• Cinnamon, 1 tablespoon
• Turmeric, 1 teaspoon
• Coriander, 1 teaspoon
• Cumin, 1 teaspoon
• Cardamom, ½ teaspoon
• Nutmeg, ½ teaspoon
• Canola-Olive oil blend (50%- 50%), 2 fluid ounces
• Chorizo sausage, 1 cup small dice (mild or hot)
• 6 ea Chicken legs, whole and cut into thighs and drumsticks, bones and skin in
• Salt - to taste
• Pepper- to taste
• Spanish onions, 1 cup small dice
• Garlic, 1 tablespoon minced
• Fresh ginger, 1 tablespoon minced
• Allagash White, 20 ounces(remember to swirl the bottle!)
• Chicken stock, 16 ounces
• Cilantro, ¼ cup fresh, minced (some extra for garnish)
• Basmati rice, 2 cups
• Currants, 1 cup dried

• Pomegranate juice, 16 ounces
• Allagash White, 8 ounces
• 1 piece fresh ginger about 1 inch, peeled
• Cardamom seeds, ½ teaspoon

1. Blend all spices together and add to a small pan. Heat on med-high until fragrant. Remove from heat and cool. In separate small sauce pan, heat stock and keep warm.
2. Season with salt and pepper. Set-aside.
3. Heat 5 quart Dutch oven on medium-high heat. Add oil, blend, heat and reduce heat to medium. Brown diced chorizo – about 4-5 minutes. Remove. In two to three batches, brown chicken pieces on both sides. Remove, cover and set aside.
4. Pour off excess oil except for 2 tablespoons. Add onions and cook until soft, about 4-6 minutes. Add garlic and ginger and cook briefly until tender, about 1 minute. Add spice blend and cook for 1 minute, mixing thoroughly.
5. Deglaze with 2 ounces of the Allagash White, removing remaining bits from bottom of pan. Simmer for a minute or two. Add the remaining ale and stock and bring to boil. Add cilantro and stir. Add chicken and chorizo back to the pot and bring to boil.
6. Add rice and currants, stir and bring to a simmer (there should be ¾ inch of liquid over the rice). Once in a steady low to medium simmer, cover and reduce heat to low. Let cook until liquid is fully absorbed and rice is tender, about 30 minutes. Fluff rice.
7. While the rice cooks, add pomegranate juice, ale, ginger and cardamom to a small saucepan. Bring to a boil then reduce to a simmer. Reduce liquid to a light syrup consistency, about 15 minutes. Strain and cool.
8. Serve two chicken pieces and about a ½ cup of rice per serving. Garnish plate with the pomegranate-ale molasses and sprinkle some minced cilantro on top of rice.

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• Pork Tenderloins, 2 trimmed of all fat and tissue
• Vegetable oil, 1 tablespoon for browning
• Salt and pepper

• Allagash White, 24 ounces
• Cider Vinegar, 2 ounces
• Kosher or other coarse salt, 2 ounces
• Dark brown sugar, 1 ounce
• Whole grain mustard, 1 teaspoon
• Black peppercorns, 1 teaspoon
• Bay leaves, 2
• Cinnamon stick, 1

• Extra virgin olive oil, 4 ounces
• Cider vinegar, 2 ounces
• Allagash White, 1 teaspoon
• Whole grain mustard, 1 teaspoon
• Honey, 1 teaspoon
• Ground cinnamon, ½ teaspoon

• 2 small apples cored and julienne (cut into thin strips)
• 3 stalks celery thinly sliced
• Salt to taste
• Pepper to taste

