The Alphorn Bistro, Danbury, NH. One Pot meal with Barley Wine, BRew Cheese with Wheat and Porter Cake! Missed an episode? Check out the Sneak Attack Chef archives below! Bob's Bratwurst and Cabbage with Shipyard Barleywine Beer Alphorn Bistro 4 Tbs rendered bacon fat 2 Tbs sugar 1 chopped yellow onion 4 C red cabbage, shredded 2 tart red apples, cored and thinly sliced 2 Tbs cider vinegar 1/2 tsp caraway seeds 1 to 1-1/2 pounds fresh bratwursts 1 lb small new potatoes Salt and fresh-ground black pepper to taste 1 C Shipyard BarleyWine Beer Gently heat the bacon fat in a large skillet. Add the sugar and stirring often, cook until the sugar browns, about 4 minutes. Reduce the heat to medium-low, add the onion, and saute until golden, about 5 minutes. Add the cabbage, apples, vinegar, and caraway seeds. Stir. Set the bratwursts and potatoes on top of the cabbage mixture. Sprinkle salt and pepper and pour the Shipyard barley Wine Beere over all. Increase the heat to bring the pan to a boil, then cover, reduce the heat, and simmer for 45 minutes.  Brew Cheese Sharp Cheddar Cheese Gruyere Cheese SHipyard Wheat Ale Flour German Sweet/Hot Mustard Original TABASCO¨ brand Pepper Sauce Worcestershire sauce Fresh lemon Kosher Salt Bread for dipping Granny Smith Apples Shred both cheeses into a bowl and toss with flour, set aside. Cut bread in bite size pieces and arrange on an attractive doily lined plate with a ramekin in the middle. Quarter apples, core then slice each quarter into 4 pieces and add to plate. Heat beer in heavy bottom sauce pan until it bubbles, reduce to simmer. Add cheese/flour mixture in batches; stirring constantly with a wooden spoon until melted and fully incorporated. Add in mustard, Original TABASCO brand Pepper Sauce, Worcestershire sauce lemon and salt and continue stirring in a figure-eight pattern. If it is too thick add a little more beer, once it has reached the perfect consistency transfer mixture to the ramekin in the center of the plate and serve. Bob's Rich Chocolate-Porter Cake w/ Shipyard Porter Icing 3/4 C plus an additional 2 TBS salted butter 2-1/4 C cake flour 3/4 C dark cocoa powder (optional) 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3 eggs, room temp. Separated. 1-1/3 C sugar 3 oz melted unsweetened Baker's chocolate 1 C Shipyard Porter, flat or room temp For the Icing 1 lb semisweet chocolate morsels 2 TBS salted butter 5 TBS milk 4oz Shipyard Porter Preheat the oven to 375 degrees F. Lightly grease two 9-inch cake pans with some of the butter and dust with 1/4 cup cocoa powder (if desired) or flour. Shake out any left over powder (or flour), and set the pans aside. Mix together the flour, baking powder, baking soda, and salt. Beat the egg whites with 2 tablespoons of the sugar until micture formes stiff peaks. With an electric mixer, cream together the remaining sugar with the 3/4 cup butter. One at a time, beat in the egg yolks. Stir in the melted chocolate, Shipyard Porter, and slowly add in the flour mixture, beating well after each addition. With a rubber spatula, gently fold in the egg whites. Scrape half the batter into each of the cake pans, and bake in the middle of the oven 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Remove the pans from the oven and let the cakes cool while you prepare the frosting. frosting: Soften the chocolate chips and butter in a double boiler. (The chips should be soft, be careful not to overheat.) Remove from the heat. Using an electric beater, beat the chocolate and butter until smooth, about 1 minute. Beat in the Shipyard Porter and milk, one tablespoon at a time, until the mixture is smooth and has a satin sheen. Remove the cakes from the pans and frost the layers as desired. The Sneak Attack Archives: The Holy Grail, Epping NH: SUmmer Ale WIngs and Tuna The Blue Mermaid, Portsmouth NH: Chicken Scallopini and Porter Fondue Commercial Street Fishery, Manchester, NH: Grilled shrimp and salsa