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Beer Recipes with our Ales Appetizers and Starters Clams Steamed with Hennepin Steamed Mussels with Hennepin and Ginger Mussels with Tomato, Onion, and Hennepin Broth Mussels Poached In Ommegang with Rare Vos Aioli Ommegang Onion Soup Harpersfield Tilsit Cheese and Hennepin Farmhouse Ale Soup Smoked Duck, Cheddar, and Potato Dumplings Jumbo Shrimp Stuffed with Swiss Cheese and Wrapped in Bacon,
Main Dishes Blackened Ribs with Rare Vos and Chipotle Pepper Aioli Braised Pork Shanks w/ Dried Figs and Ommegang Bistro Beef Stew With Rare Vos Flemish-Style Roast with Ommegang Gratin of Wild Salmon on a Bed of Leeks with Rare Vos Ommegang Summer Chicken with Orange Hennepin Glaze Braised Duck Legs in Apple-Rare Vos Reduction with Prosciutto and Portabella Mushrooms Artichoke Risotto with Prosciutto and Hennepin Choucroute Garni Ommegang Gorgonzola Hennepin Chicken Roasted Turkey With Hennepin and Herb Baste The Heavenly Hennepin Thanksgiving Turkey Roast Turkey with Hard Cider and Ommegang Randy’s Ommegang Chili Three Philosophers Chili: Yields 3.5 gallons Hennepin Pot Roast
Desserts and Sweet Tastes Almond Biscotti with Rare Vos Dipping Sauce Apple Pancakes with Hennepin Bread Pudding with Ommegang Ale Chocolate Abbey Ale Cake Ginger Bread Ommegang Cake Hennepin Spice Bars Ommegang Liege Waffles Rare Vos Cheddar Cheese Cake Three Philosophers Ultimate Brownies
Sauces Raspberry/Rare Vos Vinaigrette
Share your ultimate recipe with us and we'll post it online for you. Do you have any recipes with one of our ales? We'd love to hear from you!
You can send your recipe to saskia@ommegang.com New American Cuisine We recommend Ommegang Ale with richer, heartier dishes and with cheeses - Hennepin with spicier preparations, with chicken and with shellfish - Rare Vos Amber Ale marries well with the relaxed café style fare - pasta, mussels in broth, and designer pizzas. Three Philosophers works wonders with desserts featuring chocolate, or to sip by itself after dinner like a fine port or sherry. Witte is perfect for summer outdoor fare such as hamburgers, roasted corn, and exuberant fresh salads. Asian and Asian Fusion The delicate and balanced spicing in our beers mirrors the subtle and composed spicing in Asian cuisines. The beers go well with sushi, with Mongolian hotpots, adobos, chicken inasal, sticky rice dishes with fish, with all kinds of fried fish, pad thai, lemongrass and coconut milk laced soups, with spare ribs and Peking duck. We recommend experimenting with Hennepin whose spice composure consists of coriander and ginger notes. In fact, Hennepin’s spicy notes work well even as a dessert beer with spicy and ginger based desserts. French Cuisine Ommegang compliments many richer slow cooked French dishes made with beef, pork, lamb, and rabbit - carbonnades and hochepot, marinated roasts and the like. Hennepin is great with rustic fare such as quiche, bread and cheeses, roasted chickens, fresh water fish, and those from North Atlantic waters, including shellfish, especially lobster. Latin Fare Pair our beers with grilled fish, mixed grills, conch fritters, crab and crayfish, Jamaican jerk chicken, paellas, soups with posole, chorizos and merguez, tapas, Cuban pork sandwiches, and salsas. Beer with Cheese Belgium produces 300 different cheeses, one for each of its beers. Churchill said “any country with 200 cheeses must be in good health,” while DeGalle stated that “any country with 300 cheeses is ungovernable.” Which leads to the accurate conclusion that a country with as many cheeses as France but only one-fifth the population is in an anarchic state of fitness.
The idea of pairing beer with cheese is difficult for many, because wine is so often thought of first for such a tasting. But beer with cheese improves on the virtues as wine, as beer actually holds up better to the vigorous flavors of many cheese. Cheese is essentially a strong tasting, fatty food. Beer perfectly balances its flavors and cleanses the palate of fat. In Belgium, the most common bar food is an amazingly simple combination- cubes of semi-soft cheese sprinkled with celery salt.
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Provided by Eric Swart, Hoffman Lane Bistro Cooperstown, NY
Braised Pork Shanks w/ Dried Figs and Ommegang
4 pork shanks
3 cups dried Porcini mushrooms
4 cups dried figs
2 onions
2 carrots
2 celery stalks
6 cloves garlic
5 bottles Ommegang
2 cups flour
˝ cup olive oil
1 qt. chicken stock
3 Tbsp. tomato paste
3 sprigs thyme
3 bay leaves
3 sprigs rosemary
Soak Porcini mushrooms and dried figs in Ommegang for five hours. Pre-heat oven to 325. Strain mushrooms and figs, saving all of the liquid. Cut the figs in quarters and put in the fridge. Put a large frying pan over medium high heat. Season flour with salt and pepper. Season shanks with salt and pepper. Dredge shanks in flour. Add olive oil to pan and sear shanks till they have a nice color. Remove shanks from pan and set aside.
Pour off half of the oil, and in the same pan, add chopped onions and sauté till translucent, then add chopped garlic, carrots, and celery and cook until just barely soft. Stir in tomato paste. Cook down a little. Deglaze the pan with strained liquid. Place shanks in a braising pan. Pour all of the vegetables and liquid into pan. Pour in enough chicken stock to bring liquid level ˝ of the way up the meat of the shanks. Cover with foil and put in the oven and braise until the meat is tender and just about to come off the bone. When the pork is done, make sauce with liquid, and some of the vegetables pureed in the sauce for body, add the quartered figs, and season to taste.
Serves 4
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