Dish and drink of the Month - Belgium


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Sep 2009Okt 2009Nov 2009Dec 2009Jan 2010Feb 2010Mar 2010Apr 2010

Mai 2010Jun 2010Sep 2010Okt 2010Nov 2010Dec 2010
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Every month the hotelschool of Stella Maris will present a beer dish

The drink with this dish is the beer used in the preparation.

We will also give some more information about the brewery and his beers

 

 

 

September 2009

 

Dish of the month:
 

          
 

                        Quail with Brown Leroy and Soja Shoots
 

Ingredients for 4 persons

  • 4 quails

  • ¾  bottle Bruin Leroy beer

  • 3 shallots

  • 250 g soja 

  • 100 g pulses

 

 

  •  1 little carrot        

  •  75 g butter       

  •  20  cl brown broth

  •  1 onion

     

 

Method

Preperation

  • Bone the quails and cut the carcasses.

  • Cut a half carrot in large dices.  Boil till it’s quite hard.

  • Shred the shallots , cut the pulses oblique and cut the onion for the broth.

  •  Preheat the oven on 180°c.

The sauce

  • Fry the drumsticks in a very hot pan.

  • Put the cails on a baking tray and flavout with pepper and salt.

  •  Fry the carcasses and the onion in the same pan.  

  • Than add the beer and the brown broth.

  •  Reduce until it’s thick.

  •  Sieve through a clean towel.

  •  Add the lumps of butter until the sauce shines.

Finish

 

  • Bake the boned quails in the oven during 10 to 15 minutes

  • Meanwhile bake the pulses and the shallots

  •  Finally add the soja. 

  •  Flavour whit pepper and salt.

Plate garnishing

  • Put a round ring of 10 cm diameter on the plate.

  •  Put the baked vegetables in the ring.

  •  Put the boned quail on top of the vegetables.

  •  Remove the ring carefully.

  •  Pour a little sauce around the vegetables.

  •  Garnish with some sage

 

Drinks of the month September 2009

 


Beers of Brewery Leroy

 

Brewery Leroy exists very long time. It’s founded by Leroy family. This family is still the owner of the brewery.  Leroy has a sale of about 32000 hl/year.  Leroy mainly brews lager.  But, during the past 10 year has Leroy also brewed a few beers of middle high fermentation. The best known lager is the so-called “SAS pils”. 

The name “SAS pils” comes from ‘ ’t Sas van Boezingen’. “Sas” is the dutch for “lock”.  There is a lock close to the brewery.  Yperman is a good example of a a beer whit medium fermentation.  The name “Yperman” comes from Ieper. This is the town where the brewery is settled.
 

Leroy has also put a few label beers on the market.  For example “West pils”, “Suma pils” and “Crack pils”. Brewery van Eecke is also a part of Leroy.  In 1956 Karel leroy bought brewery van Eecke.  He was the husband of the cousin from Albert van Eecke (who died a long time ago).  After the dead of Karel leroy Philip leroy took over everything.

Vol% is 2.25,
the colour is light blond

the foam keeps good.
the flavour is sweet

aftertaste is bitter

 

vol% is 2.25,
the colour is light blond

the foam keeps good.
the flavour is sweet

aftertaste is bitter

 

 

 

 

 

 

 

 

Oktober 2009

 

Dish of the month

 

 

Tiny puff Pancakes with Steenbruges Tripple
 

Ingredients for 4 persons:

  • 4 eggs

  • 450ml milk

  • 1 bottle abbey beer Steenbruges triple  

  •  300 grammes flour

  •  2 tea spoons of baking powder

  • 150 grammes sugar

  • 120 grammes butter

  • a pinch of salt

  • 2 table spoons of treacle

  •  a special tiny-puff-pancakes pan

  •  icingsugar (amount at choise)

  •  a few pats of farm butter
     


Preparation:

  1. Mix the 4 eggs and the 450ml milk very good together

  2. Sift the 300gr flour and add 2 tea spoons of baking powder and the 150gr sugar to the mixture

  3. Melt the butter and add it to the mixture with a pinch of salt and 2 table spoons of treacle

  4. Finally add 20 cl of  Steenbruges Triple

  5. Mix everything good together

  6. Grease the special pan with a little bit of butter

  7. Fill up the pan with the mixture and let it grill until there dry

  8. When they are dry turn them with a fork and let them grill another minute. After this put them on a plate 12 per person

  9. the last thing of the preparation is with the last 13cl Steenbruges triple. Drop some drupes of beer on the tiny-puff-pancakes.

