http://www.beerplanet.eu/index.php?cnt=21&sub=0 Cook beer with a little help from Beer Planet en-US Thu, 23 Feb 2012 00:50:01 UTC Beer Planet info@beerplanet.eu (Beer Planet) info@beerplanet.eu (Beer Planet) http://www.beerplanet.eu/index.php?cnt=22&recID=109 Preheat the over to 175 degrees. Cut the rabbit into pieces and flour. Brown in a casserole. Remove the pieces. Add the chopped onions and dice the gingerbread. Cover with the Bush Blonde Add salt, pepper, the thyme and the bay leaf. Replace the rabbit and cook in the oven with a lid. In a separate frying pan, brown the bacon bits, the button mushrooms and the bell onions and leave to cook. As soon as the rabbit is cooked, remove the pieces and pass the cooking juices through a strainer. Replace the rabbit pieces and incorporate the vegetables. Serve with boiled potatoes. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Fri, 05 Aug 2011 19:54:48 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=108 Preheat the oven to 200 degrees. Butter a gratin dish. Arrange the cod fillets with the lemon slices and the bay leaves on top. Brown the chopped onions, add salt and pepper and add a little flower while stirring well. Cover the onions with the Bush Ambrée, and boil. Put in the fish. Put in the oven for approximately 15 minutes Remove from the oven and cover with breadcrumbs Replace in the oven for approximately 5 minutes. Serve with mashed potatoes. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 25 Jul 2011 22:42:50 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=107 Heat the Bush Blonde with the S2 sugar. Add the 2 cinnamon sticks. Reduce the juices to a syrup. Add the dried Agen prunes. Poach them for ¼ of an hour by immersing them in the simmering syrup. Remove them from the juices and store them in a cool place. Serve 6 prunes per person, placing a quenelle of riz Condé or 3 balls of vanilla ice cream in the centre of the plate. Top with the cooking juices reduced to warm or cold caramel as desired. Dust the plate with icing sugar. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 18 Jul 2011 23:31:31 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=106 Make a syrup by bringing to the boil 50 cl of Bush Ambrée, 500 gr. of brown sugar and the vanilla pod. Peel the pears leaving the stalk, a ring of approximately 1 cm of peel and removing the end of the core. Poach the pears for 20 minutes in the simmering syrup. Remove the pears and keep in a cool place for later use. Reduce the juices to a syrup. At the time of serving, cut the pear into 4 and place it in a fan on the plate with a ball of vanilla ice cream. Simmer the syrup, add a knob of butter to smooth, liven up and top the pear. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Jul 2011 23:31:13 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=105 Place slivers of prosciutto into a non-stick frying pan, and heat until lightly browned and crispy (about 3 to 4 minutes). Set aside to cool and drain. Whisk together the Wittekerke beer, lemon juice, sugar, mustard, oil and lemon peel until smoothly blended. Mince enough of the fennel greens to make 2 tablespoons and set aside. Trim off and discard tough fennel stems and root ends. Halve the bulbs vertically and slice into paper thin slices on vegetable slicer. Transfer to a large bowl and mix with about half of the dressing. Remove and reserve 32 white endive leaves. Keep chilled until ready to use. Cut remaining endive crosswise into 1/4 to 1/2 inch slices and combine with fennel greens and fennel slices in dressing. Add remaining dressing and mix well. Adjust seasoning. Spoon mixture onto salad plates or platter tucking whole endive spears around the edges in a decorative fashion. Sprinkle the prosciutto slivers atop the salad and season with freshly ground pepper. Serve with a cold glass of Wittekerke. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Jul 2011 14:21:09 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=94 Pour the oil into a soup pot. Add the mushrooms and onions. Saute them lightly for a few minutes over low heat. Add the beer and bay leaf and raise the heat to medium. Bring the soup to a boil, then simmer slowly for about 20 minutes. In the meantime, in a bowl beat and blend well the eggs and cream. Add 6 tablespoons hot soup to the egg mixture and blend thoroughly. Pour the mixture into the soup, mixing well. Add the chopped parsley, salt, and pepper, and mix well. Reheat the soup over medium heat and continue stirring for a few minutes. Remove the bay leaf and serve the soup hot. Sprinkle some grated Gruyere cheese on top of each serving. