CONTENTS:

Beer Cheese Dip for Veggies
Beer Marinade for London Broil
Berry Barbeque Sauce
Cranberry Bourbon Relish
Cranberry Ginger Sauce
Ginger-Tomato Chutney
Goat Cheese Pesto
Herb Sauce
Nantucket Cranberry Sauce
Vanilla Apple Sauce

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BEER CHEESE DIP FOR VEGGIES
  • 2 C grated cheddar at room temp.
  • 2 oz. cream cheese, at room temp.
  • 1/4 tsp. dry mustard
  • 1 clove garlic, mashed
  • 2-4 drops Tabasco
  • 1/8 tsp. Worcestershire
  • 1/2 C beer
  • salt, to taste
  • fresh parsley & paprika to garnish
Combine cheeses, mustard, garlic, Tabasco, and Worcestershire in a food processor. Process a few seconds to blend. With processor running, add beer & blend until mixture is smooth. Taste for seasoning & add salt if necessary. Chill an hour or more to allow flavors to blend. Bring to room temperature to serve. Serve with raw veggies.
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BERRY BARBECUE SAUCE
  • 1 1/2 C barbecue sauce
  • 1 can (8 ox.) jellied cranberry sauce
  • 1 small onion, minced
  • 2 Tbs. cider vinegar
Combine all ingredients and simmer until cranberry sauce is melted, about 10 minutes. Cool.
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BEER MARINADE FOR LONDON BROIL
  • 1 12-ounce bottle of dark beer
  • 1/2 cup (packed) dark brown sugar
  • 5 tablespoons fresh lime juice
  • 3 tablespoons minced red onion
  • 6 garlic cloves, chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons whole grain mustard
  • 2 tablespoons olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon hot pepper sauce
Combine all ingredients. Pour over london broil, cover tightly with plastic wrap, and refrigerate overnight.
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CRANBERRY BOURBON RELISH
  • 1 cup bourbon
  • 1/4 cup minced shallots
  • Grated zest of 1 orange
  • One 12-ounce package of freshcranberries, picked over
  • 1 cup sugar
  • 1 teaspoon freshly ground pepper
MAKE AHEAD: This relish can be made several days before serving.

1. In a small nonreactive saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over moderate heat, then simmer, stirring occasionally, until the bourbon is reduced to a syrupy glaze, about 10 minutes.

2. Add the cranberries and sugar, stirring well until the sugar dissolves. Lower the heat slightly and simmer, uncovered, until most of the cranberries have burst, about 10 minutes.

3. Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate. Serves 10-12.

Michael McLaughlin
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CRANBERRY GINGER SAUCE
I made this recipe this past Thanksgiving for my (picky) family. It's from the November '99 Gourmet. My cousin Mel loved it - and he puts ketchup on *everything*.

  • 1 ½ lb. Fresh or frozen cranberries
  • 1 ½ C sugar
  • 2 medium Granny Smith apples, peeled and cut into ¼" dice
  • 2 ¼ Tbs. Minced peeled fresh ginger
  • 1 ½ C water
  • 3 Tbs. Cider vinegar
  • 1 Tbs. Finely grated fresh orange zest
Stir together all ingredients in a non-reactive 4-to 5-qt. Deep heavy pot and bring to a boil, stirring until sugar is dissolved. Boil sauce (adjust heat if sauce spits too much), stirring frequently, 10 minutes, or until slightly thickened. Cool about 30 minutes and chill at least 1 ½ hours. Can be made 1 week ahead and refrigerated.
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GINGER-TOMATO CHUTNEY
  • 1/4 C rice vinegar
  • 1/4 C golden brown sugar
  • 1 Tbs. Minced peeled fresh ginger
  • 1 14 1/2 oz. Can diced tomatoes in juice
  • 1 cinnamon stick
Combine vinegar, brown sugar and ginger in small saucepan. Stir over medium heat until sugar dissolves. Add tomatoes with juices and cinnamon. Bring mixture to boil. Reduce heat; simmer uncovered until chutney is slightly thickened, stirring occasionally, about 20 minutes. Discard cinnamon. (can be made 2 days ahead. Reheat over low heat or bring to room temperature before serving).
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GOAT CHEESE PESTO
  • 1 1/2 C fresh basil
  • 1 1/2 tsp. chopped garlic
  • 3 Tbs. pine nuts
  • 1/3 C extra virgin olive oil
  • 4 Tbs. creamy goat cheese
  • fresh black pepper
Wash basil, pat dry. Put basil, garlic, pine nuts, s&p in food processor; chop briefly. Add oil and continue processing until mixture becomes creamy. Transfer to a bowl; stir in the cheese & pepper. Makes 1 cup of pesto.
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HERB SAUCE
  • 1 8-oz. cream cheese (softened)
  • 1 C sour cream
  • 1 Tbs. chives
  • 1 Tbs. parsley
  • 2 tsp. soy sauce
  • 1 tsp. tarragon
  • 1 tsp. dill weed
  • 1 tsp. curry
  • milk
Blend sour cream into cream cheese. Add other ingredients and enough milk to yield dipping consistency.
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NANTUCKET CRANBERRY SAUCE
Bon Appetit November 1997
  • 1 C Orange juice
  • 1/4 C pure maple syrup
  • 1/4 C milk-flavored (light) molasses
  • 2 Tbs. golden brown sugar
  • 2 Tbs. (1/4 stick) butter
  • 1/4 tsp. Salt
  • 1 12-oz. Package fresh cranberries or frozen, thawed
Combine first 6 ingredients in heavy large saucepan and stir over medium heat until sugar dissolves. Reduce heat to low. Mix in cranberries. Simmer until cranberries begin to burst, about 10 minutes. Increase heat to high and boil until mixture is reduced to 1 3/4 C, stirring occasionally, about 15 minutes. Serve at room temperature. (Can be made 5 days ahead)
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VANILLA APPLE SAUCE
  • 1 lb. McIntosh apples
  • 1 lb. Granny Smith apples
  • 1 C water
  • 1 vanilla bean, split lengthwise
  • 1 Tbs. fresh lemon juice
Peel, core and quarter the apples. In medium sauce pan, combine the apples, water, vanilla, and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms. Can be refrigerated up to 1 week.
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