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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 Ruth Van Waerebeek
Flemish-Style Roast with Ommegang
THE ROAST
4-5 lb. beef brisket, bottom round or chuck roast, boned and tied or 4-5 pound pork shoulder roast, or whole leg of lamb, boned and tied.
5 cups Flemish Marinade with Ommegang and juniper berries
salt and freshly ground pepper to taste
1 ½ Tbsp. butter
1 ½ Tbsp. vegetable oil
3 oz. slab bacon, but into 1/2 inch strips
2 cups halved mushrooms and 2 cups pearl onions, peeled
2 Tbsp. flour
Freshly chopped parsley for serving
FLEMISH MARINADE WITH OMMEGANG AND JUNIPER BERRIES
3 Tbsp. vegetable oil
1¼ cups onion, very finely chopped
½ cup carrot, finely diced (1/8 inch)
½ cup celery, finely diced (1/8 inch)
salt to bring out flavor
3 cup Ommegang
1½ cup brown meat stock
¼ cup red currant or grape jelly
4 Tbsp. red wine vinegar
¼ tsp. dried thyme
2 bay leaves
¼ tsp. dried rosemary
½ tsp. whole peppercorns
12 juniper berries, crushed
Sauté the onion, carrot and celery in the oil until lightly browned. Salt and cool. In a deep, non-reactive bowl combine all the ingredients for the marinade.
Place roast in a deep, non-reactive bowl and pour marinade over so meat is covered completely. Refrigerate about 4 hours.
Before cooking, take out the roast and dry thoroughly with paper towels. Season with salt and pepper. Heat the butter and oil in a Dutch oven or a heavy casserole. Sear the meat evenly on all sides and remove. Add the bacon, mushrooms and/or pearl onions to the drippings and cook until lightly caramelized. Reserve. Return the roast to the pan, sprinkle the flour evenly over the meat and cover with the marinade. Simmer the roast, with the lid slightly ajar for about two hours or until fork tender. About 30 minutes before serving, add the bacon, mushrooms and/or pearl onions. Remove the roast and keep warm.
If necessary, reduce the pan juices over high heat until you have a thickened, velvety sauce. Taste for seasonings and add a few tablespoons of Ommegang Abbey Ale to enliven the flavor. Slice the meat and serve surrounded by the vegetables. Garnish with parsley and serve the rich gravy in a sauceboat.
Serves 6 to 8
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