Serves 4

Ingredients

4 - 4 oz. Fresh Alaska halibut filets
2 12 oz bottle Stella Artois beer
1 star anise
1 bouquet garnish (thyme, parsley, bay leaf)
4 black peppercorns
1 lemon grass root
1 cup of good virgin olive oil
2 zucchini (diced)
1 yellow onion (diced)
1 yellow squash (diced)
1 red bell pepper (diced)
2 roma tomatoes (diced)
1 cloves of peeled garlic
1 cup of milk
1 stick butter
1 pinch of sea salt
1/4-cup fresh chopped cilantro

Method

In a saucepan with a touch of olive oil cook the onion , red bell pepper, zucchini and yellow squash ,season with salt and pepper and let simmer for 4 minutes at low heat, and have the chopped cilantro in vegetable ratatouille kept warm on the side .

Using a Chinese steam basket, lay the seasoned halibut filet in the basket being careful do not overlap.

In a large saucepan, combine the beer, one cup of water, lemon grass root, bouquet garnish, black peppercorn and star anise. Bring to boil.

Set steam basket on top and cook the filets with the beer infused steam.

In another sauce pan set one clove of garlic and one cup of milk and a 1/2 cup of Stella. Bring the milk to a boil and season with salt and pepper.

Using a little hand burr mixer, buzz the milk with half of a butter stick used only to foam, and spoon on top of the halibut.

Set the plate with vegetable ratatouille, the beer steamed fish on top and drip some Stella foam on top, garnish with some fresh cilantro bouquet.

Welcome to Holiday Cheers, our new winter blog on entertaining with beer. Over the next few weeks, I will help get you ready to host casual gatherings, impromptu dinners, and elegant cocktail parties over the holidays. Along with a steady stream of easy-to-execute tips, ideas, and recipes, we will provide you with information on how to cook with, serve, and enjoy beer during this festive, busy time of year.

Without a doubt beer is the most popular alcoholic beverage in the United States, however most people are unaware that when it comes to pairing with food, beer can be just as complex and exciting as wine. Many fine restaurants and gastropubs around the world are touting their “beer sommeliers” and special beer pairing menus - it appears that beer is here to stay as a major player on the culinary scene. So what better time that now to add it to your entertaining repertoire? Check back in the coming weeks for party inspiration, planning tips, tasty pairings, and clever ways to incorporate beer (and cheer!) into your very own holiday hosting.

Serves 12

Ingredients

For the pastry:

• 2 cups + 2 tbsp flour
• 2 sticks + 1 tbsp butter (soft)
• 2/3 cup sugar
• 1 egg

For the filling:

• 14 oz dark chocolate (min 70% cocoa solids)
• 1 stick + 6 tbsp butter
• 5 egg yolks
• 3 whole eggs
• 1/2 cup sugar
• 3.5 oz LEFFE BRUNE

Method

Preheat oven to 350°. Put pastry ingredients into a food processor until mixture forms into a ball. Knead until smooth. Cover and chill in refrigerator for 30 minutes. Lightly flour a work surface and roll pastry as thinly as possible. Lightly butter a 12" w x 1" deep pan and lay pastry inside. Cut a circle of parchment paper to fit inside the pan and place on pastry. Add enough rice or dry beans to cover the surface of the pastry and bake. After 15 minutes, remove rice or dry beans and parchment and continue to bake for 5 minutes.

Break up chocolate, butter and place in heat-proof bowl with Leffe Brown. Place pan over simmering water and melt. When melted, remove from heat and stir. Whisk egg yolks, eggs and sugar until smooth. Stir the chocolate mixture into the egg mixture. Pour into the pastry, turn oven to 300° and bake for 8 to 10 minutes.

Refrigerate overnight.

Serves 6

Ingredients

• 1 cup dried cherries
• zest of 1 orange
• 1 bottle LEFFE BLONDE
• 2 1/2 cup cake flour
• 1 cup light brown sugar
• 1 tsp baking soda
• 1 tbsp five spice blend
• 1 tsp double acting baking powder
• 5 tbsp butter
• 1/4 tsp salt
• 1 egg
• 1/2 cup chopped walnuts

For icing: Mix 2 to 3 tablespoons of fresh orange juice with 1/2 cup confectioners sugar to form the icing.

Method

Preheat oven to 350°. In a saucepan, combine the cherries, Leffe Blonde, light brown sugar, spice blend and butter; bring to a boil for 3 minutes. Remove from heat, place in a medium size bowl and set aside to cool.

Beat the egg and mix in orange zest. In another bowl, sift the flour, baking soda, baking powder and salt. Sift again into the wet ingredients, stir until smooth then stir in the walnuts. Pour batter into an 8-inch greased bundt pan and bake 45 minutes in a 325° oven and test for doneness. When cool, drizzle orange icing over cake.