Last week, we gave thanks for 22 years with a special brewery Thanksgiving dinner, a tradition now six years in the making. This year’s celebration was enhanced by a beer and food pairing vote and a multitude of recipes featuring beer as an ingredient. Needless to say, it was an amazing feast that included eclectic dishes like mashed potatoes made with wort soaked green chilies, vanilla scented brussel sprouts, Mountain Standard Reserve 09’sweet potatoes, and pumpkin beer-a-misu.
Mountain Standard Double IPA was the big winner as the best pairing with the traditional Thanksgiving menu items, and Bourbon Barrel Stout was the winning pick for desserts!
Below are just a few recipes from our meal to get you into the Thanksgiving spirit. Happy cooking!
Sweet Potatoes with Isolation Ale, Maple and Bacon (Adapted from: Roasted Sweet Potatoes – Food Blogg on CraftBeer.com)
Yield: Makes 8-10 servings
6 large sweet potatoes or yams
1 lb maple smoked bacon
2 tablespoon butter
2 yellow onions, thinly sliced
6 teaspoons light brown sugar
1 1/2 bottles Odell Brewing Isolation Ale
6 tablespoons maple syrup
Peel potatoes and boil until soft. Drain and reserve in pot. Broil (or fry) bacon strips until crispy. Reserve three slices, and chop remaining slices. In a large skillet over medium-low heat, melt butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Stir in maple syrup and bacon, and cook 3-4 minutes. Mash boiled potatoes and add in onion mixture. Stir well and garnish with remaining bacon.
12 oz bag cranberries
1 cup Odell Brewing Friek (use the rest to toast you guests!)
6 oz raspberries
1/2 cup sugar
1 cup rough chopped walnuts
Blend half of the raspberries at grate in blender with 1/2 cup of the Friek. Gently boil everything but the walnuts in a pan for about 10 minutes, add walnuts, boil 5 more minutes, remove from heat, let cool- chill to serve.
Pumpkin Beeramisu (Adapted from: Super-Simple Pumpkin Tiramisu – Bon Apetit Nov. 2006)
This needs to set up overnight, so start one day ahead.
Yield: Makes 8 servings
1 1/2 cups chilled whipping cream
3/4 cup sugar
1 (8-ounce) container mascarpone cheese
1 (15-ounce) can pure pumpkin
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
2 (3-ounce) packages halved ladyfingers
1/4 cup Odell Brewing Mountain Standard Double Black IPA (enjoy the rest while cooking!)
2 ounces crushed amaretti cookies
Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers. Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight. To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.
1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
2 cups pecan halves
3 tablespoons Odell Brewing Bourbon Barrel Stout (save the rest to enjoy with a slice of the pie!)
1 (9-inch) deep-dish pie shell, unbaked
Preheat the oven to 375 degrees F.
Spread pecans out on a baking sheet and toast in oven for about 5 minutes. Keep an eye on them to make sure they don’t burn. Let them cool completely before adding to mixture. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, cooled pecans, and Bourbon Barrel Stout, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.