Woodstock Beer Dinner Part 2
 
SALAD

SMOKED TURKEY SALAD with BERRY DRESSING 

4 servings

Dressing: 

  • 1 Tbsp butter 
  • 2 Tbsp mild onion, minced 
  • 1 tsp dried thyme, crumbled (or 1 Tbsp fresh) 
  • 1/2 pint basket fresh blackberries or raspberries 
  • 1/4 cup BIG INDIAN PORTER 
  • 1 1/2 cups chicken stock 
  • 2 Tbsp Dijon mustard 
  • 1 Tbsp honey 
    •  Salad: 
  • 1/4 cup peanut oil 
  • 2 Tbsp white wine vinegar 
  • 8 cups mixed greens (leaf lettuce, romaine, chicory, etc) 
  • 3/4 pound smoked turkey, cut into strips 
  • 3/4 cup fresh blackberries or raspberries 
  • 1 cup walnuts, toasted 
    •  Dressing: Melt butter in skillet over medium heat. Add onions and thyme and saute for about 2 minutes. Add berries and porter. Boil until reduced to a thick glaze, stirring frequently, about 6 to 8 minutes. Add the stock and boil until liquid is reduced to 1/2 cup, about 15 minutes or so. Whisk in mustard and honey. Cover and set aside. 

    Salad: Whisk the oil and vinegar together. Add the greens, turkey, berries and walnuts. Toss gently. Divide the salad onto plates. Bring the dressing to a simmer and drizzle over salad before serving. 

    APPETIZER

    SHRIMP COCKTAIL 

    6-8 SERVINGS

  • 2 lbs shrimp, shelled and deveined 
  • 1 Tbsp fresh chives, chopped 
  • 1 Tbsp fresh italian parsley, chopped 
  • 2 tsp dried basil 
  • 1 tsp garlic, finely chopped 
  • 2 tsp dry mustard 
  • 1/2 tsp fresh ground pepper 
  • 3/4 tsp celery salt 
  • 12 oz St JAMES ALE 
    •  Combine all ingredients except for the shrimp. Mix well. Add shrimp and marinate for at least 8 hours in the refrigerator, stirring frequently; drain. Place the shrimp in a preheated broiler pan 3 inches from the source and broil for about 5 minutes, turning once. Serve with your favorite cocktail sauce and wedges of lemon. 

    SOUP

    FRENCH ONION SOUP 

    6 servings

  • 1/4 cup butter 
  • 3 medium onions, thinly sliced 
  • 1 1/2 cups BIG INDIAN PORTER 
  • 2 cups beef stock 
  • 2 cups chicken stock 
  • 12 slices french bread, 1/2 inch thick, toasted 
  • 6 slices cheese, thin (mozzarella or whatever you like) 
  • Parmesan cheese, grated 
    •  In a sauce pan, over medium heat, melt butter. Add the onions and saute until golden brown. Add the beer and cook for 5 minutes. Add the stock, bring to a boil, reduce heat and simmer, uncoverd, for 30 minutes, stirring occasionally. Preheat broiler. Pour the soup into crocks, top with bread and cheese. Broil until the cheese melts, sprinkle with parmesan and serve. 

    Source:
    Dave Hillerud 

    Notes:
    See Woodstock Beer Dinner Part 1 
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