Thanksgiving Shopping List
Pumpkin Pie Spice
That’s right, this year we’re adding cider to our Thanksgiving shopping list, and you should too! According to Short’s Brewing Company Head Chef, Luke Meredith (and satisfied bellies everywhere), hard ciders like Octorock and Pulsar are prime for cooking. And not just sipping while prepping, we’re talking replacing or adding cider into to cooking liquids and incorporating its fresh apple taste into sauces and marinades.
Luke took a moment to share three cider Thanksgiving recipes that are ready for the big time. Add a couple six packs of your favorite Starcut Ciders varieties to your shopping list and let the cooking (and sipping) begin!
- 1 cup Octorock
- 4 cups turkey stock
- 2 onions (finely chopped)
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh sage or 3/4 teaspoon dried
- 1/3 cup all-purpose flour
- Melt the butter in a skilled and add the onions, sweat until soft (about 5 minutes).
- Sprinkle the flour over the butter/onion mixture and cook on medium for 5 more minutes, stirring every minute or so.
- Add the Octorock and turkey stock and bring the mixture to a simmer, then turn the heat to low and cook for another 20 minutes (gravy will thicken).
- Finally, add the chopped sage and season with salt and pepper.
Cider Brine for Turkey
- 4 cups apple cider
- 4 cups Pulsar
- 2 cups coarse salt, plus more for seasoning
- 1/2 cup dark-brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon whole allspice
- 4 cinnamon sticks
- 4 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 sprigs fresh oregano
- 2 sprigs fresh flat-leaf parsley
- 1 gallon ice water
- Add all ingredients, except the last five, to a large stock pot and bring to a boil
- Remove from the heat and let stand for 10-15 minutes
- Add remaining ingredients, including ice water, and cool
- Strain mixture, and it’s ready to go
Hard Cider Braised Kale
- 8 quarts of dinosaur kale that has been de-stemmed and cleaned
- 2 large yellow onions (sliced)
- 2 tablespoons of chopped garlic
- 2 sticks of unsalted butter
- 1 quart of Octorock
- 1 cup of chicken stock
- salt and pepper to taste
- In a large dutch oven, melt the butter, then add the onions and garlic and cook on low heat until they are soft.
- Start adding in the kale, by the handful, until it all fits in the pot
- Add the Octorock and chicken stock and cover with a lid, cook on low heat for 45 minutes to an hour, then season with salt and pepper
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