RECIPES WE LOVE

Ingredients:
8 Cups Crusty Bread, cubed Acme Bakeshop sourdough and baguette is a perfect choice
4 Cups Cornbread, cubed
¼ Cup Italian parsley, chopped
3 Tablespoons Sage, chopped
1 teaspoon sea salt
½ teaspoon Black Pepper, cracked
1 Cup Unsalted Butter or butter substitute
1 ½ Cups Onion, chopped
1 Cup Celery, shopped
2 medium Eggs, beaten (for vegan substitute use ground flax meal at a ratio of 1 Tablespoon flax/2 Tablespoons water per “egg”)
½ Cup Broth
1/2 Cup Heavy Cream (for vegan substitute use plant based milk blended w/1/4 Cup/ raw cashews and 1 teaspoon apple cider vinegar)
½ Cup Beer, such as Westmalle Tripel, Blanche de Namur witbier, or Old Boise Lager or Rothaus Pilsner

Elevate your stuffing with a fluffy wheat beer! Blanche de Namur, Neon Golden, Benediktiner, Ayinger Brau weisse, Hitachino White, or Schneider Weisse Helle work great. These wheat beers also will pair great with your meal!

 

Directions:
At least 24 hours before cooking, prepare the breads by cutting into approximately 1-inch cubes and leaving out to dry.
Preheat oven to 325º F.
Place the breads, herbs, salt and pepper into a mixing bowl and mix by hand to combine.
In a small skillet, melt the butter and add onion, stirring until onions become soft. Add the celery and cook for 5 min.
Pour onion mixture into the mixing bowl with bread and toads to combine.
Add eggs, stock, cream and beer and mix thoroughly.
Place stuffing mixture into a baking dish and bake, covered, for 30 min. Uncover and bake an additional 30 min or until browned.

BEER PAIRINGS:

For Sage and Tripel stuffing, or just for leveling up your Thanksgiving meal, kick things up with Tilquin Geuze lambic or one of our delicious wines like Gaspard Sauvignon Blanc and Onda Brava Rosado. 

 

1 12-ounce bottle of malt-forward beer, like Moondog Amber or Ottakringer Vienna Lager
1 Tablespoon Unsalted Butter
4 Garlic Cloves, minced
1 Tablespoon All-Purpose flour
1 Cup Heavy Cream
2 teaspoon Salt
1 teaspoon Black Pepper, ground
2 Lb Yukon Gold potatoes
2  Pears, cored, quartered and thinly sliced
¾ Cup Blue Cheese, crumbled (Rogue Smokey Blue is perfect and is available in our taproom!)

Directions:
Preheat the oven to 375º F. Butter an 8 x 8 inch casserole dish. Using a knife, thinly slice the potatoes to about 1/16-inch thick.

Bring the beer to a simmer in a small saucepan over medium-high heat. Adjust the heat to maintain a simmer and cook until the liquid is reduced to ½ Cup, about 18 minutes. Remove from the heat.

In a small skillet over medium-low heat, combine the butter and garlic and cook until butter is fully melted. Sprinkle in the flour and stir to incorporate evenly. Reduce the heat to low and cook, stirring constantly, for about 1 minute. Whisk in the cream and increase heat to medium. Cook until thickened, about 2 minutes. Whisk in the beer reduction, salt and pepper.

Layer ⅓ of the potatoes and ⅓ of the pears on the bottom of the casserole dish and sprinkle with ¼ Cup of blue cheese. Follow with another layer exactly like the first, and a third using the remaining potatoes and pears. Drizzle the beer mixture over the top and sprinkle with the remaining ¼ Cup of cheese and cover with foil. Bake until the potatoes are tender, about 45 minutes to an hour. Uncover and bake 15 minutes more, watching the top carefully so the cheese doesn’t burn. Let stand 20 minutes before serving.

Beer Brine Ingredients:
3 cups water
1 1/2 cup kosher slat
3/4 cup brown sugar
1 tablespoon whole black peppercorns
3 bay leaves
2-3 bunches of fresh thyme (that’s 4-5 tablespoons of dried)
3 yellow onions
3 stalks celery
3 carrots
5 cloves garlic
1 lemon cut into slices
1 orange cut into slices (add a second lemon if you prefer no orange)
4.5 lb ice or 3 quarts ice cold water
3 quarts beer

For turkey brining, try a malt-forward beer like Woodland Empire Chapter 4 Barleywine. The cider apple juice in the beer will marry well with the natural sweetness of turkey meat, giving you an exquisite tasting bird. 
Ottakringer Vienna lager, an amber lager with nutty, sweet, crusty bread flavors works well in turkey brining as the sweetness of the malt matches the sweetness of turkey and will help bring out more flavor once cooked. 
Same can be said for Mad Swede Naked Sunbather
Ommegang Three Philosophers, a tart Belgian brown ale with cherry lambic is great for brining a turkey. The bready brown ale base is a perfect match for turkey, and the added tart cherry lambic will kick it up a notch by adding depth and a touch of fruitiness to the cooked bird. 

  

Turkey Ingredients:

12-15 lb turkey 

1 bunch of fresh sage (that’s 2-3 tablespoons dried)

Beer Brine Directions:

To brine your bird, there’s no better directions than these from brilliant Homebrew Chef, Sean Paxton.

BEER PAIRINGS:

A doppelbock like Ayinger Celebrator or Schneider Aventinus adds a complex malt dimension to a brined turkey. Bready malts, subtle spice and candied fruit flavors add depth to the natural flavor of turkey.

