Cake Servings: 12
From Art Smith (Oprah's personal cheff)
Cake Ingredients:
•3 cups all-purpose flour
•2 cups granulated sugar
•1 teaspoon baking soda
•1 teaspoon ground cinnamon
•1/2 teaspoon salt
•2 cups chopped ripe bananas
•1 cup drained crushed pineapple
•1 cup vegetable oil
•2 large eggs , beaten
•1 1/2 teaspoons vanilla extract
•1 cup (4 ounces) finely chopped pecan
Icing Ingredients
1.8 ounces cream cheese , at room temperature
2.1/2 cup (1 stick) butter , at room temperature
3.1 pound confectioners' sugar (about 4 1/2 cups sifted)
4.1 teaspoon vanilla extract
Instructions
To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.
Thursday, December 15, 2011
Wednesday, December 14, 2011
Honey Roasted Parsnip Bisque
Recipe courtesy Dan Smith and Steve McDonagh
Total Time: 1 hr 15 min.
Prep15 min.
Cook1 hr 0 min.
Yield:8 cups .
Ingredients
2 pounds parsnips, peeled and quartered lengthwise
1/4 cup vegetable oil
3 teaspoons salt, divided
6 tablespoons honey, divided
6 cups water
1 bunch parsley
1 carrot, cut in 1/2
1 small onion
2 bay leaves
1/2 teaspoon black peppercorns
2 teaspoons white pepper
3 cups heavy cream
Special Equipment: cheesecloth
Directions
Preheat the oven to 375 degrees F.
Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting.
Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes.
Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.
Total Time: 1 hr 15 min.
Prep15 min.
Cook1 hr 0 min.
Yield:8 cups .
Ingredients
2 pounds parsnips, peeled and quartered lengthwise
1/4 cup vegetable oil
3 teaspoons salt, divided
6 tablespoons honey, divided
6 cups water
1 bunch parsley
1 carrot, cut in 1/2
1 small onion
2 bay leaves
1/2 teaspoon black peppercorns
2 teaspoons white pepper
3 cups heavy cream
Special Equipment: cheesecloth
Directions
Preheat the oven to 375 degrees F.
Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting.
Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes.
Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.
Black Bean Dip by the Hardy Boys
Ingredients
1 plum tomato, diced
2 tablespoons diced red onion
1 tablespoon cilantro, chopped, plus sprigs for garnish
2 (15-ounce) cans black beans, drained
1 tablespoon ground cumin
2 teaspoons hot sauce
Salt
Tortilla chips, for dipping
Directions
Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth. Scrape into a decorative bowl and garnish with cilantro sprigs. Serve with tortilla chips.
1 plum tomato, diced
2 tablespoons diced red onion
1 tablespoon cilantro, chopped, plus sprigs for garnish
2 (15-ounce) cans black beans, drained
1 tablespoon ground cumin
2 teaspoons hot sauce
Salt
Tortilla chips, for dipping
Directions
Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth. Scrape into a decorative bowl and garnish with cilantro sprigs. Serve with tortilla chips.
Tuesday, December 13, 2011
Sweet and Spicy Garbanzo Bean chili
From Land o Lakes
Garbanzo beans are sturdy enough to hold up during the long hours of cooking without becoming soft or mushy.
10 min.prep time 1:15total time
5 (1-cup) servings
0 Ratings
Ingredients
2 (15-ounce) cans garbanzo beans, rinsed, drained
2 (10-ounce) cans diced tomatoes with green chiles, undrained
1 (8-ounce) can tomato sauce
1 medium (1/2 cup) red onion, chopped
1 teaspoon finely chopped fresh garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup sweet and spicy French salad dressing
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup LAND O LAKES® Sour Cream
Chili powder, if desired
Directions
Place all ingredients except salad dressing, cheese, sour cream and chili powder in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 3 to 4 hours or until flavors are well blended. Just before serving, stir in salad dressing.
