Widdershins Pair & Share Recipe Winners

Sausage Bread
By Odette Holmyard

Filling:
*1 lb. breakfast sausage
*8 oz shredded cheese - combo of gorgonzola, parmesan and feta
*Sesame seeds for topping
*1 egg for egg wash

Dough:
*1 cup water
*2 cup flour
*1 tbs yeast
*1 tsp salt
*1 tsp sugar
*1 tbs olive oil

1. Combine all ingredients for dough to make soft dough. Let rise until double.
2. Cook sausage, drain and cool.
3. Roll dough into a rectangle
4. Spread sausage on rolled out dough
5. Sprinkle cheese on top of sausage
6. Roll dough up like a jelly roll and lay on an oiled cookie sheet. Seal the ends and shape like a cresent.
7. Egg wash top and sprinkle with seasame seeds and some feta crumbs.
8. Bake at 350 degrees for 25-30 minutes.
9. Slice and serve with a glass of Widdershins Barleywine


Roast Beef with Widdershins Horseradish Sauce
By Craig Aiken

Roast beef:
*1 roast Eye of Round

Season with sea salt and black pepper. Cook in oven @ 275 until temperature of beef reaches 115 degrees. Turn oven up to 475 degrees and cook until internal temp. reaches 125 degrees. Take beef out and rest for 15 minutes.

Sauce:
*1 cup of sour cream
*2-3 tbs of prepared Horseradish (to taste)
*2-3 oz widdershins
*3-4 tbs of chopped chives

Combine all ingredients and serve with roast beef.


Sausage Polenta with Caramel Sauce
By Bob Prater

Caramel Sauce:
*1 cup butter
*6 tbs butter
*½ cup cream

Boil sugar, add butter remove from heat and add cream.

Sausage Polenta:
*3 cups chicken stock
*1 tsp salt
*2 tbs chopped sun dried tomatoes
*1 cup polenta (stone ground) 
*1/3 cups crumbed feta cheese

Bring the chicken stock, salt and sun dried tomatoes to a boil. Slowly add the polenta and stir until thick. Do not allow the mixture to boil again. Once the mixture is thick, add feta cheese.

Sausage:
* 1 lb Italian sausage

Sauté and drain sausage.

In a loaf pan layer:
polenta
sausage
polenta
sausage
polenta

Bake 350 degrees 1 hour. Invert into serving plate. Warm the caramel sauce and pool it around polenta.


Braised Pork and Citrus Cabbage

Dry Rub Pork Ribs:
*1 rack of pork ribs
*3 tbs dark brown sugar
*1 tsp salt
*1 tsp cumin
*1 tsp paprika
*1 tsp freshly ground black pepper
*1 tsp cayenne
*1 tsp garlic powder
*1 tsp dried leaf oregano
*1 tsp dried thyme

1. Combine all dry rub ingredients and coat ribs with dry rub. Refrigerate ribs with dry rub at least 6 hours or over night.
2. Bake ribs on rack for 1 hour at 350 degrees

Sauce:
*1/4 cup molasses
*1 cup hot sweet citrus salsa

Cover ribs with sauce and bake on rack for approximately 2 ½ hours at 325 degrees. Remove pork from ribs and set aside.

Braised Cabbage:

*3 strips of bacon
*1 medium onion, chopped
*salt and pepper to taste
*1 bay leaf
*1 tsp coriander
*1 orange, sliced
*4 cups cabbage, chopped
*2 tsp fresh thyme leaves
*1 cup Widdershins Barleywine

In large, heavy pot, add 3 strips of bacon one chopped onion, salt pepper, bay leaf, 1t of coriander, 1 sliced orange, 4 cups sliced cabbage, 2 t. fresh thyme leaves and 1 cup Widdershins ale and pork from ribs. Simmer until tender, 40 to 45 minutes.

Serve with Widdershins Barleywine