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:36:42 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=95 In a large skillet, fry the bacon over medium-high heat until crisp. Remove with a slotted spoon and set aside. Pour off all but 4 tablespoons of the bacon grease and set the pan over moderate heat. Add the onion, celery, carrots, thyme, caraway seeds, celery seeds, and salt. Cook until the vegetables begin to soften, about 10 minutes. Add the wine or beer and bring to a boil, scraping the pan to loosen and dissolve the browned bits. Add the apples, cover, and cook until the apples are tender. Remove from the heat and combine in a large bowl with the bread cubes and sauerkraut. Season with pepper; toss to combine. Stuff the bird. Don"t overstuff the bird. If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:36:42 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=96 Place bacon in a large Dutch oven and cook until crisp. Remove, drain, crumble into large chunks, and set aside. Dust spareribs with flour. Brown in the bacon drippings. Set aside. Sweat onions in the drippings (add a little butter, if necessary) until translucent. Stir in beer, scraping up any browned bits from the bottom. Cook for 3 minutes, then add beef broth. Return spareribs to the pot, along with any accumulated juices. Add sauerkraut, paprika, caraway seeds, and pepper. Stir. Cover and simmer over low heat until ribs are tender and falling off the bone, 3 to 4 hours. Remove bones and stir in bacon pieces before serving. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:36:42 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=97 Place Scotch ale, olive oil, rosemary, shallots, and garlic powder in a large freezer zip-top bag. Seal and squish to combine. Add potatoes and onions to the bag, squeeze out the air, and seal. Let marinate at room temperature for 1 hour. Preheat oven to 425 F. Line a roasting pan with nonstick foil. Using a slotted spoon, scoop out potatoes and onions from the marinade (reserving marinade) and place in a single layer in the prepared pan. Spoon about 1/4 cup of the marinade over the potatoes, grabbing as much of the rosemary and shallots as possible. Sprinkle generously with kosher salt and freshly ground pepper. Cover roasting pan with a lid or foil. Bake for 30 minutes. Remove and uncover potatoes. Give them a good stir, then sprinkle evenly with the Parmesan cheese. Return to the oven, uncovered, for an additional 15 minutes, until browned and tender. Let Scotch ale potatoes rest for 5 minutes before serving. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:36:42 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=99 Combine refried beans, cheddar cheese, butter, scallion, garlic, Worcestershire sauce, cayenne pepper, and chile pepper in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, while stirring. Transfer to a fondue pot. Accompany with tortilla chips or fresh vegetables for dipping. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:36:42 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=100 In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:36:42 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=101 Fry bacon in a medium pot until soft and golden, about 4 minutes. Add the onion and garlicand continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer. Stir in the clams and add the beer. Cover the pot and steam the clams for 6 to 7 minutes, until they open. Discard any clams that do not open. Stir gently to mix with the bacon, garlic, and onion, and serve immediately. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:36:42 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=102 Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside. Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt, and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter. In a heavy skillet, heat 2 inches of oil to 375 F over medium heat. While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined. Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms. Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:36:42 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=103 To make the salad: Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20 to 25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into 1/4-inch rounds. While the potatoes are still warm, gently mix them with the onions, parsley, and beer dressing. Do not overmix or the potatoes may break into pieces. Taste for salt and pepper. Garnish with chopped chives. Serve warm or at room temperature. Yield: 6 servings To make the dressing: Heat 2 Tablespoons of the olive oil in a small frying pan over medium heat. Add the onions and cook until just soft, about 5 minutes. Add the lager beer, vinegar, and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly pour in the remaining 4 Tablespoons olive oil. Taste for salt and pepper. Yield: about 1 cup, enough for 2-1/2 pounds of potatoes info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:36:42 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=104 In a large heavy saucepan, heat 1/2 of the oil. Add 1/2 of the lamb or beef and