Move past Beer-Can Chicken, and you will realize that a bottle of the bubbly can really stand up to a variety of flavors and mingles equally well with both rich, fatty cuts of meat and the light, succulent flesh of fish and shellfish. According to Belgian born Master Chef Daniel Joly, of Mirabelle Restaurant at Beaver Creek, "Stella Artois brings out the hidden, secret flavor in recipes which you can't pinpoint but would miss if it wasn't there, the mild malt and light hops of accentuate the richness of foods without overwhelming the balance of flavors."

Put a brew or two to work for you and your guests this holiday season marinating steak, flavoring a rich onion soup or hearty bean & lentil cassoulet, deglazing a pan to make turkey gravy, steaming lobster or shrimp, or braising pork for a rich autumnal stew.

I don't know about you, but I've attended and hosted my fair share of parties where everything from icy eggnog to hot mulled wine is served in paper, plastic , and (heaven forbid!) styrafoam mugs. Yes, it's an easy and cost effective solution, especially if you're pouring for a large group of guests. But eventually, I would like to believe that there comes a time in life when we all stop drinking out of disposable cups and graduate to something with a bit more class (and perhaps a touch more environmentally conscious). With that hope in mind, I refuse to retire my dreams of one day having a monumentally large collection of china and glassware.

I envision a perfect world filled with limitless cabinet-space and an industrial-size dishwasher, and for every beverage an appropriate, well-considered glass. My guests would sip smoky cabernets from large Reidels, enjoy frothy hot chocolate with marshmallows in sturdy mugs, and swig cold champagne from elegant, crystal flutes. Beer glasses alone would require a separate storage shelf: antique steins, fine chalices, thick-rimmed pint glasses. Why the fuss? Because the glass in which a beer is presented serves a number of important functions: it shows off the color and texture of the beer, helps disperse even the most subtle aromas, and, depending on the thickness of the glass, helps maintain the beer’s desired serving temperature.

For example, Hoegaarden is ideally served in its thick, hexagonal glass, and Leffe Blonde and Brown both in their high-stemmed chalices. Stella should be presented in the distinctive Stella Artois Chalice, which is specially designed to highlight the fascinating process of the Belgian Pouring Ritual. This process involves such sacred steps as The Purification (rinsing of the glassware with a mild detergent and then rinsing it with cold water), The Sacrifice (opening and clearing the tap to ensure that everything that ends up in the glass is absolutely fresh), The Beheading (cutting the frothy head with a head cutter at a 45-degree angle, thus eliminating larger bubbles that would otherwise accelerate the dissipation of the head), and ultimately The Bestowal (the presentation of the finished beer along with branded coaster and glass).

Experiencing the Ritual is a rarity; few specialty bars carry the Chalice and are trained to perform the Ritual, but it is worth seeking out. In the meantime, you can learn how to perform the Ritual – and leave your guests VERY impressed – by studying up on pages 20-23 of the Belgian Beer Guide found here: link to beer guide.

There's something comforting about a spicy curry paired with a crisp, refreshing beer. It's a combination without a season as far as I am concerned-equally good in sweltering August or chilly December. The cool tingle of bubbles on the tip of my tongue cuts the heat just a little, the clean, slightly bitter flavor balances the rich, fragrant creaminess of the dish.

Rich with coconut milk and laced with fresh coriander, lemongrass, ginger, and chilies, this Chicken Laksa is a take on a dish commonly found in Singapore, Indonesia, and Malaysia. The bright citrus notes and complex flavors of this fragrant curry noodle soup make it the perfect match for Hoegaarden's soft body and subtle notes of spice. Master Beer Sommelier and Belgian Beer Ambassador Marc Stroobandt enthuses that the beer, "adds a freshness to recipes that enhances the seasoning of both the beer and the dish."

Cover the table with colorful printed fabric and set out whimsical paper lanterns and candles, let guests snack on bowls of roasted cashews and candied ginger, and once everyone has eaten their fill of the spicy entrée, surprise them with a light Mango Yogurt Mousse for dessert.

