
In a four-quart saucepan over medium-high heat, simmer the beer until it’s reduced to ¼ cup. Add the shallot, garlic, chipotles and cream and simmer until the mixture reduces by half. Add the lime juice, and return the liquid to a simmer. Carefully pour the mixture into a blender and puree while adding the butter cubes, one at a time. Season with salt and pepper.

To serve, place the sweet potato hash on a serving plate. Arrange the sliced meat on top, and drizzle with the sauce.