Apple Sage Stuffing with Belgian Pale Ale

Photo by Heather Hanson

I'm back! Sorry for the delay...life always seems to get in the way of these side hobbies. It's has been an incredibly busy, productive and very happy fall. Though the snow on the ground seems to indicate we have now moved onto winter in Minnesota. 






Know what that means? Thanksgiving is right around the corner! I've got a few tasty recipes coming up that stemmed out of a collaboration with a local brewery. Sadly, if you live outside of Minnesota you won't be able to get your hands on a bottle of their beers. I have suggested similar brews to accommodate. 


I'm starting off with my favorite Thanksgiving dish...stuffing. This was cooked and paired with Boom Island Brewing Company's Silvius Pale Ale.  The earthy sage, sweet apple and slight sourness from the sourdough work incredibly well with Silvius' lightly toasted malt backbone and subtle peppery finish.  If you can't get your hands on a bottle from Boom, try out another Belgian pale ale such as Orval Trappist Ale, Ommegang's Rare Vos or Leffe Blonde.

the recipe is my own

serves 10-12

Ingredients:
• 12 cups dry bread cubes (we used a combination of sourdough and rye)
• 1 stick unsalted butter, divided
• 1 onion, finely diced
• 2 stalks of celery, finely diced
• 2 Braeburn or granny smith apples, diced
• 2 tsp ground sage
• ½ tsp pepper
• 1 tsp salt
• ½ tsp nutmeg
• 2 cups Silvius Pale Ale
Preparation:
• Preheat the oven to 350
• In a large saucepan, melt 6 Tbsp butter. Add the onion and celery and sauté until tender, 5-7 minutes. Stir in the sage, salt, pepper and nutmeg.
• In a large bowl, combine the bread cubes and diced apple. Toss with the onion mixture. Drizzle with Silvius and mix until the bread cubes are slightly moistened.
• Transfer the stuffing to a 9x13 baking dish and dot with remaining butter. Bake, uncovered, 1 hr or until the stuffing is heated through and beginning to brown.

Tangerine-Glazed Ham

Ham is an interesting meat.  Hickory smoke and salt overwhelm the flavors.  A mighty powerful glaze is needed to cut through all of the fat and salt to compliment and play off of the whole.  Sweet pairs well with the smokey.  And citrus manages to cut through the rich smokey flavors to bring a bit of balance.  It's a fine line.  One I truly enjoy playing with round about this time every year.

Sage brings a nice burst of earthy fragrance to the super sweet tangerine glaze.  I adored the carrots sopping up all of the flavor as they simmered below during the last half hour of cooking.   And the tangerine rings are absolutely edible.

Recommended beer pairing: a Belgian Tripel or strong Pale Ale.  The high carbonation will help cut through the richness of the meat, while the citrus-y spice from the yeast will compliment the tangerine. 

adapted from Tyler Florence's recipe

serves 10-12

The Ingredients:

1 - 8 to 10-pound smoked ham, bone-in, skin on  

freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1/2 cup unsalted butter, cut in chunks 

4-6  tangerines

1 cups light brown sugar, packed

1/2 cup water
1/4 teaspoon whole cloves 

1 cinnamon stick
1 1/2 pounds baby carrots

The Process:

Preheat the oven to 300

Place the ham on the rack of a roasting pan, fat side up.  Score into the fat, about 1/4-inch deep, in a diamond pattern.  Sprinkle generously with pepper.

Coarsely chop 8-10 large sage leaves. In a small bowl, or with a mortar and pestle, combine the chopped sage and oil until a thick paste is formed.  Rubbed all over the surface of the ham. 

Bake, on a lower rack in the oven for 1 1/2 - 2 hours.

Meanwhile for the glaze:

Juice 3-4 tangerines, yielding about 1 cup of juice.  Strain out any seeds and pulp.  Thinly slice the remaining tangerines, removing seeds.  In a medium saucepan, combine the juice and fruit with the butter, brown sugar, water and spices.  Bring the mixture to a gentle boil, and reduce to a simmer.  Continue to cook at a simmer for 30-40 minutes or until the mixture has reduced to a thick syrup. 

After 1 1/2 hours of cooking, moving the ham and coat with the tangerine glaze, studding the top with the sliced fruit.  Return to the oven for an additional hour.  Remove and add the carrots around and under the ham.  Toss to coat with the glaze.  Return the ham to the oven and bake an additional 30 minutes, or until carrots are tender.

Allow to rest 10-15 minutes before carving.