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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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Adapted from www.beercook.com, Copyright © 2006-2002, by Lucy Saunders. All rights reserved.
After centuries, the beverage best suited for Thanksgiving is still beer.
That's because many wines are overpowered by the acidity of relishes such as citrus or cranberry suces, and the delicate texture and flavor of most farm-raised turkeys needs a subtle counterpoint on the palate.
Pour a beer, and its refereshing carbonation will balance the creaminess of mashed potatoes, rich browned gravy and stuffings.
Roast Turkey with Hard Cider and Ommegang
Ingredients
20 ounces brown ale
12 ounces hard cider
16 ounces apple cider
1 teaspoon whole peppercorns
1 teaspoon whole allspice berries
3 fresh bay leaves
2 oranges, washed, quartered, seeded and sliced thin
1/2 cup canola oil
1/2 cup maple syrup
1/2 cup dried cranberries
1 medium-sized turkey (12 to 14 pounds), giblets removed
Preparation
The night before, start the marinade. Blend ale and ciders, spices, oranges and oil in large stockpot and bring to a simmer. Remove from heat and let cool 10 to 15 minutes. Wash and rinse outside and cavity of turkey. Place turkey in food-grade plastic bucket and pour marinade over it. Cover with plastic wrap and refrigerate (Tip: You may have to remove a few shelves to get the bucket in the refrigerator -- or put the bucket in a large cooler packed with ice instead). After several hours, turn the bird so it marinates evenly on all sides.
After 12 to 24 hours, remove bird from marinade, and pour marinade through sieve into 1-gallon stockpot. Bring to boil, skim off foam and reduce heat to simmer.
Use ladle to measure out 2 cups of sterilized marinade; place in blender with dried cranberries and maple syrup. Hold blender lid on top with towel, and puree until cranberries are well minced. Place bird in roasting pan and roast at 350 degrees 2 to 3 hours, depending on size of bird. Baste often with cranberry cider ale marinade, mixed with pan drippings, to keep it moist. Internal temperature should reach 180 degrees when thermometer is inserted into thickest part of thigh.
(You may choose to finish bird with 10 minutes grilling over a hot hardwood fire to crisp skin and add smoky flavors; if so, omit maple syrup and cranberries from basting sauce as they will char and become bitter.
Let turkey rest 20-30 minutes before carving. Makes about 12 to 14 servings.
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