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The Ultimate Thanksgiving: How To Throw a Beer Infused Feast!

The Ultimate Thanksgiving: How To Throw a Beer Infused Feast!

Every November, Thanksgiving comes around and brings us one of the greatest days of the year. A whole day dedicated to good food, great beer, football and family. However, sometimes all of that is not enough, and we want to find a way to bring Thanksgiving to the next level. To do this, we picked out some of the best chefs from the areas best bars. Together, these chefs created the ultimate Thanksgiving dinner and each course incorporates some of the best local beers and one special beer with a huge local following. This year, treat your family to a better Thanksgiving dinner and have a new way to share your love of craft beer with them. A few tastes of these recipes are sure to win over even the most stubborn beer drinker.

Cork Mashed Potatoes with Beer and Mushroom Gravy

Chef: Sae An

Mashed Potatoes

INGREDIENTS:

  • 3 1/2 lbs. Russet potatoes
  • 2 tbs. kosher salt
  • 2 cups heavy cream
  • ¼ lbs. unsalted butter
  • 6 cloves roasted garlic
  • Salt and pepper to taste

DIRECTIONS:

  • Peel and keep potatoes whole.
  • Place in a large pot, add the salt, and cover with ½ water and ½ beer (Don’t get too crazy with the beer because it can get very expensive. Choose a relatively cheap beer.)
  • Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
  • Cook until potatoes fall apart when poked with a fork.
  • Heat the heavy cream, butter and the garlic in a medium saucepan over medium heat until simmering.
  • Remove from heat and set aside.
  • Remove the potatoes from the heat and drain off the water.
  • Mash and add the garlic-cream mixture and stir to combine.
  • Add salt and pepper to taste.
  • Let stand for 5 minutes so that mixture thickens and then serve.

Beer and Mushroom Gravy

INGREDIENTS:

  • 4 oz. unsalted butter
  • 4 oz. flour
  • 2 shallots, peeled and diced
  • 2 lbs. mixed mushrooms; Crimini, Button, Chanterelle, Oyster, Portobello, Porcini Mushrooms. Mixture of any mushrooms will work.
  • 12 oz. O’Reilly’s Stout
  • 2 qt. stock, chicken or turkey, reduced to 4 cups
  • 3 sprigs thyme
  • Salt and pepper

DIRECTIONS:

  • Prep and clean all the mushrooms.
  • Use a wet paper towel to remove some of the dirt and any other debris.
  • In a Dutch oven or large pot over medium heat, add butter.
  • Once melted, add the shallots and thyme, and sauté for 2-3 minutes.
  • Add mixed mushrooms, a pinch of salt and sauté for 8-10 minutes, or until the mushrooms have released their water and start to caramelize.
  • Add flour and mix well. If your pan isn’t large enough, saute mushrooms in batches.
  • Deglaze the pan with O’Reilly’s Stout, stirring until the beer has reduced by half and add the reduced stock.
  • Bring to a boil, turn heat down to a simmer and cook for 15-20 minutes.
  • Taste and season with salt and pepper.
  • Pour over your mashed potatoes, meat loaf, turkey, etc.

Devil’s Den Pan Roasted Turkey with Bruery Autumn Maple Sauce

Chef: William Rogers

INGREDIENTS:

  • 2 turkey breasts
  • 2 turkey legs & thighs
  • 1 750ml Bottle of Bruery Autumn Maple
  • 2 shallots
  • 5 cloves of garlic
  • 2 bay leaves
  • 3 sprigs thyme
  • 2 tbsp. whole pepper corn
  • 2-4 tbsp. maple syrup
  • 1 cup of cream
  • ¼ lb. unsalted butter
  • Salt & pepper
  • Oil

DIRECTIONS:

