Oh my gourd! It’s gourd season!

The pumpkin is back and in a big way, possibly the best way. It’s back in the beer way. Pumpkin infused, flavored and named beers are surrounding us currently. Pumpkin beers are the “it” beers of the season, which is perfect timing with World Bread Day tomorrow. Slate Magazine knows the power of this trifecta of vegetable, booze and carbs, which all are combined in this recipe reblogged from the site. So pop open a bottle of Shock Top Pumpkin Wheat, take a swig and then get to baking.

Pumpkin-Beer Bread
Yield: One 9-inch loaf (About 12 servings)
Time: 1¼ hours

Oil or butter for greasing the pan
1¼ cup all-purpose flour
½ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
Pinch ground nutmeg
Pinch ground allspice
3 tablespoons unsalted butter
1 cup pumpkin purée
1 cup brown sugar
2 large eggs
1 cup Shock Top Pumpkin Wheat

1. Heat the oven to 350°F. Grease a 9-inch loaf pan. Combine the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.

2. Melt the butter in a medium saucepan over low heat (or in a medium bowl in the microwave). Remove from the heat. Stir in the pumpkin and brown sugar, then stir in the eggs. Finally, stir in the Shock Top Pumpkin Wheat. Add the pumpkin mixture to the dry ingredients and stir just until combined, then transfer the batter to the greased pan.

3. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool thoroughly, then slice and serve. (Leftover pumpkin bread can be wrapped in foil or plastic wrap and stored at room temperature for up to a few days.)

Apparently polar vortexes are possible during the summertime, which probably means we should all start preparing for hibernation by consuming as many calories as possible. It’s the smart thing to do. Beer battered chips and fish is just the dish to do the trick. The fish still lends a summery aspect to the dish while the beer provides crispiness to the batter.  A light lager, such as Stella Artois, works best in a beer batter for all your frying needs. The beer adds three major components to your batter – carbonation, alcohol and foam – all of which ensure a light a crispy crust for a better batter.  This recipe for beer battered fish and garlic lemon aioli from Something Savory is great for whipping up a simple meal. Don’t forget the chips and a Stella Artois for a perfect pairing.

Beer Batter Recipe

• 1 12 ounce bottle of Stella Artois
• 2 cups flour
• Seasonings to taste. I really like a bit of paprika, pepper and salt mixed up together.
• 1 tsp. baking powder
• Whitefish filets

Directions

Whisk beer batter ingredients together in bowl and then let chill for 15 minutes. Next, heat up about an inch of oil in a pan. You will know it is ready when a bit of batter crisps up when dropped in the oil. Dip whitefish filets into batter then lay down in oil. Cook until golden then flip sides and repeat. Once it’s done cooking, place on paper towel to soak up access oil. Serve with a slice of lemon, garlic lemon aioli (recipe below), chips and a Stella Artois or four.

Garlic Lemon Aioli Recipe

• ½ cup mayonnaise
• 2 garlic cloves, minced
• 1 T lemon juice
• 1 T olive oil
• ½ tsp. lemon zest
• Salt, pepper, thyme and parsley to taste.

Mix all ingredient together and serve on side of beer batter fish.

There’s this thing happening right now that they’re calling a Polar Vortex, with symptoms that include snow and air that vaporizes boiling water. The city is advising everyone to stay inside. Survival from the “Sowpocalypse,” or what some of us Yoopers like to refer to simply as winter-no hashtag necessary, requires a queue of movies and beer lined up, a cozy blanket (or two) and a steamy hot stew either on the stove or by your side. To help ensure a boozy survival, here’s a recipe for a beer beef stew that combines Budweiser, beef and comfort food all into one bowlful.

Here are the (adapted) instructions and recipe. Recipe and images courtesy of the Pioneer Woman blog.

Budweiser Beef Stew

• ·         3 T Olive Oil
• ·         1 T Butter
• ·         2 lbs Stew Meat
• ·         1 Medium Onion, Diced
• ·         3 Cloves Minced Garlic
• ·         1 12z Budweiser Can
• ·         4 cups Beef Stock
• ·         2 Cups Water
• ·         1 T Worcestershire Sauce
• ·         2 T Carmelized Tomato Paste*
• ·         ½ Tsp Paprika
• ·         ½ tsp Kosher Salt
• ·         Ground Black Pepper
• ·         4 Whole Carrots, Peeled and Sliced
• ·         4 Whole New Potatoes, quartered

*Carmelized Tomato Paste is the easiest thing in the world to make and adds incredible flavor-once I learned this trick I never looked back. To make: heat about 1 T of olive oil in a pan, add the tomato paste. Stir frequently and cook for about 5 minutes or until the paste turns a deeper red. Freeze the rest for later use.

Step 1:  Crack open a can of Budweiser. Drink. Now you’re ready.

Step 2: Heat oil and butter in a large pot. Brown meat. Remove meat from pot and set aside.

Step 3: Add diced unions to pot. Cook 2-3 minutes, stirring frequently then add garlic and cook for another minute. Pour in the Budweiser and beef stock then add Worcestershire, carmelized tomato paste, paprika, salt, pepper and suger. Add in the beef. Stir. Sip your Bud. Cover and simmer for 1 ½ - 2 hours. If the liquid cooks down too much, add more Bud.

Step 4: Enjoy your Budweiser and start working through your Netflix queue.

Step 5: Add the carrots and potatoes. Cover and cook for 30 more minutes. If too much liquid is absorbed add a cup of hot water at a time. Taste and adjust seasoning as need.

Step 6: Ladle yourself a bowl and grab another Bud. Stay warm and survive the Polar Vortex, “Snowpocalypse,” winter or whatever you like to call it.