Chef Jason Gleichman offers this quick and easy mussel recipe that pairs well with altbier. “The sweet, briny richness is nicely balanced by this old-style German beer,” he says, adding that the “malty, bitter and crisp” brew is “a fall seasonal favorite for us, but I could drink it year-round.”
Serves 2 for entrees or 4 for appetizers
2 pounds mussels, cleaned and de-bearded
6 oz (about 3/4 cup) Second Street German Altbier
2 shallots, chopped
1 Tablespoon (or 3 cloves) garlic, chopped
2-3 slices cooked maple bacon, split lengthwise and thinly sliced or chopped
3 Tablespoons butter
2 Tablespoons French grain Dijon mustard
3 oz (about 1/3 cup) heavy cream
fresh chopped herbs (parsley or thyme is great)
1 lemon, quartered
pinch of kosher salt
freshly ground pepper to taste
Heat large saute pan (or 4-quart saucepan) over medium heat. Add 2 tablespoons butter, shallot and garlic. Sweat slightly and add mustard, stirring in beer and cream quickly. Turn up heat, add mussels, season and cover. (Keep an eye on them as they start to open; the liquid should be simmering and thickening while they’re opening.) Toss in the last tablespoon of butter. Check seasoning and toss with the bacon and fresh herbs. Plate with tongs in bowls and garnish with herbs and a lemon quarter. Serve with a crusty baguette, for sopping up deliciousness. Bon appetit!
Second Street Brewery has two locations in Santa Fe: 1814 Second Street, 505.982.3030, and
1607 Paseo De Peralta #10, 505.989.3278, secondstreetbrewery.com.
Roasted Beet and Carrot Salad with Crumbled Gorgonzola
Eske’s Brew Pub and Eatery
According to pub co-owner Wanda Anderson, this beet and carrot salad was inspired by the amazing selection of local fall vegetables and by Melinda Bateman, at Morning Star Farm in Arroyo Seco, who grows them. “The Oat Cole Porter, an oatmeal porter we brew, would be a very nice beer to pair up with this salad,” says her husband, Steve “Eske” Eskeback. “It is a dark beer, lighter bodied than a stout, with just enough roasted flavor to balance out the sweetness of the beets and balsamic vinaigrette.
For the salad:
4-5 medium-size golden and red beets (with leaves removed), scrubbed and sliced
6 or so small-to-medium–size carrots
1/2 teaspoon coarse ground sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1 cup toasted walnuts
1 medium sweet onion, sliced and caramelized with 1 tablespoon butter and 1 teaspoon raw cane sugar
3/4 cup Gorgonzola cheese
8 oz (or 1/2 lb) fresh mesclun salad mix
Toss 4-5 beets in mixture of extra virgin olive oil, salt, pepper and thyme. Place beets on baking sheet and roast at 350 for 45-55 minutes, until tender. Put the carrots in the olive oil and herb mixture and set aside. Add these to the baking sheet with the beets after 20 minutes of cooking, so they come out at the same time.
For the dressing:
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon dijon mustard
1 1/2 teaspoons maple syrup
3/4 cup extra virgin olive oil
Whisk together first 5 ingredients. Then slowly, in a drizzle, add the olive oil to these ingredients while whisking.
To serve, toss mesclun salad mix with dressing and arrange sliced beets, carrots and caramelized sweet onions. Top with walnuts and crumbled Gorgonzola.
Eske’s Brew Pub and Eatery is located at 106 Des Georges Lane, Taos, 575.758.1517, eskesbrewpub.com.
Oktoberfest Butternut Squash Bisque
Turtle Mountain Brewing Company
From general manager Adam Galarneau comes Oktoberfest Butternut Squash Bisque. “This highlights the fall season,” he says of the recipe, which nods to Rio Rancho’s annual Oktoberfest. Galarneau recommends serving the soup with Turtle Mountain’s own Oktoberfest Lager. “But,” he notes, “any Märzen-style brew will work.”
