Welcome to Get Sauced!

Here's a little bit about me:

I am a PR pro, marketer and fundraiser. I enjoy writing about food, wine, and craft beer. I'm a social media junkie who is always looking for the next great app. Follow me on twitter.

Saturday, October 13, 2012

What I'm Drinking--Breakfast Stout

Have you ever wanted to say “what the hell” and have a beer for breakfast?

Maybe it’s the weekend and you’re cooking up brunch. Or maybe you’re a little hung over from the night before and figure the old “hair of the dog” might help. Well here’s a few brews that lend themselves to the morning meal!

Founder's Breakfast Stout
Founder’s Brewing Co., Breakfast Stout
We’ve got all the important food groups covered here. Take an oatmeal stout, add in some Sumatra and Kona coffees, and a little bitter chocolate. What more could you ask for– other than some pancakes and bacon to go with. And clocking in at 8.3% ABV, this is a serious brew that should be consumed with caution. I remember my first Founder’s Breakfast Stout. It was on tap at Slow's BBQ, w
hich is already somewhat of a religious experience. Starting the evening w/ this beer—bliss! FBS has an intense coffee nose, followed by coffee, roasted malt and chocolate flavors, and a smooth creamy finish. This is what all breakfast stouts aspire to be.

Taking it up a notch? Go for a Kentucky Breakfast Stout--if you can get your hands on a couple bottles.  All the goodness of a Founder's Breakfast Stout, and then it's aged in Bourbon barrels. 

Dark Horse Brewing Co, Perkulator Coffee Dopplebock
Caramel brown. Big foamy head. A nose reminiscent of coffee candy. Yeasty with a slightly sweet coffee taste. Slight alcohol finish. 7.5% ABV

Short’s Brewing Co, Cup a Joe Coffee Crème Stout
Pours jet black, like some coffee that sat in the pot too long. Intense coffee up front, with some tobacco notes. Smooth slightly sweet finish. Was expecting a little more creaminess. Glad I tried it, but would stop at one and move on to something else. 8% ABV

Arbor Brewing Co., Espresso Love
Weak nose. Pours like muddy coffee. Pleasant coffee taste, with smooth coffee finish. Less sweet than the Short’s, and none of the heavy roasted or tobacco tastes. Not outstanding, but very drinkable. 6.5% ABV

And then one more--

Dark Horse Brewing Co., Reserve Special Black Bier Ale
The label doesn't say “coffee beer”, but it could. This beer pours black with a dark tan head. There’s coffee and bittersweet chocolate up front. Nice mouthfeel and smooth finish. Delicious! I can imagine pouring some of this over vanilla ice cream! 7.5% ABV

Disclaimer—this blog does not advocate drinking beer at breakfast, and takes no responsibility for what might occur, should you drink a few of these and head to the office. Please drink responsibly!

Comments on your favorite breakfast beers are welcome…

Sunday, October 7, 2012

Lentil Apricot Soup for a meatless monday meal

If you follow #SundaySupper on twitter, you know that a recent theme was 'orange'.  This reminded me of a terrific Meatless Monday recipe that features orange ingredients.  Personally, I’m a meat eater, and hard pressed to dine on a plate of assorted greens if said plate does not feature a link to some form of livestock. But I have a renewed appreciation for healthy eating, thanks in part to Cooking Matters, and so I present this "Meatless Monday" recipe.  

Soup is great as the days start getting colder, and lentils pack a considerable amount of protein.

Lentil Apricot Soup sounds kind of weird, but trust me, it’s really tasty. You’ll need:

2 TBS olive oil
1 onion – chopped
2 cloves garlic – chopped
1/3 cup dried apricots – chopped
1.5 cups red lentils – rinsed
5 cups chicken stock (or vegetable stock)
3 roma tomatoes – chopped
1 sweet potato – cubed
½ cup quinoa
1 tsp ground cumin
1 tsp thyme
Salt/pepper to taste
2 TBS lemon juice

Saute the onion, garlic, apricots in olive oil. Remove and sauté the sweet potato with a little thyme. Toss the onion, garlic and apricots back in, once the potato has softened a bit. Add lentils, quinoa and chicken stock. Bring to a boil, and reduce heat, simmering covered for 30 minutes.

Stir in tomatoes, and season with cumin, thyme, salt and pepper. Simmer for 10 minutes. Stir in lemon juice and serve.

The sweet potato adds a ton of flavor to this soup. The apricots provide some tasty sweetness, and the cumin adds a mellow warmth. 

The quinoa, while it doesn’t look extremely attractive, contains a balanced set of essential amino acids, making it a complete protein source. As a grain, it also completes the protein for the lentils. So even though this is a veggie dish, you’re getting a nice helping of protein, and lots of fiber to fill you up.  We served this with some warm beer bread from Avalon Organic Bakery in Detroit.  I didn’t miss the meat! 

What’s your favorite winter soup?