Welcome to

The Kitchen Department of
Glewwe's Castle Brewery, 
Prior Lake, Minnesota USA

Home Made Root Beer since 1994


Root Beer Barbecue Sauce
Black Cow Caramel Sauce
Root Beer Glazed Pork Chops
Creole Seasoning (aka Bayou Blast)
Bourbon Mashed Sweet Potatos
Caramelized Onions
Ground Beef Casserole
Tater Tot Hot Dish
Crab & Corn Chowder
Hamburger Soup


Root Beer Barbecue Sauce

From a Southern cooking tradition, this sauce can be made up to 2 weeks in advance and refrigerated in a tightly covered ceramic or glass container.  Do not use diet root beer.  Adapted from www.epicurious.com
 
1. cups root beer 1 teaspoon liquid smoke
1 cups ketchup teaspoon grated lemon peel
cups. fresh lemon juice teaspoon. ground ginger
cups fresh orange juice teaspoon garlic powder
3 tablespoons Worcestershire sauce teaspoon onion powder
1 tablespoons packed dark dark brown sugar Salt and freshly ground pepper to taste
2 tablespoons molasses

In a medium saucepan over medium heat, combine all ingredients and bring to a boil, stirring occasionally.  Reduce heat and simmer until sauce is reduced to 1 cups, about 20 minutes.  Season to taste with salt and pepper and cool slightly.  Transfer to a ceramic or glass container, cover and refrigerate.  Sauce can be served chilled or at room temperature.


Black Cow Caramel Sauce

Preparation Time: 30 minutes.

From a cooking tradition.  Do not use diet root beer.  Adapted from www.epicurious.com
 

2 cups. root beer cup.( stick) unsalted butter
1 cup sugar cup whipping cream
cup water

In a heavy medium saucepan, boil root beer until it is reduced to 2/3 cup (12-15 minutes).  Remove from pan and set aside.  Pour the sugar into the same pan.  Drizzle water over so all of the sugar is moistened.  Cook over high heat, swirling pan often, until mixture turns a rich amber color (7-10 minutes).  Remove from heat and add butter.  When the butter melts, stir it in and add the cream and reduced root beer.  Return to high heat and heat to boil whisking vigorously.  Sauce can be served hot or cold.


Root Beer Glazed Pork Chops

Courtesy Emeril Lagasse.  Do not use diet root beer.  Adapted from www.foodnetwork.com  Yields 4 servings.
 
2. cups root beer
2 cups reduced veal stock
4 (16 oz.) double-cut bone-in pork chops
4 teaspoons Essence, see recipe below
3 teaspoons olive oil

To make the glaze, combine the root beer and stock in a medium heavy saucepan.  Bring to a boil over medium-high heat.  Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour.  Remove from heat.

Preheat a grill to medium-high.  Preheat the oven to 425 degrees F.

Season each chop on both sides with 1 teaspoon of Essence.  Place on the grill and cook for 3 minutes.  Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes.  Turn and cook on the second side for 5 minutes.

Transfer to a baking sheet.  Drizzle 1 teaspoon of olive oil over each chop.  Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F., 12 to 15 minutes.

Place the chops on four serving plates and drizzle with the glaze.  Serve.
 

Emeril's ESSENCE Creole Seasoning (aka Bayou Blast)

2. 1/2 tsp paprika 1 tablespoon onion powder
2 tablespoons salt 1 tablespoon cayenne pepper
2 tablespoons garlic powder 1 tablespoon dried oregano
1 tablespoon black pepper 1 tablespoon dried thyme

Combine all ingredients thoroughly.  Yield 2/3 cup.
.



 

Bourbon Mashed Sweet Potatos

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by Willian and Morrow, 1993..  Adapted from www.foodnetwork.com  Yields 4 cups, 4-6 servings.
 
1 3/4. pounds of sweet potatos
1/2 cup heavy cream
1/4 cup bourbon wiskey
3 tablepoons light brown sugar
2 tablespoons molasses
1/8 teaspoon salt

Preheat the oven to 350 degrees F.

Place the potatoes on a foil lined baking sheet.  Bake until tender and starting to ooze sugary syrup (about 1 hour and 15 minutes, depending on their size).  Remove from the oven and let sit until cool enough to handle.

Cut a slit down and scoop the flesh into a large bowl.  Discard the skins.  Add the cream, bourbon, brown sugar, molasses, and salt.  Beat on high speed with an electric mixer until smooth.  Cover to keep warm, or gently reheat before serving.

