THANKSGIVING CIDERS AND BREWS
BEHIND THE BREW
This year consider pairing a dry or medium-dry cider with your Thanksgiving meal. We’ve matched up the fragrant notes of a spiced cider with a unique alternative to a traditional squash side dish recipe. Sweeter, spiced versions make a great pairing to classic desserts such as apple or pumpkin pie. You may even consider warming the cider with some honey and seasonal spices for a delicious post meal pairing. Lest we forget the beer, which also has a place on the dinner table. Consider pairing beer with leftovers. Try our Turkey Poutine recipe which matches with all sorts of beer styles.
Indian Spiced Squash
SERVE WITH:
Saltbox Mad Dogs and Englishmen Cider
6 to 8 servings
Prep time: Less than 30 minutes Total time: More than 1 hour 1 butternut squash, peeled, seeds removed, cubed 1 tbsp olive oil 1⁄4 tsp cumin 3⁄4 tsp garam masala 1⁄4 tsp cinnamon, ground Pinch salt Pinch pepper 1⁄2 lemon, juice
1 tbsp honey
1⁄4 cup cashews, lightly toasted 1⁄4 cup cilantro, finely chopped
Directions: Preheat oven to 400ºF. Place cubed squash in a mixing bowl. Whisk together olive oil, cumin, garam masala and cinnamon. Add to bowl and toss squash. Place squash on baking sheet and season with salt and pepper. Roast in oven for 35 to 40 minutes. Place roasted squash in a bowl and add the lemon juice, honey, cashews and cilantro. Mix well.
Turkey Poutine
SERVE WITH:
Michelob Ultra and Molson Ultra 4 servings
Prep Time: Less than 1 hour Total Time: Less than 1 hour 2 large russet potatoes Vegetable oil, for frying Sea salt Cheese curds 2 cups turkey, chopped 2 cups leftover gravy, warm 1⁄4 cup fresh sage, chopped
Directions: Slice potatoes into large wedges or sticks. Place in water and soak for 30 minutes. Drain well and pat dry. Heat 3⁄4 inch of oil in a heavy cast iron skillet until it reaches 325ºF. Fry potatoes in batches until very lightly browned. Remove and drain on paper towel. Heat oil until it reaches 375ºF. Refry potatoes until golden brown and crisp. Drain on a rack and sprinkle with salt. To serve, top warm fries with cheese curds, chopped turkey and gravy. Sprinkle with fresh sage to serve.