“Dinner in the Beer Garden”

Air Date:
Heard On The Larry Meiller Show

When we think of beverage pairings with meals, we often think of wine first. But there are a lot of delicious combinations of food and beer, too! Larry Meiller visits with the author of a great new book that provides recipes, and the beers that go well with them.

Featured in this Show

  • Author: Beers Pair Well With Fruits, Vegetables

    When planning beverage pairings for meals, wine often comes to mind first. But, there are a lot of delicious combinations of food and beer, too.

    Lucy Saunders, the author of “Dinner in the Beer Garden,” said that the most successful pairings often look at the flavor profiles of fruits and vegetables in a recipe, and then what beer will complement them.

    Here are two recipes — and the beers that she recommends — from “Dinner in the Beer Garden”:

    Grilled Vegetable Salad


    • 1 medium eggplant, peeled, ends trimmed and sliced lengthwise
    • 1 large zucchini, ends trimmed and sliced lengthwise
    • 1 large yellow squash, ends trimmed and sliced lengthwise
    • 1 large red bell pepper, sliced and seeded
    • 1 cup shiitake mushrooms, trimmed and sliced in half
    • 1 large red onion, peeled, and sliced at least 1/2-inch thick
    • 1/4 cup walnut or vegetable oil
    • 2 shallots, peeled and minced
    • 1 teaspoon minced fresh rosemary
    • 1/2 teaspoon dried marjoram
    • Juice of one lime
    • Salt and freshly ground black pepper to taste
    • 1 cup sweet grape tomatoes, sliced in half

    Place prepared eggplant, zucchini, yellow squash, red bell pepper, mushrooms and onion in a large bowl. Mix oil, shallots, rosemary, marjoram, lime juice, salt and pepper in a blender on high until emulsified. Pour over vegetables and toss to coat. Cover and chill one hour.

    Prepare grill to medium-hot. Drain vegetables and reserve marinade. Grill vegetables in a grill basket or grill screen until just tender. When cool enough to handle, chop cooked veggies and place back into bowl with marinade.

    Add sliced tomatoes and adjust seasoning with salt and pepper. Serve warm.

    Makes 4 servings

    Suggested pairing: New Glarus Brewing Co. Two Women

    Chocolate Malted-Burnt Caramel Cream Shortcakes

    Chocolate Shortcakes

    • 1 1/3 cups flour
    • 1 cup cocoa
    • 1 teaspoon salt
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1/2 cup sugar, plus more for sprinkles
    • 1 cup heavy cream, plus 2-3 tablespoons, as needed
    • 1/4 cup black ale
    • 1/4 cup butter, melted

    Preheat oven to 425F. Sift together 1 cup flour, cocoa, salt, baking powder, baking soda and sugar in a large mixing bowl. Mix ale and cream in a 2-cup measure, and slowly pour into the flour mixture, stirring as you pour.

    Gather the dough together, and if it feels dry, add a bit more cream. Gently pat dough on a floured surface (using the remaining 1/3 cup flour), until about 1/2-inch thick.

    Cut with a 2 1/2-in. biscuit cutter to get 10 biscuits. Brush with melted butter. Place on baking sheet about 2 inches apart and bake 12-15 minutes, or until browned.

    Remove from oven and sprinkle with sugar. Let cool 20 minutes before splitting and filling for shortcakes.

    Burnt Caramel Cream

    • 1/2 cup sugar
    • 2 tablespoons water
    • Pinch salt
    • 1 teaspoon pure vanilla extract
    • 1 1/2 cups heavy whipping cream, at room temperature

    In a small saucepan over medium heat, combine sugar, water and salt. Let sit until well blended. Cook, without stirring, until mixture turns a golden brown. Immediately remove from heat and stir in vanilla extract.

    Let sugar syrup cool for 5 minutes, then gradually stir in lukewarm heavy cream. Return to medium heat, whisking until mixture is smooth. Scrape mixture into a glass bowl and cover. Chill until very cold (about three hours).

    To assemble, beat the caramel cream until soft peaks form. Cover and refrigerate until ready to use.

    Yields 1 1/2 cups.


    • 2 cups sliced nectarines
    • 1/2 cup superfine or powdered sugar (adjust according to taste of fruit)
    • Juice of one lemon wedge

    Wash and slice nectarines into bowl. Stir in sugar and juice from one lemon wedge.

    To assemble, split shortcakes and place bottom halves in a glass baking dish. Spoon nectarines over each and 2-3 tablespoons whipped cream, and place biscuit halves on top.

    Makes 10 shortcakes.

    Suggested pairing: Sprecher Black Bavarian echoes the chocolate malt flavors while the burnt caramel cream makes the ripe nectarines pop on the palate.

Episode Credits

  • Larry Meiller Host
  • Judith Siers-Poisson Producer
  • Lucy Saunders Guest

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