 

 

 

The finishing touch:

  1. Put them on another plate 12 per person

  2. Sprinkle some icing sugar over them

  3. Last is to put some pats of butter on the tiny-puff-pancake

 

Drinks of the month Oktober 2009

 


Beers of Bre
wery "De Gouden Boom"

 

The history of the brewery :
 

The Gouden boom brews beer since 1455, but then under the name of ‘t Hamerken. And this all happened thanks to  Jan Hugheins.

Now in 2002 all of the possibilities of the current technology are used as much as it can. The quality care supports on the strict norms of the present day. And precisely because of those rules the Gouden Boom expands to a modern company with several other breweries throughout the European Union and far outside it .

 


Different kinds of beer from the brewery:
 

  • Bruges white beer

 

Bruges white beer is a beer of high fermentation with an alcohol percentage of 5 % vol.

 

 
  • Bruges triple:

 

Bruges triple is a beer of  high fermentation with an alcohol percentage of 9% vol.

 

 
  • Abbeybeer of Steenbruges, double and triple:
 


Steenbruges Double and triple are both abbey beers with an high fermentation.

 

 

Steenbruges double has an alcohol percentage of 6,5%vol.  

 

Steenbruges Triple has an alcohol percentage of 8,5%vol.

 
  • Bruges blonde:

 

Her character is special, it is refreshing as a Bruges white beer and tastefully as a Bruges triple.

 
         

 

 

 

 

 


 

 

 

 

 

November 2009

 

Dish of the month:

 

 

Stuffed big Mushrooms "De Koninck"
 

Ingredients
 

·         8 big mushrooms

·         1 box of button mushrooms

·         1 small of De Koninck

·         100g bacon, diced

·         1 red onion

·         fresh oregano

·         pepper and salt

·         roux

·         grated old cheese


Preparation
 

1.    Discarder the stems of the big mushrooms and put them upside down on a baking tray.

2.    Chop the stems.

3.    Dices the bacon and chop the onion.

4.    Stuff in a frying pan, add a little bottle of De Koninck and smother.

5.    When possible bind it so that you get a sauce.

6.    Season with pepper, salt and oregano.

7.    Stuff the big mushrooms with this mixture. Sprinkle the on top and put in the oven for 5 min. on 200 degrees.

8.    Serve on a plate, trimmed with different sorts of lettuce

 


 

 

 

 

 

Drinks of the month November 2009

 

 


Beers of Brewery "De Koninck"
 

 

History
 

Established in 1833 De Koninck is the only brewery in the famous city of Antwerp, it is the name of the brewery and also the name of its main product. De Koninck is Antwerp's everybody beer. No other city in Belgium has such a close relationship with its local beers and no other city in Belgium has such a speciality beer to call its own.

The De Koninck brewery has been renovated, expanded and modernised several times over the years but the pride, passion and craftsmanship of the original brewmasters has not been affected.

Today, 5 generations later, the Van den Bogaert family maintain this noble tradition.

Worldwide distribution
 

De Koninck’s beers can be found all over the world. There is the original beer De Koninck (5% alcohol.) and its two younger and stronger brothers Cuvée De Konick (8% alcohol) and the blond Antoon (6% alcohol.)All are brewed and bottled on the banks of the River Schelde.
 

100% Natural Products
 

All the beers are full bodied top fermentation ales with smooth velvety flavours. All the beers brewed using only natural and top quality ingredients. The best malt, the finest hops, the unique yeast and crystal clear are combined with the brewing expertise to create widely acclaimed and be loved beers.

 

The Glass
 

The unique glass is known as ‘bolleke. In Antwerp the name is ‘bolleke’ synonymous with De Koninck beer. In fact throughout the world the special ball shaped glass is inseparably with De Koninck beer.


Beer mats
 

The brewery has frequently launched new beer mat collections. All have had innovative and artistic designs and have become popular all over the world with brewery memorabilia collectors. Each new edition is eagerly awaited!

