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4 Thanksgiving Recipes to Cook with Beer



Thanksgiving is the inaugural kick-off to the holiday season — no matter what those jingling TV commercials are saying. We all have our different traditions but for most, it's a big dinner and a big deal. You're impressing your in-laws. You're cooking your first 25 lb turkey (outside of the microwave). You're smiling and small talking with your friends and family, for better or for worse. And we don't know about you guys, but we're certainly drinking a lot of beer, to help us through aforementioned activities.  

So we're here to help. Our Executive Chef Nate Gravina has whipped up some beer-cooking recipes to keep the kitchen fun for you, and the dishes exquisite for your guests. Follow the recipes, drink some #breckbrew, and we'll get through the holidays together...In Good CO. 

All recipes were crafted for a family-style gathering of 6-8 people. If you need to double or triple, we suggest drinking more beer.

WHITE ALE TURKEY


 

For the brine:

2 bottles White Ale

1 gal ice water

4 cups water to boil

2 cups salt

3 cups brown sugar

4 onions, chopped

6 garlic cloves

3 bay leaves

5 oranges cut in ¼ but not peeled

3 tbl coriander

2 sprigs rosemary

Boil the 4 cups water and mix in brown sugar, salt, garlic, bay leaves, 3 of the oranges, and the coriander until salt and sugar melt. Add in 2 Onions and keep on heat for 2 minutes.

Pour hot water into ice water and mix vigerously.

Brine turkey in this water for 24 hours.

Remove the bird from the brine and dry it out as much as possible by pressing it with a towel, inside and out.

Put the remaining onions and oranges inside the cavity as well as the rosemary.

For the baste:

1 stick butter

½ cup onion powder

½ cup grainlulated garlic

¼ cup salt

¼ cup pepper

1 tbl coriander

Soften the butter in a pan and slowly mix in the dry ingredients until it is a paste. This will be your turkey baste.

Put the turkey on a roasting rack inside of a roasting pan and place in the oven, basted, uncovered for about 30 minutes to get a slight brown on the skin. At this point, put on the rest of the baste and cover the turkey. Finish roasting to an internal temperature of 165. Remove the turkey from the oven and let it rest for no less than 20 minutes.

BACON & BEER SWEET YAMS


 

2# yams, peeled and cubed

1 bottle VP

2 cups brown sugar

1 cup maple syrup

1# bacon, chopped

3 tbl cornstarch

2 large onions, medium dice

3 tbl red wine vinegar

Salt and pepper to taste

2 cups of mini marshmallows

Wrap yam cubes in foil and roast at 350 for about 30 minutes or until soft. (You can use canned yams and skip this step.)

While yams roast, put bacon in a large sautee pan and render out the fat. Halfway to crispy, add the onions and stir frequently. Once onions are translucent, add bottle of VP and 3 cups brown sugar, vinegar, and cornstarch. Cook until the sauce has reduced into a thick syrup. Be sure to stir early, stir often!

Remove yams from the oven, poking to make sure they’re slightly firm, but cooked. Put into a baking pan, and top with the bacon mixture. Bake for about 15 minutes uncovered at 350. If your yams weren’t roasted enough, some water may thin out your glaze. If that is the case, just leave it in the oven until it reduces a bit more.

Once done, mini marshmallows, and broil under a watchful eye until marshmallows brown

WHITE ALE MUSTARD BRUSSELS SPROUTS


 

2# Brussels

2 Yellow Onions, Large Diced

2 granny smith apples, diced

½ # Butter

S+P to taste

Saute brussels and onions in butter over medium heat until they start to brown. Mix in apples and Season to your liking.

White Ale Mustard Sauce:

½ cup White Ale

½ cup wholegrain mustard

1 cup brown sugar

2 tbl apple cider vinegar

Heat all ingredients until the sugar melts and the sauce bubbles a bit.

Toss brussels and onions in the mustard and serve

Cooked and chopped bacon makes a great addition!

IRISH STOUT STUFFING


2 loaves of bread, cut into cubes and left out for a day

.5 cup chopped garlic

2 onions small diced

1 celery stalk small chop

2 cups portobello, chopped

.25 cup onion powder

.25 cup garlic powder

.25 cup italian seasoning

2 tbl black pepper

2 tbl salt

1 can Nitro Irish Stout

1 cup turkey drippings OR chicken stock

¼ lb butter

Toss bread, vegetables, and seasonings together very well. Put in a baking pan and dot with butter, bake at 350 for 6 minutes. Add 1 can of beer and drippings or stock, cover, and bake for 10 minutes. Stir well, Bake for another 6 minutes. Remove cover and cook under low broil for about 6-8 minutes until the top crisps a bit

 

 

 



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