About this time last year we shared with everyone our picks for pairing Thanksgiving Dinner and Victory beer, but for 2010 we wanted to take it one step further. This year we asked our acclaimed Brewpub chefs to compile their secret recipes featuring Victory beer. As soon as we saw what they put together we knew that it would make this year’s Turkey Day one for the history books. We hope you experiment with these recipes (see below) and let us know what you think. Feel free to upload pictures and thoughts to our Facebook Wall, our Flickr Account, or hit us up on Twitter. Happy Thanksgiving!!!
Prima Poached Shrimp
5 lbs. 16/20 shrimp (shells on)
68oz Victory Prima Pils
2 white onions, chopped
3 lemons, quartered
10 whole peppercorns
1 bay leaf
Bring all ingredients except the shrimp to a boil. Once at a boil, add shrimp and poach at medium high heat for 6-7 minutes.
Serve hot or submerge in ice water to serve cold.
HopDevil Brussel Sprout Hash
1 lb brussel sprouts, trimmed
1 ½ cups sliced shallots
½ lb butter
1 tbsp minced garlic
12 oz. Victory HopDevil Ale
2 tbsp cider vinegar
4 tsp sugar
Melt butter in large sauté pan. Add garlic and shallots and sauté until translucent. Add the HopDevil Ale and reduce by half. Once reduced, add the cider vinegar, sugar and brussel sprouts. Continue to cook for 3-4 minutes until most of the beer is gone. Season with salt and pepper.
Pumpkin Apricot Cheesecake with Graham Cracker Crumb
2 ¼ lbs. cream cheese
¼ cup Victory Golden Monkey
¾ cup pumpkin puree
1 ½ cups sugar
¼ cup brown sugar
2 tsp cinnamon
¼ tsp clove, ground
¼ tsp nutmeg
3 eggs
2 egg yolks
1 cup dried apricot puree
Recipe for graham cracker crumb
¼ cup sugar
2 cups chopped pecans
1 cup graham cracker crumbs
4 oz. melted butter
Combine all ingredients. Press into cheesecake pan to form crust.
Combine all ingredients and mix thoroughly. Assemble recipe for Pumpkin Cheesecake Crumbs. Spread thin layer of pureed apricots on top on crumbs. Spread cream cheese filling evenly over apricot puree. (Tip before baking: tap pan on table surface to remove air bubbles). Bake in water bath at 350° for 20 minutes.
Rosemary and Sage Stuffing with Helios Ale
2 onions, diced
1 cup celery, diced
1 large focaccia, staled one day
8 sprigs rosemary, destemmed
¼ cup sage, chopped
3 eggs
½ cup scallion, sliced
Victory Helios Ale (or chicken stock) as needed
salt and pepper to taste
Combine all ingredients except Helios. Use the Helios to moisten the stuffing. Put mixture into a greased baking pan or casserole dish and bake at 325° for about 30 minutes or until top is golden brown.
Oh wow.. this is bookmarked. I will be using a few of these recipes!