Crab Cakes with Rémoulade

Pair with Blue Moon

The beer's sweetness is the perfect complement for the sweet crab meat, helping to balance its briny saltiness. The coriander in this adds a perfumy, herbal element that plays off the spicy remoulade. And to top it off, the beer's carbonation helps cut through the richness of our remoulade, all while cleansing the palate.

Serves: 8
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

Ingredients

• 1/2 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh chives, minced
• 1/2 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound lump crab meat
• 20 saltine crackers, crushed
• 1/4 cup canola oil
• Lemon wedges, for serving remoulade sauce
• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 1/2 teaspoons horseradish
• 1 teaspoon hot sauce
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper

Directions

1.In a large bowl, stir to combine mayonnaise, egg, mustard, chives, Worcestershire, salt, and pepper. Add crab and crushed saltine crackers and mix until just combined. Form into 8 patties.

2.Heat oil in a large skillet over medium-highheat. Add crab cakes to the oil and cook 3 minutes a side until golden.

3.In a bowl, mix to combine all ingredients for the remoulade sauce. Serve crab cakes with sauce and lemon wedges.

Note: Crab cakes can be made in advance and stored covered in the refrigerator before frying.

Hoisin-Glazed Turkey Meatballs

Pair with Blue Moon

The orange peel in this Belgian-style wheat ale is the citrus note that brings our salty, savory sauce into the spotlight. And the beer’s coriander? It’s the fragrant, spicy element that complements the ginger, while the beer’s sweetness plays off the hint of honey in the dish, taming both salt and spice.

Serves: 20
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

• 1/2 pound ground turkey breast
• 1/2 pound ground turkey thigh
• 1 teaspoon fresh ginger, peeled and grated
• 2 cloves garlic, minced
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup breadcrumbs
• 1/2 cup hoisin sauce
• 1 tablespoon rice wine vinegar
• 1 1/2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon green onions, sliced thin
• 1 teaspoon sesame seeds

Directions

1.Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2.In a large bowl, combine turkey, ginger, garlic, egg, salt, and pepper. Once combined, add breadcrumbs and stir until just combined. Portion mixture into 1 tablespoon-sized portions and roll into balls with your hands. Place on the prepared baking sheet and bake for 20 to 25 minutes until cooked through.

3.In a saucepan over medium-low heat, combine hosiin sauce, vinegar, honey, and soy sauce and stir until heated through.

4.Place meatballs in a large bowl and add sauce. Gently stir until coated then transfer to a serving plate. Garnish with sesame seeds and green onions. Serve.

Miso Avocado Deviled Eggs

Pair with Blue Moon

Put a uniquely delicious twist on the traditional deviled egg. These Miso-Avocado Deviled Eggs combine creamy avocado, delicate miso and toasted sesame oil for a tempting bite, perfect for a crowd. The lightly sweet, citrusy notes of orange peel in Blue Moon® bring out the umami of the miso while the malt flavors complement the sesame.

Serves: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

• 6 large eggs
• 1/2 cup avocado, diced
• 1 tablespoon white (shiro) miso
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon lemon juice
• 1 teaspoon black sesame seeds

Directions

1.Bring a large pot of water to a boil and carefully place the eggs in the boiling water using a spoon. Reduce heat to medium and boil for 10 minutes. Remove the eggs and immediately transfer to an ice bath (a large bowl of ice water). Once eggs are cold, peel them and gently remove the yolks. Place the yolks in a food processor and the whites in the refrigerator.

2.To the yolks, add avocado, miso, vinegar, sesame oil and lemon juice. Puree until smooth, taste and add a pinch of salt if necessary. Place puree into a piping bag or a zip-top plastic food storage bag with the tip of the bag cut off. Place the egg whites on a serving tray and pipe the puree into the egg whites until full. Garnish each egg half with black sesame seeds and serve.

Notes: Eggs can be boiled and puree can be made a day in advance and stored in the refrigerator. Because there is avocado in the puree, tightly seal the puree to avoid the avocado turning brown. Pipe the puree into the egg whites just before serving.

Brie, Blueberry and Prosciutto Toast

Pair with Blue Moon

Bold, fresh mango in the Wheat Ale complements the creamy brie and sweet blueberries after they melt under a broiler. That sweetness is a perfect contrast to the salty, shaved prosciutto. Top it with honey for an incredible appetizer or brunch bite.