 

   

                


 

 

December 2009


Dish of the month

 

http://comeniusbier.netfirms.com/mechelen-carolusbier.jpg


 

Fillet of Duck "Gouden Carolus"

 

http://comeniusbier.netfirms.com/mechelen-carolusbier.jpg

 

Ingredients (serves 4)

  • Gouden Carolus, half a bottle of 33cl

  • Fillet of duck, 200g/person

  • Honey, 1 tbsp

  • Thyme, 1 twig

  • Brown roux

  • Potatoes, 3 potatoes / person

  • Garlic, 2

  • Cream, 1/2 litre

  • Cheese, 150g

  • Butter

  • Onion, 1

  • Beans, 400g

  • Rashers of bacon, 4

  • Chicory, 1 stalk/person

  • Pepper and salt

  • Demi-glace

http://comeniusbier.netfirms.com/luypaert2.jpg

Preparation

 

 

a. Fillet of Duck

  1. Remove the fat.

  2. Melt the butter, fry the chest over a low heat, certainly not too hot.

  3. Cook until the meat has a red on the inside and a nice brown colour on the outside.

 b. Sauce

 
  1. Frying juices boil with demi-glace.

  2. Heat the honey over a low heat, add the frying juices.

  3. Add the thyme and then the "Gouden Carolus".

  4. Season to taste with pepper and salt.

  5. When it's necessary thicken with a bit of brown roux.

c. Potatoes au gratin

  1. Grease a saucer with butter.

  2. Arrange the potato slices on the saucer.

  3. Add the garlic and cream.

  4. Finally sprinkle with cheese.

  5. Bake in the oven.

d. Fried chicory

  1. Clean the chicory.

  2. Cut in the middle.

  3. Melt the butter; stew the chicory until it has a nice brown colour.

  4. Season to taste with pepper and salt.

e. French beans wrapped with bacon

  1. Boil the French beans "à l'anglaise".

  2. Refresh them under running water.

  3. Fry the bacon in butter.

  4. Stew the onion in butter; add the French beans so they become hot.

  5. Tie up the French beans with a rasher of bacon.


 


 

 

 

Drinks of the month December 2009
 


 

 

Beers of Brewery "Het Anker"
 

http://comeniusbier.netfirms.com/fondweb750.jpg
 

People always try to compare beer with wine or to decide about the differences between both. Actually this has not got much sense.

Like there're wines of the highest quality, there's also beer of the highest level.

Whereas viniculture is a legacy in the more Southern regions, brewery "Het Anker" is part of the culture of our regions since 1369. These beers are the result of the best malt, hops, broom corn and spices from our native soil, all these are specially selected by the "Master-Brewer".

Apart from these ingredients that are indeed 100% natural there is undoubtedly the passion with which the beers are prepared. These beers combine tradition, passion and pride.
 

Brewery "Het Anker" has several beers of witch one is a bit more famous than the other. Beer like "Gouden Carolus" will sound more familiar in the ears than "Cuvée van de Keizer", "Mechelsen Reuzen" and "Toison d'or".
 

http://comeniusbier.netfirms.com/beer-blusser-300.jpg

http://comeniusbier.netfirms.com/beer-triple-300.jpg

http://comeniusbier.netfirms.com/beer-bruynen-300.jpg
 

http://comeniusbier.netfirms.com/beer-cuvee-300.jpg

 

http://comeniusbier.netfirms.com/beer-reuzen-300.jpg

 

 

 

 

January 2010

 

Dish of the month


 


"Halve Maan" Soup
 

Ingredients

  • 1l. light beer

  • 1 lemon

  • 2 table-spoons of corn flour

  • nutmeg

  • ground clove

  • ginger

  • egg yolk

  • ½ l of strong poultry broth

  • 250 gr. of butter

  • onions

  • celery

  • leek

  • 10 g of fresh coriander

Preparation

  1. Cut the celery, the leek and the onions in large pieces and soak in half a litre of beer.

  2. Take half of the soaked vegetables and stew them in butter.

  3. Moisten with half a litre of poultry broth and half a litre of beer and thicken with corn flour.

  4. Mix the soup.

  5. Boil down half and add the ginger and the coriander.

  6. Whip the white of 2 eggs until stiff.

  7. Make little meringues with the help of two teaspoons.

  8. Hold them in boiling water for a while to set them some more.

  9. Cut the vegetables in tiny pieces and boil them in slightly salted water for a short while.

  10. Cut the chicken in small pieces.

When served

  • The soup is served in bowls or in soup plates and the meringues are put on top of the soup.

