Looking to make something different this Thanksgiving? We’ve got you covered with a twist on some of our favorite classic recipes.
We asked our team for their favorite Thanksgiving recipes and added one of our favorite things – beer! Learn how to make everything from amazing appetizers, to the main course, and everyone’s favorite sides. Give these beer-infused recipes a try and tell us what you think!
Do or Die Mac N’ Cheese
- 3 oz. havarti, chopped
- 3 oz. gruyere, chopped
- 4 oz. colby jack, chopped
- 4 oz. cream cheese, room temperature
- 12 oz. Do or Die Oatmeal Cream Stout, room temperature
- 1/2 sweet vidalia onion, chopped
- 2 tsp whole grain mustard (we prefer Lusty Monk)
- 2 tsp your favorite hot sauce
- 1/2 C whole milk (or whatever you prefer)
- 1 box (1lb) of your favorite noodles
- Simmer 10 oz. of Do or Die and 1/2 cup of whole milk, very lightly
- Add all cheeses and heat until melty and squidgy
- Separately, caramelize on low heat the 2 oz. of beer and chopped onions until they have browned and become translucent
- Combine everything but the noodles in a large pot and blend
- Mix in pasta (already cooked to al dente per manufactures directions).
CranBEERy Sauce with Atalanta
- 12 oz. bag of fresh or frozen cranberries
- 1/4 C granulated sugar
- 1/2 C brown sugar
- 1 C Atalanta Saison or Over and Over and Over Sour Ale
- 1 tbsp orange zest
- 1 knob of ginger, peel removed, sliced in half
- 1 tsp finely diced jalapeño (if you like it spicy)
- 1 tbsp lemon juice
- Cook all ingredients over medium heat until cranberries begin to pop and cook down (they’ll get a little jammy).
- Stir frequently and mind the heat so that nothing scorches
- Should take 10-15 minutes
- Cool to room temperature and remove any large pieced of ginger
- Serve or refrigerate for later
Over and Over and Over Glazed Ham
- 1 ham (fully cooked)
- 1 1/4 C Over and Over and Over Sour Ale (plus a few tbsp for the glaze)
- 1 C brown sugar
- 1 tbsp flour
- 1 tsp dry mustard
- 2 tbsp red wine vinegar
- Optional: whole cloves
- Preheat Oven to 350° F and place the ham, flat side down, in an uncovered roasting pan.
- Pour 1 cup of beer over the ham and bake it for 1 to 1 1/1 hours, or until it registers about 135° F
- Baste with pan drippings every 15 minutes
- Combine the brown sugar, flour, dry mustard, and vinegar in a bowl; add just enough beer – a tablespoon or two – to make a smooth, thick glaze.
- Remove the ham from the oven and score the fat diagonally in a criss-cross pattern.
- Stud the ham with whole cloves, if desired
- Spoon the glaze mixture over the ham
- Bake the ham for about 10 to 15 minutes longer, or until well glazed.
- The internal temperature of a fully cooked ham should be at least 140° F for best flavor and texture.
- Drizzle with cooking liquids, if desired.
Broccoli Cheddar Soup with Elusory
- 6 cloves of garlic, finely chopped
- 1/2 yellow onion, diced
- 1 tbsp salted butter
- 1/4 tsp cumin
- 1/4 tsp mustard powder
- 1 tsp cornstarch
- 5 sprigs of thyme
- Pinch of nutmeg
- 1/4 tsp cayenne
- 3 oz. Elusory IPA
- 16 oz. chicken stock
- 1 head of broccoli
- 1/2 C milk
- 4 oz. swiss cheese, shredded
- 6 oz. cheddar, young orange, shredded
- 4 oz. Kerrygold 2 year white cheddar, shredded
- 4 oz. cheddar, young white, shredded
- Combine garlic, yellow onion, and butter in a pot and sweat until translucent.
- Add cumin, mustard powder, nutmeg, cayenne, cornstarch, and thyme with your onion mixture and continue to sweat until pan is almost dry.
- Add in your chicken stock, Elusory, and broccoli and simmer just until broccoli is tender.
- Add all your cheese to broccoli mixture, reserving just enough orange cheddar and swiss for toasts. Whisk in, then simmer for another 10 minutes. Remove thyme once you’re done simmering.
Sautée slices of sourdough on both sides with butter. When second side is halfway done, top with reserved swiss and cheddar to melt. Finish with fresh thyme sprigs.
Ladle into bowl and top with a little cheddar, French’s fried onions, and serve with cheese toast. Add additional fresh thyme if desired.
Leftover Mashed Potato and Brown Butter Soup with Do or Die
- Leftover Thanksgiving mashed potatoes, room temperature
- Milk, enough to thin out your spuds to “soup” texture
- 2tbsp Kerrygold Irish butter, salted
- Cracked black peppercorn, to taste
- 4-8 fresh sage leaves
- Fresh garlic, crushed
- 2 sprigs fresh rosemary
- 2-4 sprigs fresh thyme
- 6 oz. Do or Die Oatmeal Cream Stout (pro-tip: drink the rest while you’re cooking!)
- Very thick cut bacon, cooked crispy (to garnish)
- Warm butter slowly and allow garlic to caramelize with it while it browns. Just before butter has fully burned, add beer and simmer to reduce liquid by about 1/4
- Remove 1/2 of beer butter for garnishing
Add milk to the other half of your remaining butter mixture on the stove and simmer low (about 10 minutes) with herbs.
Remove herbs and whisk in mashed potatoes. If your soup isn’t getting soupy and potatoes aren’t breaking down, blitz quickly with a stick blender or hand mixer.
To serve, garnish with crumbled bacon and swirl in the remaining beer butter.
**For an extra garnish we like to top this with an egg yolk that has been soaking in the warm (not hot) brown butter for half and hour. This will make your soup very silky!