Serves: 8
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Ingredients

• 8 slices whole grain bread, thinly sliced
• 8 ounces brie, thinly sliced into 8 slices
• 1 cup fresh blueberries
• 8 slices prosciutto, thinly sliced
• 8 teaspoons honey
• 1 tablespoon thyme leaves
• 1 teaspoon flaked sea salt
• 1 teaspoon fresh ground black pepper

Directions

1.Place bread on a baking sheet and place under the broiler until lightly toasted and golden, about 5 minutes. Flip slices and top each one with a slice of brie and a small handful of blueberries. Place under the broiler again and cook until the cheese is melted and blueberries begin to plump and pop, about 2 minutes.

2.Top each toast with a slice of prosciutto, a teaspoon of honey, a pinch of thyme leaves, salt and black pepper. Serve.

Kale and Goat Cheese Stuffed Sweet Potatoes

Pair with Blue Moon

These uniquely delicious sweet potatoes are perfectly stuffed with sautéed kale, crumbled tangy goat cheese, walnuts and an aged balsamic vinegar for a tempting side. Entice your guests even more and pair its bold flavors with aromas of citrus and stone fruit to lend a taste that also serves as a counterpoint to the lightly bitter and green flavors of kale.

Serves: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Ingredients

• 3 sweet potatoes
• 1 tablespoon olive oil
• 1 bunch kale, thinly sliced in ribbons
• A pinch of salt
• 4 ounces goat cheese, crumbled
• 1/2 cup coarsely chopped walnuts
• 6 teaspoons aged balsamic vinegar

Directions

1.Preheat oven to 400°F. With a knife or fork, pierce each potato several times and then wrap each with foil. Bake for 45 to 50 minutes until soft and tender.

2.In a large skillet, heat oil over medium heat and sauté kale until tender—about 5 minutes. Season with a pinch of salt.

3.Slice the potatoes in half lengthwise. With a fork, lightly mash the cooked sweet potato. Top each potato with a portion of kale, goat cheese and walnuts. Drizzle each potato with a teaspoon of vinegar and then serve!

Note: If aged balsamic vinegar is not available, bring ⅓ cup regular balsamic vinegar to a simmer and reduce until thickened—about 8 minutes.

Bacon Caramel Popcorn

Pair with Blue Moon

The caramel malt sweetness of the beer provides a nice contrast to the salty bacon while adding flavor to the caramel and roasted nuts. Aromas of baking spices and pumpkin add fall flavors to the pairing and balance some of the sweetness. Yum!

Makes: 10 cups 
Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 30 minutes

Ingredients

• 2 tablespoons canola oil or bacon renderings
• 1/2 cup corn kernels
• 1 1/2 teaspoon salt
• 1/2 cup roasted salted peanuts
• 6 slices fully cooked bacon, chopped
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 tablespoons light corn syrup
• 1/4 cup heavy cream
• 1/4 teaspoon baking soda

Directions

1.Preheat oven to 250°F. Arrange two oven racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.

2.In a large pot with a lid, heat oil over medium-high heat. Place 3 kernels into the oil. Once the kernels pop, add the remaining kernels to the oil. Cover but keep the lid ajar to release steam. Once the kernels begin to pop, gently shake the pan over the heat until the popping slows. Transfer to a large bowl immediately and season with ½ teaspoon of salt. Add peanuts and bacon and toss to combine.

3.In a saucepan, stir to combine sugar, water, and corn syrup. Bring to a boil over medium-high heat and boil for until the color changes to a deep golden, about 5 minutes. Remove from heat and add cream, the remaining teaspoon of salt, and baking soda, stir well. Pour mixture over the popcorn and stir until the popcorn is coated. Divide the mixture between the two baking sheets.

4.Bake for 1 hour, stirring every 20 minutes. Allow to cool completely and serve immediately. Can be stored in an airtight container in the refrigerator for up to 2 days.

Butternut Squash Apple and Gruyére Tart

Pair with Blue Moon

The notes in the beer complement the toasted puff pastry and caramelized toppings, while the gruyere cheese lends a savory, salty contrast to an otherwise slightly sweet dish.

Serves: 8 
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes

Ingredients

• 1 sheet puff pastry, thawed but cold
• 1 large egg, beaten
• 3 ounces gruyere, shredded
• 10 slices butternut squash, peeled and sliced 1/8-inch thick
• 10 slices Granny Smith apple, sliced 1/8-inch thick
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons honey
• 1 tablespoon fresh sage, sliced thin

Directions

1.Preheat oven to 375°F. Line a baking sheet with parchment paper.