  • If the customer or guest doesn’t like meringues the pieces of chicken julienne and the rest of the soaked vegetables can be added.

 

 

 

Drinks of the month January 2010
 

 

Beers of Brewery "Halve Maan"

 

History

Brewery” De Halve Maan” in Bruges was founded during the 16th century. The beer they have been brewing since 1930 is mainly beer of low fermentation .

With the increasing interest for local beers, the brewery decided to brew a light beer of high fermentation in 1981. Because of the high alcohol percentage 6% they named it: ‘STRAFFE HENDRIK ‘ (Strong Henry)

In 2005 a new beer was  launched  under the name "Brugse Zot" for which a unique recipe had been developed. Today Brugse Zot is the one and only beer really brewed in Bruges' towncenter!  

 

     

Straffe Hendrik 

Straffe Hendrik is a Bitter Tripel Ale of 9% abv. The beer was originally from Bruges and brewed in Bruges by brewery De Halve Maan.

In 1981, Henri Maes and his daughter Véronique followed the demand of the mayor and created a strong blond beer for the inaugration of the statue of Sint-Arnoldus, the saint of all beer-brewers. However, the beer became so popular, that the demand fot the beer continued. It was given the name of Straffe Hendrik (Strong Hendrick), since it was a rich and strong beer.

Today, Straffe Hendrik is the last authentic Tripel Ale of Bruges.

 

Brugse Zot

Brugse Zot:  four different kinds of malt and two aromatic varieties of hop which give the beer its unique taste.
With an alcochol degrees proof of 6 % Vol it is a well balanced, easy drinking beer with character.
Brugse Zot is a natural beer born out of a selection of only the best ingredients. Thanks to the refermentation in the bottle, the beer has a longer natural life

 


 

February 2010

Dish of the month

<
Fillet of Trout with mushrooms and Tripel Karmeliet
 

Ingredients

  • eight fresh fillets of trout

  • 75 g schii-take mushrooms or sweet chestnut mushrooms, chapped finely

  • 75 g oyster mushrooms, chapped finely

  • 75 g mushrooms, chapped finely

  • one table-spoon dill, chapped finely

  • one table-spoon chervil, chapped finely

  • 200 g white of leek

  • 25 g creamy butter

  • 7 cl cream

  • one bottle Karmeliet tripel of 33 cl

  • pepper and salt

  • croquettes

  • carrots and peas
     

Preparation
 

  1. Mix the shii-take mushrooms, mushrooms and oyster mushrooms with the creamy butter, dill and chervil.

  2. Season to taste with pepper and salt.

  3. Preheat the oven at 220 °C.

  4. Spread this mixture on the fillets of trout, roll up and fix them with a wooden cocktail pricker.

  5. Grease an ovenproof dish, divide the white of leek over the bottom, put the fillets of trout on top and pour over with 3 quarters of the beer.

  6. Put the ovenproof dish in the oven at 170°C for 20 minutes.

  7. Take the fillets of trout out of the dish and keep them hot. Mix the remainder of the beer and the cream in a saucepan through the remainder of the liquid and sieve through a colander. Reheat the sauce.

  8. Season to taste with pepper and salt.

  9. Put the fillets and sauce on heated plates and serve croquettes, carrots steamed in butter mixed with peas.

  10. You can drink a well-chilled glass of Karmeliet tripel with it.

 

 

 

Drinks of the month February 2010
 

 



Beers of Brewery"Bosteels"

 

History

The brewery was founded in the 18th century and is situated in Buggenhout (East- Flanders).

It is a brewery whitewashed in the so called ‘tower style’.

 

 

 

 

The two most important beers are:

Pauwel Kwak

Pauwel Kwak is named after the the landlord who brewed  this powerful, dark beer. The (noble) beer is rust coloured, with a kind of ‘soil’ aroma, full in the mouth, but not exaggerated, a spicy, liquorice palette and an a touch of alcohol (8%) in the aftertaste.

