Saint Croix Beer Company


*French Toast A La Croix* 4 Eggs 1 Loaf French Bread 2 Tablespoons Brown Sugar Butter or Bacon Grease 1/2 Cup St. Croix Ale Pure Maple Syrup 1/2 Cup Milk 1 Tablespoon Cinammon	Whip eggs, then gently whip in brown sugar, St. Croix Ale, milk and half the cinammon. Slice French bread in half-inch pieces. Soak bread liberally in mixture on both sides. Fry on hot griddle in butter or bacon grease. Add remaining cinnamon to mixture as more slices are dipped. Serve topped with butter and pure maple syrup.
*Chile con Cueso y Serrano* *(Serrano Pepper Ale Cheese & Chile Dip)*
1/4-lb. Grated Sharp Cheddar Cheese 1/4-lb. Grated Jarlsberg Cheese 2 Tablespoons All-Purpose Flour 1 Small Onion, Minced 1 Tablespoon Butter 3/4 Cup Serrano Pepper Ale 1/2 Cup Drained Canned Tomatoes, Chopped Fine 1/2 Cup Pickled Jalapeño Peppers Minced Tortilla Chips	Toss the cheeses and flour in a bowl and set aside. Cook the onion in butter in a heavy skillet over moderate heat until softened. Add the beer, tomatoes and chiles and simmer for 5 minutes. Sprinkle the cheese-flour mixture into the beer mixture and stir ntil all the cheese is melted. Serve hot with tortilla chips and chase with cold Serrano Pepper Ale.
St. Croix Maple Ale Brats
2 bottles St. Croix Ale 1/4 cup spiced Bavarian mustard 2 tablespoons ketchup 3 large onions 6 uncooked bratwursts 6 hard rolls	In a heavy, deep skillet stir together beer, mustard and ketchup. Cut onions into thick slices and add to beer mixture. Bring mixture to a boil and simmer brats uncovered for at least 20 minutes. Remove brats from beer mixture and set aside. Grill brats and cooked onion slices on an oiled grill until cooked through. Serve brats on split hard rolls smothered in grilled onions and slathered with mustard. Wash down with plenty o' St. Croix Ale.
St. Croix Serrano Pepper Fajitas
1 lb. Chicken Breasts, Cut into thin Strips 1 Snion 1 Red Bell Pepper 1 Green Bell Pepper, Julienned 3 Cloves Garlic, Crushed or Minced 3/4-Cup St. Croix Serrano Pepper Ale 1 Tablespoon Brown Sugar 1 Tablespoon Olive Oil 4-6 Flour Tortillas SEASONING 1 tablespoon cayenne seasoning 1 tablespoon oregano 1/2 teaspoon cumin 1/2 teaspoon black pepper	Saute chicken strips in olive oil on medium-high heat in a large skillet for about 8 minutes. Add onions, peppers, garlic and seasoning mix, saute for 5 more minutes. Add Serrano Pepper Ale and sugar and simmer until sauce is thick. Heat tortillas in a warm skillet and fill with fajita mixture. Enjoy with a cold St. Croix