Thanksgiving Recipes from Jill Ramseier
Are you hosting Thanksgiving this year and want to up your cooking game? Our Executive Chef, Jill Ramseier, from our Portland Pub is willing to share some of her seasonal favorites for you to make in your own kitchen. From the main course to a side to dessert, read on to learn how to cook like a pro.

Salt Crusted Game Hens

  • 4 game hens
  • 4 C. kosher salt
  • ¼ c. egg whites
  • 1 tsp pepper
  • 12 sprigs oregano or favored herb
  • 1 orange, quartered
  • 1/4 cup of Jubelale

Place game hens on a sheet tray, stuff each with a spring of oregano and an orange quarter place a sprig of oregano over each hens leg and arm joints. Brush each hen with Jubelale and sprinkle with pepper. In a bowl mix egg whites with salt, mound evenly over hens and spread to cover but leave it thick over the breasts roast in a 375* oven for 40-50 minutes (convection if able). Use a thermometer to check for a temperature of 165* before pulling from the oven (can put right through salt to the thickest part of the chicken). Salt should be well browned and stiff.

Roasted Veggies with Bacon

  • 1 Lb. bacon, chopped
  • 1 delicata squash, washed, de-seeded and sliced into rounds or half rounds
  • 1 bunch kale, chopped
  • 1 Tb. oil
  • 1 Tb. salt

Chop bacon and place on a sheet tray. Top with delicata squash and place in 375* oven (if with the above hens put in oven 20 minutes after hens went in) cook for 10 minutes, then pull out to stir (if you lightly flip them with a spatula the squash and bacon get more evenly cooked) place back into the oven for 10 more minutes

Meanwhile, toss kale with oil and salt, lightly massage and when squash and bacon are looking good after 20 minutes, pour kale over them and cook an additional 5 minutes until kale is somewhat wilted but also crispy in some places.

Remove all from the oven and enjoy!

roasted veggies with bacon


  • 1 Lb. butter, cold cubed small
  • 2 c. all-purpose flour
  • 1 c. powdered sugar
  • 1 tsp. vanilla
  • 2 Tb. abyss beer
  • 2 c. caramel sauce
  • 2 c. chocolate pistoles (60% bittersweet recommended)
  • ½ c. abyss beer
  • 1 c. white chocolate
  • 1 vanilla bean, split and seeds only used
  • 1 tsp. smoked sea salt (we used Maldens)
  • 1 c. Honey roasted peanuts

In a food processor: add flour, powdered sugar, and butter. Pulse until a mealy “wet sand” forms.

Add vanilla and beer, pulse once more until it forms a soft dough, spread into 10x10 or 9x13 baking pan

Bake at 350* for 20 minutes until the dough is the same thickness and browned (if the center looks puffy cook it a touch longer)

Meanwhile to make ganache: heat caramel until barely bubbling at the edges. Dump in pistoles all at once and whisk gently until the batter is smooth (if not in a metal bowl, you can give a short burst in the microwave (30 sec) if it seems like it isn’t warm enough to melt the chocolate) set aside until dough is out of the oven.

When dough comes out, pour chocolate-caramel ganache over the warm crust and let sit at room temp until cooled, and then put it in the fridge until well chilled (can do this the day before)

To finish with the white chocolate beer ganache: bring Abyss to a boil in a small saucepan with vanilla bean seeds. When simmering, remove from heat and dump in white chocolate, add salt and whisk gently until smooth. Pour over cold bars from earlier and then sprinkle with peanuts. Let set cold for 30 minutes+

Cut into squares and enjoy!

The Abyss bars