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Beer Cheese Corn Spoon Bread & How To Throw a Craft Beer Thanksgiving

Beer Cheese Corn Spoon Bread2

As we fly through the fall, hurdling towards the holiday season, our first major stop will be the festival of glutton that I love so much.  While many of you will show up to your respective Thanksgiving feasts bearing bottles of wine, craft beer has earned a spot in America’s Favorite Meal. But there is a bit of a dilemma when it comes to pairing beer with such a huge spread, since very (very) few gatherings this large will allow the opportunity to pair a different beer with each dish, you need to pick beers that play well with many others.

Pick three separate beers for the meal progressoin. The first to pair with the appetizers that you’ve set out as your guests arrive, the second beer to pair with the poultry centric main attraction, and the third for the dessert round.

The Appetizer Beer should be like the food, a warm up for whats to come. Nothing overwhelming, you don’t want to wreck you guest palates before the meals have even begun. Look for something refreshing, clean and bright to get people ready for the onslaught of flavors that are about to come their way. My picks:

Ommegang Witte

Rogue Good Chit Pilsner

Drakes Blonde Ale

The Main Event Beer has to pair with everything from turkey to jello salad (don’t pretend like you don’t have an aunt that always brings that) so it has to be versatile. Look for a beer thats earthy, malty, moderately carbonated and low(ish) hops, you want the beer to highlight the food, not fight with it. My picks:

Smuttynose Farmhouse Ale

The Bruery Saison Rue

Schlafly Bière De Garde 

Dessert Beer will give you a bit more flexibility. You will probably have an assortment of pies ranging from fruit to chocolate, so you’ll need a beer that can mesh well with what you have. Since this is the final offering, it’s OK to go off the rails a bit and mix it up. I love to end a big meal with a malty, big, barrel aged beer, or a strong barleywine beer, it’s a dessert all on it’s own. My picks:

Dogfish Head Palo Santo Marron

Southern Tier Backburner 

North Coast Barrel-Aged Old Rasputin

So now that you’ve got the beer down, it’s time to think about the menu.

beer fodd thanksgiving

Until the end of time there are two beerified offerings that will always grace my late November Holiday Table:

Beer Brined Turkey

Beer-Brined-Roasted-Turkey

Hefeweizen Honey Dinner Rolls

Hefeweizen Honey Rolls6

But you might need more than just turkey and rolls, although those do happen to be the cornerstones of the leftover sandwiches. Here are a few more beerified offerings for your holiday table:

Beer Cheese Skillet Potatoes

skillet beer cheese potatoes_

Stove Top Beer & Bacon Mac n Cheese

Stove Top Beer Bacon Mac and Cheese 4

Pumpkin Ale Farro Roasted Asparagus Pomegranate and Goat Cheese Salad

Pumpkin Ale Farro Roasted Asparagus Pomegranate and Goat Cheese Salad

IPA Sweet Potato Mash

Sweet-potato-mash-FG

Chipotle White Ale Cranberry Sauce

Chipotle White Ale Cranberry Sauce

Porter Pecan Pie

Porter Pecan Pie3

Bruleed Pumpkin Beer Pie

Bruled Pumpkin Beer Pie2

Apple Pie with Pale Ale Mascarpone Cream and Beer Pie Dough

Apple Pie with Pale Ale Mascarpone Cream and Beer Pie Dough

Mile High Chocolate Stout Pie

Mile High Chocolate Stout Pie3

And for that Black Friday Pick me Up: Sriracha Bloody Beer with Chili Sugar Bacon

Sriracha Bloody Beer with Chili Sugar Bacon

And don’t forget about this Midwestern treat that I appropriately beerified, the corn soufflé that goes by many names and usually includes a box of Jiffy mix. Today we skip the mixes in favor of some real life cheese, beer and all kinds of deliciousness.

