Recipes Collected from Harpoon Employees

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1 Recipes Collected from Harpoon Employees

2 Harvest Pumpkin Soup Merrill Maloney, Communications Manager 1 lb bacon 2 large onions ½ head of celery 1 clove of garlic 6 cans pumpkin puree 3 cartons chicken stock 1 large container heavy cream Fresh rosemary, thyme Shredded cheese (optional) Sautee bacon, ½ head of celery, chopped onion and garlic with a drizzle of olive oil. When bacon is cooked through and onions are translucent, add pumpkin puree and 1 tablespoon each of rosemary and thyme. Ladle in chicken broth until desired consistency is attained. Let cool. Salt & pepper to taste. When cool, add mixture to food processor and puree. Drizzle in a bit of olive oil. When ready to serve, bring mixture back up to a low simmer, and stir in heavy cream to desired consistency. You can add more chicken broth at this point if too thick. Again, salt & pepper to taste. Top with shredded cheddar or mozzarella if desired. Harpoon IPA Turkey Brine Warren Dibble, CFO Harpoon Vermont Brine -3 bottles of Harpoon IPA -8 quarts water -2 cups kosher salt -2 cups pure Vermont maple syrup -2 bunches of fresh thyme -6 bay leaves -6 large, crushed garlic cloves -3 tablespoons black peppercorns Combine all ingredients in a pot. Heat until everything is fully dissolved. Let mixture cool. Place bird in container (or brining bag) with brine and 2-3 lbs of ice. Add water or vegetable stock to cover bird if needed. Brine in refrigerated or cool space 45min-1 hr per pound. Apple, Sage and Sausage Stuffing Jessie Cox, Promotions Manager 16-ounce bag stuffing cubes 6 tablespoons unsalted butter, plus more for greasing the pan and topping 1 pound fresh sage sausage, casing removed 1 medium onion, chopped 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped 1 to 2 ribs celery with leaves, chopped 2

3 1/2 teaspoon kosher salt 3 cups chicken broth, homemade or low-sodium canned 1/4 cup chopped fresh flat-leaf parsley 1/2 cup walnut pieces, toasted (See Note) 2 eggs, beaten Preheat oven to 325 degrees F. Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil. Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm. Tips: Put the dressing in the oven during the last hour of cooking the turkey Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes. Wild Rice with Pecans and Cranberries Brittany Lajoie, Events Coordinator 2 sticks celery 2 carrots 1 onion 2 cloves garlic 2 cups wild rice, cooked 1 cup reduced balsamic vinegar ¼ cup olive oil ½ cup pecans, almonds or walnuts 1 cup dried cranberries Saute veggies, and add to wild rice once it is fully cooked. Dress with olive oil, balsamic reduction, and salt and pepper to taste. Add in cranberries and nuts at the end. Creamy-n-Cheesy Mashed Potatoes Amanda Jonovski, Graphic Designer 10 potatoes 8 ounces sour cream 8 ounces cream cheese 1 tsp garlic salt 1 tsp garlic powder 3

4 1/4 cup Parmesan cheese 2 tbs butter Paprika Peel and boil potatoes. Mash and mix with sour cream, cream cheese, garlic salt and garlic powder. I usually use a hand mixer. Place in baking dish sprayed with PAM. Dot with butter, sprinkle Parmesan, the Love and then a little paprika for color. Bake at 350 degrees 1hour or until bubbling. May be prepared day ahead and baked right before the meal, just allow extra time to heat. Cranberry Sauce Seth Cohen, Sales Operations 1lb cranberries 1c sugar 1c water 1 apple (peeled) 1 orange 1 cinnamon stick Put in a sauce pan and cook on medium until the cranberries pop min Sweet Potato Gratin with Cabot Cheddar Julia Falk, Associate Manager Digital Marketing 1½ cups heavy cream 2 cloves of garlic, minced 2 pounds sweet potatoes, peeled and sliced about 1/8-inch thick 1½ teaspoons chopped fresh thyme 1½ teaspoons kosher salt ¾ teaspoon fresh ground black pepper 2.5 cups shredded cheddar cheese 1. Preheat oven to 400 degrees. In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside. Butter a 9x13-inch shallow casserole dish or gratin dish of similar size and set aside. Stir the cooling cream occasionally to help prevent skin from forming. 2. Build the Gratin: In the buttered casserole dish, spread one quarter of the sliced sweet potatoes out in a single, overlapping layer. Sprinkle the potatoes with 1/3 of the salt, pepper, and thyme and then about ½ cup of the grated cheese. Using another quarter of the sliced sweet potatoes, build a new overlapping layer. Again sprinkle with 1/3 of the seasonings and ½ cup of shredded cheese. Using half of the remaining sliced sweet potatoes, make another layer and sprinkle the last third of the seasonings and another ½ cup of cheese (you should have about ½ cup cheese remaining). Use the last of the sweet potatoes to make one final layer on top. Stir the garlic cream mixture then pour it evenly over the top of the gratin, being sure to cover the top layer of sweet potatoes. Shake the dish gently to distribute the cream. Sprinkle the remaining cheese over the top. 4. Cover the dish with foil and bake in the middle of the oven for 30 minutes. Remove the foil, move the gratin to the top 1/3 of the oven and bake, uncovered, for an additional 20 minutes or until the top is nicely browned and the potatoes are tender when pierced with a sharp knife. 4

5 Brussels Sprouts with Bacon and Harpoon IPA Marly Ashworth, Assistant to the General Manager, Windsor 2 lbs Brussels Sprouts 6 oz. thick cut bacon, chopped 1 shallot, peeled and sliced 12 oz. bottle Harpoon IPA 1/2 tsp. salt 1/4 tsp. pepper Pinch crushed red pepper Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole. Place a large skillet over medium heat. Add the chopped bacon and saute until crisp. Add the sliced shallot. Saute another 2-3 minutes to soften. Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes. Pour the bottle of beer into the skillet. Add the salt an both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through minutes. 5