PASTRAMI SANDWICHES with MUSTARD

1 1/2 cups beef broth
1 cup dark beer
1 teaspoon Worcestershire sauce
1 pond thinly sliced pastrami
6 French sandwich rolls
12 slices Swiss cheese
Dijon mustard

1. Preheat broiler to 500 degrees. Combine broth, beer and Worcestershire sauce in medium saucepan. Bring to boil. Reduce heat to low. Separate layers of pastrami and add to saucepan. Cook until pastrami is heated through.

2. Split sandwich rolls and place on baking sheet. Place pastrami on bottom half of each roll. Reserve cooking liquid and keep warm. Top each roll with 2 slices cheese. Broil 1 to 2 minutes or until cheese is melted and bubbly. Spread mustard over top halves of rolls. Serve sandwiches with reserved cooking liquid for dipping.

Makes 6 servings.

BEST BEEF BRISKET SANDWICH EVER

1 beef brisket {about 3 pounds}
2 cups apple cider, divided
1/3 cup chopped fresh thyme or 2 tablespoons dried thyme
1 head garlic, cloves separated, crushed and peeled
2 tablespoons whole black peppercorns
1 tablespoon mustard seeds
1 tablespoon Cajun seasoning
1 teaspoon ground cumin
1 teaspoon celery seeds
1 teaspoon ground allspice
2 to 4 whole cloves
1 bottle {12 ounces} dark beer
10 to 12 sourdough sandwich rolls, halved

SLOW COOKER DIRECTIONS

1. Place brisket, 1/2 cup cider, thyme, garlic, peppercorns, mustard seeds, Cajun seasoning, cumin, celery seeds, allspice and cloves in large resealable food storage bag. Seal bag, marinate in refrigerator overnight.

2. Place brisket and marinade in slow cooker. Add remaining 1 1/2 cups apple cider and beer. Cover; cook on LOW 10 hours or until brisket is tender.

3. Slice brisket and place on sandwich rolls. Strain sauce; drizzle over meat.

Makes 10 to 12 servings.

SERVING SUGGESTION: Add a mustard spread or horseradish sauce to these sandwiches for extra-special flavor.

FISH & CHIPS

3/4 cup all-purpose flour
1/2 cup flat beer or lemon-lime carbonated beverage
Vegetable oil
4 medium russet potatoes, each cut into 8 wedges
Salt
1 egg, separated
1 pound cod fillets {about 6 to 8 small fillets}
Malt vinegar and lemon wedges {optional}

1. Combine flour, beer and 2 tablespoons oil in small bowl. Cover; refrigerate 1 to 2 hours.

2. Pour 2 inches oil into large heavy skillet. Heat over medium heat to 365 degrees. Add potato wedges in batches. {Do not overcrowd.} Fry potato wedges 4 to 6 minutes or until browned, turning once. {Allow temperature of oil to return to 365 degrees between batches.} Drain on paper towels; sprinkle lightly with salt. Reserve oil to fry cod.

3. Stir egg yolk into reserved flour mixture. Beat egg white in medium bowl with electric mixer at medium-high speed until soft peaks form. Fold egg white into flour mixture.

4. Return oil to 365 degrees. Dip fish pieces into batter in batches; fry 4 to 6 minutes or until batter is crispy and brown and fish begins to flake when tested with fork, turning once. {Allow temperature of oil to return to 365 degrees between batches.} Drain on paper towels. Serve immediately with potato wedges. Sprinkle with vinegar and serve with lemon wedges, if desired.

Makes 4 servings.

SWEET & SPICY BEER NUTS

2 cups pecan halves
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 cup sugar
1/2 cup beer

1. Preheat oven to 350 degrees. Line baking sheet with foil.

2. Mix pecans, salt, chili powder, olive oil, cumin and red pepper in small bowl. Spread on prepared baking sheet. Toast 10 minutes or until fragrant. Cool on baking sheet on wire rack.

3. Combine sugar and beer in small saucepan. Heat over medium-high heat until mixture registers 250 degrees on candy thermometer. Remove from heat; carefully stir nuts and any loose spices. Spread sugared nuts on prepared baking sheet, separating clusters.

4. Let cool completely. Break up any large pieces before serving.

Makes 3 cups.

GINGER STOUT CAKE

2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup {1 stick} butter, softened
1 tablespoon freshly grated ginger
1 cup granulated sugar
1/2 cup packed light brown sugar
3 eggs
1 bottle {12 ounces} Irish stout
1/2 cup molasses

1. Preheat oven to 350 degrees. Grease 13" x 9" baking pan. Combine flour, ground ginger, baking powder, baking soda, cinnamon, salt and cloves; set aside.

2. Beat butter and fresh ginger with electric mixer on medium speed until combined. Add sugars; beat to combine. Add eggs, 1 at a time, beating well after each addition.

3. Mix stout and molasses to combine. Alternately add dry ingredients in 3 additions, with the beer mixture; beating until combined and scraping down side of bowl as needed.

4. Pour into prepared pan. Bake 45 minutes, or until toothpick inserted in center comes out clean. Transfer to cooling rack to cool completely.

Makes 24 servings.

Tip: If you don't have fresh ginger, substitute 1 teaspoon ground ginger.

IRISH STOUT CARAMEL MILKSHAKE

1 pint vanilla ice cream, softened slightly
1/2 cup whole milk
1/4 cup Stout Caramel Sauce, plus additional for drizzling {recipe follows}

Combine ice cream, milk and Stout Caramel Sauce in blender. Blend on high until smooth and frothy, 30 to 40 seconds, stopping once or twice to smash down any ice cream chunks using a rubber spatula. Pour into 2 serving glasses and drizzle with additional Stout Caramel Sauce.

Makes 2 servings.

STOUT CARAMEL SAUCE

1 bottle {11.2 ounces} Irish stout
1 cup sugar
1 cup heavy cream, warmed until hot

Simmer stout in medium saucepan over medium heat until reduced to about 1/2 cup. Stir in sugar, and continue cooking until mixture registers 275 degrees on a candy thermometer. Remove from heat and carefully whisk in heavy cream about 1/3 cup at a time. Let cool to room temperature. Transfer to airtight container and refrigerate, covere

d, at least 1 hour to thicken and cool completely.

Makes about 1 1/3 cups sauce {enough for 4 batches of milkshakes}

ASPARAGUS with HONEY GARLIC SAUCE

1 pound asparagus
1/4 cup Dijon mustard
1/4 cup dark ale or beer
3 tablespoons honey
1/2 teaspoon minced garlic
1/4 teaspoon crushed dried thyme leaves
1/4 teaspoon salt

Add asparagus to boiling, salted water; cook, covered, about 2 minutes or until barely tender. Drain.
Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over asparagus.
Garnish as desired.

Makes 4 servings.