Re: The yearly "what beer to have with the turkey" post

Alexander D. Mitchell IV ([EMAIL PROTECTED]) wrote:
: 
: She recommends marinating the bird with Heather Ale and then
: making gravy with the beer: "Stir plain flour into remaining
: fat/juices in the roasting tin and cook for a minute. Slowly
: stir in about 1/2 pint reserved beer stock to make smooth,
: slightly thickened gravy. Strain into a clean pan and reheat
: gently, adding a little heather honey, just enough to flavour
: the gravy without smothering the gamey taste."  "
: 

I do this reqularly with Cantillon Geueze or Rose de Gambrinus using
medallions of chicken or veal.

Marinate the meat overnight in the beer -- optionally add a bit of
balsamico and / or soy sauce to the marinade but it should be 90% Lambic,
-- then lightly dredge the meat with a combination of flour, sage, thyme
and marjoram.  Optionally, add a tiny hint of mint, basil and red chile
powder. Pan fry the medallions in grapeseed oil (extra virgin olive oil
will do fine as well) and then lift the pieces out of the pan leaving the
oil behind.  Use the leftover flour/spice mix to make a roux with the oil
that is left in the pan and then add in the beer from the marinade to make
a nice smooth gravy. Mushrooms can be added to the gravy if you want to. 

I experiment with this recipe and consistently change the nuance, but the
dominant flavor always comes from the Lambic.

-- 
Bill

reply to sirwill1 AT same domain as above