3 Tablespoons butter
1 Tablespoon olive oil
4 butternut squash
1 large potato, peeled and diced
2 yellow onions, peeled and diced
2 carrots, peeled and diced
6 sticks of celery, diced
3 cloves of garlic, peeled
3 quarts water
1 quart heavy cream
1 cup Turtle Mountain Brewing Company Oktoberfest Lager
1 teaspoon fresh thyme, minced
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon white pepper
Salt to taste
Cut butternut squash in half from top to bottom and deseed. Coat with olive oil and place on sheet pan. Bake at 400 degrees until soft (30 to 40 minutes). Melt butter in sauce pan and sweat onions, carrots, garlic, celery and potato. (Do not brown!) Once vegetables are sweated, deglaze with Turtle Mountain Brewing Company Oktoberfest Lager.
Add water and heavy cream, bring to a boil, then reduce to a simmer. Once at a simmer, add fresh thyme, nutmeg, cinnamon, ginger and white pepper. Simmer until the potatoes are soft. Scoop out the squash and add to the rest of the ingredients, dispose of the skins. Puree all the ingredients in a blender until smooth and stir using a whisk and fine strainer. Serve garnished with fresh parsley and a dollop of sour cream.
Turtle Mountain Brewing Company is located at 905 36th Place SE, Rio Rancho, 505.994.9497, turtlemountainbrewing.com.
Brown Ale Braised Short Ribs
Blue Corn Cafe and Brewery
Chef David Sundberg says that the Santa Fe Farmers’ Market carries many of the ingredients used in his short rib recipe, which is perfectly complemented by Blue Corn’s End of the Trail Brown Ale (not least because that particular brew is the cornerstone of the dish). End of the Trail “has notes of cocoa, chocolate, malt, toast and caramel,” adds head brewer John Bullard. “These flavors and aromas play nicely with a wide variety of fall foods.”
3-4 lbs beef short ribs (Sundberg likes Sweet Grass Cooperative, available at La Montanita Co-op)
2 pints Blue Corn Brewery End of the Trail Brown Ale (plus a couple extra growlers to serve with dinner)
2 medium sweet onions, sliced
5 sprigs fresh thyme
2 bay leaves
2 lbs fingerling potatoes
4 Tablespoons butter
1 bunch fresh parsley, chopped
3 Tablespoons dark brown sugar
1 Tablespoon flour
1 Tablespoon cornstarch
Salt and pepper
Season the short ribs liberally with salt and black pepper. In a Dutch oven (or large, deep skillet), sear the meat on all sides until well browned, then transfer to a plate to hold. Caramelize one of the sliced onions in the remaining oil, then add back in the ribs along with 1 tablespoon salt, 1 tablespoon pepper, 2 bay leaves, and the fresh thyme. Add the brown ale and enough water to cover the ribs by ½ inch. Cover the Dutch oven and place into a 350 oven for about 5 hours, until the ribs are fall-apart tender.
Strain the braising liquid into a sauce pan and reduce over medium-high heat, along with the brown sugar, until almost half the liquid is gone. Whisk together the flour and cornstarch with ¼ cup of water, then whisk as much of that is needed into the braising liquid to thicken for the gravy.
Meanwhile, bring 2 quarts of water to a boil with 1 tablespoon salt. Simmer the potatoes in this water for about 30 minutes until they are fork-tender. Drain the potatoes and cut them into bite-size pieces. In a large sauté pan, caramelize the remaining onion over medium heat in 4 tablespoons butter with a pinch of salt. When the onions are golden brown and sweet, add the potatoes and cook over medium-high heat until they caramelize slightly (similar to the way you’d cook breakfast potatoes). Add the parsley just before serving.
Pile the potatoes into the middle of a large serving bowl, surround them with short ribs and drizzle generously with brown ale gravy. Pour a pint and enjoy!
Blue Corn Cafe and Brewery has two locations in Santa Fe: 33 Water St., 505.984.1800, and 4056 Cerrillos Road, 505.438.1800, bluecorncafe.com.
Recipes compiled for the October 2013 Still Hungry? by Eve Tolpa