Your Thanksgiving Meal
Gotta love Thanksgiving. Ostensibly, it’s a day to give thanks for the bounty with which we’ve been blessed, but, let’s face it, it’s a day for food. We don’t call it “Turkey Day” because we’re thankful for turkeys.
(No one is thankful for turkeys. They’re incredibly stupid birds.)
That’s why we had our Head Chef JP Thomas come up with a few recipes to make your Thanksgiving dinner a little more beery. Butternut Squash Soup with Apple Pie? Check! Cranberry Sauce and Stuffing with Cranberry Wheat with Orange? Check! Harvest Herb Turkey with Harvest Ale? Check! Chocolate Chip Bread Pudding with Boughs of Barley? Check!
Check out these recipes below for some inspiration for your holiday meal. If you end up giving any of these recipes a try, let us know what you thought in the comments!
2-3 Butternut squash peeled, seeded, diced into 1″ cubes
2 Tbsp butter
2 tsp thyme, stem removed and chopped
1 med onion, chopped
6 cups chicken stock
4-6 oz Cape May Brewing Company Apple Pie beer
1 bay leaf
1 Tbsp butter
Salt and Pepper to taste
1 small apple, diced
4 oz pancetta or bacon, diced and cooked crispy
- Saute onions, bay leaf, 2 Tbsp butter, and squash over medium-high heat about 5-7 mins until squash is tender. Add thyme and stir.
- Increase heat and add beer to deglaze pot, then add stock. Bring to a boil then reduce to a simmer for 20 mins.
- Puree soup using an immersion blender until smooth.
- Finish with butter and season with nutmeg, salt and pepper.
- Garnish each bowl with crispy bacon and apple. Also try yogurt or sour cream.
12 oz bag fresh cranberries
1 cup sugar
1 strip of orange zest
6 oz Cape May Brewing Company Cranberry Wheat with Orange beer
Pinch of Salt and Pepper
- Set 1/2 cup of cranberries aside.
- Place all ingredients into a saucepan and simmer for 10 minutes over low heat.
- Increase heat to medium-high and reduce until cranberries burst, about 10-12 minutes.
- Add remaining berries and season with salt and pepper.
1 cup raisins
2 apples, diced
3/4 cup butter
1 loaf day-old white bread, cut into 1″ cubes
2 cups onions, diced
1.5 cups celery, diced
1/2 cup parsley chopped
2 Tbsp sage, chopped
1 Tbsp rosemary, chopped
1 Tbsp thyme, chopped
6-8 oz Cape May Brewing Company Cranberry Wheat with Orange beer
2 cups chicken stock
Salt and pepper
- Preheat oven to 400.
- Saute onions and celery in butter over medium heat until tender, about 4 minutes. Increase heat and add beer bring to boil then cool.
- Combine eggs, fruit, and herbs in a bowl. When cool enough to handle, add vegetable mixture to bread. Season with salt and pepper, then egg mixture and combine gently. Place mixture into a greased 3-quart baking dish and cover with foil.
- Bake for 20 minutes.
- Remove foil and bake for another 15 -20 minutes until golden brown.
1 liquid flavor injector tool
1 -14lb Turkey
2 sticks of softened butter
2 Tbsp thyme, chopped
2 Tbsp rosemary, chopped
2 Tbsp sage, chopped
1 Tbsp garlic, chopped
12-16 oz Cape May Brewing Company Harvest Ale beer
salt and pepper
- Preheat oven to 475
- In a small bowl mix butter, herbs, garlic, salt and pepper until well incorporated. Place butter under skin of turkey.
- With a liquid flavor injector, begin injecting beer throughout the bird, ensuring that all parts of the bird are injected.
- Dry the outside of the bird and season with salt and pepper.
- Place in a roasting pan and bake at 475 degrees for 25 mins.
- Cover and reduce heat to 350 for 2 to 2.5 hours, until the bird reaches an internal temperature of 165 degrees
4 oz Cape May Brewing Company Boughs of Barley barrel-aged beer
4 eggs, beaten
1.5 cups sugar
1 cup semi-sweet chocolate pieces or chunks
1/4 cup melted butter
2.5 cups milk
1 tsp vanilla extract
1 loaf day old white bread cut into 1″ cubes
- Preheat oven to 375.
- Combine milk, sugar, eggs, butter, beer, and vanilla in a bowl.
- In a large bowl combine bread and chocolate.
- Combine all ingredients in baking pan and bake for 15 minutes uncovered.
- Cover and bake for 30 minutes, then allow to cool 10 to 15 minutes before serving
2 cups half and Half
1 vanilla bean, split lengthwise
1/2 cup sugar
4 large egg yolks, room temp
2 oz Cape May Brewing Company Boughs of Barley barrel-aged beer
- In a saucepan, combine half and half, beer, and vanilla. Heat over low heat, about 5 minutes until small bubbles appear.
- In a bowl, whisk egg yolks and sugar until combined. Whisk 1/2 of hot liquid in a slow thin stream into egg mixture.
- Add egg mixture into remaining liquid in pan. Stir constantly with a wooden spoon over moderate heat until thickened, about 5 minutes.
- Strain and cool over an ice bath to stop the cooking process.
- Serve warm or chilled