Volume 3 | Issue 1 - Origlio Beverage

Cabot Cheddar Cheese 5-Point Spread
Makes about 1 1/2 cups
Ingredients:
8 oz. Cabot Sharp or Extra Sharp Cheddar Cheese or flavored
Cabot Cheddar, such as Horseradish, grated (about 2 cups)
1 cup cream cheese (4 oz.)
1/3 cup dark beer
1 tbsp. Dijon mustard
Large pinch cayenne pepper
Thinly sliced rye or multi-grain bread or crackers
Preparation:
1. Combine first five ingredients in food processor or blender; process
until smooth and creamy.
2. Serve with bread or crackers.
Super Bowl Short Ribs
Chef Brendan Smith of Smiths Restaurant and Lounge
Ingredients:
6 lbs. of boneless short ribs
2 tsp. salt
2 tsp. pepper
3 tbsp. flour
2 sprigs of rosemary
6 sprigs of thyme
1 bay leaf
1 cup rough chopped celery
3 medium peeled carrots, diced
1 medium onion, diced
4 shallots peeled and diced
5 garlic cloves, chopped
3 tbsp. tomato paste
3 tbsp. flour
4 cups of Dogfish Head Chicory Stout
6 cups of veal stock
Preparation:
1. Preheat oven to 350 degrees. Season short ribs with 2 teaspoons
of salt and pepper. Heat the oil in a large dutch oven saucepan over
high heat until it smokes.
2. Dust the ribs with flour and brown on both sides, about three
minutes. Pour off the oil between batches. Remove the ribs and
set aside.
3. Lower the flame to medium and add the carrots, onions, shallots,
celery and garlic to the pot. Saute for 5 minutes, until the onions
are soft and brown. Stir in the tomato paste and cook for 2 minutes.
4. Add the beer. Cook until the liquid is reduced by a third, about
20 minutes. Return the ribs to the pot. Add the stock and water to
cover the ribs (at least 1 inch). Add the rosemary, thyme and bay
leaf. Bring to a gentle simmer, cover and transfer to the oven. Cook
for 2 to 3 hours.
5. Shred meat and spoon onto small rolls. Spoon on sauce from the
pan for extra flavor.
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