2.Roll puff pastry into a 13” x 10“ rectangle and transfer to the baking sheet. With a knife, lightly score a 1-inch wide border around the outside of the tart. Brush the boarder edges with the beaten egg. Sprinkle cheese on the inside of the border. In a bowl toss butternut squash and apple with oil. Layer squash and apple slices on top of cheese and season with salt and pepper. Cover tart with a piece of parchment paper and another baking sheet, this will help steam and cook the squash. Place in the oven and bake for 15 minutes. Remove baking sheet and parchment paper and continue to bake for another 30 minutes until pastry is golden

3.Drizzle tart with honey and garnish with sage. Slice and serve.

Grilled Margherita Pizza with Prosciutto

Pair with Peroni

Even pizza is better on the grill. The notes of lightly toasted bread in Peroni® provide the perfect complement to the grilled pizza dough. As for the tasty toppings, the subtle malt sweetness brings a mouthwatering contrast to the salty, savory Proscuitto and acidity of the tomatoes.

Makes: 8 slices
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

• 1 15-ounce can diced tomatoes, drained
• 2 cloves garlic, chopped
• 1 tablespoon chopped fresh oregano
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon salt
• 1 14-ounce pizza dough
• 4 tablespoons canola oil
• 8 ounces fresh mozzarella, sliced
• 8-10 fresh basil leaves
• 8 slices prosciutto, thinly sliced and torn into pieces

Directions

1.Preheat grill to medium-high heat.

2.In a bowl, combine tomatoes, garlic, oregano, olive oil and salt.

3.Stretch or roll out pizza dough into a 14- to 16-inch circle. Coat one side of the pizza dough with 2 tablespoons of canola oil and place oil side down on the grill. Grill for 2 to 3 minutes until charred and the pizza releases easily from the grill. Coat the top of the dough with the remaining oil and flip the dough over. Immediately spread the grilled side of the pizza with the tomato sauce and mozzarella slices. Grill for another 2-3 minutes until the pizza has set and the cheese is melted. Transfer pizza to a cutting board.

4.Top the pizza with basil, then prosciutto. Slice and serve.

Pancetta Meatball Sliders

Pair with Peroni

Some would call Peroni® a delicate beer, but it really shines when it’s paired with a delectable dish. The firm bitterness of Peroni contrasts the pancetta’s saltiness, while cutting through the richness of ground chuck. And to top it off, this beer's delicately herbal hop aromas elevate the herbal notes from parsley and oregano. Yum!

Serves: 12
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes

Ingredients

• 1/2 pound pancetta, cubed
• 1 1/2 pounds ground chuck roast
• 1/2 cup Parmigiano Reggiano, grated
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 slices white bread, cubed
• 2 eggs
• 1/2 cup milk
• 4 cups marinara sauce
• 12 slices provolone cheese
• 12 slider buns

Directions

1.In a food processor, pulse pancetta until a smooth texture forms. In a large bowl, blend with your hands pancetta, ground chuck, cheese, garlic, herbs, salt and pepper. In a separate bowl, pour milk over bread and once the bread has absorbed the milk, add to the beef mixture along with the eggs. Once again, blend with your hands until just combined. Spoon mixture into 12 equal portions (about 3 tablespoons each) and shape into balls. Place on a baking sheet.

2.Heat marinara sauce over medium heat in a large pot big enough to hold meatballs in a single layer. Place meatballs under the broiler for 7 minutes or until the tops begin to brown then transfer to the sauce and simmer for 10 to 12 minutes or until the internal temperature reaches 145 degrees.

3.Place meatballs on the bottom slice of the slider buns, top with a spoonful of marinara and a slice of cheese, and place under the broiler until cheese begins to melt, about 1 minute. Top with remaining slider bun and serve.

Note: Slider buns can be substituted for dinner rolls.

Tortellini and Tomato Skewers

Pair with Peroni

Peroni Nastro Azzurro's® grainy, doughy malt profile is the perfect complement for the pasta in this dish, and its herbal hop quality meets its match in the basil pesto. The subtle sweetness offsets this dish’s saltiness, and Peroni Nastro Azzurro's® alcohol, bitterness and carbonation help cut through the mozzarella to elevate both pint and plate in one bite and sip moment.