  • Preheat oven to 500°.
  • Pat turkey with paper towels until dry.
  • Sprinkle with salt and pepper on both sides of turkey.
  • Heat 2 large saute pans on high.
  • Add enough oil to barely cover the bottom.
  • When oil is hot, add turkey skin side down.
  • After 2-3 minutes, turn heat down to medium and cook for 10-15 minutes or until skin is crisp and golden brown. Check frequently.
  • Chop shallot and garlic.
  • Combine shallot, garlic, bay leaves, thyme & peppercorns in a bowl.
  • When turkey skin is golden brown, remove from pan.
  • Split herbs between two pans & saute for 2 minutes.
  • Split the Bruery Autumn Maple evenly between two pans.
  • Return turkey to pans, skin side up.
  • Put both pans in oven and cook until turkey is done (use thermometer) 165°.
  • When turkey is done, remove pans from oven and place turkey on a warm platter.
  • Strain liquid into sauce pot.
  • Reduce liquid by ½ over medium heat.
  • Add cream and reduce by 1/3.
  • Whisk in butter a little at a time.
  • Whisk in maple syrup.
  • Remove from heat and spoon over turkey or serve on the side.

Triumph Kriek and Sausage Stuffing

Chef: Nick Devine and Stefan Vasilis

INGREDIENTS:

  • 2 cups parsnips
  • 2 cups celery root diced
  • 2 cups carrots diced
  • 1 cup fennel diced
  • 1/2 cup celery diced
  • 1 cup onion diced
  • 4 cups pork sausage large diced
  • 6 apples diced
  • 5 cups craisins
  • 10 cups of 1 inch diced sourdough bread
  • 2 cups Kriek
  • 2 cups pork stock (vegetable stock can be substituted)
  • 2 tbsp. dijion mustard
  • 3 tbsp. tarragon, 3 tbsp. sage, 2 tbsp. thyme
  • Salt to taste

DIRECTIONS:

  • Saute in vegetable oil, celery root, parsnips, carrots, fennel, and celery until tender and put aside.
  • Saute in vegetable oil, apples and craisins and place aside.
  • Saute in vegetable oil, pork sausage until golden brown then add onions and caramelize, add mustard, beer, and pork stock. Drain liquid.
  • In a large bowl, add bread, tarragon, thyme, sage, and then add steps 1,2,3, all into the bowl.
  • Mix together and slowly add liquid back in while mixing.
  • Put into a casserole dish and bake at 400 ° F until golden brown, about 10-15 minutes.

Misconduct Tavern Sweet Potatoes

Chef: Nick Mezzina

INGREDIENTS:

  • 8 sweet potatoes peeled and sliced 1 in. thick
  • ½ lb. butter
  • 6 oz. honey
  • 3 cups of Philadelphia Brewing Co.’s Fleur de Lehigh
  • 1 tsp. kosher salt
  • 8 sweet potatoes whole, unpeeled
  • 4 cups of Philadelphia Brewing Co.’s Fleur de Lehigh
  • 1 tbs. kosher salt
  • 2 tsp. allspice
  • 8 egg whites
  • 2 oz. sugar
  • ½ tsp. cream of tartar
  • Zest of 2 oranges

DIRECTIONS:

  • Combine butter, honey, beer, and salt.
  • Bring to a boil, then remove from heat.
  • Place sliced sweet potatoes in a casserole dish and pour the hot mixture over.
  • Cover and bake for 40 minutes at 350° F.
  • While the potatoes bake, place the whole sweet potatoes in a casserole dish with beer and salt, cover and bake for 1 hour.
  • Strain the sliced sweet potatoes and reserve the honey mixture.
  • Remove the whole, steamed sweet potatoes from the beer, discarding the liquid.
  • Peel the skins off the potatoes and puree in food processor with the reserved cooking honey.
  • Puree until smooth.
  • In a very clean mixer, blend whites, sugar, orange zest and cream of tartar until stiff peaks form.
  • In a casserole dish, layer the roasted potatoes, then place the puree on top.
  • Bake for 30 minutes uncovered at 350 F.
  • Remove casserole and layer meringue on top and bake for 10 minutes.

