Give That Bird a Brew!

My parents weren't drinkers so I was well into my 20s before I recall having booze with my Thanksgiving dinner. Now I can't picture settling down to a big plate of sleepy without a nice porter or a glass, okay bottle, of red wine.

But beer isn't just for drinking this holiday season. Beer Advocate has posted a bunch of recipes featuring beer that you might want to give a try.

And here's another beer-based recipe that has been floating around my recipe collection for ages...

Swiss Beer Soup
The Hungover Gourmet loves cheese... almost as much as he loves beer! So, what better mix of wintertime faves than a semi-authentic German soup with massive stick-to-your-ribs flavor?

3 tbsp. butter
1 large onion, chopped
2 cloves garlic, minced
1 cup toasted French bread cubes
2 bottles good dark beer (we always enjoy a Yuengling Porter)
3 cups low salt chicken broth
1 tbsp. dried parsley
1/2 tsp. fresh ground black pepper
2 cups Swiss cheese, shredded
1 tsp. hot Hungarian paprika

Open one of the bottles of beer and take a drink. In your medium soup kettle heat the butter until hot but not burning. Add onion and cook over medium high heat until soft. Drink some more beer. Add garlic, bread cubes, beer and chicken stock. Bring to a boil while you preheat the broiler and finish off that first beer. Stir in the parsley and cook for an additional five minutes (if using fresh parsley use 2 tbsp. and only cook for 2 minutes). Remove from heat and stir in black pepper. Ladle into bowls and top with cheese...dust with hot paprika. Place under broiler until cheese is hot, bubbly and brown. Serves 4-6.