Pauwel kwak is served in a “stijgbeugelglas”(see picture). Because this glass has a round base, it has to be placed on the bar or on the table in a wooden holder.

The beer can be used in dishes like for example: ‘lamb with a Pauwel Kwak sauce.

 

Karmeliet Tripel

Karmeliet tripel is a threegrains beer (barley, wheat, oats). It is a beer with 8% of alcohol. The beer was launched when the multiple grain bread was on the way up. It is very refined and has a complex gold-bronze colour with an enormous creamy collar. It has a spicy, sweet and fruity taste.

Karmeliet tripel is served in one of the most elegant glasses one can imagine. This beer can be used in dished like for example: ‘celery- and pumpkin soup with smoked ham and Karmeliet tripel’.

 

 

 

 

 

March 2010

Dish of the month

 

 

Locket from seatongue and salmon
with Petrus Beer

 

Ingredients (serves 4)
 

  • 6 fillets of sole

  • 200 g salmon

  • 1 leek

  • 2 celery branches

  • 1 carrot

  • Dash of oil

  • Shallot

  • 1 bottle Petrus Triple

  • Pepper and salt

  • 250 g butter

  • 3 yolks

  • Lemon juice from halve a lemon

  • A pinch of cayenne pepper

Preparation
 

 

  1. Fillet the sole and salmon fillet.

  2. Season the fillets of sole with pepper and salt.

  3. Wash the leek and cutting in long, thin stripes. Put briefly in boiling water. Drain and rinse under running.

  4. Dice cut the salmon in 8 equal pieces.

  5. Put the salmon diced the fillets of tongue and roll up.

  6. Tie the rolls with two stripes of blanched leek. Cut these rolls in two.

  7. Cut shallot finely.

  8. Rinse the carrot, celery and the rest of the leek.

  9. Cutting the vegetables in thin stripes and putting them briefly in boiling water with a dash of Triple and spices. Pour off after a few minutes pour off.

  10. Preheat the oven preheats at 200 degrees.

  11. Grease the backing tray ovenware with a dash of oil and sprinkle with shallot.

  12. Put the rolls of sole side by side on the baking tray, sprinkled with a dash of petrus triple beer and cover up with tin foil.

  13. Put the tray with the fish in the oven for 15 minutes.

  14. Pour the beer in a pan fire boil down at high temperature till ¼.

  15. Melt the butter in another pan on a low fire.    

  16. Reduce the heat of beer.

  17. Beat the beer with the yolks and add the melted butter drop by drop.

  18. Finally season with the lemon juice, a pinch of cayenne pepper and salt.
     

Plate arrangement

  • Arrange the hot vegetables in the middle of the plate.

  • Put the fish on top and pour over half of the sauce.  

       

 

 

Drinks of the month March 2010
 


Beers "Bavik de Brabandere"
 

v

History

In the nineteenth century the late Joseph De Brabandere founded the brewery. This family brewery has now - in the twentieth century - developed into a flourishing company with a lot of employees. 

 

 

 

 

 

Beers

 

 

 

 

*       One of the important beers of this brewery is “Petrus Triple”. This is a blond beer of high ferment ation that ferments in the bottle and is brewed with the best hop and malt varieties. The volume of alcohol of Petrus Triple is very high.

 

*       A next beer from brewery De Brabandere is “Bavik Premium Pils”. This is a clear, gold-blond beer, brewed by Flemish tradition. This beer is brewed with the best malt, hop and natural spring water. The beer has a normal volume of alcohol.

 

*       Wittekerke is another beer from the brewery. It has character, is soft and turbid white beer with a delicate aroma. This beer is also aromatic and fruity. According to connoisseurs this is the best white beer on the market. It is best when drunk chilled.

