Thanksgiving Sides with Starr Hill
Go into Thanksgiving armed with your two favorite things: sides and Starr Hill beer. We’ll be sharing some great recipes that incorporate our beer below so read on!
Are the Side Wars a thing in your house when Thanksgiving rolls around? Why not try something new and switch things up with Starr Hill as your side kick? Recipe developer and culinary expert Lynsie Steele - pssst…she’s also the social media and digital content coordinator here at SH - shares her tips and tricks for using our brews to highlight the usual players and also introduce some new options to the table.
Featuring:
Sweet Potatoes with a Brown Sugar Marshmallow Stout Glaze
Recipes
Sweet Potatoes* with a Brown Sugar Marshmallow Stout Glaze
*Option to use carrots (or do both!)
Peel and cube sweet potatoes into 1/4 inch wedges or peel and slice carrots into 1/4 inch rounds.
Toss in 2 Tbsp oil plus 2 Tbsp butter and sprinkle with 1 tsp salt + 1/2 tsp nutmeg and ginger.
Add 1/2 cup brown sugar.
Roast at 375 F until potatoes are soft when pierced with a knife, making sure to toss a couple of times during cooking.
While potatoes are roasting, melt 1 cup brown sugar in a medium saucepan with 1/2 cup Double Bass Toasted Marshmallow stout.
Cook down over medium-low heat until caramelized and thickened, making sure to stir often.
Optional: add marshmallows five minutes before serving and broil for 2 minutes, or until browned.
Drizzle Brown Sugar Marshmallow Stout Glaze over dish before enjoying!
Mashed Potatoes with Beer Cheese Sauce
Watch this video to learn how to make the Beer Cheese Sauce
Peel, quarter, and boil Yukon gold potatoes in salted water.
Remove once cooked through and mash with 2 cloves roasted or raw garlic, 1 cup sour cream and 1/2 cup milk.
Salt to taste.
While potatoes are cooking make cheese sauce.
Make a well in the middle of the potato bowl and add cheese.
Serve hot!
Brussels Sprouts with a Balsamic RooStarr Glaze
Chop 1/2 package bacon into small pieces and sauté in a large pan over low heat until crisp.
Remove from the pan onto a small dish, and add 1 Tbsp olive oil to the rendered bacon fat in the pan.
While bacon is cooking, trim sprouts and slice in half, making sure to reserve firm leaves for use later.
Keeping pan heat to medium low, placesprouts cut side down in pan with olive oil and 1 Tbsp butter.
Cool over low heat until browned.
Add 3 cloves garlic, sliced and toss sprouts with leaves.
Add a pinch of salt (just a pinch!) and also crushed red pepper flakes (to taste).
Continue to cook sprouts until bright green, remove from pan and place on top of bacon.
In the same pan, add 2 Tbsp balsamic, and 1/2 cup RooStarr.
Cook until thickened/reduced by half and pour over sprouts just before serving.* See pro tips if you’re planning on making this dish ahead.
Garnish with toasted pine nuts.
Pro Tips:
Place bacon in the freezer for 30 minutes before slicing. This will make things much easier, especially in a hot kitchen!
Add a pinch of salt to everything, especially sweet dishes and those containing vinegar and sugar.
Leave the fallen sprouts leaves to cook at the end so they don’t burn.
Don’t have ground ginger but whole instead? Slice it unpeeled and toss with carrots for an extra, yet subtle, zing.
Oil and vinegar don’t mix, but in this case they do!
Carrots can be pretty sweet on their own (especially when roasted), so always make sure to give them more of a savory spin by adding salt, garlic, even crushed red pepper flakes.
Grab a deep dish or serving platter and pour your glaze or sauce in the bottom before adding your veggies. It makes for a prettier presentation and won’t make the veggies soggy on top.