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A quick, delicious dip that goes great with our seasonal Riptide Red Ale.
Crab Dip
In a mixing bowl, combine cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, minced garlic, and 2 tablespoons of the cheddar cheese.
Fold in the crab meat, Old Bay seasoning, and tobasco sauce.
Transfer the mix to a baking dish and top with remaining cheddar cheese. Bake in a 325 degree oven for about 30 minutes. Serve warm with bread and crackers.
We recommend pairing the following Beef Satay with our seasonal Nestucca ESB.
Beef Satay with Spicy Peanut Sauce
Marinade
Combine ingredients for the marinade and marinate the beef for at least 3 hours - the longer, the better.
Soak bamboo skewers in water for 15 minutes.
After the beef has marinated, thread onto the soaked bamboo skewers and grill or sear in a hot pan.
Serve with peanut sauce.
Peanut Sauce
In a hot pan add oil, garlic, onion, and lemon grass; cook until onion is soft.
Add remaining ingredients, simmer for 15 to 20 minutes. If needed, adjust consistency with water.
Beer Cheese Soup
MacPelican's Scottish Style Ale Vegetable Stock
1 lb Onions, peeled and large diced
1/2 lb Celery, cleaned and large diced
1/2 lb Carrots, peeled and large diced
1 sprig Fresh Thyme
1 ea Bay Leaf
4 ea Black Pepper Corn, crushed
1 c MacPelican's Scottish Style Ale
2 c water
Combine ingredients in a large pot and simmer for 45 minutes. Strain and reserve the liquid.
Soup Base
3 oz Butter
3 oz All-Purpose Flour
1 lb Tillamook Cheddar Cheese
1 qt Milk
1/2 c MacPelican's Scottish Style Ale
Salt & White Pepper to taste
As needed, MacPelican's Scottish Style Ale Vegetable Stock (see above)
In a large pot melt butter, then add flour to make a pale roux.
Add MacPelican's Scottish Style Ale and milk while stirring to avoid lumps. Cook over medium low heat while stirring until the mixture comes to a boil.
Turn down heat to low and slowly add the Tillamook Cheddar Cheese while stirring. At this point the mixture should be really thick.
Use the hot vegetable stock to thin the mixture to a soup consistency of your liking; more stock for thinner soup, less for a thicker consistancy.
Season with salt and white pepper to taste.
Actually, we use jumbo chicken wings.
Wow your crowd by serving up some delicious Spicy IPA Pelican Wings!
Spicy IPA Pelican Wings
Preheat oven to 400 degrees. Place chicken wings on baking tray and season with salt & pepper.
Bake for 10 minutes or until chicken wings are fully cooked.
In medium sauce pan, combine all ingredients except butter. Bring sauce to a boil over medium heat.
Turn off heat and incorporate butter into sauce a little at a time, using a whisk.
Combine chicken wings with sauce. Serve with your favorite bleu cheese or ranch dressing.
Don't forget an extra bottle or two of IPA for raising a toast to your team!
Featured at our Winter's Brewers Dinner in January 2011, Baumkuchen is a traditional German cake often referred to as a "tree cake" due to the very thin layers of cake, which look like rings of a tree when the cake is sliced. The cake was baked a single layer at a time to achieve this effect. Traditionally, this is done on a circular mold, rotating on a spit in an open wood oven.
For the Winter Brewers Dinner, the Baumkuchen was served with raspberry sauce, MacPelican's Scottish Style Ale ice cream wrapped in marsipan and almond glass.
