Check out these favorite recipes from members of the Switchyard team!
Pumpkin Cheesecake with Graham Cracker Crumb
2 ¼ lbs. cream cheese
¼ cup Belgian Golden Ale / Belgian Tripel
¾ cup pumpkin puree
1 ½ cups sugar
¼ cup brown sugar
2 tsp cinnamon
¼ tsp clove, ground
¼ tsp nutmeg
2 egg yolks
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 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.
Hoppy Brussel Sprout Hash
1 lb brussel sprouts
1 ½ cups sliced shallots
½ lb butter
1 tbsp minced garlic
12 oz. IPA
2 tbsp cider vinegar
4 tsp sugar
Melt butter in large sauté pan. Add garlic and shallots and sauté until translucent. Add the IPA 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.
Rosemary and Sage Stuffing with Pale Ale
2 onions, diced
1 cup celery, diced
1 large focaccia, staled one day
8 sprigs rosemary, destemmed
¼ cup sage, chopped
½ cup scallion, sliced
Pale Ale or Session IPA (or chicken stock) as needed
salt and pepper to taste
Combine all ingredients except Helios. Use the beer 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.
Brown Ale Brined Roast Turkey
- 10 cups of water
- 2½ cups kosher or sea salt (do not use iodized table salt)
- 5 cloves garlic, quartered
- ¼ cup whole allspice berries
- 1 tbsp whole cloves
- 2 large white onions, quartered
- 22 oz brown ale
- 2 cups ice
- 1 (12–16-lb) turkey (fresh works best; be sure to thaw it if frozen)
- 3 celery stalks, cut in half
- ¼ cup olive oil
- Kosher or sea salt (for seasoning the turkey pre-oven)
- 2 cups chicken broth, plus 4–6 cups water if needed
- In a large pot add the water, salt, garlic, allspice, cloves, and one of the onions.
- Just as the water starts to boil, remove from heat, stirring occasionally to dissolve the salt. Add the beer and ice; stir. Cool to room temp, refrigerating if necessary. (If the brine is too hot, the turkey will start to cook, which can allow bacteria to grow.)
- Rinse the turkey and remove any items from the cavity. Place one oven bag inside the other and then place the turkey inside those. Pour the brine over the turkey. Remove as much air as possible and tie bags to seal as tightly as possible. Place turkey bag on the roasting rack inside the roasting pan. Place in the refrigerator.
- Brine for 16–18 hours. Rotate the turkey every 6–8 hours to ensure it marinates evenly. Remove from the brine and rinse, inside and out. Discard the brine and the bags.
- Place turkey back on the roasting rack inside the roasting pan. Place in the fridge, uncovered, for 12–18 hours to dry the skin. (This will give you a nice crispy skin to go along with your juicy bird.)
- Preheat oven to 400°. Stuff the remaining quartered onion and the celery stalks inside the cavity of the bird. Truss turkey if desired. Brush the entire turkey with olive oil; sprinkle with salt.
- Add the broth to the bottom of the roasting pan. If the pan starts to dry out as it roasts, add more water to the bottom of the pan. Do not allow the broth/water in the roasting pan to touch the turkey. Cook until your turkey reaches about 165°, and then test the temperature with a meat thermometer inserted into the thickest part of the thigh (it will continue to cook and its internal temperature will continue to rise once it’s out of the oven). Let rest for 10 minutes before carving.
Choose the Right Brew
Look for a rich, nutty brown ale with notes of nuts, spices, and cloves. Select a low-hop profile; a high-hop profile will leave a slightly bitter taste.
Approximate Roasting Times Per Weight
8–12 pounds > > > 2–3½ hours
12–16 pounds > > > 3–4 hours
16–20 pounds > > > 4–5 hours
20–25 pounds > > > 5–6 hours
25–30 pounds > > > 6+ hours
Roasted Garlic Pale Ale Whipped Potatoes
- 1 head garlic
- 1 tbsp olive oil
- 2½ lb red potatoes, peeled and chopped into quarters
- ¾ cup IPA
- 12 tbsp unsalted butter
- ½ cup sour cream
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 425°.
- Cut the pointed tip off the head of garlic, exposing the cloves. Place the garlic head on a small sheet of aluminum foil. Drizzle with olive oil and fold into a tight packet. Place garlic packet in a baking dish and roast at 425° for 25–30 minutes, or until soft and the cloves have turned an amber color.
- Add potatoes to a pot and cover with cold water and pinch of salt. Bring to a boil over medium-high heat. Cook until fork tender, 15–20 minutes after water begins to boil, drain.
- Add potatoes and remaining ingredients to a stand mixer. Squeeze the head of garlic until the soft cloves push out. Add just the cloves to the stand mixer; discard the remaining head.
- Whip the potatoes on high until well combined. Add additional salt and pepper to taste.
Yields: 4 cups