1. Make the marinade: In a large bowl, combine the ale or lager with the soy sauce, Worcestershire sauce and the cracked black peppercorns.
2. Prepare the meat: Cut the beef into 1/4-inch-thick slices*, either with or against the grain.
3. Marinate the meat: Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
4. Dry the meat: Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets.
5. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Sprinkle with coarsely ground black pepper.
6. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.

Makes about 3/4 pound.

*I had my butcher cut the meat for me!

1. Line a 13x9x2-inch pan with foil, extending foil over the pan edges. Set aside.
2. In a medium saucepan, heat 1/2 cup butter over low heat until melted. Stir in granulated sugar, cocoa powder, and egg. Cook and stir over medium-low heat for 3 to 4 minutes or until blended and slightly thickened (160 degrees F), whisking constantly. Remove from heat; stir in vanilla. Stir in graham cracker crumbs, coconut, and nuts until well combined. Press mixture into prepared pan; chill.
3. For middle layer, in a small bowl, combine the milk and vanilla pudding mix; set aside. In a large bowl, beat the 1/2 cup softened butter with an electric mixer on medium speed for 30 seconds. Beat the pudding mixture into the butter until combined. Beat in 2 cups powdered sugar until smooth. Spread over cooled layer in pan; cover and chill for 30 minutes or until firm.
4. For top layer or frosting, in a microwave-safe bowl, combine the 1/4 cup butter and chocolate pieces. Microwave on 50 percent power (medium) for 45 to 75 seconds or until melted, stirring every 30 seconds. Cool slightly.
5. Spread frosting evenly over the chilled bars. Chill until firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars.

Makes 48 bars.


Make ahead: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

1. Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 8 x 12-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.
2. Fill your charcoal chimney with briquettes, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. For a gas grill, turn half the burners to medium.
3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the wood chips on the hot coals or place them in a metal container as close as possible to a burner on a gas grill. Place the vegetables on the indirect-heat side. Close the lid.
4. Smoke at 350 degrees F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma. Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.

Serves 4.

1. Preheat oven to 400 degrees F.
2. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.
3. Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more.
4. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly.
5. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.

Makes 6 servings, about 3/4 cup each.

1. Put the cocoa in a heavy-based saucepan. Slowly pour in the cream and whisk until smooth. Add the corn syrup, chopped chocolate, butter, and salt. Set the pan over medium heat, stirring occasionally to combine. When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.
2. Let the sauce cool until it’s just warm (steam should no longer rise from the sauce when it’s stirred) before stirring in one of the flavor variations below (if using) or pouring into jars.

Makes about 5 cups.


Nutrition information (per serving): Size: per 1 Tbs.; Calories (kcal): 80; Fat (g): 6; Fat Calories (kcal): 60; Saturated Fat (g): 4; Protein (g): 1; Monounsaturated Fat (g): 2; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0.2; Sodium (mg): 5; Cholesterol (mg): 10; Fiber (g): 1.

Hot Fudge Sauce Variations:

• Make mint hot fudge sauce by stirring in 1-1/2 teaspoons pure peppermint extract into the warm sauce.
• Take a nod from Mexico with cinnamon hot fudge sauce. Whisk 1/2 tablespoon ground cinnamon into the warm sauce. Taste and add more if you'd like.

1. In a standing mixer, using the paddle, combine all of the ingredients. Mix until thoroughly combined. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Makes 1 cup.