Everyone knows how a typical Thanksgiving menu is put together: Turkey, mashed potatoes, cranberries, etc. While there’s certainly nothing wrong with that (we, at EBC, are a HUGE proponent of the classic Thanksgiving menu) we wanted to give you some special twists you can throw into your family get-together that really sets the meal apart.
Chef Eli Renn of Gold Nugget has put together three AMAZING recipes that can work perfectly with your Excelsior Brewing Co. beers this year. Check out below and try your hand at some great courses your friends and family will really dig.
Check out all of Eli’s great offerings at Gold Nugget in Glen Lake
Big Island Blond – Baked Brie with Mango Chutney
This recipe may seem intimidating, but it’s really not that difficult. As a pre-dinner appetizer it’s going to make you look like you know how to handle business in the kitchen. The tropical fruit in the chutney will hit the citrus highlights, and the earthiness in the brie will bring out the grassy straw notes and help you appreciate the complexity of the Big Island Blond. The best part of this pairing is beers amazing ability to cleanse your palate, as well as anything in my opinion. Yes, if the beer is way too hoppy or sweet it will leave those lingering flavors in your mouth. With those exceptions, the combination of light ethanol and carbon dioxide brush all of the food and fat molecules off of your tongue. The liquid and hops have a rehydrating factor. So, your friends and family will be ready to enjoy another bite like it was their first.
One 12-inch round of puff pastry
One 5-inch round of French Brie
1 egg slightly beaten
Preheat the oven to 400 degrees. Lay the Brie in the center of the puff pastry circle. Fold the excess pastry around the Brie wheel, completely enclosing it. Turn it over smooth side up and place it on a parchment lined sheet tray. Brush the top with egg. Bake for 20 minutes or until the outside is golden brown. Reduce the oven temperature to 325 degrees and cook for 20 minutes longer. Place the finished product on a nice plate, and top with the mango chutney.
XLCR Pale Ale – Roasted Brussells Sprouts
Everybody is doing Brussels sprouts this year. They may become a new thanksgiving staple. Start a new tradition by pairing it with Excelsior Breweries XLCR Pale Ale. This match will bring out the tropical fruit and sweet caramel flavors in both the beer and the Brussels.
Brussels Sprouts with Balsamic and dried Papaya
3 pounds Brussels sprouts
½ cup olive oil
½ cup honey
¾ cup balsamic vinegar
1 cup dried papaya
1 cup water
Preheat the oven to 375 degrees F
Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil and salt and pepper. Roast until brown, 25 to 30 minutes.
Combine the water and dried papaya in a sauce pot. Bring it to a boil then shut it off. Let rest 10 minutes then drain off any excess water.
Combine the balsamic vinegar and honey in a sauce pot. Bring to a boil, then reduce the heat to medium low and reduce to 1/3.
Toss the roasted sprouts with papaya and place into serving dish. Drizzle balsamic reduction over the top of the Brussels sprouts.
Bitteschlappe Brown Ale Gravy
What makes a thanksgiving dinner, other than the pie?! The gravy of course, and I have an easy way to add tons of depth and flavor to your T-day gravy. How is that possible you ask? All it takes is a touch of Excelsior Breweries Bitteschlappe Brown Ale. Realize your dreams of achieving the perfect gravy, all you have to do is follow these simple steps.
Bitteschlappe Brown Ale Gravy
2 cups defatted turkey juices from the turkey roasting pan or homemade turkey or chicken stock
½ cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
¼ cup Excelsior Brewery Bitteschlappe Brown Ale
Salt and pepper
Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by 1/2. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes,
Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and the Excelsior Brewery Bitteschlappe Brown Ale and cook, stirring occasionally, for about 6 minutes.
Combine the mushrooms with reduced gravy and season to taste with salt and pepper. Reheat, if necessary, transfer to a boat and pour all over your plate.