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cooking.nytimes.com
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
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This is amazingly quick and easy, sweet and a bit of spice. Healthy but still hearty. I serve this a whole wheat pasta and a little pancetta.
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Make a pitcher of these Golden Margaritas and serve them at your next party; your guests will go wild for their great flavor.
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I made it up for a quick entree, the beer makes it special.
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Get Watermelon Shandy Recipe from Food Network
Ingredients: watermelon, syrup, juice, lemonade, beer, sugar
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Get Dark and Stormy Recipe from Food Network
Ingredients: ginger beer, rum, lime juice, syrup, limes
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vodka, gin, white rum, tequila, cointreau, beer
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Making this brisket ahead of time and cooking for hours assures the meat will be tender and flavorful. Look for kosher beer, soups, and other ingredients for your holiday cooking.
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Get Skip 'n Go Jelly Shots Recipe from Food Network
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Why sip of pint of Blue Moon when you can throw it back like this?
Ingredients: orange, water, beer, vodka, cool whip, garnish
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Get Ruby Smash Recipe from Food Network
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Love Moscow mules but not the carbs? Try this amazing low-carb, skinny, and keto version with vodka, lime, and diet ginger beer.