The word “Friendsgiving” first appeared on the interwebs in 2007, and it refers to the time near or on Thanksgiving when you eat yourself silly with a group of friends because you are not able to make it home for the holidays, or you just don’t want to deal with Grandma who is always talking about politics.
Usually, if you are invited to attend “Friendsgiving” you are expected to bring a potluck item and just because you love to eat, doesn’t mean you love to spend hours in the kitchen to prepare that perfect dish to wow all your friends.
Here are a few easy dishes made with Deschutes beer (even better) that you can bring to any “Friendsgiving” that everyone will enjoy if you are on a budget, don’t have much time to prepare, and because hey…not all of us love cooking:
Beer and Bacon Brussels (an annual classic):
2 lbs Brussels Sprouts
6 oz thick cut bacon, chopped
1 shallot, peeled and sliced
3/4 bottle, Mirror Pond Pale Ale (you drink the rest)
1/2 tsp salt
1/4 tsp pepper
Pinch crushed red peppers
-Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole
-Place a large skillet over medium heat. Add the chopped bacon and saute until crisp
-Add the sliced shallot. Saute another 2-3 minutes to soften. Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
-Pour the beer into the skillet. Add the salt and both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through–12-15 minutes.
Black Butte Porter Dried Cherry Stuffing:
3/4 C butter
1 large onion, chopped
3/4 C mix of cremini and shiitake mushrooms
3 celery stalks, chopped
9 C soft bread cubes
1 tsp salt
1 Tbs fresh thyme, chopped
1/2 C dried cherries, heated just until warm
1/2 C Black Butte Porter
-Melt butter over medium-high heat
-Cook mushrooms and onion in butter for 6 to 8 minutes, stirring occasionally, until translucent. -Remove from the heat.
-Gently toss mixture and remaining ingredients, until bread cubes are evenly coated
-Grease 3-quart casserole or rectangular baking dish, 13x9x2 inches, place stuffing in casserole or baking dish.
-Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer
Fresh Haze IPA Cheesy Mashed Potatoes
3 medium russet or Yukon gold potatoes (about 1lb), peeled, cut into fourths
2 unpeeled cloves garlic
1/3 C Fresh Haze IPA
2 Tbs butter, melted
1/4 C shredded pizza cheese blend (1oz)
3 Tbs sour cream
3 slices bacon, crisply cooked, crumbled
Salt and pepper
-In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. –Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
-Mash potatoes and garlic until no lumps remain. Add beer in small amounts, beating after each addition.
-Add remaining ingredients. Mash vigorously until potatoes are light and fluffy…YESSSSSS!
See! We told you they were easy. Let us know what your friends think of these simple sides, and if you have easy recipes ideas of your own, put them in the comment section below. Cheers and Hoppy Friendsgiving from the Deschutes Brewery Family to yours!