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O'Fallon Brewery News>
WE LOVE TO COOK WITH BEER!
October 10, 2007
Something about the cool fall air seems to make lots of us
want to get creative in the kitchen. Over the years I’ve
heard from several beer lovers who have developed a special
recipe using beer, and I’ve even come up with a few myself.
Now I’d like to announce that one of those creative cooks
has won an award for a beer recipe! Ellen Hanff of
O’Fallon placed third in the “Most Unusual/ Delicious
Pumpkin Dish” recipe contest at the St. Charles Community
College Pumpkinfest for “Ellen’s Pumpkin Ale Cheddar
Biscuits.” I know you’ll want to try them so I’ve printed
the recipe at the end of this note.
SO DOES DIERBERG’S COOKING SCHOOL!
And you can join them (and our own Brian Owens and Derek
Bean) at a special O’Fallon Brewery session on Saturday,
October 20 from 7:00 to 8:30 p.m. at Dierbergs Cooking
School at their Bogey Hills Store in St. Charles. You’ll
work on a menu that includes:
- 5-DAY IPA paired with a mixed green salad with a blood
orange vinaigrette;
- Beer Stew prepared and served with award-winning Smoked
Porter;
- Our newest (and soon to be released) seasonal, Goat’s
Breath Bock, together with stuffed meatloaf and
- O’Fallon Pumpkin Beer with a surprise dessert.
You can learn how to make four new dishes, taste some beer
and visit with some of our staff all for only $25 per
person. Space is limited, so call 636-669-0049 for
reservations no later than Wednesday, October 17th.
Have a great week and enjoy COOKING with a good beer!
Cheers!
Fran Caradonna
O’Fallon Brewery
636-474-BEER
ELLEN’S PUMPKIN ALE CHEDDAR BISCUITS
2 CUPS BISQUICK
2/3 CUP PUMPKIN ALE
½ CUP SHREDDED CHEDDAR CHEESE
1/8 TEASPOON GARLIC POWDER
2 TABLESPOONS BUTTER/MARGARINE MELTED
1. STIR BISQUICK, PUMPKIN ALE, and CHEESE & GARLIC POWDER
UNTIL SOFT DOUGH FORMS.
2. DROP DOUGH BY THE SPOONFULS ONTO UNGREASED COOKIE SHEET.
3. BAKE IN A 450° OVEN 8 TO 10 MINUTES OR UNTIL GOLDEN
BROWN.
4. BRUSH MELTED BUTTER/MARGARINE OVER WARM BISCUITS.
ENJOY!
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