Turkey day has passed and everyone is gearing up for Christmas. For many even more turkey on Christmas Day might sound like just to much. If not, don’t miss the chance doing it Avery Brewing style with plenty of Avery beer in the food and in the glass. The Old Jubilation is a good choice with the Avery turkey menu. It’s a 8.3% ale with a slightly sweet and alcoholic aroma. The body is breadish malty, some sweetness and a dry and hopy finnish. The beer has a little of that sweetens that I’m looking for in a Christmas beer.
Below are the recipes for a Avery Brewing main course Christmas dinner copied from the Avery Brewing blog.
White Rascal Turkey Stuffing
2 French Baguettes (Whole Wheat or White) cut into 1 inch cubes
4 tablespoons of unsalted butter (1/2 Stick)
2 Cups of medium diced yellow or Vidalia onions
2 Cups of diced celery (3 stalks)
2 Granny Smith or Fuji apples large diced
½ cup of dried cranberries
2 tablespoons of chopped flat leafed parsley
1 ½ teaspoon of minced rosemary
2 teaspoons of kosher salt
½ teaspoon of ground pepper
½ cup of roasted chopped almonds or nut of choice
1 ½ cups of White Rascal
1. Crack a cold White Rascal to get in the right mindset.
2. Preheat oven to 300 degrees F.
3. Put bread cubes on a 13X18X1 inch baking sheet. Bake in oven for 7 minutes
4. In a large sauté pan, melt the butter and add the onion, celery, apples, cranberries, parsley, rosemary, salt, and pepper. Sauté for 10 minutes, until the mixture is soft.
5. Combine the bread cubes and cooked vegetables in a large bowl and add the Avery White Rascal and almonds, if desired.
6. Place the stuffing into the main cavity of the turkey. This is for a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
Avery IPA Mashed Potatoes
2 lbs. Potatoes, peeled & cut into chunks
2 Heads of Garlic
2 T Olive Oil
8 Sprigs of Thyme
Sea Salt and Pepper
1 Cup Unsalted Butter
1 Cup Heavy Cream
2-4 T Avery IPA
1. Cook mashed potatoes according to your favorite recipe, but hold off on adding too much butter or milk.
2. Preheat oven to 300° F.
3. Take each head of garlic, remove papery skin. With a sharp knife, cut the top 1/5 of the head off, exposing the tops of the garlic cloves. Take a small square piece of foil and place the cut head in the center. Drizzle 1 tablespoon of olive oil on top of each head then a sprig of thyme. Season with a touch of salt and pepper; wrap each up and place in the oven for 25-30 minutes or until the smell of garlic fills your kitchen. Remove from the oven, open each pouch and let cool for 5 minutes. Squeeze insides into a bowl and mash with a fork.
4. In a medium pan, add butter, cream and 2 sprigs of thyme and turn heat to medium. Bring the mixture to a boil, turning down to low and simmer for 10 minutes. Remove the sprigs and add garlic paste and simmer another 3 minutes, using a whisk to stir and breakup the garlic. Season with salt and pepper and add Avery IPA.
5. Add 1 cup of the garlic cream to the mashed potatoes and fold in. Taste and see if you need more flavor, depending on your garlic and hop need!
Thanks to Sean Z. Paxton, The Home Brew Chef, for this recipe! Go to http://www.homebrewchef.com for more of Sean’s creations.
Old Jubilation Ale Wild Mushroom Gravy
4 Ounces Butter, unsalted
2 Each Shallots, peeled and diced
2 Pound Mixed mushrooms: Crimini, Button, Chanterelle, Oyster, Black Trumpets, Morel, Puffballs, Portobello, Porcini Mushrooms, cleaned and sliced
12 Ounces Old Jubilation Ale
2 Quarts Stock, Chicken, Turkey or Mushroom, reduced to 4 cups
Sea Salt and Pepper
1. To prep and clean the mushrooms: use a wet paper towel to help remove some of the dirt, pine needles and any other debris.
2. In a dutch oven or large pot over medium heat, add butter. Once melted add the shallots and sauté for 2-3 minutes.
3. Add the mixed mushrooms, a pinch of salt and sauté for 8-10 minutes, or until the mushrooms have released their water and start to caramelize. If the pan isn’t large enough, saute mushrooms in batches.
4. Deglaze the pan with the Old Jubilation Ale, stirring ’til the beer has reduced by half and then add the reduced stock.
5. Bring to a boil, turn heat down to a low simmer and cook for 20-30 minutes. Taste and season with salt and pepper. We do not to use a roux (butter and flour) to thicken the gravy, preferring to condense the flavors instead of just thickening them. This will yield a richer tasting gravy.