Thanksgiving is right around the corner and what better way to get started on your meal prepping and planning than with Rogue and Dead Guy! Bring the festive cheer to your table by incorporating your favorite beers with these classic recipes for a fresh take on old traditions.
Rogue Mellow Mule
Ingredients:
1.5 oz Dead Guy Whiskey
½ oz lime juice
½ oz cranberry juice
Rogue CBD Ginger Beer
Cranberries
Directions:
1. Grab a copper mug and add a handful of ice.
2. Pour 1.5 ounce of Dead Guy Whiskey into the mug.
3. Add ½ ounce of lime juice and cranberry juice.
4. Top drink off with Rogue CBD Ginger Beer.
5. Sprinkle your drink with a few cranberries for garnish.
Oregon Harvest Salad with Honey Kölsch Vinaigrette
Ingredients for Honey Kölsch Salad Dressing:
¼ cup of Rogue Honey Kölsch beer
½ cup of olive oil
3 tbps. red or white vinegar
¾ tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
Directions for Honey Kölsch Salad Dressing:
1. Combine all the ingredients in a jar, bottle or other container with a lid.
2. Shake container until well blended.
3. Store in refrigerator, shake as needed before using.
Ingredients for Oregon Harvest Salad:
Lettuce spring mix
½ cup of chopped hazelnuts
¼ cup pickled red onions
¼ cup parmesan cheese
¼ cup dried cranberries
Honey Kölsch vinaigrette (see above for recipe)
Directions for Oregon Harvest Salad:
1. In a large bowl add spring mix, chopped hazelnuts, pickled red onions, parmesan cheese and dried cranberries.
2. Add Honey Kölsch Vinaigrette to salad, mix together.
Dead Guy Turkey
Ingredients:
Turkey
1 tsp. salt
1/2 tsp. pepper
4-5 sage leaves
1 yellow onion, chopped in quarters
2 cans of Dead Guy Ale
1 stick of unsalted butter
Directions:
1. Preheat oven for 325°.
2. Pat the turkey dry and lay on baking dish with rack (to catch the drippings and butter mixture).
3. Season the turkey with salt and pepper, then stuff the turkey with a chopped onion (cut onion in quarters) and sage leaves.
4. Melt a stick of unsalted butter and stir in a full can of Dead Guy Ale into the butter, creating a tasty mixture.
5. Pour Dead Guy butter mixture over the turkey.
6. Cook turkey in oven, 20 minutes per pound (ex. 10-pound turkey will need to be cooked for 3 hours and 33 minutes), baste turkey with Dead Guy butter mixture every 20 minutes.
7. About halfway through cooking pour an additional can of Dead Guy Ale over turkey, place back in oven to finish cooking.
8. To know if you’re turkey is done cooking, insert meat thermometer into thigh to check temperature, if the temperature reads 180 it is ready to take out of the oven.
9. Let the juices rest inside the turkey for 15-20 minutes (at least) before cutting and serving.
Hazelnut Brown Ale Stuffing (Recipe created by Katie Wiley; @TheKitchenWild)
Ingredients:
15 oz loaf of sourdough bread, cubed
1 cup Rogue Hazelnut Brown Ale
2 cups of vegetable stock
1 small onion, diced
1 stick butter, melted
1 tbs. butter for sautéing onions
1/4 tsp. salt
Fresh cracked black pepper to your liking
2 tbs. fresh thyme, removed from stems
3 tbs. fresh sage, chopped small
2 tbs. fresh parsley, chopped small
2 cups of wild rice, cooked per instructions
1/2 cup dried cranberries
1 cup chopped hazelnuts
Directions:
1. Preheat oven to 250°
2. Place cubed sourdough bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread, or it’ll turn too mushy. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
3. Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray, set aside.
4. Melt 1 Tbs. butter and sauté onions until translucent.
5. In a large mixing bowl, add dried breadcrumbs, cooked wild rice, sautéed onions, 1 stick melted butter, salt, pepper, thyme, sage, parsley, cranberries, hazelnuts, vegetable stock and Rogue Ale. Mix to combine.
6. Add stuffing ingredients to the baking dish and cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until the top is as lightly golden browned as desired. Serve immediately.
Hazelnut Brown Ale Caramel Apples (Recipe created by Katie Wiley; @TheKitchenWild)
Ingredients:
1 stick salted butter
½ cup Rogue Hazelnut Brown Ale
½ cup brown sugar
2 tsp. white sugar
4 Honey Crisp apples
1-2 cups chopped hazelnuts for coating caramel apples
Directions:
1. In a saucepan on medium heat, melt butter then add brown sugar, white sugar and Hazelnut Brown Ale.
2. Bring mixture to a simmer and reduce to a thick consistency (reduce by about half).
3. On a parchment lined sheet pan, carefully pour Hazelnut Brown Ale Caramel over apples.
4. Top with chopped hazelnuts, allow to cool.
Perfect Beer Pairings for Thanksgiving
