Try these fun recipes from Stephen Beaumont, John Holl and Joe Sixpack
Makes 8 servings
5½ pounds beef cheeks
3 12-ounce bottles Flemish red ale
1 bouquet garni (sprigs of herbs such as thyme, bay leaf, basil, and rosemary tied together in a bundle)
1 pound onions, peeled and chopped
Oil or butter for sauteing
1 quart veal stock
½ cup vinegar
8 tablespoons mustard
31/2 ounce slice gingerbread
1. The day before serving, cut the beef cheeks into pieces about 1½ inch square and place in a bowl along with three-quarters of the beer and the bouquet garni. Cover and refrigerate overnight.
2. In a large pan, sauté the onions in oil or butter until brown, remove and set aside. In the same pan with a little more oil or butter, sauté all the pieces of beef cheek until brown, working in batches so they do not get too crowded; they’ll steam rather than brown. Remove and set aside.
3. In a large casserole over medium heat, add the beef, onions, veal stock, vinegar, mustard, gingerbread, and the remaining beer. Stir until combined and bring to a boil. Reduce heat to simmer and let cook for at least 90 minutes.
4. Pair with Rodenbach Grand Cru.
– From Restobieres, Brussels, via The Beer & Food Companion, (Jacqui Small).
Per serving: 776 calories, 100 grams protein, 22 grams carbohydrates, 3 grams sugar, 24 grams fat, 285 milligrams cholesterol, 567 milligrams sodium, 3 grams dietary fiber.
Watermelon Salad with Endive from The American Craft Beer Cookbook by John Holl
Makes 4 to 6 servings
1 small ripe watermelon, rind removed, diced into 1/4-inch cubes
2 medium heirloom tomatoes, diced into 1/4-inch chunks
8 large fresh basil leaves, thinly sliced
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
2 heads Belgian endive
4 ounces blue cheese, crumbled
1. Combine the watermelon, tomatoes, basil, olive oil, and salt in a large bowl. Allow the mixture to marinate in the refrigerator up to 30 minutes.
2. Take the fresh endive and carefully peel off each leaf one by one until you reach the small leaves at the core. Rinse and trim the endive leaves and arrange on a platter or individual plates. (The endive will be the serving vessel for the salad).
3. Divide the watermelon salad among the endive leaves. Sprinkle with the cheese and serve immediately.
Note: This salad with sweet, bold, and tangy flavors pairs well with an oak-aged or sour ale. The sour flavor offers a bold contrast to the fresh fruit.
– From Trinity Brewing Co., Colorado Springs, Colo., via The American Craft Beer Cookbook (Storey Publishing)
Per serving: 154 calories, 7 grams protein, 15 grams carbohydrates, 8 grams sugar, 8 grams fat, 14 milligrams cholesterol, 461 milligrams sodium, 6 grams dietary fiber.
Kriek a la Breyers from Joe Sixpack’s kitchen
1 large scoop vanilla ice cream.
1 bottle Free Will Kriek Lambic.
1. Place scoop of ice cream into glass.
2. Fill remainder of glass with lambic.
3. Grab a straw and suck it up.
Substitute a sweeter lambic, like Lindemans Framboise, and combine with chocolate ice cream.
Per serving: Honestly, if you’re counting calories and grams of fiber with this recipe, you’re taking all of the fun out of life.