Your entire holiday table, beer-infused and really easy
November/December 2013

Because holiday feasts should be more about clinking bottles than cleaning dishes, our menu is completely beer-infused—yep, a brew in every dish!—and easy as pie (and we made that simpler, too). A turkey breast instead of a whole bird means less time watching the oven; revamped classic sides keeps the table fresh; and two desserts make a sweet ending to a stress-free spread.

Recipes by Carolyn Malcoun | Photography by Jon Edwards | Styling by Myvanwy Powell

Published November/December 2013
Our turkey breast is done in less than two hours, and our Belgian dubbel gravy’s fuss-free.
Pie reigns supreme, but this fluffy, supermoist cake (loaded with pumpkin ale, pumpkin spice and pumpkin puree) challenges the throne.
Cranberries steep in a tart berry lambic to up the sour factor, which works famously within an otherwise heavy holiday spread.
Any staunch Brussels sprouts haters may very well change their minds after one bite of these tender wit-braised sprouts.
If the aroma doesn’t sell you on these sweet, cider-infused squares, the fact that you don’t have to roll out pie crust will.
Sweet pears and salty blue cheese mingle with a bitter pale ale reduction in this novel take on scalloped potatoes.