River Horse: Oatmeal Milk Stout Cake

Yield: 8-10 servings
Prep Time: 5 minutes
Cook Time: 45 minutes

Dennis Keyes Photography

 

Ingredients:
1 package chocolate cake mix
1 (12 oz.) River Horse Oatmeal Milk Stout
Eggs
Vegetable oil or applesauce
PLEASE NOTE: Substituting applesauce for vegetable oil decreases fat and calories content.

1 container vanilla frosting
1 bar of dark chocolate (shaved)

Directions:
Follow instructions on the cake mix.
Substitute Oatmeal Stout for water.
Add eggs and vegetable oil or applesauce as directed.
Once baked and cooled, remove from cake pan.
Glaze with your favorite vanilla frosting and sprinkle with dark chocolate.

**Serve with a River Horse Oatmeal Milk Stout and/or a Stout Shake.

Lindemans Lambic: Framboise Raspberry Cupcakes

These cupcakes are amazingly moist. The Framboise provides just a hint of raspberry flavor that is enhanced by the fresh fruit garnish.

Yield: 12-24 servings 
Prep Time: 5 minutes
Cook Time: 25-35 minutes

Dennis Keyes Photography

Ingredients:
I package white cake mix
1 (12 oz.) Lindemans Lambic: Framboise
Egg whites
Vegetable oil or applesauce
PLEASE NOTE: Substituting applesauce for vegetable oil decreases fat and calories content.

1 container white frosting
1 package red raspberries

Directions:
Follow instructions on the cake mix.
Substitute Framboise for water.
Add egg whites and vegetable oil or applesauce as directed.
Once baked and cooled, remove from cupcake pan.
Glaze with your favorite white frosting and top with a fresh red raspberry.

**Serve with a Lindemans Lambic: Framboise and/or a Framboise Float.

Elysian: Immortal IPA & Sage Pork Tenderloin w. Wild Sheepshead Mushrooms

This recipe is really simple and great for a dinner party. The Immortal IPA  and sage provide a delicious undertone. The pairings are also simple yet elegant and make for a healthy yet hearty meal.
 

Dennis Keyes Photography

Yield: 6-8 servings

Prep Time: 5 minutes

Cook Time: 1-2 hours

Dependent on size of loin.

Ingredients:
1 (3-5 lb) pork tenderloin

2 tablespoon minced garlic

1 tablespoon sea salt

½ tablespoon cracked black pepper

 
1 tablespoon olive oil
2 stems dried sage
1(12 oz.) Elysian: Immortal IPA
1 lb. sheepshead mushrooms (sliced)

1 large red onion (sliced)

 
Directions:

Rub pork loin with minced garlic, sea salt and cracked pepper.
Heat olive oil in large saute pan. Lightly brown the pork lion and reduce heat.
Add dried sage, 1(12 oz.) Elysian: Immortal IPA, sheepshead mushrooms, and red onion.
 


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Cover and simmer on low for approximately 1-2 hours. (Dependent on size of loin. Internal Temperature 145°) Turn halfway through cook time.
 



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Remove from heat and let stand for 15 minutes. (Internal Temperature should rise to 150° upon standing).
Slice, return to pan, and serve.

Pictured with sauteed fresh green beans, cranberry chutney and wild rice with cantaloupe.
Note:  Add the room temperature melon once the rice was tender.

Dennis Keyes Photography

**Serve with a Elysian: Immortal IPA.