Name: Glacier Brewhouses NORDIC HEAT Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Nordic
Ingredients: 200 g Alaska reindeer summer sausage; 150 g Mushroom mix (fresh or dried); 1 medium Onion; 1 whole Fresh jalapeno pepper; 100 g Cheese blend (e.g., mozzarella, cheddar); 50 g Blue cheese crumbles; 100 g Sundried tomato pesto; 2 tbs Stoneground mustard; 2 tbs Olive oil; to taste Salt; to taste Black pepper

Aquavit, Ginger, Blue Curacao, Pear & Sage, Jalapeno | The blue one, tangy, spicy and the best way to level up your palate

Level Up

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Alaska reindeer summer sausage, mushroom mix, caramelized onions, fresh jalapeno pepper, cheese blend, blue cheese crumbles, sundried tomato pesto, stoneground mustard remoulade. Gluten free available.

In a skillet over medium heat, add olive oil and sliced onions. Cook slowly, stirring occasionally, until golden brown and caramelized, about 15-20 minutes.

Caramelize the Onions

Add the mushroom mix to the skillet with the caramelized onions. Cook until the mushrooms are soft and any excess moisture has evaporated, about 5-7 minutes. Season with salt and pepper.

Cook the Mushroom Mix

While the mushrooms are cooking, slice the fresh jalapeno pepper. Remove seeds for less heat if desired.

Prepare the Jalapeno

In a large serving dish or platter, spread the sundried tomato pesto evenly. Top with the mushroom and onion mixture, then layer slices of Alaska reindeer summer sausage.

Assemble the Dish

Sprinkle the cheese blend over the sausage, then add the sliced jalapenos and blue cheese crumbles on top.

Add Cheese and Jalapenos

Drizzle the stoneground mustard over the top before serving. Optionally, serve with extra mustard on the side.

Finish with Mustard Remoulade

Alaska reindeer summer sausage

Mushroom mix (fresh or dried)

Onion

Fresh jalapeno pepper

Cheese blend (e.g., mozzarella, cheddar)

Blue cheese crumbles

Sundried tomato pesto

Stoneground mustard

Olive oil

Salt

Black pepper

NORDIC HEAT

TILLAMOOK ICE CREAM

Wood grilled fresh beef patty, shaved red onion, tomato, pickles, iceberg, BrewHouse dressing on a brioche bun. Choice of blue cheese crumbles, aged Tillamook cheddar or deli Swiss. Served with fries.

WOOD GRILLED BrewHouse BURGER •

Earl Grey tea, lemonade, simple syrup and honey.

SPARKLING EARL GREY PALMER

Spinach and romaine lettuce mix, sliced strawberries, red onion, quinoa, goat cheese, candied pepitas, white balsamic vinaigrette, pomegranate balsamic glaze.

HARVEST SALAD*

Chili Lime Shrimp* Alder wood grilled Pacific white prawns and sweet pineapple with chili glaze, sesame dressed romaine, spinach and arugula, crisp apple, candied pecan, cilantro and Mandarin orange. Vegetarian Available

BIG SALADS

BrewHouse blend, deep roasted by Kaladi Brothers of Anchorage; rich & full flavored.

FRESH BREWED KaladADi Brothers COFFEE

Make NORDIC HEAT Recipe in just 40m. Alaska reindeer summer sausage, mushroom mix, caramelized onions, fresh jalapeno pepper, cheese blend, blue cheese crumbles, sundried tomato pesto, stoneground mustard remoulade. Gluten free available.

Nordic Heat Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions