Culinary

Thanksgiving Recipes
as featured on KGAN Channel 2 News on November, 22, 2006
in a piece by Megan Terlecky.
View the segment:  high (26 MB)   medium (10 MB)  pda (3 MB)  low (2 MB)

We'd like to thank Travis Scheidecker, Brewmaster at Cedar Brewing, Jason Wallace, Category Manager with Glazer's Distributors of Iowa, and the O'Fallon Brewery for providing some great beers to work with for these recipes and more!

   Buttercup Squash Ale Bisque
   Easiest Beer Ice Cream Recipe Ever (Pumpkin Eggnog Ice Cream)
   CranBeery Sauce
   Drunken Pumpkin Pie

Buttercup Squash Ale Bisque

2 tablespoons butter
2 small onions, minced
3 cups peeled, seeded, and cubed buttercup squash (or other hearty winter squash)
3 cups chicken stock
2 cups malty ale or beer (suggestions include English browns, Oktoberfest, Maibock, etc)
1 ½ cups cubed potatoes
1 teaspoon paprika
½ cup heavy cream
2 tablespoons chopped chives.
salt and pepper to taste

1 Melt butter in a large saucepan. Add the onions and cook for about 5 minutes until soft.

2 Add the squash, stock, ale, potatoes, and paprika and bring to a boil. Lower the heat to low, cover, and simmer for about 35 minutes until the vegetables are soft.

3 Process with stick blender (or in food processor) until smooth. Stir in cream. Season with salt and pepper to taste and reheat slowly.

4 Stir in chopped chives, reserving some to sprinkle on top to garnish.

Makes about 4 servings.

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Easiest Beer Ice Cream Recipe Ever (Pumpkin Eggnog Ice Cream)

1 bottle (12 oz) O’Fallon’s Pumpkin Ale
1 quart eggnog

1 Chill ingredients in refrigerator. Mix eggnog and Pumpkin Ale together.

2 Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Makes about 2 quarts.

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CranBeery Sauce

1 cup (200 g) sugar
1 cup (255 mL) beer (Framboise, Fruit/Spiced Ale, Cider, etc.)
4 cups (1 12-oz package) fresh or frozen cranberries

Optional citrus peel/zest, chopped nuts, fresh or dried fruits, spices (nutmeg, allspice, cinnamon, etc.).

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2 If desired, you can add any number of optional ingredients. For the fruits and/or nuts, about ½ cup (or to taste) should be sufficient. Spices such as nutmeg, allspice and cinnamon can be added as well.

3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. CranBeery sauce will thicken as it cools.

Makes about 2 ¼ cups.

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Drunken Pumpkin Pie
Special thanks to Molly Nichols, noon anchor at KGAN CBS 2 News, for suggesting the name!

4 cups cooked mashed pumpkin
5 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 fl oz) evaporated milk
1 1/4 cup Barley Wine (or other strong ale)
1/4 cup maple syrup or 1/3 cup packed brown sugar
1 1/2 tablespoon pumpkin pie spice
     (2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, pinch of cloves)
1/2 teaspoon salt
1 teaspoon vanilla extract
2 10-inch pie crusts

1 Preheat oven to 325 degrees. In a large mixing bowl combine all ingredients (except pie crusts) and whisk until thoroughly blended.

2 Pour mixture into pie shells. Bake for about 1 hour, until set in the center. Any leftover mixture

Any leftover mixture (especially if making smaller pies) can be poured into a buttered casserole dish and baked same as the pies - cooking time will vary depending on size/depth of dish.

Makes  2 10-inch pies.

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