Pastrami On Rye Sandwich with Matzo Ball Soup: What better way to kick off Hanukkah 2014 than with some inspiration from Jewish-style deli fare? While not necessarily seasonally traditional, with Cold Season already in full swing, some tasty matzo ball Chicken Soup may be just what the Dr. ordered; accompanied, (of course)  with some homemade, home smoked, spicy, hand cut pastrami slices to get the party started. All washed down with Shmaltz Brewing’s Hanukkah Chanukah a Dark Ale (think unspiced Winter Warmer) with the toasty malt backbone to stand up to the spiced-smokiness of the sandwich, making for a great holiday Beer Pairing.

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Black And Tan Cookies: What better way to celebrate National Cookie Day 2014 (Dec. 4th) and the anniversary of the repeal of prohibition (Dec. 5th) than with some home baked Black And White Cookies with a Beer Pairing twist?

A homemade, moist, cake-like shortbread cookie made with butter, lemon zest, Wholesome Sweet’s organic sugar, lemon juice, eggs, Anson Mills flour, baking powder, and milk, topped with: white icing made from 10x sugar and Yuengling Beer’s Yuengling Lager; and a Dark Chocolate icing made with dark cocoa powder, Mast Brothers “Brooklyn Blend” dark chocolate (73% cacao), vanilla,  and Yuengling Porter.  Accompanied with a dip of Black And Tan Ice Cream (Belgian chocolate ice cream swirled with salty caramel ice cream) from Yuenglings Ice Cream. All washed down with a glass of Yuenglings Original Black And Tan. As a result of prohibition, Frank Yuengling started Yuenglings Ice Cream Corporation; after the end of Prohibition, he returned to running Americas Oldest Brewery full time.

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Noticed some well traveled rabbit paths in the thicket while hiking on the trail.

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Mushroom Ravioli: What better way to commemorate Black Friday 2014 and Allagash Brewing’s brewery release of Midnight Brett than with a delicious Beer Pairing celebrating both using bottles from the Oct. 16. 2013 batch? An earthy mushroom filling of diced Royal Trumpet Mushroom, maitake, and portobello (all from Phillips Mushroom Farms) combined with creamy melted cheese from The Farm At Doe Run, a pinch of homemade basil salt, and freshly ground black pepper all enveloped in homemade 100% whole wheat pasta dough and then garnished with homegrown scallion greens, mushroom slices, and mushroom sauce. The rye and midnight wheat in the Midnight Brett Ale went great with the earthy mushroom taste; while the beer’s fruity, sour berry side contrasted nicely.

Homemade Bobbie Sandwich and Spiced Butternut Bisque soup: the solution for all your Thanksgiving 2014 leftovers: homemade stuffing (made from a mix of homebaked spelt, Jovial Foods organic einkorn, whole wheat, and rye bread) with homegrown sage, and moistened with homemade turkey stock; cranberry sauce; tender pulled wine and herb basted turkey breast; all lovingly tucked into a “Stuffing” roll: home baked whole wheat baguette rolls, spiced with homegrown sage, homegrown parsley, and other stuffing spices (so as not to require too much additional bread on the sandwich); spiced Butternut Bisque soup made with a puree of roasted home grown heirloom butternut squash, molasses, brown sugar, freshly ground ginger, cinnamon, freshly ground nutmeg, cream, and cardamom before being garnished with droplets of homemade cocoa balsamic vinaigrette (with fresh homegrown rosemary, cocoa powder, Navitas Naturals USDA Certified organic Non-GMO raw Cacao Nibs and naturally sweetened with honey). Paired with turkey’s natural buddy, Biere De Garde, in the form of Lost Abbey’s Avant Garde Ale, a craft beer with both the earthy and herbal/floral flavors required to pair up with any traditional Thanksgiving meal.

Stuffed Rabbit: a young whole D’Artagnan rabbit de-boned and stuffed with: wine-soaked tart cherries, bread crumbs from home baked sandwich bread, thyme flavored chopped rabbit liver, homegrown leeks, organic rosemary sprigs, butter, and chard; all rolled in hardwood smoked bacon and slowly baked to perfection. Served with a side of homegrown asparagus and Jester King Brewery’s  Mad Meg for a great beer pairing.

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Homemade Pizza: clockwise from the top, wood fired brick oven home baked homemade pizza dough topped with home pickled home grown sweet peppers (see home canned jars in top left), pepperoni, and homegrown herbs;  Pizza Crudo slice with home cured beef tenderloin, organic arugula, fresh tomatoes, and olives; White Pizza made from asiago, romano, parmesan, american, ricotta, and mozzarella cheeses, artichoke hearts, and prosciutto. All served with Round Guys Brewery’s Kiss Off IPA.

Chocolate & Peanut Butter Dessert Plate: slice of home baked layered Chocolate Cake iced with homemade peanut butter frosting accompanied by a moist Spent Grain Brownie by Round Guys Brewery; garnished with a tasty chocolate spread, dark chocolate shavings, and a Peanut Butter Cup nestled in a dollop of gooey Peanut Butter. Served with Terrapin Beer Co’s Chocolate Peanut Butter porter,  Liquid Bliss for a tasty Beer And Dessert pairing.

Cheese Spread: What better way to celebrate Victory Beer’s Golden Monkey Gold medal win at the Great American Beer Festival and kick off American Cheese Month than with a Beer And Cheese Pairing? Three cheeses from the Bathed In Victory series by the The Farm At Doe Run formed the backbone of this cheese plate. Each of these raw Jersey cow’s milk cheeses were washed in a different Beer Brine made from Victory Beer, lending themselves to great, though obvious, paring opportunities; Storm King Stout, Victory Golden Monkey Belgian Tripel, and Dirt Wolf Imperial IPA, respectively. Paired with a Bresaola style cured beef tenderloin carpaccio made with beef from stoltzfus meats and Home Cured with black pepper, juniper berries, cocoa nibs, espresso roast coffee, and salt; home baked tomato bread made with homegrown tomatoes, pretzels, dried figs, dried apricots, homemade peach jam, local honey, homemade red wine and bay leaf jam, sunflower seeds, and Orchard Valley Harvest Non-GMO Verified dry roasted almonds; all served on a slate.

Warm Bacon Crab Dip: freshly picked Chesapeake Blue Crab meat, soft cheese, homegrown scallions, fresh squeezed lemon juice, and a hardy amount of crumbled home cured brown sugar rubbed Hickory Smoked Bacon, baked until steaming hot and then sprinkled with slices of homegrown green onion; accompanied by home baked Corn Crackers made with homemade pressure cooked toasted corn stock,Anson Mills cornmeal, a splash of oil, homemade basil salt,  bread flour, and a puree of fresh local corn, all baked until golden brown. Served with Flying Dog Brewery’s Dead Rise Old Bay ale to complement the seafood flavor in the dip.