Side Dishes Recipes

Loose Cannon Cornbread Stuffing

Beer Used: Loose Cannon - American Hop3 Ale

A creative slant on traditional stuffing.

2 12 oz. Packages of Corn Bread Mix
2 pounds boiled and peeled chestnuts
2.5 tablespoons of butter
1.5 cups chopped onion
6 stalks chopped celery
2 teaspoons granulated garlic
2 teaspoons dried thyme
2 teaspoons salt
1 tablespoon ground sage
1/2 teaspoon ground black pepper
1 cup onion soup from mix
1 cup Heavy Seas Loose Cannon

Make cornbread 1 day ahead according to box instructions. Let sit out overnite and get firm.

Score chestnuts, put in pot and bring to a boil. Boil 20 minutes. Remove chestnuts and drain. Let cool and then peal off shell. Set aside.

Cook onion and celery in butter until soft. Remove from heat and let cool.
In a large bowl combine crumbled cornbread, chestnuts, onion and celery. Add sage, garlic, salt and pepper. Mix all ingredients together.

In half cup increments add onion soup and Loose Cannon to stuffing mixture. Toss gently until evenly moist. Salt and pepper to taste. Put in casserole dish and bake on 350 degrees for 30 minutes or until heated.

Recipe compliments of Whiskey Island Catering

'Classic' Beer Biscuits

Beer Used: Classic Lager

‘Classic’ Beer Biscuits

2 c Bisquick

6oz Heavy Seas Classic Lager (1/2 bottle)

1 T melted butter

½ c finely shredded cheddar cheese (optional)

Preheat oven to 375. Mix the first 3 ingredients just until blended. (over stirring can result in a tough biscuit). Fold in cheese if using. Drop dough on to a greased cookie sheet, 2 large spoonfuls per biscuit. Bake for 15 min while enjoying the other half of your beer.

(Baking time may vary, keep an eye on them at 12 minutes)

Marzen Mushroom Gravy

Beer Used: Marzen

4 oz. Unsalted butter
2 Shallots, peeled and diced
2 lb. Mixed mushrooms, cleaned and sliced or quartered
12 oz. Heavy Seas Marzen
2 qt. Stock (chicken or vegetable)

Directions
Prep and clean all the mushrooms, using a wet paper towel to help remove any of the dirt. In a large pot over medium heat, melt butter. Add the shallots and sauté for 2–3 minutes. Add mixed mushrooms, a pinch of salt and sauté for 8–10 minutes or until the mushrooms have released their liquid and start to caramelize. Deglaze the pan with the beer, stirring until the beer has reduced by half. Then add stock, bring to a boil, turn heat down to a simmer and cook until reduced to 3 cups, approximately 30 minutes. Season with salt and pepper and serve.

Compliments of Beer Advocate

Loose Cannon Mashed Potatoes

Beer Used: Loose Cannon - American Hop3 Ale

1 Head of Garlic, roasted & smashed into a paste*

1 T Olive Oil

Salt & Pepper

5 lbs Potatoes

1/2 C Butter, Unsalted

1/2 C Heavy Cream

3 T Loose Cannon

Salt and Pepper

In a medium pan, add butter, cream and turn heat to medium. Bring the mixture to a boil, turning down to low and simmer for 10 minutes. Add roasted garlic paste* and simmer another 3 minutes, using a whisk to stir and breakup the garlic. Season with salt and pepper. TURN OFF HEAT then add Loose Cannon. (hoppy beers will turn bitter the more they are exposed to heat)

Prepare mashed potatoes as usual. Then add 1/2 cup of the garlic cream at a time to the mashed potatoes , folding in. Add additional depending on how much flavor you want.

TO ROAST GARLIC: Remove as much of the papery outside skin as you can, cut the top 1/5 of the head off, exposing the tops of the garlic cloves. Drizzle olive oil on top then a sprig of thyme &a touch of salt and pepper. Wrap in aluminum foil and bake at 350 for 25-30 minutes or until soft. Remove from the oven, open and let cool for 5 minutes. Squeeze the cloves out into a bowl and mash with a fork until smooth.

Drunken Stuffing

Beer Used: Classic Lager

Ingredients:

1 bag seasoned bread crumbs
1 bag corn bread crumbs
1 white onion
1 red onion
2 cups celery
2 eggs
1 bottle Heavy Seas Classic Lager
1 cup chicken broth
1 cup almonds/walnuts
1 cup raisins
1 cup cranberries
½ cup fresh parsley
1 ½ T marjoram
¼ cup butter

Directions:

Sauté in butter, onions, celery, parsley, marjoram, fruit (about 10 minutes). Add broth- bring to a boil. Take off of burner and add other ingredients. Mix in eggs and beer. Put in 13x9x2 dish. Cover in foil and bake at 325° for 45 minutes. Take off foil, brown another 15 minutes.

Recipe courtesy of tastebook.com