Better With Beer: Thanksgiving Edition
Family, football, and food. What’s not to love about the upcoming holiday?! If you find yourself stressed about hosting the big day, or what to bring with when asked, we are here to help. Side dishes are imperative to the success of any Thanksgiving celebration. They compliment the juicy, tender turkey with flavors of fall. That is why we have decided to share a few sides that would stand up to even the toughest of critics, all made with our favorite ingredient, beer. We’ve chosen some of our staples in the Schell’s line up to cook with including Firebrick, Porter, and Goosetown.
Beer Mac and Cheese
Original recipe from GrilledCheeseSocial.com.
- 1 lb. pasta of your choice, boiled
- 1 finely diced shallot
- 3 T. salted butter
- 2 T. flour
- 1 T. grainy mustard
- 2/3 cup Fort Road Porter
- 1 1/2 cups Heavy Whipping Cream
- 2 cups shredded white cheddar
- 2 cups shredded sharp cheddar
- 1/4 tsp. yellow mustard
- 1/4 tsp. Franks or Sriracha
- Salt, to taste
- Pepper, to taste
- In a saucepan, add your butter, diced shallots and salt to a sauce pan. Saute over medium heat until shallots are translucent. Add in flour and stir until a roux forms. Cook down for a couple of minutes, but not too long that it begins to darken. Add grainy mustard and stir until incorporated.
- Next, add beer and whisk it into your roux. As it bubbles, Once thickened, add in the heavy cream and continue whisking until all ingredients are combined. As the cream begins to thicken, add the cheese. Turn off the heat and stir until melted. Add yellow mustard, sriracha and salt and pepper.
- Pour in prepared pasta and stir until everything pasta is well-coated.
Garlic Herb Beer Butter Roasted Potatoes
Original Recipe from TheBeeroness.com
- 2 lbs. quartered baby red potatoes
- 6 T. butter
- 1/4 cup Firebrick
- 2 cloves garlic, minced or grated
- 1 T. minced fresh basil, minced
- 1 tsp. minced fresh thyme
- 1 tsp. minced fresh rosemary
- Salt, to taste
- Preheat oven to 425 degrees
- Over medium high heat, melt butter in a pot. Add in the beer and garlic, stir, cook for 5 minutes and remove from heat.
- Stir in about half of the minced herbs and set aside other half.
- Put baby reds in a 9×13 baking dish, pour butter over potatoes, and toss until coated.
- Roast in over for ten minutes, stir, and continue cooking until tender, around ten more minutes.
- Remove potatoes and place in serving dish, garnish with remaining herbs and salt.
Beer-Braised Carrots with Coriander and Feta
Original recipe from foodandwine.com.
- 2 T. butter
- 2 tsp. coriander seeds, lightly crushed, or substitute ground coriander
- 2 lbs. carrots, peeled and halved lengthwise
- 1/2 cup dark brown sugar, packed
- 2 tsp. salt
- 12 oz. Goosetown
- 2 T. red wine vinegar
- 1/2 c, feta cheese, crumbled
- Cilantro sprigs for garnish
- In a large skillet over medium-high heat, melt butter until it begins to brown, around 1 minute. Add in coriander seeds, and stir. Cook until coriander is toasted and fragrant, around 1 minute. Add halved carrots, and coat with butter mixture. Stir in brown sugar and salt.
- Add beer to pan. Bring to a soft boil, and simmer until carrots are tender, about 20 minutes. (Note: If beer reduces before carrots are cooked through, add a splash of water to pan.)