Like the baking of bread, the brewing of beer is based on fermentation and has been around for thousands of years—it’s believed that both techniques were discovered around the same time, likely by accident. With a mildly yeasty flavor and carbonation, beer makes an excellent baking liquid and adds a light, airy quality to fritters, biscuits, cakes, and breads.

When choosing a beer to bake with, it’s important to keep in mind its aroma, flavor profile, and intensity. As a general rule, the flavors of beer are best suited to pairing with other strong flavors—think cheese scones, rich chocolate cakes, and spicy gingerbreads. Get started with the recipes below, then you can experiment with tweaking old favorites. When changing existing recipes, start by substituting only a portion of the baking liquid with beer—this will prevent the bitterness of the hops from being too concentrated and overwhelming.

Beer Batter Bread

Great hot out of the oven with cheese and mustard or as a side for a steaming bowl of soup or stew, this simple quick bread really takes on the flavors of the beer you use. A loaf made with Stella Artois will have a mild malt, yeasty flavor and just a touch of bitterness while one made with Leffe Blonde will have a subtle sweetness. The carbonation is what makes the bread rise, so be sure you don’t over mix the batter. For a variation on the theme, try Beer, Sun-Dried Tomato, and Olive Quick Bread.

Kabocha Squash Cake with Brown Sugar Cream

Courtesy of star pastry chef Will Goldfarb, this autumnal recipe calls for a lager or mild flavored beer to add a buoyancy and complexity to these small cakes. Leffe Blonde, with its golden hue and notes of banana and spice would be a good pairing with the creamy kabocha squash and cinnamon.

Chocolate Stout Layer Cake with Chocolate Frosting

This rich, fudgy creation could easily be made with Leffe Brown—though not a traditional stout, its dark coloring, robust body, soft velvety texture, and warm notes of roasted caramel, malt, and chocolate make it a great alternative.

See more recipes for beer-filled baked goods.

A classic fondue made with Hoegaarden^® beer instead of wine. Serve as a festive starter or as a main course for a light supper along with a salad. Makes 4 to 6 servings

Ingredients

• 1 clove garlic, crushed
• Grated nutmeg
• 3 tablespoons kirsch (cherry brandy)
• 1 tablespoon cornstarch
• 1 bottle Hoegaarden^® beer room temperature
• 1/2 pound (about 3 cups) Emmenthaler, shredded
• 1/4 pound (about 1 cup) Gruyere, shredded
• White pepper to taste
• French or Italian bread, cut into 1-inch cubes
• Cauliflower and broccoli florets, blanched

Method

Rub a heavy saucepan (a small iron skillet works well*) with the garlic and dust with the nutmeg. In a small cup mix the kirsch with the cornstarch until it is well dissolved; set aside. Pour in the Hoegaarden and heat over medium heat until it barely simmers.

Add the cheese a little at a time, stirring constantly with a wooden spoon. Do not let the cheese boil.

Continue to add the cheese and quickly stir in the kirsch cornstarch mixture and whisk vigorously until the sauce thickens.

Serve with assorted blanched vegetables and chunks of crusty warm bread.

*If you are using an iron skillet, it can be brought directly from the stove and placed over an alcohol lamp at the table.

Serves 4

Ingredients

4 small tomatoes (sliced)
4 small, egg-shaped fresh
mozzarella balls (sliced)
8 large whole basil leaves
(finely sliced) plus 4 additional
leaves for garnish
Salt and pepper, to taste
1 1⁄3 cups mixed baby salad greens
1 medium shallot (finely chopped)
2 tbsp aged balsamic vinegar
¼ cup extra-virgin olive oil
2 tbsp STELLA ARTOIS

Method

Arrange alternating slices of tomato, mozzarella and basil leaves on each of four plates. Season with salt and pepper. Top each stack with 1/3 cup baby salad greens. Whisk together the shallots, balsamic vinegar, olive oil, Stella Artois and season with salt and pepper in a small bowl. Drizzle some of the salad dressing around the mozzarella and tomato stacks, and garnish with sliced basil. Serve with additional salad dressing.