Yield 4 cups.


Carmelized Onions


Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by Willian and Morrow, 1993..  Adapted from www.foodnetwork.com  Yields 2 cups, 4-6 servings.
 

8 tablespoons (1 stick) unsalted butter
2 pounds yellow onions, peeled and thinly sliced

Melt the butter in a large skillet over medium-high heat.  Add the onions.  Reduce the heat to medium-low and cook slowly, stirring occasionally until golden brown and caramelized (45 minutes to 1 hour).  Remove from the heat and serve hot.

Yield 2 cups.



Ground Beef Casserole


Recipe from Deanna, winner of the Minnesota Hot Dish competition, 2015.  Yields 4-6 servings. 

Preparation Time: 15 Minutes
Cook Time:           60 Minutes 

1 to 1 1/2 pounds of lean ground beef, browned
1/2 cup chopped onion
salt and pepper, to taste
3 large potatoes, sliced
2 carrots, shredded
1 can cream of mushroom soup
1 cup shredded Cheddar cheese

Brown ground beef in a skillet with chopped onions;  cook until onions are tender.
Drain off excess fat; transfer ground beef and onion to casserole dish.

Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes.
Put soup  over carrots.

Bake at 350 degrees F for 40 to 50 minutes, or until potatoes are tender. 

Sprinkle with shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.

Yield 4-6 servings.


Moscow Mule


Preparation Time: 5 minutes.
Recipe from Esquire.  Yields 1 serving.
 

1/2 ounce lime juice
2 ounce vodka
4-6 ounces ginger beer (to taste)

Quick and Easy: 

  1. Squeeze lime juice into a Collins glass (10-14 oz glass tumbler) (or Moscow Mule copper mug) and drop in the spent shell.
  2. Add 2 or 3 ice cubes, then poour in the vodka and fill with cold ginger beer (not ginger ale, although unless you prefer)
  3. Serve with a stirring rod.

Yield 1 serving.


Tater Tot Hot Dish


Preparation Time: 1 1/2 hours.
Recipe from Laurel, of Glewwe's Castle Kitchen.  Yields 8-12 servings.
 

1 1/2 pounds ground beef, browned with onion to taste
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of onion soup
1 package of mixed frozen vegetables
1/2 package of tater tots

Quick and Easy:  Mix all the ingredients in a large casserole dish and bake at 350 degrees F for 1 hour.

Hints:
1. Use Campbell's soups
2. Use Ore-Ida Potatoes.  Tots, Crowns, or Hashbrowns all work well
3. Don't be afraid to add extra soup.  My family (except for Erik) always liked more onion.

Yield 8 to 12 servings.


Crab and Corn Chowder


Preparation Time: 1/2 hour.
Recipe from Mary Subialka.  Yields 8 servings.

3 ears cooked fresh corn on the cob
2 cups peeled and diced boiling potatoes (about 3 medium)
1 cup chopped onion
2 tablespoons olive oil
2 tablespoons butter
2 cups bottled clam juice
12 cup water
1 green bell pepper, chopped (optional)
112 teaspoons ground cumin
1 bay leaf
2 cups milk
12 pound fine-quality crabmeat
14 cup chopped basil leaves

Cut corn kernels from cobs and, using the back side of the knife, scrape corn pulp from cobs and reserve. 

Heat oil and butter in a large heavy saucepan over moderate heat. Add potatoes and onion and cook, stirring, until potatoes can be mashed with a fork, about 10 minutes. Using a fork, mash about half of the potatoes. 

Add corn, clam juice, water, green pepper, cumin and bay leaf. Simmer mixture, stirring, for 5 minutes. Add milk, crabmeat, and basil, and heat chowder until it just comes to a simmer. Season with salt and pepper to taste.



Hamburger Soup


Preparation Time: 2 1/2 hour.
Recipe from Carl Glewwe.  Yields 8 servings.

1.5 pounds of hamburger
1 cup minced onions
1.5 teaspoon salt
1.5 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
48 ounces V-8 juice
2 cups water
1 cube beef bullion
1 bay leaf
12 cup barley
12 teaspoon basil
12 teaspoon rosemary or thyme
12 teaspoon parsley
dash of pepper
dash of garlic salt

Brown the hamburger and onions.  Drain off excess fat.

Add rest of ingredients to the hamburger and onions. 

Simmer for 2 hours.  DO NOT BOIL!



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Last modified September, 2016
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