Thanksgiving Recipes 2018
Our favorite food-centric holiday is just around the corner and we couldn’t be more thrilled. Because, you know, food. Our Culinary Director, Justin, created a spread of Thanksgiving sides made with – get this – our beer! And they are delicious. Check them out below:
- 3 lbs potatoes of choice (cleaned and halved)
- 8oz cream cheese
- ¼ lb unsalted butter
- 2-3 medium yellow onions (cleaned and diced)
- 10 cloves garlic (whole)
- 1 cup sour cream
- 8oz brie cheese
- 3 Tbls Breakfast Stout
- Salt and pepper
Heat a medium to large sauté pan over medium/low heat. Add butter, and once melted, add onions. Stir occasionally to keep from burning.
In a large stock pot, add potatoes, cold water to cover, and a tablespoon of salt. Put over high heat, until a rolling boil, then reduce heat to a simmer, and cook until potatoes are fork tender. Drain and return to stock pot.
Add garlic cloves to the butter and onions, until they begin to brown, and are very tender.
Add cream cheese, sour cream, brie cheese, Breakfast Stout, and onion & garlic butter to the cooked potatoes.
Blend or mash together until consistent. Add salt and pepper to taste. Serve hot.
Backwoods Bastard Maple Pumpkin Glaze
- 1 cup pumpkin puree
- 10 fl.oz. maple syrup
- 2 fl.oz. Backwoods Bastard
- 2 tsp. rubbed sage
- Dash of ground nutmeg
Bring all ingredients together in a small to medium sauce pan, over medium heat. Stir to combine until consistent,and heat until mixture just begins to simmer.
Serve hot over cooked carrots, sweet potatoes, or other root vegetables.
- 1 cup flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1/3 cup melted butter
- 1 large egg
- 1/2 cup milk
- 1/2 cup Solid Gold Premium Lager
Grease a 9-inch round cake pan or cast iron skillet well and set aside; preheat oven to 400 degrees.
In a medium mixing bowl, whisk together: flour, cornmeal, sugar, salt, and baking powder.
Indent the center of your dry ingredients and add: butter, milk, Solid Gold Premium Lager, and egg. Stir just until the mixture comes together and there are only a few lumps remaining. Do not overmix!
Pour the batter into the prepped pan, and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Pumpkin Cheesecakes with Azacca IPA
- 3 (8 ounce) packages cream cheese (softened)
- 1 cup natural cane sugar
- 3/4 cup sour cream
- 1/4 cup Azacca IPA
- 1 teaspoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 6 eggs (room temperature)
- 1 cup pumpkin puree
- 2 (9 inch) prepared graham cracker crusts
Preheat oven to 375°F.
In a large bowl, blend cream cheese and sugar until smooth. Mix in: sour cream, Azacca IPA, vanilla and spice. Beat in eggs, one at a time (very important-don’t just throw them all in at once, and hope for the best). Blend in pumpkin puree until no streaks remain. Pour filling into the 2 crusts.
Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving. Cheesecakes will also freeze well.
Happy cooking, friends! Want to tackle even more? Check out our other recipes here: