In a 7-quart slow cooker, mix onion, sauerkraut, beer, apple, caraway seeds, and pepper. In a large skillet, brown bratwurst over medium-high heat on each side. (They need only be browned, not cooked through.) Transfer brats to slow cooker, nestling them down into the sauerkraut mixture. Cover with lid and cook on low 6 to 8 hours. Serve hot.
Per serving: 394 calories, 25 grams fat (9 grams saturated fat), 65 milligrams cholesterol, 939 milligrams sodium, 19 grams total carbohydrates, 7 grams fiber, 16 grams protein.
Melt butter in a medium pot over medium heat. Add minced garlic and dry mustard and cook 30 seconds until fragrant. Pour in beer and bring to a rolling simmer over medium-high heat. Toss shredded cheese in flour, then gradually add a handful at a time to the beer mixture, constantly whisking and letting each handful melt before adding more. If cheese starts to stick to the bottom of the pot, lower heat. If fondue becomes too thick, whisk in a bit more beer. Transfer mixture to a fondue pot over a heat source (such as a Sterno pot or candle). Serve immediately — beer cheese fondue pairs well with pretzels, cubed bread, apples, carrots, broccoli, and radishes.
Per serving: 282 calories, 20 grams fat (13 grams saturated fat), 70 milligrams cholesterol, 431 milligrams sodium, 6 grams total carbohydrates, 0 grams fiber, 15 grams protein.
Preheat oven to 350 F and grease a bundt pan (or 9 x 13-inch baking dish). Cream butter and sugar using an electric mixer, then beat in eggs one at a time. In a medium bowl, mix flour, ginger, allspice, baking soda, and salt. In a separate bowl, stir beer into molasses to dissolve. Alternately beat some of the dry ingredients and some of the beer mixture into the butter mixture until all are incorporated.
Pour into prepared pan and bake 30 to 35 minutes. Let pan cool on a wire rack for 10 minutes. Run a knife along the edges of the pan to loosen the cake, then turn out onto cake stand or platter. Let cool to room temperature before dusting with powdered sugar.
Per serving: 296 calories, 9 grams fat (5 grams saturated fat), 67 milligrams cholesterol, 342 milligrams sodium, 49 grams total carbohydrates, 1 gram fiber, 4 grams protein.
In a small bowl, combine cumin, oregano, chili powder, and salt. Rub pork shoulder with spice mix, then sear in a skillet with olive oil over medium-high heat for 2 to 3 minutes per side. Transfer to a roasting pan, placing fat side up. In the same skillet, sauté onions 5 to 7 minutes until starting to caramelize, then add garlic and stir another minute. Turn off heat and pour in the beer. Loosen all the small bits at the bottom with a spoon, then mix in the orange juice, lime juice, and ancho chili. Pour mixture into the roasting pan and cover with aluminum foil.
Heat oven to 350 F and cook 2 hours, then remove aluminum foil and cook an additional 30 minutes. Pork is done when it reaches an internal temperature of 165 F. Let sit to cool 15 minutes or so. Shred pork in the roasting pan, removing all the bones and fat, then return shredded pork to the roasting pan with the onions and cooking liquid and mix well. Turn oven to broil and place roasting pan on top rack for 2 to 3 minutes, then stir and broil another minute or two. The goal is to have tender, juicy shredded pork with golden-brown crispy bits on the ends.
Serve with favorite taco ingredients. (Shown with street taco flour tortillas, fresh cilantro, queso fresco, and lime wedges.)
Per serving: 679 calories, 27 grams fat (9 grams saturated fat), 102 milligrams cholesterol, 474 milligrams sodium, 29 grams total carbohydrates, 2 grams fiber, 30 grams protein.