 


Other sorts are:

*       Wittekerke Speciale

*       Petrus winterbeer

*       Petrus oud bruin

   

   

 
 

April 2010

Dish of the month

 


Cream of Courgette with Bacon
and Trappist Westvleteren

 

Ingredients serves 4

  • 600gr. courgettes

  • 1 onion

  • 2 cloves of garlic

  • 150 rachers bacon

  • 4 table-spoons olive oil or sunflower oil

  • 8 dl chicken broth or vegetables broth

  • 33 cl St.Sixtus trappist “Westvleteren 8”

  • 1 dl whipped cream

  • 2 table-spoons parsley chapped finaly

  • pepper and salt

 

Preparation
 

1.    Heat 1 table-spoon of olive oil in a pan, fry the rashers of bacon. Turn regularly.

2.    Leave to set and crumble the rashers of bacon.

3.    Halve the courgettes and discard the stones. Cut the 2 parts in small cubes.

4.    Peel the onion and garlic and cut finely

5.    Heat 3 table- spoons of oil in a pan, fry the diced courgette, the onion and garlic.

6.    Reduce the heat and add the broth.

7.    Boil +/- 30min. and puree it to a smooth mixture.

8.    Add the Westvleteren Trappist and heat the mixture +/- 4-5 min.

9.    Add the whipped cream, pepper and salt.

10.  Spoon the soup in 4 preheated plates and sprinkle with the crumbled bacon.

11.  Garnish with parsley.

         

Drinks of the month April 2010

 

Trappist Westvleteren
 

 

Monastery of Sint Sixtus
Westvleteren

The monastery of St.Sixtus near the small village of Westvleteren can be found in the southern part of the Flemish region of Flanders, close to the French border . This monastery is found in a very remote area of Belgium near the hop producing town of Poperinge. Thirsty visitors can enjoy the rich ales of Westvleteren in the cafe “De Vrede”.

In cafe “De Vrede” we sampled the Special, the Extra and the Abbott.

 

 

  • The Special is a complex, spicy ale with an alcohol content of almost 5% by weight and 6% by volume.
     

  • The Extra comes in at around 6% alcohol by weight and 8% by volume. The Extra also features a slight, warm alcohol presence.
     

  • The Abbott comes in at around 8,8% alcohol by weight and 11% by volume. It is a rich beer with a delicious body.  “Westvleteren Abbott ale” is like heaven on

In the 1940’s the abbey gave permission for this monastic name to be used by the small brewery nearby. The beers from this secular brewery were known simply as “St.Bernardus”. In recent years agreement has ended, but the “St.Bernardus” brewery uses different strains of yeast and as a result their beers have a different flavor profiles. The St.Sixtus monastery is a beautiful stone building with a large stone wall between the abbey and the tiny road.

The wonderful beer in the café really to warmed up our bodies and souls…

         

 

 

 

May 2010

Dish of the month
 


Hamroll
with mushrooms, cream cheese
and gueuze Belle Vue
 

Ingredients

  • 8 slices of Ganda ham or lightly salted ham

  • 175 gr mushrooms

  • 150 gr cream cheese

  • 4 shallots

  • 2 spoons of sunflower oil

  • 1 dl gueze Belle-Vue (bottle)

  • 6 radishes

  • 6 cherry tomatoes

  • 1 cabbage lettuce

  • pepper and salt

  • chives, finely chopped

 

Preparation
  1. Rinse the cabbage lettuce very well, drain and cut in strips.

  2. Brush the mushrooms and cut in pieces.

  3. Peel the shallots and chop as fine as possible.

  4. Heat the sunflower oil in a frying-pan and fry the mushrooms and the shallots as short as possible. Leave to cool.

  5. Mingle the mushrooms and shallots with the cream cheese, flavour with the beer and the chives.

  6. Season with pepper and salt.

  7. Leave to set in the refrigerator and spoon the mixture on the slices of ham.

  8. Put some lettuce on the plates, put a ham roll on each and garnish with halved cherry tomatoes and slices of radish.

  9. Serve with a hot toast or ciabatta bread.


 

 

Drinks of the month May 2010


Brewery Belle-Vue
 

In 1913 Philemon Vandenstock founded the brewery Belle-Vue,
the biggest Gue
uze brewery of Belgium.
 


Since than they have been making the “champagnes” under the beers, near Brussels: Gue
uze Lambiek, Kriek Lambiek and Framboise Lambiek.

The father of these beers is Lambiek. A natural beer with a fresh and sour taste, that can only be brewed in the Zennevallei.  Only there we have two specific yeast cells in the air.