Serves 4

Ingredients

• 7 oz green or brown lentils
• several drops of Tabasco sauce
• 5 oz LEFFE BLONDE
• 2 onions (finely sliced)
• 2 cloves garlic (crushed)
• 2 tbsp tomato purée
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1 tbsp Worcestershire sauce
• 1 can chopped tomatoes
• 1 can kidney beans (drained)
• 4 medium potatoes (peeled and quartered)
• 5 tbsp butter
• cheddar cheese

Preparation

Preheat oven to 350°.

Put peeled, quartered potatoes into cold salted water. Bring to a boil, then simmer until potatoes are soft. Drain and mash until smooth. Fold in butter until it melts and add salt and pepper to taste. Put lentils in a pan and pour over Leffe Blonde and then top with cold water to cover. Bring to a boil and simmer until tender (20 to 30 minutes). Set aside.

Cook the onions and garlic in olive oil until soft. Add the chili powder and cook for another couple of minutes. Add the tomato purée and cook for another 2 minutes. Add 5 oz of Leffe Blonde and boil until only a couple of tablespoons of liquid are left. Add all of the remaining ingredients, including the lentils, but not the potatoes or cheese. Mix everything well and pour into an ovenproof dish. Carefully spread the mashed potatoes evenly over the top and sprinkle with cheddar cheese.

Place in oven and bake for 30 minutes.

Think back on holiday parties and dinners you attended last year. Are there any that stand out? Besides the winning recipe you picked up for baked brie, a scandalous tidbit of local gossip you overheard, and so-and-so’s fabulous fashion faux-pas everyone’s still talking about, what exactly set them apart?

The annual procession of gatherings and dinners can seem spectacularly interchangeable: elegantly dressed guests sipping red wine and eggnog, nibbling on cheese cubes and spiced nuts, discussing the weather or the state of the economy. The secret to creating a successful and memorable event is choosing a great theme. Whether you’re hosting dinner for six close confidants, or throwing your doors open to sixty friends, colleagues, and acquaintances, take the time now to come up with a truly fun and unique idea—it will make the rest of the planning process infinitely easier.

Consider the time of year, occasion for celebration, number of guests, space and serving implements at your disposal, and types of food and drink you are interested or comfortable preparing and serving. Think outside the box and start making lists, drafting menus, throwing around wild ideas for table settings and dessert sculptures. You can always be realistic and edit everything down to size later, but, for now, let your imagination run wild. Below are a few ideas to get you started—we will revisit and expand on them in the coming weeks.

Ladles & Lagers

Baby, it’s cold outside, and a selection of hearty, steaming soups are guaranteed to warm guests up from the inside out while cool brews keep the conversation flowing.

Chalet Chic

Take a cue from the snow-covered slopes with fondues both sweet and savory. Cheese and chocolate are both natural matches for beer.

Beans & Brews

Feed a crowd on a budget with a satisfying, slow-cooked casserole filled with creamy beans and rich, smoky sausages and meats. Crisp, dry beer will cut the heaviness of the dish.

Tipsy Treats

With a desserts buffet, guests won’t have to clear their plates to get to the best part of the evening. Elevate ordinary cakes with the addition of a little beer, spike standard sweets for stellar results, and drizzle bread pudding with a boozy sauce.

Serves 2

Ingredients

2 lbs mussels (scrubbed and beards removed)
1 onion (finely chopped)
3.5 oz double cream
3.5 oz HOEGAARDEN
2 tbsp parsley (chopped)

Preparation

Place a 5 to 6 quart pot over moderate heat. When hot, add mussels, Hoegaarden and onion, then cover. As soon as mussels are open, add cream (discard any mussels that have not opened). Boil for 30 seconds, and then remove from heat. Add parsley.

Serve immediately.

Bundling up in layer upon layer of bulky, protective clothing and braving increasingly frosty temperatures this time of year can take its toll. At the end of a long day, nothing beats a steaming-hot, slow-cooked meal shared with family or friends and served in the cozy comfort of home.

