It's the day before Thanksgiving, and boy did you ever mess up. That is, assuming that you haven't been the grocery store for anything remotely related to Thanksgiving drinks. Today we give you the third installment of our series of suggestions for Thanksgiving beer pairings--this one focusing on dessert. Here are some suggestions to enjoy with that fresh-baked pie (or store-bought cake).
Apple Pie (mom's or otherwise). 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). Try it with:
Pumpkin Pie. With filling (canned) or from scratch, you can't go wrong with matching spice with spice.
Chocolate Cake or Brownies: Rehashed from last year's suggestion, shoot for something dark with chocolate and coffee. Here are some morning joe and chocolate in a glass suggestions.
Finally, we turn our attention to the morning after Thanksgiving with a recipe for spent grain pancakes, 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). Combine the ingredients below and make them 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
Happy Thanksgiving, folks.