I’m going rogue this Thanksgiving – Rogue Beer made on the Oregon coast, that is, with this nutty Hazelnut Brown Nectar ale.
Did you know that the state nut of Oregon is the hazelnut and that 99% of America’s hazelnut crops are produced in the Willamette Valley? So naturally, a beer like this Rogue 2021 Hazelnut Brown Nectar had to be created right here in Oregon.
This nutty twist on a European dark ale was originally crafted by Chris Studach, good friend and avid brewer of Rogue Brewmaster John Maier, when he was given natural hazelnut extract. Rather than use it for what it was supposed to be used for, Chris decided he could make beer out of it instead, and I’m so glad he did because that nutty brown nectar offers a nutty aroma with a rich nutty flavor and a sweet malty. finish, perfect for drinking and preparing mouth-watering meals like this new take on a classic Thanksgiving combo.
Rogue Hazelnut Brown Nectar Stuffing
15 ounce sourdough loaf, cubed
1 cup Rogue Hazelnut Brown Nectar Ale
2 cups of vegetable broth
1 small onion, diced
1 stick of butter, melted
1 tablespoon butter for sautéing the onions
1/4 tsp salt
Fresh cracked black pepper to taste
2 tablespoons fresh thyme, removed from the stems
3 tablespoons fresh sage, chopped into small pieces
2 tablespoons fresh parsley, finely chopped
2 cups wild rice, cooked as directed
1/2 cup dried cranberries
1 cup chopped hazelnuts
Preheat the oven to 250 degrees.
Place cubed sourdough bread on a baking sheet and bake, stirring occasionally, until dry, about 45 minutes. You need to start with very dry bread or it will turn to mush. Tip: To save time on D-Day, bake and dry the bread the day before and leave uncovered on the counter until the morning when you’re ready to make the stuffing.
Preheat oven to 350 degrees and spray a 9×13-inch baking dish or 3-quart baking dish with cooking spray, set aside.
Melt 1 tablespoon of butter and sauté the onions until translucent.
In a large mixing bowl, add the dried breadcrumbs, cooked wild rice, sautéed onions, 1 stick of melted butter, salt, pepper, thyme, sage, parsley, cranberries, hazelnuts, broth vegetables and Rogue Ale. Mix to combine.
Add stuffing ingredients to baking dish and cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until the top is as lightly browned as desired. Serve immediately.
Rogue Nutty Brown Nectar Brined Turkey
4 liters of water
1 cup sea salt
1 cup knorr chicken broth
4 celery stalks, coarsely chopped
4 carrots, coarsely chopped
5-6 garlic cloves
4 boxes of Hazelnut Brown Nectar
4 cups of ice cream
In a large saucepan, add the water, salt, chicken broth, garlic, carrots, celery and onions. Bring to a boil uncovered until the vegetables are tender.
Remove from the heat and discard the vegetables. Add the Rogue Noisette Brown Nectar and the ice, stir.
Cool to room temperature or refrigerate. The brine must be completely cooled before adding your turkey or it will start to cook.
Remove anything that was placed inside the turkey cavity and rinse inside and out.
Place the turkey in a large pot or bucket. Pour the brine over the turkey. Place in the refrigerator.
Brine for 24 hours. Rotate the turkey every 6-8 hours to ensure an even brine.
Remove the turkey from the brine and rinse well with cold water. Dry with a dish towel or paper towels.
Place the turkey on a roasting rack inside a roasting pan. Place in the refrigerator uncovered for 12 hours to dry the skin. This is the step that ensures golden, crispy skin.
Preheat your oven to 400 degrees.
In a small saucepan, melt a knob of butter. Brush the whole turkey with melted butter, sprinkle with sea salt.
Stuff your turkey with Rogue Nutty Brown Nectar Stuffing or additional carrots, celery and onions, if desired.
With your turkey still on a roasting rack inside a roasting pan, place your turkey in the oven on the lower rack.
Cook, uncovered, until your turkey reaches about 160 degrees (it will continue to cook once taken out of the oven to reach the temperature of 165 degrees). Let rest for at least 10 minutes before slicing.
Brown Hazelnut Nectar Caramel Apples
1 stick of salted butter
1/2 cup Rogue Hazelnut Brown Nectar Ale
1/2 cup brown sugar
2 tablespoons of white sugar
4 Honey Crisp apples
1-2 cups chopped hazelnuts to coat the caramel apples
In a saucepan over medium heat, melt the butter then add the brown sugar, white sugar and Hazelnut Brown Nectar Ale.
Bring to a boil and reduce until thickened (reduce by about half).
On a baking sheet lined with parchment paper, carefully pour the brown nectar hazelnut caramel over the apples.
Garnish with crushed hazelnuts, let cool.