Brauhaus Schmitz Cauliflower Green Bean Gratin

Chef: Jeremy Nolen

INGREDIENTS:

  • 1 head cauliflower, broken into pieces
  • 1 lb. fresh green beans
  • 1 tsp. fresh thyme, chopped
  • ½ tsp. garlic
  • 1 cup heavy cream
  • 1 cup Yards George Washington Porter
  • 1 cup bread crumbs
  • 1 cup Parmesan cheese
  • ¼ lb. butter
  • ½ lb. sliced Crimini Mushrooms
  • 2 tsp. salt
  • 2 cups fried onions, canned or fresh (For fresh, take one onion and slice it thin.) Beat one egg with some milk. Place the onion slices in this and then coat in flour and fry in a saucepan in canola oil until crispy. Drain on paper towels on a plate.

DIRECTIONS:

  • Blanch green beans and cauliflower for three minutes in salted water.
  • Mix the beer, cream, half of the butter, garlic, thyme, and salt and put in a saucepan on the stove.
  • Heat this until the butter is melted and remove from heat.
  • Place the blanched vegetables and the Crimini Mushrooms in a casserole. Mix in half of the Parmesan cheese. Pour the hot liquid over this.
  • Melt the other half of the butter and mix with the bread crumbs and Parmesan.
  • Spread the bread crumb mixture over this and top with the fried onions.
  • Place in the oven, uncovered for twenty minutes.
  • Remove and serve.

Braised Duck Leg with Ricotta Gnocchi and Roasted Squash

Chef: Scott Schroeder of SPTR

Roasted Squash and Sage

INGREDIENTS:

  • 1 medium sized butternut squash (peeled, seeded, and medium diced)
  • Extra virgin olive oil
  • Butter
  • Salt

DIRECTIONS:

  • Get a large sauté pan really hot.
  • Add just enough olive oil to coat the pan.
  • Add one layer of the dice squash and add a few pats of butter on top, don’t move the pan until they start to brown.
  • Toss with a little salt and continue sautéing until they are just starting to get soft.
  • Spread out on a plate, let cool and repeat until all the squash is cooked.

Ricottta Gnocchi

INGREDIENTS:

  • 1 1/2 lbs. fresh ricotta (I used Claudio’s)
  • 2 large eggs
  • ¼ tsp. fresh grated nutmeg
  • 2 tbs. of salt
  • 1 1/2 cups all purpose flour

DIRECTIONS:

  • In a mixing bowl, with a heavy gauge whisk, whisk together ricotta, eggs, nutmeg and salt.
  • Add the flour all at once and mix with your hands until it just comes together and let it rest for 20 minutes.
  • Lightly flour and roll the dough flat and cut into snakes. Roll the snakes and cut into 1 inch pieces.
  • Place on a lightly floured baking sheet and refrigerate.
  • Get a large pot of boiling water and add 2-3 tbs. of salt and have a container of ice water ready to go.
  • Add the gnocchi to the boiling water, being careful to separate them.
  • When they float and expand, skim them out and shock them in the ice water just until they shrink again.
  • Drain well and toss them in a mixing bowl with a light coating of extra virgin olive oil.
  • Refrigerate for up to 4 days.

Cider and Coffee Braised Duck Leg

INGREDIENTS:

  • 6 large duck legs
  • 20 cloves of garlic
  • 1 onion (cut in half at the equator)
  • 1 bulb of fennel
  • 1 tbs. whole black peppercorns
  • 8 bay leaves
  • 6 sprigs fresh thyme
  • 3 tbs. fresh ground coffee
  • 2 tbs. sherry vinegar
  • 3 bottles of Original Sin Cider

DIRECTIONS:

  • Preheat and oven to 450°.
  • Season duck legs with salt and pepper.
  • Place in a medium hot sauté pan and render the fat off until they are crispy and brown, dumping the fat off as it renders.
  • Set them in a baking dish that will hold them, the cider and the vegetables.
  • When they are all rendered, turn the pans up to high and add a little of the fat back to them.
  • Add the two onion halves and let them get black (burn them on the one side) and place them in the dish with the legs.
  • Evenly distribute the rest of the vegetables in the other pans and sauté until golden brown and put them in with the duck.
  • Deglaze the pans with the cider and add to the duck.
  • Add just enough water to cover the meat of the legs, add the bay leaves and cover with foil and place in the over for about 40 minutes or until the duck is just tender.
  • Remove the duck and place in another container that will hold them and the cooking liquid.
  • Strain the juice, add the coffee, thyme and vinegar.
  • Season with salt to taste and pour over the legs to allow them to cool.
  • Cover them and refrigerate. They should last from 4 to 6 days.

