We brewed up some delicious recipes for you to try this Thanksgiving
Thanksgiving is all about sharing good food and cracking some cold ones with family and friends. This year, rather than just pair beers with our meal, we decided to cook with them! We took our favorite classic dishes and Short’s-ified them for your enjoyment.
We chose some of our flagships, a few seasonal brews, and a Starcut Cider that use delicious ingredients like ginger, Northern Michigan blue spruce tips, and locally sourced apples. The subtle flavors from roasted malts and fruit add a little extra to your dish. So open a Soft Parade (or your other favorite Short’s brew), grab an apron, and get ready to cook!
Crafty Cranberry Sauce:
- 16 ounces fresh cranberries, picked over and rinsed
- 2 cups granulated sugar
- 1/2 cup Mule Beer or Exterior Illumination or Mosa (you choose!)
- 1/2 cup fresh orange juice
- 1 tablespoon finely chopped ginger
- Finely grated zest from 1 orange
Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.
Local’s Light Whipped Mashers
- 3 pounds potatoes peeled and cut into 1 inch pieces
- 3 tablespoons butter
- 3 tablespoons flour
- 2/3 cup Local’s Light
- 2/3 cup milk
- 8 ounces medium-sharp cheddar cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sour cream
- 2 tablespoons chives chopped
Place diced potatoes in a large pot, and cover with water. Bring to a boil, then reduce heat to medium and simmer for 15 minutes. Drain and set aside.
In a medium saucepan, over medium heat, melt the butter, then whisk in the flour. Cook for 1 minute.
Slowly add the beer and milk, whisking constantly. Cook until mixture is thick and bubbly. Remove from heat, and mix in the cheese and all the spices.
Mash the potatoes, then mix in the cheese sauce and sour cream. Mix until thoroughly combined.
Transfer the potatoes to a serving bowl and sprinkle with chopped chives.
Bellaire Brown Beer Gravy
- 1 QT. Bellaire Brown
- 2 QT. Turkey Stock
- 1 tsp. Sage
- 1 tsp. Rosemary
- 2 Tbs. Roasted Turkey Soup Base
- Cornstarch (as desired)
- Salt and Pepper to Taste
Reduce Bellaire Brown down to about two cups at medium heat.
Add turkey stock, sage, rosemary, roasted turkey soup base, bring to a boil and then reduce to a simmer for about 30 minutes.
Add cornstarch and cold water to thicken gravy to desired viscosity. Add salt and pepper to taste.
Huma Lupa de-Licious Green Bean Casserole
- 2 Pounds of Green Beans Trimmed and Blanched
- ¼ Pound of Butter
- 1 Cup Finely Chopped Gourmet or Wild Mushrooms
- 1 Cup of Huma Lupa Licious
- 3 Tbs. Crushed Garlic
- 1 QT. Bellaire Brown
- 1 QT. Heavy Cream
- 2 Cups Finely Grated Fresh Parmesan Reggiano
- 3 Tbs. Porcini Powder
- 2 Tbs. Sugar
- 1 Tbs. Pepper
- 1 Tbs. Salt
- ½ French Fried Onions
Saute onion and mushrooms at medium heat until they begin to caramelize. Add garlic, Bellaire Brown, and heavy cream.
Stir in porcini powder, sugar, pepper, salt, and parmesan. Bring to 185 degrees fahrenheit.
Thicken with cornstarch and Huma Lupa Licious to desired viscosity. Add salt and pepper to taste.
Combine gravy and beans in a casserole dish and bake at 300 degrees fahrenheit for 60 minutes. Top with french fried onions and bake 5 minutes or until onions are crispy and brown.