To serve, place chili into bowls; sprinkle with cheese. Dollop each serving with sour cream; sprinkle with chili powder, if desired.
Garbanzo beans are sturdy enough to hold up during the long hours of cooking without becoming soft or mushy.
10 min.prep time 1:15total time
5 (1-cup) servings
0 Ratings
Ingredients
2 (15-ounce) cans garbanzo beans, rinsed, drained
2 (10-ounce) cans diced tomatoes with green chiles, undrained
1 (8-ounce) can tomato sauce
1 medium (1/2 cup) red onion, chopped
1 teaspoon finely chopped fresh garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup sweet and spicy French salad dressing
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup LAND O LAKES® Sour Cream
Chili powder, if desired
Directions
Place all ingredients except salad dressing, cheese, sour cream and chili powder in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 3 to 4 hours or until flavors are well blended. Just before serving, stir in salad dressing.
To serve, place chili into bowls; sprinkle with cheese. Dollop each serving with sour cream; sprinkle with chili powder, if desired.
Pretzel Rolls - Tasty Kitchen
Ingredients
• 1-½ cup Warm Water (110°F)
• 1 package (1/4 Oz. Packet) Active Dry Yeast (not Quick Rise Yeast)
• 2 teaspoons Sugar
• 4-½ cups Unbleached All-purpose Flour
• 2 teaspoons Kosher Salt
• 4 Tablespoons Unsalted Butter, melted
• ¼ cups Baking Soda
• 1 whole Egg, Lightly Beaten
• Pretzel Salt, To Sprinkle On Top
Preparation Instructions
In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.
Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.
Line two sheet pans with parchment paper.
Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.
Preheat oven to 425°F and place oven racks on the lowest and middle positions.
In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.
With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.
Bake the rolls in the preheated oven for 15-20 minutes.
• 1-½ cup Warm Water (110°F)
• 1 package (1/4 Oz. Packet) Active Dry Yeast (not Quick Rise Yeast)
• 2 teaspoons Sugar
• 4-½ cups Unbleached All-purpose Flour
• 2 teaspoons Kosher Salt
• 4 Tablespoons Unsalted Butter, melted
• ¼ cups Baking Soda
• 1 whole Egg, Lightly Beaten
• Pretzel Salt, To Sprinkle On Top
Preparation Instructions
In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.
Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.
Line two sheet pans with parchment paper.
Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.
Preheat oven to 425°F and place oven racks on the lowest and middle positions.
In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.
With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.
Bake the rolls in the preheated oven for 15-20 minutes.
Cheese Soup
_ Alton Brown, Food Network.com
Ingredients
• 2 tablespoons unsalted butter
• 5 ounces small diced onion (approximately 1 cup)
• 5 ounces small diced carrot (approximately 1 cup)
• 5 ounces small diced celery (approximately 1 cup)
• 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
• 3 tablespoons all-purpose flour
• 1 quart chicken broth, heated to a simmer
• 1 tablespoon minced garlic
• 1 bay leaf
• 1 cup heavy cream
• 10 ounces Fontina, shredded
• 1 teaspoon Marsala wine
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon white pepper
Directions
Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Ingredients
• 2 tablespoons unsalted butter
• 5 ounces small diced onion (approximately 1 cup)
• 5 ounces small diced carrot (approximately 1 cup)
• 5 ounces small diced celery (approximately 1 cup)
• 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
• 3 tablespoons all-purpose flour
• 1 quart chicken broth, heated to a simmer
• 1 tablespoon minced garlic
• 1 bay leaf
• 1 cup heavy cream
• 10 ounces Fontina, shredded
• 1 teaspoon Marsala wine
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon white pepper
Directions
Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Artichoke Mushroom Lasagna
1 lb sliced baby portobella mushrooms
2 Tbsp butter
3 garlic cloves, minced
2 cans (14 oz each) water packed artichoke hearts, rinsed, drained and chopped
1 cup chardonnay or other white wine (I used chardonnay)
1/4 tsp salt
1/4 tsp pepper
Sauce:
1/4 cup butter, cubed
1/4 all-purpose flour
3 1/2 cups 2% milk
2 1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine
Assembly:
9 no-cook lasagna noodles
4 cups (16 oz) shredded part-skim mozzarella cheese, divided
1. Saute mushrooms in butter until tender. Add garlic, cook 1 minute longer. Add the artichokes, wine, salt and pepper. Cook over medium heat until liquid is evaporated.
