Welcome to The Kitchen Department of Glewwe Castle Brewery,  Prior Lake, Minnesota USA Home Made Root Beer since 1994

Root Beer Barbecue Sauce

Black Cow Caramel Sauce

Root Beer Glazed Pork Chops

Creole Seasoning (aka Bayou Blast)

Bourbon Mashed Sweet Potatos

Carmelized Onions

1. cups root beer	1 teaspoon liquid smoke
1 cups ketchup	½ teaspoon grated lemon peel
¼ cups. fresh lemon juice	½ teaspoon. ground ginger
¼ cups fresh orange juice	½ teaspoon garlic powder
3 tablespoons Worcestershire sauce	½ teaspoon onion powder
1 ½ tablespoons packed dark dark brown sugar	Salt and freshly ground pepper to taste
2 tablespoons molasses

In a medium saucepan over medium heat, combine all ingredients and bring to a boil, stirring occasionally.  Reduce heat and simmer until sauce is reduced to 1 ½ cups, about 20 minutes.  Season to taste with salt and pepper and cool slightly.  Transfer to a ceramic or glass container, cover and refrigerate.  Sauce can be served chilled or at room temperature.

From a cooking tradition.  Do not use diet root beer.  Adapted from www.epicurious.com
 

2 cups. root beer	¼ cup.(½ stick) unsalted butter
1 cup sugar	½ cup whipping cream
¼ cup water

In a heavy medium saucepan, boil root beer until it is reduced to 2/3 cup (12-15 minutes).  Remove from pan and set aside.  Pour the sugar into the same pan.  Drizzle water over so all of the sugar is moistened.  Cook over high heat, swirling pan often, until mixture turns a rich amber color (7-10 minutes).  Remove from heat and add butter.  When the butter melts, stir it in and add the cream and reduced root beer.  Return to high heat and heat to boil whisking vigorously.  Sauce can be served hot or cold.

2. cups root beer

2 cups reduced veal stock

4 (16 oz.) double-cut bone-in pork chops

4 teaspoons Essence, see recipe below

3 teaspoons olive oil

To make the glaze, combine the root beer and stock in a medium heavy saucepan.  Bring to a boil over medium-high heat.  Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour.  Remove from heat.

Preheat a grill to medium-high.  Preheat the oven to 425 degrees F.

Season each chop on both sides with 1 teaspoon of Essence.  Place on the grill and cook for 3 minutes.  Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes.  Turn and cook on the second side for 5 minutes.

Transfer to a baking sheet.  Drizzle 1 teaspoon of olive oil over each chop.  Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F., 12 to 15 minutes.

Place the chops on four serving plates and drizzle with the glaze.  Serve.
 

2. 1/2 tsp paprika	1 tablespoon onion powder
2 tablespoons salt	1 tablespoon cayenne pepper
2 tablespoons garlic powder	1 tablespoon dried oregano
1 tablespoon black pepper	1 tablespoon dried thyme

Combine all ingredients thoroughly.  Yield 2/3 cup.
.

1 3/4. pounds of sweet potatos

1/2 cup heavy cream

1/4 cup bourbon wiskey

3 tablepoons light brown sugar

2 tablespoons molasses

1/8 teaspoon salt

Preheat the oven to 350 degrees F.

Place the potatos on a foil lined baking sheet.  Bake until tender and startig to ooze sugary syrup (about 1 hour and 15 minutes, depending on their size).  Remove from the oven and let sit until cool enough to handle.

Cut a slit down and scoop the flesh into a large bowl.  Discard the skins.  Add the cream, bourbon, brown sugar, molasses, and salt.  Beat on high speed with an electric mixer until smooth.  Cover to keep warm, or gently reheat before serving.

Yield 4 cups.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by Willian and Morrow, 1993..  Adapted from www.foodnetwork.com  Yields 2 cups, 4-6 servings.
 
 

8 tablespoons (1 stick) unsalted butter

2 pounds yellow onions, peeled and thinly sliced

Melt the butter in a large skillet over medium-high heat.  Add teh onions.  Reduce the heat to medium-low and cook slowly, stirring occasionally untill golden brown and carmelized (45 minutes to 1 hour).  Remove from the heat and serve hot.

Yield 2 cups.