Tomorrow I’m having a few friends over for a casual dinner. It’s a bit of a last minute potluck—when everyone chips in, it’s easy to accomplish entertaining on a busy weeknight. One guest has agreed to bring a Winter Salad and another is making Sticky Date Pudding (a personal favorite!) for dessert. I’ve committed to making this meltingly tender brisket. Slow cooking is perfect for a crazy weekday or a lazy Sunday afternoon: I can prep all the ingredients in the morning, throw them in the pot, leave them all day, and, eight hours later, do some final seasoning and serve up a hearty, satisfying meal. Accompanied by crusty French bread and good butter, this is sure to warm everyone up. I plan to use Leffe Blonde in the recipe and serve it alongside the finished dish. When the beer is presented in a chalice glass you can really smell the warm malt notes along with a hint of toasty caramel and spicy vanilla and clove—the robust, creamy flavor should pair nicely with the subtle sweetness of the beef.

The best thing about brisket? If there are leftovers, I’m all set for a few days of delicious sandwiches come lunchtime.

Ingredients

4 4oz servings of fresh sea bass
Papillote paper (parchment paper)
2 onions
2 bulbs fennel
3 tomatoes (quarter, remove seeds, and confit petals)
1cup claim juice
1 cup Hoegaarden beer
4 oz virgin olive oil
1/2 cup fresh cilantro

Method

Preheat oven to 375°. Using a sauté pan, cook the fennel and onion in virgin olive oil until translucent; add the clam juice and reserve. Place the sea bass in the middle of the parchment paper. Cover with clam juice, fennel, tomatoes and a drizzle of olive oil. Bake for 4 to 6 minutes until the paper is filled with steam and it has obtained a nice brown color. Open the Papillote and serve in a dish, sprinkle the fennel and chopped cilantro on top for garnish before serving.

Often, when hosting larger parties, I find myself cooking, plating, dusting, and fiddling with decorations right up until the last minute. The doorbell rings, and there I am, still in an apron, probably covered in flour, not a stitch of makeup on my face. A few parties ago, I instituted a new rule: Regardless of where I might be in the preparations, 30 minutes before my guests are scheduled to arrive, I stop whatever I’m doing to freshen up, have a drink, and nibble on some finger food. I’ve learned from experience that as soon as friends walk through the door, I’ll be busy pouring drinks, passing canapés, making clever introductions, and running around joining multiple conversations before I know what’s hit me. It’s altogether more than likely I won’t sit down or eat another thing until the guests have all departed and I’m left to clean away the remnants.

This year I plan to start my big night with a little bubbly. And I won’t be breaking out the sparkling wine. Instead, I’m thinking a bottle of Hoegaarden with some of my favorite Salmon Rillettes. Made with a hint of Curacao orange peel and coriander, the fruity, slightly spicy beer is a perfect match for the bright, citrusy flavors of the fish preparation. The recipe recommends serving the rillettes as a spread with crusty bread, but I think a small quenelle looks terrific on individual leaves of endive—fan them out around a plate for a spectacular presentation.

Ingredients

1/4 lb Little Neck Clams (per person) - 4 lb total washed
2 Tbsp Olive Oil
6-7 Garlic Cloves, chopped
2 lb Baby Fingerling Potatoes, cut in half (marble to olive size - mixed varieties)
1 qt Vegetable Stock
3 Stella Beers
1/4 Stick Butter
Salt To Taste (sea salt, preferred)
Ground White Pepper To Taste
1 Tbsp Flat Leaf Parsley, chopped

Method

1. Clean and wash clams
2. Cut potatoes in halves and par-boil in salt water for 6-8 minutes; drain and air cool.
3. Heat 6-10 qt thick bottom sauce pan, add oil and garlic and saute for 3-4 minutes.
4. Add clams and potatoes to pan; saute for 2-3 minutes.
5. Add stock and beer and simmer until clams open.
6. Season broth with salt and pepper to taste.
7. Add butter and stir until completely melted into broth
8. Finish with parsley; serve with bread.

It’s hard to believe we’ve already worked our way through November. Already, holiday invitations are starting to arrive, filling your mailbox and your inbox. It’s time to pick a date and stake your claim. If you’re committed to a prime Friday or Saturday evening, be prepared for some competition. Consider hosting a “holiday open house” on a popular evening—inviting friends to stop by between 6 and 10pm, share a drink or two, enjoy some tasty canapés or a hearty bowl of soup, join in the holiday cheer, and then make the rounds of other parties if necessary.