These cells mingle with the wort (a mixture of wheat, malt, water and hop). They automatically trigger off the fermentation. This gives the Lambiek his special taste.
 

Geueze Belle-Vue

is the original beer of Belle Vue. It’s a very fresh beer


Kriek Belle-Vue

is a beer with a cheerful character. This beer has young Lambiek as a base and they add sour cherries. After six months ripening in oak wood barrels, the taste of the beer has been developed.


Framboise Belle-Vue

is made like Kriek Lambiek only they use raspberries and raspberry juice.

 

     

 

 

June 2010

Dish of the month


Cod with Witkap
 

Ingredients - serves 6
  • 2 big onions chopped coarsely

  • 2 whites of leek,rinsed and chopped

  • 50 gr. Butter

  • Flour butter 50/50 (white roux)

  • 6 fillets of cod

  • Mashed potatoes

 

Preparation
  1. Heat the butter in a big bowl.

  2. Add the onion add and the leek and simmer over a low fire .

  3. When the vegetables are sauteed, add ½ coffee spoon of icing.

  4. Mix well,  add 1l of Witkap + 1 spoon of lemon juice and flour butter.

  5. Boil for 15 min.

  6. Beat with a whisk.

  7. Grease an ovenproof dish.

  8. Put the fillets of cod in the dish so that they don’t touch.

  9. Season with pepper and salt and pour over with the sauce.

  10. Put in a hot oven during 20 min. and simmer slowly.

  11. Add chopped finely parsley and serve with mashed potatoes.

   

Drinks of the month June 2010


Brewery Slaghmuylder

Brewery Slaghmuylder originally
brewed “pilsenerbeer”.
He started with brewing Witkapbeer
since 1980.
That was in the former brewery
“De 3 Linden” in Brasschaat.

Brewery Slaghmuylder constructed a museum because he was a big collector of old tools, beerattributes and old publicity in the past.

 


Slaghmuylder brewed a special beer:
Slaghmuylders Christmas and Easter
beer(5,5%) a round the period of
Christmas and Easter. 

He also brewed he other kinds of
beers like spices beer and pilsenerbeer.
But his speciality would always remain:
The Witkap-paterbeers.

 

           

           

September 2010

Dish of the month

Tepid Chicory Salad with “St Paul Blond”

Ingredients

  • 4 heads of chicory

  • 100 g raisins

  • 150 g young cheese
    (example: Beemster)

  • 1 bottle of ‘St-Paul Blond’

  • fresh by ground pepper

  • salt

  • chives

Preparation

  1. Wash the chicory, cut them in coarse pieces and boil them in water with salt.

  2. Drain the chicory and keep warm.

  3. Soak the raisins in ¾ of the beer and make it heat quickly.

  4. Drain the raisins.

  5. Cut the cheese in dices.

  6. Pour the beer in a bowl and add fresh by ground pepper, salt and chives.

  7. Put the chicory in an other bowl and add the raisins and cheese.

  8. Mix together.

  9. Lay the salad in the middle of a tepid dish, sprinkle with chives and the vinaigrette.

   

Drinks of the month September 2010

Brewery Sterkens

The brewery started as a farm in the Antwerp Northern Campine region in 1731. In the beginning the brewery was also a farm and you can still find remnants of these days. Forty years ago, the family stopped farming. The brewery became known after the abbot of the St-Paul abbey handed this recipe over to the brewery in 1780. Now it is still one of their well-known beers. In the beginning the people could buy six halves and three quarter and eight jars (old weight) for 100 Belgian francs and 98 cents. After World War II, the brewery expanded rapidly.

In 1957, the Ster Ale was launched.


Since the Bokrijks Kruidenbier was being brewed, export gained more importance. Not only to the Dutch, Italian and French markets but also to the US, Japan and China. Recently the brewery started exporting brewing technology and know-how via microbreweries.

   
           


The Sterkens brewery has its own tasting room.

The beer is still being brewed in an artisanal way. The actual process has never changed, although the equipment has been adjusted partially.

The old copper kettle with wooden skin protected filtration tank is still being used. The brewing water is drawn from a 220m deep well. The beer will always have a second filtration for an exact quantity of yeast to yeast.
 

