Holiday Cooking With Beer, Wine, Spirits & Tea - Imbibe Magazine Subscribe + Save

As you’re picking out this year’s holiday wine list, or stocking the bar with spirits and liqueurs for cocktails, remember that you can also work your favorite beer, wine, spirit, or tea into your food agenda. Here are some of our favorite recipes.

Appetizers & Condiments Bestia’s Chicken Liver Paté
A big glug of port makes this appetizer extra delicious.

Chimay à la Bière Fondue
A deliciously beer-soaked recipe.

Green Olive And Armagnac Relish
Armagnac-poached prunes lend amazing richness to this relish.

Three Pins Cranberry Sauce
An alpine liqueur-spiked recipe.

Side DishesCreamy Butternut Squash Soup with Sherry
A nutty and creamy gem.

Mushroom Thyme Sherry Soup
A rich and savory soup.

Roasted Broccolini with Winey Mushrooms
An earthy medley.

Roasted Cauliflower with Creamy Beer and Leek Sauce
A hearty Belgian beer lends rich malty flavor to this recipe.

Roasted King Trumpet Mushrooms in Red Wine–Miso Sauce
A rich wine sauce highlights the earthy, umami flavors.

Mains Coq au Vin
For intimate dinners that don’t call for an entire turkey.

Fig and Red Wine–Braised Lamb Shanks
A hearty show-stopper.

Languedoc beef stew with red wine, herbs and olives
A warming stew.

Sweet Tea-Brined Ham
A festive Southern recipe.

Truffled Turkey with White Wine Gravy
Taking holiday indulgence to another level.

Desserts Apple Brandy Canelés
An autumnal take on the traditional French pastry.

Apple Masala Chai Cake
Tea adds complexity to this rustic cake.

Negroni Pie
A dreamy interpretation of the classic cocktail.

Pecan, Bourbon & Chocolate Pie
Dark chocolate and bourbon make this pie extra decadent.

Rum Pumpkin Chiffon Pie
An alternative to the traditional pumpkin pie.

Spiced Rum Bundt Cake
Boozy baking at its best.

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