Beer Cheese Corn Spoon Bread

Beer Cheese Corn Spoon Bread

Ingredients

  • 6 tbs butter
  • 1/2 cup flour
  • 1 cup whole milk
  • 1 cup pale ale beer
  • 8 wt oz cheddar, grated
  • 3 cups corn kernels (fresh or frozen, not canned)
  • 2/3 cup cornmeal
  • ¼ cup sour cream
  • 3 large eggs, separated
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • pinch cayenne

Directions

  1. Preheat oven to 375.
  2. In a pot over medium heat melt the butter.
  3. Sprinkle with flour, whisk until thickened and light brown in color, about 2 minutes.
  4. Stir in the milk and beer until well combined.
  5. About ¼ cup a time, stir in the cheese, stirring until completely incorporated between additions. Stir in the corn kernels and cornmeal, remove from heat.
  6. In a small bowl whish together the egg yolks (reserve the whites), sour cream, salt, pepper, garlic powder and cayenne. Stir the egg yolk mixture into the corn mixture.
  7. In a separate bowl beat the egg whites until stiff peaks form.
  8. Stir the egg whites into the corn mixture.
  9. Pour the mixture into a greased 2qt baking dish.
  10. Bake at 375 for 30-35 minutes or until the edges start to turn light golden brown.
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Beer Cheese Corn Spoon Bread4

 

Roasted Potato Salad

I’m in the middle of a move. It’s hard to leave a place, a home, that has become a part of me. Plaster walls and a stone patio that has served as a backdrop to a phase of my life that I’m not ready to close the chapter on. A small house, my first house, that saw Tater grow in my belly, watch as I nervously brought her home for the hospital, rooms that served as the setting of her first steps that she took so early in the first months of her life. A place that helped my husband and I mend in a difficult time in our marriage. A kitchen that has given light and heat to the food in all of my photos. I leave with a heavy heart, but with a hope for the future and what the next chapter has for me, for my family.

So, forgive me if the posts roll out a little slower over next few weeks. And if I’m not as quick to respond to you, to everyone, who talks to me over the network of social media that has given so much breath to my life in the past few years.

This is a simple potato salad. I roasted the vegetables instead of boiling them, roasting gives such beautiful flavor with so little effort.

Roasted Potato Salad

1/2 red onion, chopped

4 cups red potatoes, chopped

1 red bell pepper, chopped

2 tbs olive oil

1 tsp sea salt

6 oz artichoke hearts, chopped

1/2 cup sour cream

1/4 cup blue cheese salad dressing

1/2 tsp smoked paprika

1 tsp deli mustard

1/4 cup green onions, chopped

salt and pepper to taste

Preheat oven to 425.

On a baking sheet, place the red onions, potatoes and pell pepper. Drizzle with olive oil and sprinkle with salt, toss to coat. Roast at 425 for 25-35 minutes or until the potatoes are fork tender, tossing every 10-15 minutes while roasting. Allow to cool.

In a bowl, add the remaining ingredients, along with the roasted vegetables and toss to coat. You can serve this either warm or cold, depending on your preference.

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Blackberry Cabernet Wontons

I know that you can all tell how much I love party food, I’ve been making a lot of it these days. Food to serve to other people. Every country in the world will tell you how important food is to their culture, how community happens around a table, how love grows between mouthfuls of hand made food. It’s too bad that hasn’t become ingrained in Americans. We have "fast" food, as if we just need to get through the meal as quickly as possible to move on to better things like…reality TV? Whats the rush? Why don’t more people savor meal times, enjoy it as a journey and view food as too sacred to be "Fast"? Or take time to make food for as well as WITH their loved ones? 

Blackberry Cabernet Wontons 

3 cups of blackberries (fresh or frozen)

1 1/2 cups powdered sugar, (plus 1/4 cup for dusting, divided)

1/2 cup Cabernet Sauvignon

1/2 tsp salt

14-16 wonton wrappers

In a pot over medium heat, add the blackberries, 1 1/2 cups powdered sugar, wine and salt. allow to cook and reduce until the liquid becomes very thick, with tracks left behind when you drag a spoon through the pan, about 10-15 minutes. Frozen berries have a higher water content, so those will take longer than fresh.

Allow to cool.

Place the wonton wrappers on a flat surface. Brush all of the edges with water.

Place about 1 to 2 tsp of blackberries in the center of the wonton paper.

Fold the wonton paper in half to form a triangle, press the edges together until very well sealed.

Brush the bottom of the triangle with water and fold the corners into the center and press into shape.

Heat 1/4 to 1/2 cup of oil (enough to form about 1/2 inch of oil in the bottom of your pan) in a pan over medium-high heat.

Cook the wontons, about 6 at a time, on each side until golden brown. About 3 minutes per side.

Remove from pan and allow to dry on a stack of paper towels. 

Sprinkle with powdered sugar.