Cuisine à la Biere: Cooking with Beer

12/21/09

Move past Beer-Can Chicken, and you will realize that a bottle of the bubbly can really stand up to a variety of flavors and mingles equally well with both rich, fatty cuts of meat and the light, succulent flesh of fish and shellfish. According to Belgian born Master Chef Daniel Joly, of Mirabelle Restaurant at Beaver Creek, "Stella Artois brings out the hidden, secret flavor in recipes which you can't pinpoint but would miss if it wasn't there, the mild malt and light hops of accentuate the richness of foods without overwhelming the balance of flavors."

Put a brew or two to work for you and your guests this holiday season marinating steak, flavoring a rich onion soup or hearty bean & lentil cassoulet, deglazing a pan to make turkey gravy, steaming lobster or shrimp, or braising pork for a rich autumnal stew.

Stock the Cabinets and Practice your Pour, Fa La La La La

The end of the year is full of festive possibilities. The posts below will inspire you with clever tips, menu suggestions, and fabulous pairings as you plan everything from casual weeknight suppers to blowout New Year's celebrations.

Whether you're toasting a special occasion or simply looking for a flavorful touch to add to your meal, consider beer. It is a natural accompaniment for fine foods - both savory and sweet - and also acts as a wonderful ingredient. Think spicy, briny bivalves paired with a crisp, dry Stella Artois or a bright, citrusy shrimp and couscous salad with a fruity, frothy Hoegaarden. Take dessert to the next decadent level by making rich Leffe Brune the secret ingredient in your chocolate tarts or adding smoky caramel notes of Leffe Blonde to your holiday spice cake.

There is always a perfect beer for every setting and every meal; experimenting with different combinations is the key to great cooking, and to making sure your guests are always coming back for more!

ALWAYS ENJOY RESPONSIBLY.