Halloween Beer Pairings 

It’s the witching season, and we’ve got just the food and beer combo to add some flavor to your fall. We’ve collaborated with our friends over at The Lazy Gourmet to create some delightfully spooky food pairings for our Lions Winter Ale and Small Batch Mocha Porter.

Paired with our Lions Winter Ale, we have the ghoulish combo of almond shortbread witches’ fingers and eye-scream cookies. For our Mocha Porter, we’re suggesting brains, of the meatloaf variety.

Keep on reading for the full recipes.

Eye-Scream Cookies with Lions Winter Ale

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Yield: 28 cookies – Oven: 320*F, 20 Minutes – Dietaries: nut free

Ingredients

2/3 cup Butter, unsalted
½ cup Brown Sugar
½ cup White Sugar
1 Eggs
1/3 tsp Salt
2/3 tsp Vanilla
2/3 tsp Baking Powder
½ tsp Baking Soda
2 1/3 cup All Purpose Flour
1 cup White Chocolate Chips
One Tub Vanilla Ice Cream

 

  1. Sift flour, baking soda, baking powder and salt together. Set aside in a large bowl.
  2. Cream butter, brown sugar and sugar together. Beat until light and fluffy.
  3. Add in eggs and vanilla. Scrape down bowl and mix until evenly incorporated.
  4. Add in dry ingredients. Mix on lowest setting until just combined.
  5. Add in white chocolate and mix until evenly distributed in dough.
  6. Scoop into 1 oz balls. Chill in fridge for 30 minutes.
  7. Bake in oven, preheated to 320*. Bake for roughly 18-20 minutes, or until edges start to golden.
  8. Take out of oven and fully cool.
  9. Scoop 1 (1 oz) ball of vanilla ice cream on top of each cookie.
  10. Using black food colouring, draw a pupil onto the M&M’s.
  11. Colour piping gel to desired red colour. Piping blood and veins down the side of each eyeball. Starting from the top center, working down.
  12. Place 1 M&M onto each eyeball to finish.
  13. Spook your friends and enjoy!

Shortbread Witches Fingers’ with Lions Winter Ale

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Yield: 30 cookies – Oven: 350*F, 15 Minutes – Dietaries: nut free

Ingredients

2/3 cup Butter, unsalted
½ cup Brown Sugar
½ cup White Sugar
1 Eggs
1/3 tsp Salt
2/3 tsp Vanilla
2/3 tsp Baking Powder
½ tsp Baking Soda
2 1/3 cup All Purpose Flour
1 cup White Chocolate Chips
One Tub Vanilla Ice Cream

 

  1. Sift flour, baking soda, baking powder and salt together. Set aside in a large bowl.
  2. Cream butter, brown sugar and sugar together. Beat until light and fluffy.
  3. Add in eggs and vanilla. Scrape down bowl and mix until evenly incorporated.
  4. Add in dry ingredients. Mix on lowest setting until just combined.
  5. Add in white chocolate and mix until evenly distributed in dough.
  6. Scoop into 1 oz balls. Chill in fridge for 30 minutes.
  7. Bake in oven, preheated to 320*. Bake for roughly 18-20 minutes, or until edges start to golden.
  8. Take out of oven and fully cool.
  9. Scoop 1 (1 oz) ball of vanilla ice cream on top of each cookie.
  10. Using black food colouring, draw a pupil onto the M&M’s.
  11. Colour piping gel to desired red colour. Piping blood and veins down the side of each eyeball. Starting from the top center, working down.
  12. Place 1 M&M onto each eyeball to finish.
  13. Spook your friends and enjoy!

Meatloaf Brains with Mocha Porter

Yield: serves 10-12 people – Oven: 350*F, 45 Minutes

Ingredients

4 slices White bread
1 cup Milk
4 ldbs Ground beef
1 ½ cups Grated parmesan
½ cup Italian parsley, finely chopped
3 tsp Garlic, finely chopped
2 tsp Salt
1 tsp Pepper
5 Eggs
1 Dash Worcestershire sauce
1 cup Tomato sauce
½ cup Ketchup
2 tsp Cocoa powder
1 tsp Sherry vinegar
  1. Preheat oven to 350 F.
  2. Line a roasting pan with parchment, set aside.
  3. In a small bowl, tear bread into small pieces and soak with milk. Set aside for 10 minutes.
  4. In a large mixing bowl, combine all ingredients, including the soaked bread.
  5. Shape into an oval shape. Using a chopstick, make a mark in the centre to divide the two sides. You can also make the folds of the brain by using the tip of the chopstick.
  6. Place brain in roasting pan. Bake for 45 minutes. While the meatloaf is cooking, make the sauce.
  7. To make the sauce, whisk everything together in a bowl.
  8. After the 45 minutes of baking, remove the meatloaf and pour the sauce over. Return to the oven and bake for another 20 to 25 minutes or until no longer pink inside.
  9. Remove and allow to rest for 10 minutes.

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