2. For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth, gradually add milk. Bring to a boil, cook and stir for 1 minute or until thickened.
Stir in Parmesan cheese and wine.
3. Spread 1 cup sauce into a greased 13 in. x 9-in. baking dish. Layer with three noodles,
1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture. Repeat layers twice. Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
2 Tbsp butter
3 garlic cloves, minced
2 cans (14 oz each) water packed artichoke hearts, rinsed, drained and chopped
1 cup chardonnay or other white wine (I used chardonnay)
1/4 tsp salt
1/4 tsp pepper
Sauce:
1/4 cup butter, cubed
1/4 all-purpose flour
3 1/2 cups 2% milk
2 1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine
Assembly:
9 no-cook lasagna noodles
4 cups (16 oz) shredded part-skim mozzarella cheese, divided
1. Saute mushrooms in butter until tender. Add garlic, cook 1 minute longer. Add the artichokes, wine, salt and pepper. Cook over medium heat until liquid is evaporated.
2. For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth, gradually add milk. Bring to a boil, cook and stir for 1 minute or until thickened.
Stir in Parmesan cheese and wine.
3. Spread 1 cup sauce into a greased 13 in. x 9-in. baking dish. Layer with three noodles,
1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture. Repeat layers twice. Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Fruit Dip
1 block of cream cheese
1 jar of marshmallow fluff
Allow cream cheese to soften to room temperature. Combine fluff with cream cheese. MIx well with wooden spoon. Serve with fruit of your choice.
1 jar of marshmallow fluff
Allow cream cheese to soften to room temperature. Combine fluff with cream cheese. MIx well with wooden spoon. Serve with fruit of your choice.
Articoke Stuffed Chicken
Modified from Cooking Light
Ingredients
* 2 1/2 tablespoons Italian-seasoned breadcrumbs
* 2 teaspoons grated lemon rind
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
* 1 (3-ounce) package herbed goat cheese, softened *** I used 8 oz instead
* 4 (6-ounce) skinless, boneless chicken breast halves - I butterfly the breasts
Preparation
1. Preheat oven to 375°.
2. Combine first 6 ingredients; stir well.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375° for 15 minutes or until chicken is done.
Ingredients
* 2 1/2 tablespoons Italian-seasoned breadcrumbs
* 2 teaspoons grated lemon rind
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
* 1 (3-ounce) package herbed goat cheese, softened *** I used 8 oz instead
* 4 (6-ounce) skinless, boneless chicken breast halves - I butterfly the breasts
Preparation
1. Preheat oven to 375°.
2. Combine first 6 ingredients; stir well.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375° for 15 minutes or until chicken is done.
Beer Menu
Cooking Club September 17, 2011
Beer Tasting!
Beer, Cheddar and Apple Tarts and Spinach Artichoke Dip
Crispin Hard Apple Cider
Crisp over ice. A classically styled, but untraditional hard apple cider. Fruit forward, with a fresh, crunchy appley nose and a deliciously creamy, refreshingly crisp mouth feel.
Samuel Smith Cider
A medium dry cider with brilliant straw colour, light body, clean apple flavour and a gentle apple blossom finish.
