Bloggles and a Recipe

by Joanne on November 16, 2009

Some local updates:  F.X. Matt Brewing Co.  has their own blog.     This is Matt’s effort to stay in touch with it’s customers.  The site:  Beer Bloggles shares the latest news with their beer drinking faithful.  Check it out…here is an older post with a RECIPE!  The site is “Age Protected” so I couldn’t show you the home screen. 

Let them eat beer!  Oct 15, 2009 by Saranac BreweryWe all know beer goes well with food (see our previous post for some pairing ideas). Why not try throwing it IN the food! Test out your cooking skills with this yummy recipe. It’s becoming a fall staple in our employee’s kitchens.

Saranac Octoberfest Curried Butternut Squash & Apple Soup
1 butternut squash, peeled, seeded and halved
3 granny smith apples, peeled, cored and halved
2 yellow onions, peeled and quartered
2 tablespoons olive oil
salt & pepper
1 clove minced garlic
1 1/2 cups Saranac Octoberfest
6 cups vegetable stock
2 bay leaves
1 tablespoon light brown sugar
1 1/2 teaspoons mild curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground nutmeg
1 cup heavy cream
cheddar cheese

Toss squash, apples, onions, garlic, olive oil, salt and pepper together and spread on a sheet pan. Bake vegetables in a pre-heated 350 degree oven for 45 minutes or until squash is tender. Puree cooked vegetables with Saranac Octoberfest beer until smooth. Combine mixture with vegetable stock and remaining ingredients, except cream, in a stock pot over high heat. Bring to a boil and reduce heat to simmer for 20 minutes. Remove from heat and stir in heavy cream. Garnish with shavings of sharp cheddar cheese.

-Recipe courtesy of our friends at the Willimantic Brewing Company and Main Street Café in Willimantic, CT.


Salada Tea… did you know that Salada had a location in Little Falls, NY (Redco Foods)?   Typically a quiet company, but not right now as it launches 4 new flavors of green tea.  Pomegranate Berry, Strawberry, Soothing Mint, and Classic Lemon.  Wait! Don’t run to the store yet. These won’t be available until next summer when you can make a cool refreshing pitcher of iced green tea.

I sound like an advertisement, but I do get excited when local business make announcements about positive activities rather than layoffs or disputes.  That gets old and depressing.

What about that recipe?   I thought I’d try something with Saffron.  I’m calling this Lemon-Saffron Cod.  What I put on our table wasn’t very lemony so I’ve changed the recipe.  Warning!  It is untried so if you try it…let me know the results.  The major change I made was to up the lemon.

Lemon-Saffron Cod


  • 1 1/4 lb Fresh Cod (or other fish)
  • Enough lemon juice to cover the fish and let sit 15 min.
  • 2 TBS olive oil – heat on medium high
  • 1/2 onion, chopped – saute 5 minutes.
  • 8 oz sliced mushrooms
  • 1 tsp garlic  – added mushrooms and garlic to pan and saute 2 minutes.
  • 1/4 tsp saffron threads – let sit in 1/4 cup hot water for about 10 mintues, then add to pan with…
  • 8 stalks asparagus – tough ends snapped off and cut into 1/2” pieces.
  • Season with salt and pepper.
  • 1/4 cup lemon juice, Add to the pan and reduce heat to medium and cook 5 minutes.
  • Remove cod from lemon and put into pan. Add salt and pepper to cod. Cover and cook 4 minutes. Remove cover, turn fish over and continue cooking another 5 minutes.
  • DSC_2123

Saffron makes the dish a little yellowy so don’t blame my camera. 


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  • At 2009.11.17 10:14, Lu said:

    That cod looks delicious. I bet it would be great on Orange Roughy, what do you think? I’m a big fan of Salada teas.

    • At 2009.11.17 13:32, Joanne said:

      Lu – Orange Roughy is a great fish to use. It is however on the list of fish to avoid due to mercury content. I’m not sure about over fishing?

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