cook until well browned on one side, 5-7 minutes. Stir and cook 1 minute longer; remove meat and set aside. Add the remaining oil, the lamb (or beef), and the chopped onion to the pan and cook until browned, about 8 to 10 minutes. Return the first batch of meat to the pan. Add broth and bring to a boil over medium heat. Add thyme and bay leaf; lower heat to low, and simmer for 1 hour. Add potatoes, onions, ale, and salt. Cover and simmer until potatoes are tender, 30 to 40 minutes. To thicken stew, add cornstarch to 1/4 cup cold water in a small bowl; stir until smooth. Add to simmering stew; stir gently until thickened. Garnish with parsley. Serve Irish stew with bread, if desired. Yield: 6 servings Serving (with 1 slice of bread) provides: 1/2 fat, 1 vegetable, 3 proteins, 2 breads (if served without bread, subtract 1 bread). Per serving: With bread: 409 calories, 29 g protein, 9 g fat, 644 mg sodium. Without bread: 332 calories, 27 g protein, 8 g fat, 478 mg sodium. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:36:42 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=1 Tear the oak leaf salad in even pieces, wash with the frisée and let it leak out in a strainer. Peel the shallots and cut them in pieces. Straw the duck legs salt powder. Heat the oil in a frying pan and sear the duck legs on all sides. Roast for a short time the shallot pieces. Lower the heat source and add the bouillon. Stew well-done during at least 1 hour on a low heat source, or longer. Reverse from time to time. Boil down the stew fluid to some degree and 15 minutes before the end mix it with the beer, the apple syrup and the Worcestershire sauce and let it stew furthermore. Bring it on taste with pepper and salt. Take out the duck legs, let them cool down and cut in slices. Put in the meantime the lentils in a saucepan with bay leaf, stripped cloves of garlic and thyme. Add water (or bouillon), so that they stand largely under and bring to the boil. Lower the heat source and let it become well-done in 45 minutes. Remove the bay leafs and twigs thyme, pour off and let it cool down. Place the drained lettuce on the dinner plates, distribute the cooled down lentils and the slices duck over the lentils and spoon the sauce over the slices duck. Garnish with finely cut leaf parsley. Serve out with ciabatta or stick bread, accompanied by a cooled glass Gouden Carolus Christmas, on cellar temperature. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=2 Bring the crème to the boil and let it cool down –bring the beer on boiling point in another saucepan, so that the carbon dioxide gas has disappeared and let it cool down -whip the egg yoke with the sugar, add the fresh cream and the beer and mix well. Butter 4 fireproof forms in and fill them with the mass and keep them au bain marie approximately 1 hour in the furnace of 150°C, and afterwards another 15 minutes on 100°C –let them cool down during 2 hours in the refrigerator –powder just before the serving with 1 ell of brown sugar and let it caramelise 5 minutes under the hot spit-roaster of 200°C - if necessary put it back in the refrigerator, in order that the crust is crispy and the crème still running. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=3 The meatballs: Mix all the ingredients together. Roll into balls of +/- 120g. Seal them by deep-frying at 150°C. The sauce: Lightly brown the onions for 5 minutes. Add all the other ingredients and leave to simmer for 30 minutes. Thicken the sauce with corn flour. Suggestion: Put the meatballs in the simmering sauce for a few moments before serving them with chips and a large glass of Chouffe. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=4 Flour and season the scampi before lightly frying them in hot butter. Remove them and put them aside. Make a sauce with the remaining juice by adding the Chouffe. Let the sauce reduce a bit then add the cream, tomatoes and green pepper. Once the tomatoes are cooked, after about 10 min., put the mixture through a fine sieve. Thicken the sauce by adding some flour and then add the tarragon followed by the scampi. Check the seasoning. Serve hot. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=5 Method: Separate the egg yolks from the egg whites. Whisk the egg yolks and the sugar until the mixture is white and frothy. Delicately add the mascarpone and 100ml of Coffee Chouffe. Whisk the egg whites until they are stiff and then gently combine them into the main mixture. Dip the boudoir biscuits into the remaining Coffee Chouffe and spread them out in the bottom of a dish. Cover the boudoir biscuits with the mixture and then place a new layer of dipped boudoir biscuits…etc. Finish off with a layer of the creamy mixture. Dust with cocoa powder just before serving. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=6 Heat the Trappist beer, without boiling, add according to taste one heaped tablespoon of brown sugar and a hint of cinnamon. Pour the mixture into hot, strong coffee using the measures on the glass and even slightly increase the amount of Chimay. Carefully add the single cream letting it run along a spoon. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=7 Clean and dice the carrots. Remove strings from the celery and chop. Peel and thinly slice the onion. Heat the oil in a pan, add the vegetables and cook gently stirring from time to time. Reduce the heat, add a little stock and simmer gently for 20 minutes. Remove the vegetables, blend in a mixer and return to the pan. Add the rest of the stock, the curry and the Brigand beer, cook over high heat for ten to fifteen minutes. Then add the cream, season with pepper and salt. Serve the soup in preheated plates, add the ham cut in long thin strips and the finely chopped celery. Serve with a loaf of French bread or an Italian ciabatta and a glass of well-chilled Brigand beer. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=8 Mix all the marinade ingredients together and then add the rabbit legs for at least 2 hours. Brown the chopped onion, peppers and mushrooms in the oil. Add the vinegar, then the beer and the honey. Leave to simmer until about a third of it has evaporated. Add the brown sauce. Correct the seasoning and the consistency (thicken if necessary). Pour the rest of the Mc-Chouffe over the rabbit and then cook it in the oven for 40 minutes at 180°C. Variation: Cook the rabbit in the marinade sauce if you would like the meat to stay whiter and moister. Suggestion : Serve with rice. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=9 Cut the pork fillet into quarters. Brown the pieces of meat by frying them in some butter. Take the meat out of the pan and then add the Chouffe to make a sauce with the cooking liquid. Wrap each piece of meat with a slice of the ham and then fix it in place with a cocktail stick. Put the pieces of meat back into the pan. Season with the thyme, bay leaf and pepper (but no salt!). Cover and leave to simmer for 10 mins. Place the meat on a serving dish, then place a slice of Patachouffe on each piece and then place the dish under a grill for a few minutes, until the cheese is melted. Finish making the sauce by simmering it for a while and thickening it with corn flour. Suggestion: Serve with braised chicory and potato croquettes. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=10 Brown the lardons in a frying pan. Make a sauce by adding some Mc-Chouffe. Add the Boursin to the sauce. Season with salt and pepper, according to taste. Cut the feta into small cubes. Place the cleaned salad leaves, the lardons, the diced apple and feta, and the croutons in a salad bowl. Sprinkle the sauce over the top. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=11 Melt the butter in a large pan and then brown the pieces of rabbit along with the smoked bacon, chopped into small pieces. Brown well and then add salt and pepper and leave to gently cook for 30 minutes, stirring from time to time. While it is cooking, chop the veal, pork, shallots and parsley together. Season. Bind the mixture with the eggs. Cut the ham into small cubes and add them to the mixture. Bone the rabbit, which should be about half done. Line the bottom of a terrine dish with a third of the bacon bards. Layer half of the stuffing on top of them. Next, place the rabbit meat (without bones) along with the lardons, without forgetting the liver. Cover with the rest of the stuffing. Pour over the Chouffe, and then carefully cover the top with the rest of the bacon bards. Switch on the oven (thermostat 4/5). Bake slowly in the oven for 3 1/2 hours. Take out of the oven, and then use a knitting needle to make several holes all over the pâté and pour over the beef jelly. Place in a cool place and let it rest for 24 hours. Serve with toast and confit d’oignons (onion marmalade) flavoured with Chouffe. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=12 Sugar Syrup: Make the sugar syrup by firstly putting the sugar, water and glucose in a pan. Bring to the boil then take off the heat and add the crumbled gingerbread and the Chicorée coffee drink. Mix together for 10 minutes. Leave to cool and then combine with the whipped fresh cream. Put the mixture into a mould and then leave overnight in a freezer. Sabayon: Put the egg yolks and the sugar in a pan and partially cook them, add the Chouffe beer and then heat until the mixture has a good consistency. Preparing the plates: Place a fork on the edge of each plate and then dust cocoa powder over the top of it. Take the parfait out of its mould and cut it into thick slices. Place two slices, or parts of a slice, on each plate. Pour the Chouffe Sabayon around the slices and decorate with flaked almonds and a fruit in season. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=13 Peel the fruits. Finely slice the kiwi fruits, mango and lychees. Grease six small ovenproof dishes. Place the thin slices of fruit in the bottom of the dishes. Put them in a hot oven for 5 minutes. Meanwhile, separate the egg whites and egg yolks. Beat the egg yolks and the sugar together until they lighten in colour, then, using a bain-marie, cook the mixture several minutes and then continue beating as you add the Chouffe. Turn off the oven and switch on the grill. Take the small dishes out of the oven and cover the fruit with the egg and beer mixture, then brown under the grill for 5 minutes. Before serving, decorate the dishes with segments of Clementine arranged in a flower shape. Serve while still warm. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=14 Rub the pigeon-chest fillets in with some pepper and salt and bake it round and round as short as possible in a mixture of cream butter and oil. Ensure that the fillets are beautiful rosé on the inside. Pull the fillets out of the pan and keep them warm. Bake the peeled shallots in the remaining baking fluid, until they have become glazed and add fond, the beer and finely contused white pepper grains and let it stew for a quarter of an hour up to twenty minutes. Finally mix it with the Worcestershire sauce and bring it on taste with some salt. Distribute the warm fillets and sauce over the preheated dinner plates and garnish with the chopped parsley. Serve with mashed potatoes and pods stewed in butter or chicory stewed in butter. Drink a good cooled glass Gouden Carolus Classic. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=15 Rub in the form with oil or butter. Peel and chop the shallot. Let the salmon drain and remove the skin and the fish-bones. Mash the salmon in the kitchen machine with pickles, shallot, mayonnaise, tomato ketchup, urmer or yoghourt and a little cayenne pepper. Bring the water with the fish bouillon to the boil and take it of the fire. Soak the gelatine leaflets in cold water. Solve them squeezed in fish bouillon. Let the mixture cool down and then stir it through the salmon mass. Whip the cream and put these on with a spatula through the salmon mixture. Fill the form with this mousse and let it stiffen at least 4 hours in the refrigerator. Pour over the mousse on an elongated scale (if necessary keep just a minute in warm water). Lay round the salmon mousse some leaflets lettuce and garnish the upper part with pickle, egg and tomato. Powder the whole with paprika powder. Possible to cut in slices at the table. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=16 Cut the dried apricots into small bits. Press the oranges and heat the juice as short as possible. Bubble the small bits apricot in the orange juice during 2 hours and then mash it with a blender to pulp. Make pastry of flower, egg, melted butter and milk. Heat the butter in a frying pan with an anti-burn layer, bake beautiful light-brown crêpes and then keep it warm. Slowly melt the sugar in a small saucepan with anti-burn layer and mix it piecemeal with the beer until a steady, lightly bounded sauce arises. Cover the crêpes lightly with apricot sauce, roll up and cut in oblique slices. Or fold the crêpes in the form of envelops and fill them with apricot sauce. Distribute over preheated dinner plates and spoon the caramel sauce around it. Serve with a cooled glass or a tasting glass of Gouden Carolus Classic. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=17 Bubble the raisins during two hours in the beer. Let the rice with the milk, vanilla sugar and grated orange peel become well-done in a high pan with anti-burn layer on a not too high heat source in fifteen up to twenty minutes. Mix it from time to time and mix the bubbled raisins and the remainder of the beer through it after the boiling time and warm it good for another ten minutes. Finally mix two spoons of butter and whipped cream through the warm rice. Peel the apples in the meantime, remove the cores and cut in slices. Melt two spoons of butter in a frying pan with anti-burn layer and bake the slices round and round, mix it with sugar and let it caramelise. Distribute the warm rice to over the preheated dessert plates and garnish with the slices of caramelised apples. If necessary the rice can be served cold. Drink a cooled glass Gouden Carolus. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=18 - Stew the chopped vegetables in butter, together with the garlic and the gember. Add the laurel, thyme, tomato purée and a small pinch nutmeg. - Add the meat bouillon and the tripel and let the soup cook through for 30 minutes. - For the ‘spiders’ you first make round pellets of the minced meat. Break spaghetti whips in ‘spider legs’ and put 8 in each pellet. Cook the ‘spiders’ 10 minutes in water in a separate casserole. - Mix the soup finely and bring on taste with pepper, salt and nutmeg. Now carefully add the ‘spiders’ to the soup. Serve with the chopped parsley and with a splash of cream as you please. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=19 Cut the beef into regular strips and braise on all sides. Place in a casserole with the butter. Sprinkle with sugar and allow to caramelise, stirring frequently. Place the onions and chopped mushrooms into the casserole. Add salt and pepper. Add the cinnamon, a few gratings of nutmeg and the spiced bread. Add half the Chimay Blue and the veal stock. Cover and leave to simmer for one hour and a half. Add the remainder of the Chimay Blue. Continue cooking for 30 minutes until the meat is tender. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=20 Cut the chicken breasts into regular cubes of 2 cm/2 cm and reserve. Prepare the marinade with the Chimay Blue + soja sauce + caster sugar Place the chicken cubes into the marinade and keep in the fridge. Wash, peel and dice the potatoes (1cm/1cm), rince them to avoid sticking together and strain them. Take a saucepan, melt the olive oil and butter and cook the potatoes cubes. At the end of cooking, add salt and the cubes of Chimay Grand Classique cheese. Keep warm. Prepare the mousseline sauce. Separate the egg yolks from the whites. In a small saucepan, pour the yolks, add 2 tablespoons of marinade and whip the mousseline on low heat gaz. When yolks start hardening, add butter bit by bit while mixing. Add salt and pepper to your taste. Take a saucepan and cook the cubes of chicken in the butter. After cooking, make the brochettes. Dish the potatoes cubes and the Chimay cheese on a warm plate with the brochette and pour the mousseline on top. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=21 Season the rabbit portions with salt and pepper. Place them in the oil with 30 gr (1 oz.) of butter. Chop the shallots finely. Peel the small onions and glaze them: just cover them with water in a casserole, add the powdered sugar, a pinch of salt and 20 gr (0.7 oz.) of butter; cook until the water evaporates. Lightly brown the chanterelles on the stove with the remainder of the butter, some of the shallots and chopped parsley. Add the shallots to the rabbit, stir well, add the Chimay Blue and allow to cook for 30 minutes under cover on a low heat. When the cooking is complete, remove the portions of rabbit, add the chanterelles, fresh cream and reduce. Top the rabbit with the chanterelle sauce, the onions and the chives. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=22 Place the trout fillets in a buttered dish, heat the fillets briefly in the oven, remove the dish, lay a slice of cheese on each fillet, add the beer and return to the oven for 10 minutes. Remove the dish from the oven and remove the fillets. Lay them on a very hot plate, allow the liquid to reduce, add the fresh cream and the spoonful of honey. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=23 Take a thick-bottomed casserole and place the egg yolks in it. Then take the half egg shell and add 4 teaspoons of sugar. Add this to the eggs in the casserole. Whip lightly and tip in 8 half egg shells of Trappist Chimay Blue. Whip over a very low heat so as not to obtain "scrambled" eggs but a light and compact mousse. Pour into a Trappist glass. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=24 Clean the kidneys and cut them into thin slices. Flour each slice and fry in butter for 2 minutes each side. Add salt and pepper. Pour the Chimay Red into a deep frying pan and reduce on a gentle heat. Add the veal stock and leave to reduce again. Mix in the mustard, egg yolk and fresh cream. Add the mixture to the sauce. Check the seasoning. Reheat the kidneys for 2 minutes in the sauce on a very low heat before serving. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=25 Chop the cabbage into thin strips and blanch for 3 minutes in boiling salted water. Sweat the chopped shallots, lardons and juniper berries in butter (do not allow to brown). Place in an oven-proof dish then lay the cabbage and salmon steak on top and add the Chimay Triple; place in the oven at 210°C (410°F) for 10 minutes. Next season with salt and pepper and lower the oven temperature to 150°C (302°F); cook for a further 20 minutes, basting several times while cooking. Then collect the braising juices, reducing if necessary, stir in the fresh cream and check the seasoning. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=26 Heat the stock with the Chimay Triple. Add the chopped mushrooms and the chicken cut into thin strips. Allow to simmer slowly for 5 minutes. Beat the cream with the egg yolks and stir into the soup. Leave on a low heat to thicken the soup. Finally, sprinkle with chopped parsley. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=27 Melt 50 gr (1.75 oz.) of butter in a casserole and fry the endives in it on a high heat for a few minutes. When the endives are golden brown, cover them and continue cooking on a low heat for about fifteen minutes. In the meantime, melt a knob of butter in a deep frying pan and fry the shallots and chopped onions. When they are nicely golden, mix in the flour and add the Trappist beer. Add the thyme, bay, salt, pepper and meat stock. Bring to the boil. Roll up the cheese slices in the ham slices and fasten them with cocktail sticks. When the endives are cooked, poach the ham slices for 1 minute in the stock which is just simmering. Thicken the stock with cornflour. Place one endive and two slices of ham on each plate. Top with sauce and decorate with sprigs of parsley. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=28 Separate the egg yolks from the egg whites and whip the egg yolks with 80 gr of caster sugar, add the mascarpone and 6 finely cut speculoos. Mix and add the Chimay Triple to your liking 1 or 2 dl maximum. Mix and reserve. Whisk egg whites till hardened and add 80 gr caster sugar gradually while whipping the egg whites. Mix the two preparations. Place in the bottom of the glasses, the bits of speculoos and cover with the "Mascarpone sweetness" and let it cool in the frigde for one hour. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=29 Wash the shellfish. Cut the celery into slices. Sweat the onions, celery and chopped parsley in butter (do not allow to brown), add the thyme, the bay leaf and then the whelks; add the Chimay beer then cover and cook for 10 minutes; add salt and pepper. Next add the mussels and the cockles and continue cooking for a further 10 minutes, keeping the cover on. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=30 Fry the chopped onions and the diced bacon in butter. Cook the peas together with the onions and bacon. After cooking, make a smooth paste with the peas, 50 gr (1.76 oz.) of butter and 2 tablespoons of fresh cream. Keep hot. Poach the eggs in the hot Trappist beer and drain. Make a roux with the beer and the flour, the salt, pepper and 2 tablespoons of fresh cream then allow to reduce. Pour the pureed peas into a gratin dish. With a spatula, make 8 depressions and place the eggs in them. Top with sauce and sprinkle with grated Old Chimay and place the whole dish under the grill. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=31 Peel the onions, finely chop them into rings approximately half a centimeter thick, then cut them in half. Melt the butter and add the half onion rings. Let it simmer until the onions begin to brown. Add the sugar and let the onions gently caramelize for 15 minutes. Then add the Bruegel and stir well. Pour in the bouillon and add pepper & salt to taste. Let simmer uncovered for about an hour and remove any foam. Add the thyme while boiling. Serve with bread crusts & parmesan and pour a refreshing glass of Bruegel. Tasty! info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=32 Peel the asparagus thoroughly and boil for 20 to 30 minutes in lightly salted water. Remove from water and keep warm. Meanwhile, whisk egg yolks, lemon juice, Celis White, pepper & salt together in a saucepan to a creamy consistency. Place the saucepan on a very low flame, making sure that the mixture doesn"t boil! Whisk the mixture until it has doubled in volume. Carefully stir in the melted butter. Serve the asparagus with the sauce, garnish with parsley and pour a refreshing Celis White. Bon appetit! info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=33 Thoroughly clean the mussels and place in a large cooking pot. Add the vegetables, herbs and Augustijn. Cover the pot with a lid and bring to a boil until all the mussel shells have opened. Shake occasionally. Pour the mussels through a sieve, keeping the liquid for the sauce. Boil the liquid with the cream and season with some pepper. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=34 Cut the rabbit in pieces and brown well in butter and sugar. Add all remaining ingredients and leave it on a low flame (for approximately 45 min.) until done. Add a slice of bread spread with mustard at the beginning of the preparation. This will thicken the sauce. info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP http://www.beerplanet.eu/index.php?cnt=22&recID=35 Combine the water, lime juice and sugar in a pan and bring to a boil. Let the mixture thicken for 5 minutes on a low flame until it becomes syrupy. Then add the Bios Kriek while stirring constantly and allow it to cool. Gently whisk the egg white and pinch of salt and continue whisking while adding the syrup with the Kriek beer. Place in an icemaker to stiffen. Then enjoy! info@beerplanet.eu (Beer Planet) Recreation: Food: Drink: Beer: Food Pairing Home: Cooking: Recipe Collections Home: Cooking: World Cuisines: European: Belgian Shopping: Food: Beverages: Beer Home: Cooking: Beverages Mon, 11 Oct 2010 16:35:46 GMT Beer Planet online beer store, BEEReSHOP