Ingredients:
8 Cups Crusty Bread, cubed Acme Bakeshop sourdough and baguette is a perfect choice
4 Cups Cornbread, cubed
¼ Cup Italian parsley, chopped
3 Tablespoons Sage, chopped
1 teaspoon sea salt
½ teaspoon Black Pepper, cracked
1 Cup Unsalted Butter or butter substitute
1 ½ Cups Onion, chopped
1 Cup Celery, shopped
2 medium Eggs, beaten (for vegan substitute use ground flax meal at a ratio of 1 Tablespoon flax/2 Tablespoons water per “egg”)
½ Cup Broth
1/2 Cup Heavy Cream (for vegan substitute use plant based milk blended w/1/4 Cup/ raw cashews and 1 teaspoon apple cider vinegar)
½ Cup Beer, such as Westmalle Tripel, Blanche de Namur witbier, or Old Boise Lager or Rothaus Pilsner

Elevate your stuffing with a fluffy wheat beer! Blanche de Namur, Neon Golden, Benediktiner, Ayinger Brau weisse, Hitachino White, or Schneider Weisse Helle work great. These wheat beers also will pair great with your meal!

 

Directions:
At least 24 hours before cooking, prepare the breads by cutting into approximately 1-inch cubes and leaving out to dry.
Preheat oven to 325º F.
Place the breads, herbs, salt and pepper into a mixing bowl and mix by hand to combine.
In a small skillet, melt the butter and add onion, stirring until onions become soft. Add the celery and cook for 5 min.
Pour onion mixture into the mixing bowl with bread and toads to combine.
Add eggs, stock, cream and beer and mix thoroughly.
Place stuffing mixture into a baking dish and bake, covered, for 30 min. Uncover and bake an additional 30 min or until browned.

BEER PAIRINGS:

For Sage and Tripel stuffing, or just for leveling up your Thanksgiving meal, kick things up with Tilquin Geuze lambic or one of our delicious wines like Gaspard Sauvignon Blanc and Onda Brava Rosado. 

 

1 12-ounce bottle of malt-forward beer, like Moondog Amber or Ottakringer Vienna Lager
1 Tablespoon Unsalted Butter
4 Garlic Cloves, minced
1 Tablespoon All-Purpose flour
1 Cup Heavy Cream
2 teaspoon Salt
1 teaspoon Black Pepper, ground
2 Lb Yukon Gold potatoes
2  Pears, cored, quartered and thinly sliced
¾ Cup Blue Cheese, crumbled (Rogue Smokey Blue is perfect and is available in our taproom!)

Directions:
Preheat the oven to 375º F. Butter an 8 x 8 inch casserole dish. Using a knife, thinly slice the potatoes to about 1/16-inch thick.

Bring the beer to a simmer in a small saucepan over medium-high heat. Adjust the heat to maintain a simmer and cook until the liquid is reduced to ½ Cup, about 18 minutes. Remove from the heat.

In a small skillet over medium-low heat, combine the butter and garlic and cook until butter is fully melted. Sprinkle in the flour and stir to incorporate evenly. Reduce the heat to low and cook, stirring constantly, for about 1 minute. Whisk in the cream and increase heat to medium. Cook until thickened, about 2 minutes. Whisk in the beer reduction, salt and pepper.

Layer ⅓ of the potatoes and ⅓ of the pears on the bottom of the casserole dish and sprinkle with ¼ Cup of blue cheese. Follow with another layer exactly like the first, and a third using the remaining potatoes and pears. Drizzle the beer mixture over the top and sprinkle with the remaining ¼ Cup of cheese and cover with foil. Bake until the potatoes are tender, about 45 minutes to an hour. Uncover and bake 15 minutes more, watching the top carefully so the cheese doesn’t burn. Let stand 20 minutes before serving.

Beer Brine Ingredients:
3 cups water
1 1/2 cup kosher slat
3/4 cup brown sugar
1 tablespoon whole black peppercorns
3 bay leaves
2-3 bunches of fresh thyme (that’s 4-5 tablespoons of dried)
3 yellow onions
3 stalks celery
3 carrots
5 cloves garlic
1 lemon cut into slices
1 orange cut into slices (add a second lemon if you prefer no orange)
4.5 lb ice or 3 quarts ice cold water
3 quarts beer

For turkey brining, try a malt-forward beer like Woodland Empire Chapter 4 Barleywine. The cider apple juice in the beer will marry well with the natural sweetness of turkey meat, giving you an exquisite tasting bird. 
Ottakringer Vienna lager, an amber lager with nutty, sweet, crusty bread flavors works well in turkey brining as the sweetness of the malt matches the sweetness of turkey and will help bring out more flavor once cooked. 
Same can be said for Mad Swede Naked Sunbather
Ommegang Three Philosophers, a tart Belgian brown ale with cherry lambic is great for brining a turkey. The bready brown ale base is a perfect match for turkey, and the added tart cherry lambic will kick it up a notch by adding depth and a touch of fruitiness to the cooked bird. 

  

Turkey Ingredients:

12-15 lb turkey 

1 bunch of fresh sage (that’s 2-3 tablespoons dried)

Beer Brine Directions:

To brine your bird, there’s no better directions than these from brilliant Homebrew Chef, Sean Paxton.

BEER PAIRINGS:

A doppelbock like Ayinger Celebrator or Schneider Aventinus adds a complex malt dimension to a brined turkey. Bready malts, subtle spice and candied fruit flavors add depth to the natural flavor of turkey.