Cheese Soup –
Samuel Smiths Nut Brown Ale
The walnut or hazelnut notes in Nut Brown Ale come from dark malts and from fermentation in Yorkshire Squares - no nuts are used in the recipe! Dry, medium-bodied; the Sam Smith ale yeast strain gives a fruity note to the finish.
Spicy Vodka Sauce with Spinach Balls and Artichoke stuffed Chicken
Belgian White Wheat Ale
Complex flavors of orange peel, coriander and subtle spice take this Belgian-Style wheat ale to new heights. This unfiltered Ale soars above the rest with a uniquely crisp taste and glides in gently for an exceptionally smooth finish. Our blue ribbon Belgian White displays a clean, crisp, full-bodied flavor for all to enjoy. This Ale’s best co-pilot is a tall frosty glass, garnished with an orange slice.
312 Goose Island Chicago
Densely populated with flavor, 312’s spicy aroma of Cascade hops is followed by a crisp, fruity ale flavor delivered in a smooth, creamy body. This gives 312 a balance of flavor and refreshment that never fills you up and won’t let you down.
Lemon Pound Cake with Cherry Sauce
Classic Shandy Equal Parts of Hofbrau Oktoberfest and lemonade
In Germany, this type of drink is called a Radler (German for "cyclist") or Alsterwasser (river in northern Germany). In France and in Italy, it is called a panaché ("mixed"). In Spain it is champú ("shampoo") or clara con limón.
Youngs Double Chocolate Stout
Dark chocolate and chocolate malt are mixed together with a full-flavored rich dark beer to create a drink that is sweet yet alcoholic enough to make you want to order one again as soon as you are done with your first. The crystal malt with the pale ale, chocolate malt, hops, dark chocolate, and sugars provide a unique taste experience that you will not soon forget.
Beer Tasting!
Beer, Cheddar and Apple Tarts and Spinach Artichoke Dip
Crispin Hard Apple Cider
Crisp over ice. A classically styled, but untraditional hard apple cider. Fruit forward, with a fresh, crunchy appley nose and a deliciously creamy, refreshingly crisp mouth feel.
Samuel Smith Cider
A medium dry cider with brilliant straw colour, light body, clean apple flavour and a gentle apple blossom finish.
Cheese Soup –
Samuel Smiths Nut Brown Ale
The walnut or hazelnut notes in Nut Brown Ale come from dark malts and from fermentation in Yorkshire Squares - no nuts are used in the recipe! Dry, medium-bodied; the Sam Smith ale yeast strain gives a fruity note to the finish.
Spicy Vodka Sauce with Spinach Balls and Artichoke stuffed Chicken
Belgian White Wheat Ale
Complex flavors of orange peel, coriander and subtle spice take this Belgian-Style wheat ale to new heights. This unfiltered Ale soars above the rest with a uniquely crisp taste and glides in gently for an exceptionally smooth finish. Our blue ribbon Belgian White displays a clean, crisp, full-bodied flavor for all to enjoy. This Ale’s best co-pilot is a tall frosty glass, garnished with an orange slice.
312 Goose Island Chicago
Densely populated with flavor, 312’s spicy aroma of Cascade hops is followed by a crisp, fruity ale flavor delivered in a smooth, creamy body. This gives 312 a balance of flavor and refreshment that never fills you up and won’t let you down.
Lemon Pound Cake with Cherry Sauce
Classic Shandy Equal Parts of Hofbrau Oktoberfest and lemonade
In Germany, this type of drink is called a Radler (German for "cyclist") or Alsterwasser (river in northern Germany). In France and in Italy, it is called a panaché ("mixed"). In Spain it is champú ("shampoo") or clara con limón.
Youngs Double Chocolate Stout
Dark chocolate and chocolate malt are mixed together with a full-flavored rich dark beer to create a drink that is sweet yet alcoholic enough to make you want to order one again as soon as you are done with your first. The crystal malt with the pale ale, chocolate malt, hops, dark chocolate, and sugars provide a unique taste experience that you will not soon forget.
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