Cooking with Beer

Aftermath Beer Cheese Fondue

8 oz shredded sharp Cheddar cheese

8 oz shredded Swiss cheese

2 Tbsp flour

1/2 tsp salt

1/4 tsp black pepper

1 clove of garlic halved

12 oz of Triple Digit Aftermath Scottish Style Ale

Hot sauce to desired spice

1- Combine Cheddar, Swiss cheese, flour, salt, and black pepper in a bowl

2- Rub cut side of garlic clove around bottom and sides of fondue pot

3- Pour beer into fondue pot and slowly bring to a simmer over medium high heat for about 5 minutes

4- Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10-15 minutes

5-Stir hot pepper sauce into cheese mixture to taste

Serve with Bavarian pretzel pieces, veggies, and sausage

Recipe courtesy of Allrecipes.com

Winter Ale Pecan Apple Tart

5 Granny Smith apples cored and sliced

2 cups brown sugar

1 Tbsp of sugar

1 Tbsp of cinnamon

1 cup of chopped pecans

1 12 oz bottle of Rivertown Winter Ale from Lockland, OH

4 baked tart shells

Vanilla Ice cream

Combine all ingredients except tart shells and ice cream in a saute pan for 35 to 40 minutes, stirring occassionaly

Warm tart shells and layer with apple mixture and top with vanilla ice cream, we suggest an Ohio favorite, Graeter's

Sprinkle ice cream with cinnamon and serve immediately

Links for Ohio favorites featured in these recipes

http://www.tripledigitbrewing.com/

http://www.rivertownbrewery.com/

http://www.graeters.com/