The recipes below were created by Samuel Adams chef partner David Burke, and are sure to be crowd-pleasers as you cheer on your favorite team.
Artichoke & Cheese Dip
Yield: 4 cups—serves 12
- 1 cup Samuel Adams Boston Lager
- 1 ¾ pounds artichoke hearts (two 14-ounce cans, drained, or equal quantity frozen and thawed)
- 1 cup freshly grated parmesan cheese
- 1 tablespoon minced lemon zest
- 1 tablespoon cracked black pepper
- Several drops hot pepper sauce
- 8 ounces light cream cheese
- 1 egg white
- ½ cup plain bread crumbs
Preheat oven to 350F. Mix all the ingredients in a food processor fitted with a metal blade. Scrape the entire mixture into a 2 quart baking dish and bake for 30 minutes, or until browned and bubbly at the edges. Serve with carrot and celery sticks, slices of bell pepper, bread, or chips.
Fresh Mozzarella and Zucchini Pesto Panini
- 1 cup zucchini, shredded
- 3 tbsp marcona almonds
- 1 clove garlic
- ¼ cup parmesan cheese, grated
- ¼ cup extra virgin olive oil
- 12 basil leaves
- ½ tsp lemon zest
- 2 tbsp Samuel Adams Noble Pils
- Black pepper and salt to taste
- 1 loaf rustic ciabatta bread
- 6 balls fresh mozzarella sliced
- Olive oil
Want to really impress? Pick up the all-new Samuel Adams American Originals Variety 12-Pack, offering six different craft beer styles in one box.
This year’s pack features spring seasonal brew Samuel Adams Noble Pils, which joined the Samuel Adams line-up in 2009. Noble Pils is a unique beer, brewed with a blend of all five Noble Hop varieties from the five remaining Noble Hop growing regions. The spicy, herbal and citrus hop character is well balanced by the brew’s malt, adding honeyed flavor and full body. This crisp and spicy spring brew provides a seamless transition from winter’s chill to the warmer days ahead. The American Originals variety pack also includes Boston Lager, Revolutionary Rye Ale (Winner of the 2010 Samuel Adams Beer Lovers Choice Contest), Scotch Ale, Irish Red, and White Ale. The variety pack is on shelves now and retails for a $13.99.
Recipes courtesy of Samuel Adams