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    17 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By Pangaea

    This is a combination of the best elements of a few different fish taco recipes I've tried in the past. It's a nice balance of herbs, spices, citrus and heat. Prep time does not include marinading.

    Recipe #429138

    This is an adaptation of one of Emeril's Waldorf Salad recipes. The key to making it delicious is using very hearty, crunch lettuce. Softer lettuce turns to mush with the mayo dressing. You can sub any bleu cheese for the Stilton. It makes a great healthy lunch or a nice side to a beef or pork dish.

    Recipe #412221

    This recipe is essentially a standard chocolate ganache, but with reduced a rich Belgian Quadruple used in place of heavy cream.

    Recipe #434200

    2 Reviews |  By Pangaea

    A Beurre Blanc that utilizes an acid summer beer instead of white wine. Great for white fish and shellfish.

    Recipe #436047

    This mustard is infused with bittersweet beer and given an international spin. Toasting the black mustard seeds pull out some of the heat and give the mustard a slightly nutty flavor. But don't worry, the heat is added back in with the inclusion of wasabi. It's quite spicy, but in a good way. A little goes a long way with this recipe.

    Recipe #428182

    This recipe is very dependent on the type of beer. Some lambics are completely dry and VERY sour, whereas some are sweetened before bottling. The type of beer will determine how much sugar needs to be added. This recipe is great with chocolate or fresh fruit and works wonderfully drizzled over ice cream.

    Recipe #433719

    This recipe is combination of Brussels waffles and Liege waffles. The sugar chunks caramelize as you cook, which makes them crunch and delicious. Light enough to serve with syrup for breakfast, but rich enough to serve with ice cream or sauces for dessert.

    Recipe #433326

    Sounds confusing? Don't worry, it's not, despite the quantity of steps. This is a spicy burger on an English Muffin topped with a fried egg and covered in a spiced up hollandaise. If you're on a diet, replace the fried eggs with egg whites, mayonnaise with Greek yogurt and bacon with turkey bacon. It'll get you 99% of the way there for a fraction of the calories. Great with a side of sweet potato hash browns for a Sunday brunch.

    Recipe #436049

    Oh yeah. It's as delicious as it sounds.

    Recipe #449026

    This is an apple butter infused with a rich style of Belgian beer.

    Recipe #433767

    This is kind of a cross between Curried Thai Mussels and Belgian Mussels steamed in Witbier. When the recipe is done, serve it up in the pot with a ladle, traditionally, or thicken the sauce and toss it with pasta to add some carbs to the dish. This is designed for two, but can easily be multiplied for more people. Enjoy.

    Recipe #418646

    1 Reviews |  By Pangaea

    This is a dry-rubbed Salmon recipe with a nice bit of heat and curry-like flavor, without the need for a heavy sauce. Delicious and relatively healthy. The key to making it great is finding a THICK piece of Salmon. The spice rub is very intense, so you don't want the crust to cover too much surface area.

    Recipe #409335

    This recipe was designed around two of my favorite things, beer and Stilton. I opted to use Dogfish Head's World Wide Stout as I really like the way it pairs with the cheese, but any sweet strong ale (Belgian Strong, Barleywine, etc.) would work. Likewise, the cheese is the same thing. I love the Colston Bassett Stilton, but any strong bleu would fit the bill.

    Recipe #412220

    This is a cross between a Beer Bread and Boston Brown Bread. I started with a Beer Bread recipe, substituted a Brown Ale, a mixture of different flours and a touch of molasses. The end result is a dense and subtly sweet bread with a Soda Bread-like texture. As an added bonus, it is also relatively healthy.

    Recipe #413422

    This recipe makes a very rich risotto. It was designed around the use of Midas Touch, a Dogfish Head beer made from a mix of fermented barley, Muscat grapes and honey, then spiced with saffron. So, using that particular ale is key. Though, if you can't find it, any Belgian Pale or Wit plus a pinch of saffron would suffice. Like all risotto, this is a bit time consuming, but it's worth it. The Rouille is not in any way a traditional Rouille, so please don't take offense to my use of the word. The real stuff is just so unhealthy, I wanted to get similar flavors without so many calories.

    Recipe #411246

    Kulfi is an Indian form of ice cream, where milk is reduced into syrup then spiced and frozen to create a rich flavorful dessert.

    Recipe #436031

    This is a homemade BBQ sauce with a very complex blend of spices akin to a dark mole. I used some techniques I learned from America's Test Kitchen's Quick Tomato Sauce recipe to sweeten the sauce naturally with yellow onion and crushed tomatoes, rather than add a bunch of brown sugar like most recipes. Great on ribs, burgers, etc.

    Recipe #439269


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