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Jingle Bell's at home: Enjoy these 4 delicious holiday recipes from our chef made with Bell's beer

What's better than a 12-pack of Bell's beer for the holidays? Four recipes to pair with each of the beers!

Our Jingle Bell's variety pack returns for 2021 with a brand new, exclusive Bell's beer!

Twelve-packs of 12 oz bottles will begin shipping from our brewery in late October. Each pack will have 3 bottles each of Bright White, Two Hearted, Christmas Ale, and for the first time, Wild Spruce Chase. These 12-packs are limited so be sure to snag them when you see them. They also make the perfect gift or "dish to pass."

Below are four recipes prepared by our very own chef. Each pair beautifully with a different beer from this year's variety pack. 

Enjoy! Share your cooking adventures with us on social media. Tag us using the hashtag #BellsBeer or mention us on Twitter and Instagram (@bellsbrewery). 


Jingle Bell’s Recipes: Dinner at home

Two Hearted 

Potato Blini with Grapefruit and Celery 


Grapefruit Salad 

  • 3 grapefruits, supremed, and roughly chopped, juice reserved  
  • 1 small red onion, finely diced 
  • 8 ribs of celery, finely sliced 
  • ¼ cup extra virgin olive oil 
  • 2 Tbs sugar 
  • 2 tsp salt 
  • 2 tsp black pepper  
  1. In a large bowl, mix together the grapefruit, onion, and celery 
  2. Season with salt, pepper, and sugar, add the oil and reserved grapefruit juice, toss together to ensure all ingredients are dressed.


  • 1 pound Yukon Gold potatoes, peeled and diced  
  • 3 large eggs 
  • ½ cup whole milk 
  • ½ cup sour cream,  
  • ¼ cup all-purpose flour 
  • 1 ½ teaspoon kosher salt 
  • ½ teaspoon finely ground black pepper 
  • ¼ teaspoon baking soda 
  • 2 tablespoons unsalted butter, melted or vegetable oil 
  1. Put the diced potatoes in a large pot and cover with water, bring to a boil and cook until the potatoes are fork-tender. 
  2. Meanwhile, whisk eggs, milk, and sour cream in a medium bowl to combine and set aside 
  3. When the potatoes are cooked, pass them through a food mill or ricer fitted with the small-hole disk onto a sheet tray. Once they are all riced, place the potatoes in a 350F oven for 10 minutes to dry them out.  If you do not have a food mill or ricer, a potato masher or fork will work well, just be sure not to overwork them. 
  4. When the potatoes come out of the oven, put them into a large mixing bowl and add the flour, salt, pepper, baking soda, and black pepper over the potatoes. Make a well in the center and pour in sour cream mixture. Whisk in a circular motion, working from the center out to incorporate, just until smooth (it should look like a thick pancake batter).  
  5. Heat a large skillet, preferably nonstick or cast iron, over medium-low. Brush a small layer of butter or oil on the pan and spoon the batter into the pan using a tablespoon. Be sure not to overcrowd the pan or else flipping will be difficult. Cook the blini until the bottoms are golden brown and then flip.  Repeat as many times as needed to cook all of the blini. Place on a wired rack and keep warm until ready to serve. Top the blini with the grapefruit salad and a small dollop of sour cream. 

