Alaskan Brewing Company
Cooking with our Beer




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"Cooking with Alaskan Beer"






Alaskan Amber Curried Squash and Pear Bisque
Ingredients
  • 1 butternut squash (about 3 to 3 ½ pounds)
  • 1 tbsp. butter
  • 2 peeled chopped Packham or Bartlett pears
  • 1 chopped onion
  • 1 cup pear nectar
  • 1 to 3 cups water (start with one, add more later if too thick to blend)
  • 1 cup Alaskan Amber
  • 1 14.5 ounce can vegetable broth
  • 2 to 3 tsp. curry powder (mix your own out of your choice of turmeric, chili powder (cayenne or others), cardamom, cumin, ginger, coriander, nutmeg, fenugreek, cloves, dried mustard, allspice and mace to I use all of them)
  • salt and pepper to taste
  • ½ cup half and half, heavy cream, or whipping cream
    •  

    Methods/steps
    Cut squash lengthwise, scoop out seeds, and bake skin side up on a baking sheet in 375-degree oven for 45 minutes. Cool. Peel or scoop out about 4 cups of pulp.

    Melt butter in Dutch oven or heavy pot, sauté onion and pear about 10 minutes until lightly browned. Add squash Amber, water pear nectar, broth and spices. Heat until boiling, partially cover and simmer for 45 minutes. Cool enough to blend. Blend about 1/3 of the mixture at a time until it is all blended. Return to Dutch oven or pot, add cream, cook 3 minutes, and serve.
    Recommendations
    Brewtoids
    To flavor his beer and prevent scurvy, Captain Cook brewed with the "tender new growth of spruce trees” during his 1777 voyage in search of the Northwest Passage. Spruce tips are an excellent source of vitamin C.
    Brewtoids
    Award Winning Brew
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