Quail Brined in Ommegang Abbey Ale

The third recipe prepared by Executive Chef Michael Dean Reynolds of Leopold features Quail brined in Ommegang’s dark and malty Abbey Ale. This dubbel’s spiced character make it excellent ingredient into any dish.

Leopold offers Belgian inspired food and drink in Chicago’s West Town neighborhood. European-influenced, their menu highlights Belgium and draws from the elegance of French and the heartiness of German.

Quail Brined in Ommegang Abbey Ale

Ingredients

  • 4 semi-boneless quail
  • 1 tablespoon whole black peppercorn
  • 2 sprigs fresh thyme
  • 2 -3 bay leaves
  • 6  garlic cloves, peeled and sliced
  • 3 cups water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 12 ounces Ommegang abbey ale

Preparation

  1. Place peppercorns, thyme, bay, garlic, water, salt, and brown sugar in a saucepan
  2. and heat to a boil, stirring until salt and brown sugar dissolves and mixture becomes mostly clear.
  3. Remove from heat and stir in Ommegang Abbey Ale. Allow to cool.
  4. Pour mixture over quail in a food safe container or plastic bag, ensuring that meat is covered (make more brine if needed).
  5. Refrigerate meat and allow to brine for about 4 hours. Then remove meat from brine and pat dry, afterwards cooking as desired.
 

Rabbit Legs Braised in Ommegang Three Philosophers Quadrupel

The second recipe featuring Michael Dean Reynolds of Leopold in Chicago features a dish of Rabbit braised in Three Philosophers. The Quadrupel blend that incorporates Liefmans Cuvee Brut pairs perfectly with the wild game meat creating a Belgian delicacy.

Leopold offers Belgian inspired food and drink in Chicago’s West Town neighborhood. European-influenced, their menu highlights Belgium and draws from the elegance of French and the heartiness of German.

Rabbit Legs Braised in Ommegang Three Philosophers Quadrupel 

Ingredients 

  • 6 rabbit legs
  • 1 bottle of Ommegang 3 Philosophers (750ml)
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces thickly sliced bacon, cut into 1/2-inch pieces
  • 2 rabbits, 3 pounds each, cut into 6 pieces each
  • 1 large onion, coarsely chopped
  • 2 carrots, cut into 1/2-inch rounds
  • 2 garlic cloves, minced
  • 3 cups chicken stock
  • 1 tablespoon all-purpose flour

Preparation

In a large, enameled cast-iron casserole, heat the olive oil. Add the bacon and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Season the rabbit with salt and pepper and add to the casserole. Cook over moderately high heat, turning once until browned, about 8 minutes. Transfer the rabbit to the plate with the bacon.

Add the onion, carrots, garlic to the casserole and cook over moderate heat until slightly softened, about 5 minutes. Return the rabbit and bacon to the pan. Add the beer and chicken stock and bring to a boil. Cook partially covered over low heat until the rabbit is tender, about 1 1/2 hours. Transfer the rabbit to a platter and boil the sauce until slightly reduced, about 5 minutes. In a small bowl, whisk the flour with 2 of tablespoons water and whisk into the sauce. Cook over high heat until thickened and no floury taste remains, about 2 minutes. Strain sauce through fine mesh sieve.

Serve rabbit legs on rice and pour sauce over top.

Sweetbreads Poached in Ommegeng BPA

First in a series of recipes from Executive Chef Michael Dean Reynolds of Leopold Restaurant in Chicago is a dish featuring sweetbreads poached in Ommegang’s BPA. Sweetbreads, with some chili flakes, bay leaves and thyme are paired perfectly with the dry-hopped offering of the Cooperstown NY farmstead Brewery.

Leopold offers Belgian inspired food and drink in Chicago’s West Town neighborhood. European-influenced, their menu highlights Belgium and draws from the elegance of French and the heartiness of German.

Sweetbreads Poached in Ommegeng BPA

Ingredients:

  • 1 to 1 1⁄2 pounds sweetbreads
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 1 cup chicken stock
  • 12 ounces Ommegang Belgian Pale Ale
  • 1 teaspoon olive oil
  • 1 cup flour
  • 1 teaspoon chili flake
  • 2 bay leaves
  • 1 sprig thyme
  • salt and pepper to taste

Preparation

  1. Rinse sweetbreads, soak in cold water and refrigerate for at least two hours or  overnight.
  2. In a saucepan (large enough to hold the sweetbreads in one layer), combine the carrots, celery, bay leaves, chili flake, chicken stock and beer and bring to a boil.
  3. Poach sweetbreads by adding them to the mixture; cover, reduce to low heat and let simmer two minutes.
  4. Drain pan and rinse the sweetbreads under cold water, then place on a chilled plate for an hour.
  5. With a knife, carefully remove as much of the outer membrane as possible without tearing the meat.
  6. Lightly flour sweetbreads and season with salt and pepper.
  7. Heat olive oil in a large skillet over medium heat, and cook sweetbreads for five minutes, browning them on all sides and spooning off excess fat.
  8. Add thyme and butter and frequently baste until crisp, brown and slightly firm.
  9. Slice sweetbreads and arrange on a warm platter. Sprinkle with coarse sea salt (if desired) and serve with a salad of arugula, crisp bacon, red onion, tossed in sherry vinegar and olive oil