Personally, I’m a fan of Thursday or Sunday evenings for both larger cocktail parties and more intimate dinners—they’re generally a little bit quieter and you’re likely to have your guest’s undivided attention for the evening.

Once you’ve decided on a date, send out invites as soon as possible, asking guests to R.S.V.P. in a timely fashion so that you're able to get an accurate headcount. You can design and customize paper invites at paperbuzz.com or, if you want the latest party stats—who’s just viewed the invitation, who’s already messaged you desperate to know what they can bring—at your fingertips (or on your smart phone) check out pingg.com.

Serves 4

Ingredients

Blend the following to a paste:

• ½ onion (roughly chopped)
• 2 tbsp coriander
• 3 stalks lemongrass (outer layers removed, inside roughly chopped)
• 3 cloves of garlic
• 2 tbsp ginger
• 2 tbsp turmeric
• 2 tbsp sugar
• 2 tbsp shrimp paste (optional)
• 1 ½ tbsp red chilies (discard as many seeds as you like to reduce the heat of the paste)

7 oz HOEGAARDEN
1 can coconut milk
½ chicken bouillon cube
3 chicken breasts (each cut into 3" long strips)
7 oz egg noodles

Preparation

Heat 2 tablespoons of olive oil in a heavy saucepan and gently sauté the blended paste for 2 to 3 minutes, making sure it doesn’t stick to the bottom of the pan. Add the Hoegaarden and bring to a boil. Add the coconut milk, then fill can halfway with water and add to the mixture. Crumble in the bouillon cube and stir well. Simmer gently for about 20 minutes. Do not boil vigorously or the coconut milk may separate.

About 10 minutes before the end of the cooking, add the strips of chicken. These will cook through in the hot laksa. While the laksa is simmering, cook the noodles according to the instructions on package. Add the cooked noodles to laksa, mix well and serve.

Serves 2

Ingredients

½ cup soy sauce
2 tbsp olive oil
3 large garlic cloves (chopped)
2 tsp Dijon mustard
2 tsp fresh rosemary (chopped)
2 tsp Worcestershire sauce
2 tsp fresh coarse black pepper
½ cup STELLA ARTOIS
2-6 oz rib eye steaks

Method

Whisk all ingredients, except steaks, in a medium bowl. Add steaks. Cover bowl with plastic wrap and chill for one day, turning the steaks occasionally. Place steaks in hot grill pan or skillet over medium-high heat and cook until well browned to a medium rare, about 5 minutes per side. Arrange steak on a plate.

Spoon any accumulated juices over steaks and serve.

Serves 4

The classic lobster boil take on a distinctly upscale tone when prepared with Stella Artois^® and served with chilled Stella Artois^®, a perfect match.

Ingredients

4 1- to 1 1/4-pound lobsters (or thawed tails)
2 pounds little neck clams
6 bottles Stella Artois^® beer
1 pound melted butter combined with 1 tablespoon lemon juice.

Method

You will need a large kettle, such as a preserving kettle, with a rack that will hold the lobsters or lobster tails 3 inches above the bottom of the pan. You can also use a stock-pot with a few large rocks placed in the bottom of the pot. This will keep the food above the liquid.

Position the rack so its surface is several inches above the bottom of the pan. Place the lobsters on the rack in the pot. Place the clams into a cheesecloth bag and place on top of the lobsters, add Stella Artois^®. Cover and start timing the cooking from the moment steam escapes from under the cover. Cook 25 minutes.* Check frequently to see how much Stella Artois^® has evaporated and add more Stella Artois^® if necessary. Be sure there is always at least 2 inches of liquid in the bottom of the pot. When the food is cooked, remove the ingredients with large tongs and arrange on individual platters. Serve with melted butter for dipping.

Variations

You can also steam the clams in one bottle of Stella Artois^® separately and eat them while the lobsters are cooking. They are served with their broth and melted butter.

*If using lobster tails, reduce cooking time to 15 to 18 minutes.