Pigs plus spent grains plus hops equal hopped pork BBQ.
The malt flavors and “spicy” yeast-derived characteristics of tripel make it a wonderful addition to many food dishes, especially seafood and poultry.
The wonderful malty flavor of Maibock lends itself well to many recipes. Examine this style’s flavors and how it can work in many dishes. Plus: Maibock-inspired recipes.
If you have spent grains and hungry dogs, try making treats from the grains for your canine friends.
This holiday dessert is spicy, moist and delicious!
-Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut.
Make your own crust or purchase them ready-made and frozen.
-Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut
This is our basic turkey stuffing recipe. Feel free to use some of the options that we list below — or substitute your own favorite ingredients. We love to put hot Italian sausage in ours!
-Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut
Mmmm... giblets
Recipe by: Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut
This is one of the most delicious recipes you will ever make. We use a Cajun injector, available at Metal Fusion (800-783-3885) for $6.45. They also are sold at Walmart and K-Mart stores. This is optional, but it’s a great way to have a butter (and beer) basted turkey. If available, purchase a natural, free-range bird. Don’t count on many leftovers from this turkey!
-Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut
When our children were little, this was the only way we could convince them to eat sweet potatoes. If you want to maintain the tradition of sweet potatoes on the holiday table, try these delicious biscuits (just don’t tell the kids what’s in them). These are quick and easy to make. Just boil and mash the potatoes the day before. Makes 12 biscuits. This recipe can easily be doubled.
-Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut
Making mozzarella with Betsy Parks, the Associate Editor of Brew Your Own and a graduate of the New England Culinary Institute in Montpelier, Vermont.
Matthew Lange
South Milwaukee, Wisconsin
Jeff “Mongo” Reamy
Billings, Montana