Festive Menu Slated for Café Ommegang Beer Dinner – October 26

Brewery Ommegang is proud to announce head chef Christina Carrasco and cook Bill Covert as the featured chefs for this month’s Great Beer Deserves Great Food dinner at Café Ommegang.

Carrasco and Covert have created a menu filled with fantastic fall flavor to include delectable balsamic candied tomatoes with toasted sesame seeds, a harvest salad with seasonal vegetables, pear and parsnip bisque made with Hennepin, chicken stuffed with walnuts, apples, and brie, and a forest fruit pie. Each course is paired with a different Ommegang beer to accompany the flavors. Hope to see you there!

Cafe Ommegang Beer Dinner - October 26 - 7pm

WHO:  Café Ommegang’s own Christina Carrasco and Bill Covert

WHAT: Delicious, Flavorful, Seasonal Five-Course Beer Dinner

WHEN: Friday, October 26. Cocktail hour 6:30 / Dinner 7pm

WHERE: Brewery Ommegang 656 Co. Highway 33 Cooperstown, NY

WHY: Because you support bringing beer to its rightful place at the dinner table. Guests will also receive a complimentary beer pairing glass to take home!
 

Tickets can be purchased for $55 at the Brewery Ommegang Store or call 607.286.4090 between 12:00 – 5:00pm For more information, click here

Duvel Steamed Cockles at Brickyard Gastropub NYC

Brickyard Gastropub
785 9th Ave between 52nd&53rd
New York, New York
brickyardnyc.com

The Brickyard Gastropub in Hell’s Kitchen will be running a special Duvel-inspired menu item from October 10th through October 13th. Duvel-Single steamed cockles with Pancetta, shaved fennel and grape tomatoes paired with Duvel Single creates a perfectly paired Belgian-inspired entrée.

Chef Mally Bunchorntavakul, Executive Chef of Brickyard says “The crispness of Duvel is perfect to pair with light, non-meaty shellfish like cockles and the pancetta is added for a more hearty flavor to showcase Fall.”  Duvel Single is a draft version of Duvel Golden Ale, the beer is only fermented once, as opposed twice and subsequently bottle conditioned.

Duvel-Single steamed Cockles

Duvel Single is lighter in body and color, as well as alcohol content (6.8 vs 8.5) than Duvel Golden but matches in flavor and refreshment. Cockles, a salt water mollusk  native to European water are a traditional delicacy that pairs perfectly with the crisp Duvel Single.

Drew Horne, beverage director of Brickyard “I just love anything seafood with Belgian beers. A lot of the culinary heritage of Belgium is based upon seafood, so I’m happy anytime the two are mixed.”

Inside Brickyard

Brickyard is quickly becoming recognized as one of the premier up-and-coming beer bars in New York City. With 24 beer lines that regularly rotate, a large selection of bottles and fine cuisine, this gastropub understands beer’s rightful place at the table. Brickyard runs a beer pairing special each week, from Wednesday to Saturday.

Chef Mally comments “The place is a well established gastropub in the neighborhood of Hell’s Kitchen. In the future, we will be doing more and more of our menu paired and cooked with craft beers.”

Drew, “To me, there is nothing better than simple pub food made with the utmost care and attention to ingredients and details while being combined with a lovely craft beer. What we are trying to do is continue the push of the craft beer scene in NYC with awesome dishes and beers that the customers can’t get out of their heads. There’s a lot of awesome things to come.”

Brickyard’s convenient location to the Theater District makes it a an excellent alternative to touristy restaurants catering to the Times Square crowd. It is also an excellent place to catch a game or hang out before a show. They also keep an updated blog with special events and new beers, or you could check out their Facebook page.

Its only natural that some of New York’s fine upstate breweries have sent their products down to the city. Craft brewing as an industry has exploded and New York is leading the charge. Brewery Ommegang of Cooperstown produces fine Belgian Style Ales that are distributed to over 40 states and each pairs exceptionally well with food.

Drew, “New York State has some of the best breweries in the country. There’s always something delicious coming out of one of the breweries that I can’t wait to try. I’m stoked to see some new guys making their way onto the scene like Bronx Brewery and Spider Bite and then there are always the heavy hitters like Ommegang, Southern Tier, Brooklyn, Sixpoint, and so many more.”