Beer is the ultimate beverage, so why not put in in our food!? We’ve whipped up a series of Thanksgiving recipes that use our favorite on tap brews that will take your Turkey Day to the next level.
Glow Stick Hazy IPA Brussels Sprouts
1 pound of brussels sprouts, trimmed and halved lengthwise
1 pound of bacon, diced
1 onion, diced
1/2 cup of Glow Stick Hazy IPA
Fresh herbs, minced (we used rosemary and thyme)
Add bacon to a hot cast iron skillet and let cook. While the bacon is doing its thing, dice your onion and trim your brussels sprouts. Once the bacon is rendered, remove it from the skillet and add chopped onion. Let the onion cook until transparent (we let ours cook longer and get a fair amount of color on it, and we’re not mad about it–You be the judge). Add the brussels sprouts and some generous pinches of salt. Let them cook down until they caramelize a bit. Deglaze the pan with Glow Stick Hazy IPA, and then let cook a little longer. Move to a serving platter, season with sea salt and some hearty cracks of your pepper mill. Top with bacon and fresh herbs.
Crux Cider Apple Pie
We don’t can Crux Cider, but you can grab a crowler of it at our tasting room.
Make ahead or purchase ready-made pie crusts
5-6 apples peeled and thinly sliced (we used Granny Smith apples, but don’t be afraid to mix it up and vary the variety)
1/3 cup of brown sugar
1/4 granulated sugar
Juice of one lemon
3/4 cup of Crux Cider
1 tsp. of cinnamon
1/4 tsp. ground cardamom
1/4 tsp. of ground nutmeg
1/2 tsp. kosher salt
1 tsp. of vanilla extract
2 tbsp. cornstarch
3 tbsp. chilled butter cut into cubes
Preheat oven to 350 degrees
Toss together apples, sugars, lemon juice, cider, spices, salt, and vanilla extract in a medium pan and cook over medium heat until apples soften and tiny bubbles form.
While the filling is simmering, roll out pie crusts and place one in a deep pie dish.
Slice the other into 10 long strips about 3/4” wide and keep cool while finishing the filling.
Add some of the juice from the apples to a small bowl with cornstarch, whisk and return to pot to thicken the filling.
Pour the mixture into your prepared pie crusts dot with butter and top with lattice pattern.
Bake for 60-75 minutes in 350 degree oven checking for golden crust and bubbling filling. Transfer to a rack to cool and leave it to set for at least 2 hours. But if you can’t wait that long, serve it up hot with a scoop of vanilla ice cream, top with caramel and pour yourself a pint of Crux Cider, you deserve it.
Tough Love Sweet Potatoes
1 bottle of Tough Love
1 cup of brown sugar
6 or so medium sweet potatoes
Fresh herbs: rosemary, sage, thyme
1/4 cup of pecans
4 tbsp of butter
Add a bottle of Tough Love to a heavy-bottomed pan with a cup of brown sugar and cook on a low heat for about 2 hours or until reduced and thick enough to coat the back of a spoon.
Peel and cube sweet potatoes to fill a baking dish.
Prep herbs and toast pecans.
Once the Tough Love is thick and reduced, add four pats of cold butter to the sauce and cover the sweet potatoes.
Sprinkle with kosher salt and bake for 25 minutes at 350 or until easily pierced with a fork, and top with toasted pecans and herbs.