Makes: 20
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes

Ingredients

Tortellini Skewers

• 1/2 pound fresh cheese tortellini
• 1 pound (20 count) fresh small mozzarella balls
• 20 basil leaves
• 1 pint cherry tomatoes
• 20 4-inch appetizer skewers

Basil Pesto

• 4 cups of basil leaves
• 1/2 cup Parmigiano Reggiano, shredded
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts
• 1 garlic clove
• 1 teaspoon kosher salt

Directions

1.Boil tortellini according to package directions. Strain tortellini from water and transfer to bowl of ice water for 5 minutes to chill. Once chilled, strain tortellini once again.

2.On each skewer, skewer one tortellini, one mozzarella ball, one basil leaf, and one cherry tomato. Place all skewers on a serving platter.

3.Combine all ingredients for the pesto in a food processor or blender. Puree until blended. Serve pesto with tortellini skewers as a dip.

Note: Can be made a day in advance and stored, covered, in the refrigerator until ready to serve.

Smoked Salmon Toasts with Green Goddess Dressing

Pair with Peroni

This beautiful and easy-to-prepare recipe is perfect for spring brunch on the patio. The Smoked Salmon Toasts start with a spread of cream cheese on rye toast and are topped with luxurious smoked salmon, which is complemented perfectly by the malty flavor of Peroni®.

Serves: 6
Prep Time: 20 minutes

Ingredients

Green Goddess Dressing

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons parsley, chopped
• 2 tablespoons basil, chopped
• 1 tablespoon lemon juice
• 1 anchovy fillet

Toasts

• 6 rye bread slices, thinly sliced and toasted
• 6 tablespoons cream cheese, softened
• 6 ounces smoked salmon, thinly sliced
• Flaked Sea Salt
• Fresh ground black pepper
• 1 cup micro greens or sprouts

Directions

1.Place all ingredients for the Green Goddess Dressing in a food processor and puree until blended. Season with salt and pepper, as needed.

2.Spread a tablespoon of cream cheese on each slice of rye toast and top each toast with an ounce of smoked salmon. Season smoked salmon with a pinch of sea salt and black pepper. Divide the micro greens equally among the toasts and place on top of the salmon. Drizzle a tablespoon of dressing over each toast and serve.

Note: Dressing can be made a day in advance and stored in the refrigerator.

Everything Bagel Dip

Pair with Peroni

This unique and flavorful dip is filled with toasted onion and savory bacon crumbles that pair perfectly with the peppery and floral Noble hop aromas found in Peroni Nastro Azzurro®—a refreshingly effervescent beer. Its crisp bitterness cuts perfectly through the dip’s creamy texture and cleanses the palate with every dip, dunk and bite.

Makes: 1 cup
Prep Time: 10 minutes

Ingredients

• 8 ounces cream cheese, softened
• 1/4 cup milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 slices cooked bacon, crumbled
• 1 teaspoon poppy seeds
• 1 teaspoon garlic flakes
• 1 teaspoon onion flakes
• 1 teaspoon sesame seeds

For Serving:

• Bagel chips

Directions

In a food processor, purée the cream cheese, milk, salt and pepper until smooth. Fold in the bacon, poppy seeds, garlic flakes, onion flakes and sesame seeds. Transfer to a serving dish and garnish with additional poppy seeds, garlic flakes, onion flakes and sesame seeds. Serve with bagel chips for a perfect and familiar flavor complement.

Baked Mozzarella

Pair with Peroni

Marinara is poured over fresh mozzarella and sprinkled with dried Italian seasoning and baked, for a simple and delicious dip to serve with baguette slices.

Serves: 6
Prep Time: 5 minutes
Cook Time: 8 minutes

Ingredients

• 1 24-ounce jar marinara sauce
• 8 ounces fresh mozzarella
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried Italian seasoning
• Toasted baguette slices for serving

Directions

1.In a medium oven-safe skillet, heat marinara over medium-high heat until it begins to simmer.

2.Slice mozzarella into ¼-inch thick slices and place into the marinara. Place skillet under the broiler and broil for 3 to 5 minutes until cheese is melted and lightly golden. Drizzle olive oil and sprinkle Italian seasoning over the cheese along with a pinch of salt. Serve immediately with toasted baguette slices

Tasting Notes: Cooked Tomato / Fresh Mozzarella / Salt / Herbs