Recipe by Susan Anderson

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound chicken sausage, casings removed
• 1/2 cup roughly chopped onion
• 1 jalapeno, chopped
• 3 cloves garlic, finely chopped
• 1/2 cup roughly chopped green pepper
• 1 teaspoon Hungarian hot paprika
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper
• 1 (28-ounce) can whole tomatoes with basil
• 1/3 cup Karlsson’s Gold Vodka
• 1 cup heavy cream
• 1 pound rigatoni
• 1 cup grated Asiago cheese
• 3 tablespoons freshly chopped parsley leaves

Directions

1. Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.

2. 1.Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.

3. Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.

Recipe by Emeril Lagasse

Ingredients

• 1 cup water
• 1 cup granulated sugar
• 1 medium honeydew Simple syrup (equal amounts of sugar and water simmered until sugar dissolves)
• 1/2 to 1 cup Karlsson’s Gold Vodka
• 4 cups rock or sea salt
• 1 container edible flowers
• 4 dozen raw oysters
• 4 ounces caviar
• 2 tablespoons finely chopped fresh parsley leaves

Directions

1. In a small saucepan, over medium heat, combine the water and sugar. Bring to a boil and cook for 2 minutes. Remove from the heat and cool completely.

2. Using a sharp knife, remove the outer skin of the melon. With a spoon, scrape out the seeds and discard. Dice the melon into small pieces. In the cup of a blender, combine the melon and simple syrup, to taste. Process until smooth.

3. Add the vodka and process until smooth. Pour the mixture into nonreactive cake pan and freeze until firm. Remove from the freezer and allow to sit for a couple of minutes. Using a knife, scrape the melon mixture back and forth, spoon the mixture into a plastic container with a lid. The consistency of the mixture should be slushy. An electric ice cream machine can also be used. Cover and freeze until ready to use.

Recipe by Guy Fieri

Ingredients

• 1 cup vegetable juice (recommended: V-8)
• 1/2 cup Karlsson’s Gold Potato Vodka
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon hot sauce
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon crushed garlic
• 1 teaspoon onion powder
• 1 teaspoon celery seed
• 1 tablespoon prepared horseradish
• 4 tablespoons olive oil
• 1-pound flank steak

Directions

1. Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

2. Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.

3. Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

Ingredients

• Karlsson’s Gold Potato Vodka

Directions

1. Pour Karlsson’s Gold over ice

2. Add two turns of Black Pepper

Ingredients

• 3 oz Karlsson’s Gold Vodka
• 1 oz  Martini and Rossi Dry Vermouth

Directions

1. Stir with ice until very, very cold.

2. Strain into a chilled cocktail glass

3. Garnish with three onion-stuffed olives & three twists of fresh black pepper

Ingredients

• 1/2 red chili without seeds
• 2/3 oz raspberry sugar
• 1 2/3 oz Karlsson’s Gold

Directions

1. Muddle the chili.

2. Shake all ingredients together,

3. Strain and serve.

by Sandra Lee

Ingredients

Directions

1. In a large pot over medium heat combine butter, garlic and onions and sweat for 5 minutes until onions are soft and translucent. Stir in artichoke hearts, vegetable broth and Champagne. Season with salt and pepper. Bring to simmer over medium heat and let simmer for 6 to 7 minutes.

2. To serve, laddle the hearts into a bowl.

by Robin Miller

Ingredients

Directions

1. Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.

2. Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.

by Emeril Lagasse

Ingredients

Directions

1. Preheat the oven to 275 degrees F.

2. Saute butter and shallots until soft. Add Champagne and simmer until reduced by half. Remove from heat and add tarragon. Steep for 5 minutes.

3. Meanwhile, in a medium saucepan, cook the cream with the salt and pepper over moderate heat until the surface begins to shimmer.

4. Whisking constantly, pour warm cream mixture into the beaten egg yolks. Add the Champagne mixture. And pour through a very fine sieve into 4 (4-ounce) creme brulee dishes.

5. Place the dishes into a shallow baking dish large to hold them without crowding. Place the dish on the middle rack oven. Carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.

6. Bake for about 45 minutes, or until the custard is set in the center. Remove the custards to a wire rack to cool. Refrigerate for at least 1 hour, or until ready to use.

7. When ready to serve, preheat the broiler. Generously sprinkle the top of each chilled custard with an equal portion of the sugar in the raw, taking care to cover all of the custard, so that it gives an even finish.

by Bobby Flay

Ingredients

Directions

Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.

by Rachel Ray

Ingredients

by Sandra Lee

Ingredients

Directions

In a Champagne glass, pour in the tangerine juice and Champagne. Garnish with a few blueberries and serve.

• 4 cups biscuit mix (recommended: Bisquick)
• 1/4 to 1/2 cup sugar
• 1 (12-ounce) can of beer
• 2 tablespoons butter, melted

Directions

1. Preheat oven to 400 degrees.
2. Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well-greased muffin tins. Bake for 15 to 20 minutes. Serve with honey butter.

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 4 cloves garlic, cracked away from skin and crushed
• 1 small onion, chopped
• 1 jalapeno, seeded and chopped
• A couple pinches salt
• 2 1/2 dozen mussels, scrubbed and beards removed
• 1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis
• 1 (15-ounces) diced tomatoes
• 2 tablespoons chopped flat-leaf parsley or cilantro, your preference

Directions

1. In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes.

2. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells.

3. Garnish with parsley or cilantro. Serve immediately from the pan.

Ingredients

• 1 sack, 10 ounces, 2 1/2 cups shredded sharp Cheddar, available on dairy aisle
• 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
• 1 rounded tablespoon all-purpose flour
• 1 cup German lager beer
• 2 tablespoons spicy brown mustard
• A few drops hot sauce
• A few drops Worcestershire sauce

For Serving:

• 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
• 1 package mini party franks (recommended: Boars Head)
• 1 head cauliflower, separated into florets
• 1 small jar mini Gherkin pickles, drained
• 1 small jar pickled onions, available on vegetable aisle
• 1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Directions

1. Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

2. In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

3. In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

    

 

• Ice cubes
• 1/2 cup tomato juice
• 1 dash Worcestershire sauce
• 1 dash hot sauce
• Splash olive juice
• 1 (12-ounce) bottle ale style beer
• Pimento stuffed olive, for garnish

Directions

In a frosted beer mug filled with ice, combine tomato juice, Worcestershire sauce, hot sauce and a splash of olive juice. Pour in cold beer. Garnish with olive.

• 1 lime, cut into 8 wedges
• 1/4 cup coarse salt
• 2 (12-ounce) bottles your favorite beer, chilled
• 1/2 cup frozen concentrate limeade, thawed
• 1/2 cup chilled tequila
• Ice cubes

Directions

Rub lime wedges around rims of 4 margarita glasses. Dip rims into salt to coat lightly. In a medium pitcher, combine beer, limeade, and tequila. Fill prepared glasses with ice, then with margarita mixture. Garnish with remaining lime wedges. Serve immediately.

• 1 pitcher filled with ice
• 1 (12-ounce) bottle lemon soda
• 1 (12-ounce) bottle lager beer
• Lemon slices, for garnish

Directions

In a large pitcher filled with ice pour the bottle of lemon soda and lager beer, and stir to combine. Serve in a chilled glass garnished with lemon slices.