Recipes to Fuel your Adventures

The right fuel is so important when it comes to competitions. With the Birkie coming up, we thought it would be fitting to create some delicious and hardy recipes for you that are perfect for pre and post race nourishment. 

Earth Rider Brewery is proud to be the official beer of the American Birkebeiner and wanted to take some of our brewing knowledge to the stovetop. Find recipes for Vegetable Stew, Creamy Salmon Soup and Swedish Meatballs below!

Recipe 1: Haakon Honey Bock Lapskaus | Beef & Vegetable Stew

Serves 4-6 | Suggested recipe for night before race or pre-adventure

Lapskaus is a traditional Norwegian Beef and Vegetable stew that is super easy to make and is historically made on a fire outside but is just as good cooked over a stovetop.

Any vegetables can be added/amended to preference, and if you have flatbrød (flatbread) on hand, it’s customary to slather a few pieces with butter and dip them into the stew while you feast – a nod to the version once served on-board the ships.

Ingredients: 

• 2 tablespoons butter
• 2 tablespoons oil or beef tallow
• 2 lb Chuck Roast or beef stewing meat of choice, trimmed and cut into 1 inch cubes
• 1 quart of beef stock 
• 1 can of Haakon Honey Bock
• 1 large onion
• 1 ½ cups (150 g) celery root or parsnip, peeled
• 2 large carrots (can peel if preferred)
• About 2-3 cups (1 lb) russet potatoes (can peel if preferred)
• 2 bay leaves
• 2 full green onions
• 1 full celery heart
• ¼ cup Parsley (+ couple leaves for garnish)

Step 1: Brown meat in pot with butter and oil/beef tallow. Once browned (around 3 minutes per side), remove meat from the pot. 

Step 2: Chop onions, celery and carrots to desired thickness (we suggest about ½ – 1 inch). Add celery, onions, carrots and bay leaves to the pot. Add salt and pepper to veggies. Saute vegetables until onions are translucent. 

Step 3: Use ½ can of Haakon Honey bock to deglaze the pot. Scrape bottom of pot to remove any browned bits, let simmer and stir for 3-5 minutes.

Step 4: Cut chuck roast into 1 inch pieces. Add meat to the pot with 1 quart of beef stock and remaining can of Haakon Honey Bock.

Step 5: Dice potatoes to desired size, finely chop parsley and thinly slice green onions. Add potatoes, green onions and parsley to the pot containing stock and meat.

Step 6: Bring to a boil, once at a boil reduce heat to a simmer/low heat and cover pot. Simmer for 1 hour, stirring occasionally.

Step 7: After 1 hour, remove lid and let simmer for 20 mins (can increase time simmering without a lid for a thicker stew)

Step 8: Serve and garnish with parsley leaves.

Recipe 2 : Fiskesuppe med laks | Creamy Salmon Soup

Serves 4 to 6 | Suggested as a post-adventure recipe

• 4 tablespoons (60 g) butter
• 2 carrots, peeled and cut into thin, short strips
• 1 fennel bulb, trimmed and cut into thin, short strips
• 1 parsnip, peeled and cut into thin, short strips
• 1 large leek, washed and thinly sliced, divided
• 5 ¼ cups (1 ¼ liters) fish stock
• 18 ounces (500 g) Kvarøy Arctic salmon filet (or salmon of choice), cut into pieces
• 1 ½ cups (360 ml) heavy cream
• Salt and pepper
• Finely chopped dill or chives, for serving
• 1 lemon, cut into wedges, for serving
• 6 Pack of Tap Shack Caribbean Lager

In a large, heavy pot, heat the butter over medium-high heat. Add the carrots, fennel, parsnip, and ½ of the leek and sauté for 5 minutes or until softened but still firm. Add the fish stock and bring to a gentle simmer. Add the salmon and cook for 5 minutes or until cooked through. Stir in the heavy cream and season to taste with salt and pepper.

Divide the soup among bowls and top with the remaining leek. Sprinkle with the dill or chives and serve immediately with the lemon wedges. You have earned your beer, pair it with an Earth Rider Tap Shack Caribbean Lager for this post-race meal.

Recipe adapted from : https://northwildkitchen.com/creamy-salmon-soup/

Recipe 3 : Swedish Meatballs

Feeds 2-5 | Suggested as a post-adventure meal | Slow Cooker Friendly

• 1 ½ cups of beef broth OR 1 can of Earth Rider North Tower Stout OR 1/2 Can of North Tower Stout + 3/4 cup of Beef Broth
• 1 Tbsp Worcestershire sauce
• 1 tsp dried Parsley
• ½ tsp garlic powder
• ½ tsp onion powder
• ⅛ tsp ground nutmeg
• 1.5 lbs of frozen or full cooked meatballs
• 12 oz can of evaporated milk OR 1 ½ cups of half and half + 2 Tsp of corn starch

1. Start with the gravy:

Grab your trusty 3-4 quart slow cooker, and whisk together the base of your gravy.

Combine 1 ½ cups of beef broth OR broth and beer mixture, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried parsley, ½ teaspoon each of garlic powder and onion powder, and just a dash of ground nutmeg (about ⅛ teaspoon).

2. Add the meatballs:

Now it’s time to stir in your meatballs – you’ll need about 1.5 lbs of frozen ones (if you use home-made meatballs make sure they are fully cooked). I usually grab Swedish-style if I can find them, but homestyle works just fine too.

Make sure the meatballs are fully coated in that flavorful gravy, pop on the lid, and set the slow cooker to LOW for 3-4 hours, or HIGH for about 2 hours.

Go ahead and enjoy a little break – the slow cooker is doing all the work now!

3. Finish the gravy:

Once the meatballs are heated through and the gravy is bubbling, it’s time to thicken things up.

In a measuring jug, whisk together 1 (12-oz) can of evaporated milk (or 1 ½ cups of half-and-half, if you’re using that) with 2 tablespoons of cornstarch.

Slowly pour this mixture into the crockpot and give everything a good stir.

4. Finish and check the seasoning:

Leave the lid off and cook on HIGH for another 15-30 minutes, stirring occasionally, until the gravy is nice and thick. If you’re using sour cream, wait until the cooking is done, then stir it in gently for that creamy tang.

Give the sauce a little taste test – this is your moment to adjust the seasoning. A pinch of salt and a grind or two of black pepper might be all it needs, but feel free to make it your own.

Recipe adapted from : https://www.savorynothings.com/crockpot-swedish-meatballs/

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