Wild Spruce Chase 

Roasted Vegetable Salad with a Juniper Vinaigrette 

  • 1 large container of your favorite salad greens 
  • 2 large carrots, peeled, diced into 1” pieces  
  • 1 large red onion, peeled, diced into 1” pieces  
  • 1 head of cauliflower, stem removed, cut into florets  
  • 1 sweet potato, peeled, diced into 1” pieces  
  • 1 ½ cups olive oil, plus 2 Tbs 
  • ½ tsp dried rosemary 
  • ½ tsp dried thyme 
  • 1 Tbs salt plus 1 tsp 
  • 1 Tbs black pepper 
  • 2 Tbs juniper berries 
  • 1 Tbs Dijon mustard  
  • ½ cup apple cider vinegar  
  • 1 Tbs sugar  
  • ½ cup pine nuts  
  1. Pre-heat your oven to 400F.   
  2. Toss all of the diced vegetables with the 2 Tbs of olive oil, 1 Tbs salt, 1 Tbs black pepper, dried rosemary, and dried thyme.  Place onto a rimmed baking sheet lined with parchment paper and bake at 400F for 30-45 minutes or until the vegetables are fork-tender and the florets have browned slightly.  Remove from the oven and let them cool on your countertop.  You may need to divide the vegetables between two baking sheets depending on the size of your oven. 
  3. In a blender add the juniper berries, Dijon mustard, 1 tsp of salt, 1 Tbs sugar, and ½ cup apple cider vinegar, blend until the juniper is fully incorporated.  While the blender is running, slowly drizzle in the 1 ½ cups olive oil until the dressing is fully emulsified.   
  4. In a large salad bowl, combine the greens, roasted vegetables, and pine nuts.  Drizzle with the vinaigrette and serve. 

Christmas Ale  

Caraway Crusted Pork with Parsnip Puree and Cherry Mostarda  


  • 1 pork tenderloin, 3-4 lbs 
  • 3 Tbs caraway seeds 
  • 2 Tbs brown sugar 
  • 2 Tbs salt 
  • 2 tsp ground mustard 
  1. Preheat your oven to 450F.  In a small bowl mix together the caraway, brown sugar, salt, and ground mustard.  Rub it over the tenderloin. 
  2. Place the pork on a rimmed baking sheet with a rack and roast it in the 450F oven for 10 minutes, then lower the temperature down to 325F. 
  3. Roast the pork at 325F until it reaches your desired temperature.  I like my pork to be medium which is around 140-145F. 
  4. Remove the pork from the oven, tent with foil, and let it rest for 10-15 minutes.  Slice and sprinkle some nice sea salt over the meat.  Serve with parsnip puree and cherry mostarda. 

Parsnip Puree 

  • 2 lbs of parsnips, peeled and diced into 1” pieces 
  • 2 russet potatoes, peeled and diced into 1” pieces  
  • ½ lb butter (2 sticks), cut into cubes 
  • 1 cup buttermilk 
  • Salt and white pepper to taste. 
  1. In a large pot add parsnips and potatoes, cover with water and bring to a boil.  Cook until they are forktender. 
  2. Once the parsnips and potatoes are cooked, strain the water, and place the parsnips and potatoes into the bowl of a stand mixer.  Using the paddle attachment, mixed the potatoes and parsnips at low speed until they break down.  Add the butter and buttermilk.  Mix until everything is homogenous and season with salt and white pepper. 

Cherry Mostarda 

  • 2 cups dried cherries  
  • 1 shallot, minced 
  • ½ cup Bell’s Christmas Ale  
  • ¼ cup apple cider vinegar 
  • 2 Tbs sugar 
  • ¼ cup whole grain mustard  
  1. In a saucepan, combine all ingredients except the mustard.  Bring to a simmer and cook until the cherries have become plump with the liquid, about 10 minutes 
  2. Add the mustard and continue to simmer until the mostarda is jam-like.   

Bright White 

Bright White Poached Pears

  • 6 pears, peeled 
  • 2 bottles (24 oz) Bright White 
  • 1 cup sugar 
  • 1 cinnamon stick 
  • 1 tsp whole cloves 
  • 1 tsp allspice berries 
  1. Mix together the Bright White and sugar until the sugar is dissolved. 
  2. Place pears and spices into a saucepan, and pour the beer and sugar mixture over it. 
  3. Bring the pot to a boil and then lower to a simmer.   
  4. While regularly checking on the pears and making sure that they stay submerged in the liquid, simmer the pears for about 15 minutes, or until a knife can easily pierce through the pear. 
  5. Serve warm or cold with your favorite ice cream or whipped cream. 
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