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Filled with overeating, healthy conversation, and libations, Thanksgiving is truly an American tradition. In our final installment of beer and "the bird" we cover the second favorite entree: dessert. Besides consuming a nice lager, stout, or sour ale, one might consider contacting your local brewery for some spent grains. More will be mentioned on this, including a recipe for the real beer pancakes. Check out past entries on what to pair with turkey, and what to serve with your sides.
Apple Pie: As American as this dish is (brought from England by the colonists) it has many variations from the crust (Graham Cracker?) to the filler (Granny Smiths rock). For a twist, why not swing over to Gelatiamo for some Pike Stout Gelato to garnish.
Pumpkin Pie: Another holiday tradition with varying recipes. Besides the filling and the crust the spices in this dish include, allspice, cinnamon, clove, and nutmeg. What better way to enjoy this then with an Elysian Night Owl.
Chocolate Cake or Brownies: It's a little over-indulgent, but you might consider a Pike Entire (bourbon barrel aged and blended stout). For a more inexpensive option, try the Elysian Dragonstooth, Hale's Troll Porter, Baron Doppelbock, or a Ram Mocha Stout (currently on draft at Northgate).
Beer Floats: There's a common misconception that you can't make a float without soda. But beer also contains a great deal of carbonation which contributes to its aroma. Paired with the right ice cream and the right beer one can enjoy this adult dessert while your little one enjoys their soda variant. A couple of tasty beers include the Trade Route Pandan Brown (with Vanilla Ice Cream), and Elysian Night Owl (with Pumpkin or Eggnog Ice Cream). Check with a local Baskin-Robbins to see if the Egg Nog is in stock.
Spent Grain Pancakes: This is a bonus recipe. Made from grains that previously were used to produce beer, all you need to do is contact a local brewery (ie, Elysian, Maritime Pacific, Hales, Big Al, Pikes, Big Time, Fremont, Two Beers, Schooner Exact). Warning, breweries dispose of grain all the time, so call and find out the day they are brewing in order to get the freshest leftovers. The recipe will work after you have dried the grains (in the oven on low heat). You make the same way you make your garden variety pancakes.
1/4 cup natural granulated sugar (evaporated cane sugar)
1/4 cup real-deal, PURE, maple syrup
2 tablespoons water, 2 cups spent brewery grains
1 teaspoon aluminum-free baking powder,
1/2 teaspoon baking soda
1/3 cup natural granulated sugar (evaporated cane sugar)
1/2 teaspoon fine grain sea salt
2 1/4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted
Cheers!
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