Finishing the Dish

INGREDIENTS:

  • Duck legs
  • Gnocchi
  • Squash
  • 20 fresh sage leaves
  • 1 tbs. chopped garlic
  • Grated Parmesan cheese
  • Olive oil
  • Butter
  • Salt

DIRECTIONS:

  • Preheat and oven to 450°.
  • Place duck legs with juice in the oven until hot, 10-15 minutes.
  • Get a large sauté pan really hot, coat the pan with olive oil, add gnocchi (You may not need it all and don’t over crowd your pan.)
  • Add a few pats of butter and don’t touch the pan until they start to brown.
  • Add the garlic and toss until the garlic just starts to brown and quickly add the squash and sage. -Continue to sauté until the sage is wilted and add a splash of water.
  • Season to taste.
  • Divide the gnocchi evenly on six plates, sprinkle some cheese on top, then place 1 duck leg on each.
  • Plate and ladle a little juice over the leg.
  • Serve immediately.

Monk’s Café Cranberry and Tuile

Chef: Tom Peters

Cranberry Compote

INGREDIENTS:

  • 25 oz. fresh cranberries (frozen uncooked work just fine, but thaw first)
  • 12 oz. small bottle of Russian River Consecration (You can substitute Allagash White or other Witbier for a lighter compote.)
  • 2 medium apples – peeled, cored and diced
  • 1tbs. shallot, finely diced
  • 1 medium organic orange – just the zest
  • 3 tbs. salted butter
  • 2 tbs. brown sugar
  • 6-8 ripe figs – rough cut with skins on
  • ¼ cup toasted walnut pieces

DIRECTIONS:

  • In a 375° oven, spread the walnut pieces on a cookie sheet and place in your preheated oven for 4 to 5 minutes – just enough to remove some of the oil from the walnuts.
  • In the heavy bottom sauce pan, cook the cranberries and Russian River Consecration over medium heat until the mixture becomes thick enough to coat the back of a spoon. That should take about 25 minutes.
  • Remove from heat.
  • While that is thickening, saute the apples, shallot and orange zest in the butter for 2-3 minutes.
  • Add brown sugar and cook until it caramelizes.
  • Add a pinch of salt & pepper.
  • Combine the cranberries with the apple mixture.
  • Fold in the the figs and walnuts.

Tuile (pronounced “twheel” – wheel with a ‘t”)

INGREDIENTS:

In a bowl, combine:

  • 1/3 cup sugar
  • 2 egg whites, large
  • 1 tsp. orange zest
  • ¼ cups walnuts – chopped finely
  • 7 tbs. melted butter
  • Pinch of allspice
  • Then, thoroughly mix in:
  • 2/3 cup all purpose flour

DIRECTIONS:

  • Preheat oven to 325°.
  • Place a tbs. of the mixture on a parchment paper-lined cookie sheet.
  • Spread the mixture into a 4 in. circle using a rubber spatula or soup spoon.
  • Bake for 8-10 minutes or until golden brown.
  • Place one Tuile on the plate.
  • Spoon the Cranberry mixture on the Tuile about 1/2 inch thick.
  • Top with an additional Tuile.
  • To garnish, top with a soft, spreadable goat cheese from Green Meadow Farm (you can substitute crème fraiche) and a dollop of the cranberry mixture.
  • Sprinkle with a dash of chopped walnuts.

NOTE:
The Cranberry Compote can be served either warm or room temperature. It is delicious both ways.

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