1. In a sauce pot combine the ingredients for the brine and heat to dissolve the salt and sugar. Cool.
2. Cover the pork tenderloins with the cooled brine and cover and refrigerate for 1 hour.
3. Prepare the vinaigrette and reserve at room temperature.
4. Prepare the apples and celery. Soak the apples in leftover beer from the vinaigrette for no more than 10 minutes.
5. Remove pork from the brine and wipe off the excess marinade. Season with salt and pepper.
6. Pre- heat an oven to 450°. Heat a frying pan on medium high heat. Add the vegetable oil and swirl in pan. Sear the pork on all sides. Place on a baking tray with a rack. Cook until the pork has reached an internal temperature of 155°. Remove the pork and the rack from tray and let rest 10 minutes.
7. Drain the apples and toss with the sliced celery and the vinaigrette.
8. Slice the roast pork into ¼ inch slices and cut into ¼ inch strips. Toss the strips with the rest of the salad. Season with salt and pepper.

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• Allagash White, 1 ½ cups
• Heavy cream, 2 cups
• Whole milk, 1 cup
• 1 vanilla bean, split or ½ teaspoon vanilla extract
• Granulated sugar, ¾ cup
• Egg yolks, 7
• Egg, 1
• Pinch of salt

1. Pour beer into small saucepan and bring to boil. When beer reaches full boil, turn down to simmer. Reduce to ½ cup. Set aside.
2. While beer is reducing combine milk, cream and vanilla in a large, heavy bottomed saucepan. Bring to a boil and remove from heat. Cover and allow vanilla to infuse. Whisk in reduced beer.
3. Whisk egg yolks, 1 whole egg, sugar and salt together in medium bowl until combined and fluffy in texture. With a ladle, slowly add hot cream mixture into eggs stirring constantly, careful not to scramble the eggs. Once all of cream has been added to eggs, return mixture to saucepan.
4. Cook over medium high heat stirring constantly with wooden spoon. Custard will begin to thicken. When thick enough to coat back of wooden spoon remove from the heat and strain through a fine mesh into separate bowl.
5. Chill mixture until cold.
6. Process the mixture in an ice cream maker. Remove when slightly firm and put into a container, cover and place in freezer to set up.

• Apple cider, ¾ cup
• Allagash White, ¼ cup
• Light brown sugar, ¾ cup
• Light corn syrup, ¼ cup
• Cup water, ¼
• Heavy cream, ¾ cup slightly warm
• Unsalted butter, 2 tablespoons
• Pinch of salt

1. Combine the apple cider and Allagash White in small saucepan. Bring to a slow boil and reduce to ¼ cup.
2. Combine brown sugar, corn syrup and water in a saucepan with tall sides. Mix ingredients until just combined and cook over medium heat. Do not stir.
3. With a pastry brush, wipe down the sides with water to avoid crystallization.
4. Cook until caramel is a rich golden brown, swirling pan occasionally to mix.
5. Remove from heat and add warm cream. Whisk until smooth.
6. Stir in butter, salt and cider-beer reduction. Set aside.

• Egg yolks, 3
• Egg whites, 2
• Salt, ½ teaspoon
• Sugar, 2 teaspoons
• Allagash White, 2/3 cup
• Vegetable oil, ¼ cup
• All purpose flour, 1 ½ cups
• 2 medium apples
• Sugar, 3 teaspoon
• Ground cinnamon, ½ teaspoon
• Vegetable oil for frying (about 1 quart)

1. Whisk eggs, salt, sugar, beer and oil in a large bowl and combine. Add flour and whisk batter until smooth. Thickness should be like pancake batter. Add a small amount of water if necessary.
2. Whip reserved egg whites in medium bowl to soft peaks and fold whites into the batter. Make sure the bowl is clean and there is no yolk. Cover the batter and refrigerate. Allow to rest for 15-30 min.
3. While batter rests, core and slice apples into ½ inch rounds. Toss slices in the remaining sugar and cinnamon.
4. Pour 3 inches of vegetable oil into a deep pot, heat to 350° F. Use a thermometer if available.
5. Dip apple slices into the batter and place into the oil. Fry apples until golden brown-about 2 minutes per side. Remove with a slotted spoon and drain apples on paper towels.

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