           

 
          
 

Oktober 2010

Dish of the month

Brown beansoup with Corsendonck 

Ingredients:

  • 400 g brown beans

  • laurel

  • 4 cloves of garlic

  • a little bit of cayennepepper

  • 150g boiled ham

  • 200g bacon

  • 2 onions

  • 1 orange

  • 2 spoons parsley

  • 250g meat for soup

  • 8 ribs

  • salt

  • pepper

  • 1 Corsendonck Pater

 

Preparation:

  1. Wash the brown beans and soak in 2.5l water for 1 night

  2. boil the beans in that water

  3. add the laurel, garlic and cayennepepper

  4. boil for 1 hour

  5. put the ham and the bacon in the Corsendonck

  6. add the ham, the bacon, the onions and the Corsendonck to the soup and boil for 30 minutes

  7. cut the orange in pieces

  8. add the pieces of orange, the parsley, the meat for the soup and the ribs to the soup and boil  for 10 minutes

  9. Season to taste with salt, pepper and cayennepepper

   

Drinks of the month Oktober 2010

Priorij Corsendonck

This is a picture of the Hotel Priorij Corsendonk. With cooperation of restaurant “‘t Vrouwenhuys” they built an arrangement for connaisseurs.

Priorij Corsendonk is situated like a pearl in the Antwerp Kempen, in the middle of woods and grasses. This green and quiet environment is the ideal base for bicycle routes and walking routes.

The decor from the former monastery, with its basement and its monumental capital room, offers you an unforgettable stay. If you want to sleep over, you have a choice from 41 luxury standard rooms and 30 little monk rooms. For larger group we can, together with our other hotel, offer beds for 150 persons, with free shuttle service.

To give you a little more luxury,  Hotel Corsendonk Viane has decided to renovate their rooms. They are starting with the renovations this year. They welcome you as guests in one of their 84 modern rooms. They also create an excellent reception for you. By giving you a beautiful presentation with a delicious meal they guarantee a succesful event.
 

Corsendonk Support is an organisation that gives you exclusive activities on the grounds of Priorij Corsendonk. They are building a large adventure park. In the mean time we are a few years later and there are more possibilities. New locations: Knokke at Sea, Green Hotels at Kempen,... Not so long ago we became internationally active as well in the Ardéche as in France.

Everything is possible: high in the sky, on the ground and underground. A team of enthusiastic co-operators, who like sports in a creative way, are always ready for you.

 

BEERS

Corsendonck Pater
has a very distinctive bouquet: yeasty, fruity and slightly smoky. In palate, it has notes of port, raisins and black chocolate.

Corsendonck Agnus
It has a very big head indeed - pour it gently - and a very clean palate, beginning with a dry, lightly citric fruitiness, and finishing with a distinctive and delicate, perfumed, hop character. Very light and fluffy in texture, giving little hint of its strength.

 

 

November 2010

Dish of the month

Rack of lamb with onions, raisins and Special Palm

Ingredients

  • 1 rack of lamb

  • 60 g. onions

  • 30 g. yellow raisins

  • 3 spoons sunflower oil

  • 2 spoons butter

  • 2 spoons strong poultry both 

  • 0,5 teaspoon coriander seeds

  • 15 cl Special Palm

  • a branch of rosemary

  • pepper and salt

 

Preparation

  1. Soak the raisins during two hours in the beer

  2. Clean the onions.

  3. Heat two spoons of sunflower oil in the pan. 

  4. Fry the onions around and around until they are light brown.

  5. Add the raisins, the beer, the both and the coriander seeds and let stew for 7 to 10 minutes.

  6. Preheat the oven at 200 degrees Celsius.

  7. Heat a mixture of spoonful sunflower oil and the butter in the pan and fry the lambs crown in it until all sides are light brown.

  8. Wrap up the lamb in aluminum foil with a branch of rosemary.  Put it on baking tray and put it during five minutes in the preheated oven.

  9. Divide the lamb and the sauce over preheated plates.

  10. Serve with fried potatoes and fine carrots and drink cool glass of Special Palm with it.

   

Drinks of the month November 2010

Brewery Palm

                   

As most important independent family brewery in our country since 250 years Palm did its utmost to preserve the unique Belgian beer culture.

Palm did this especially for its own beer 'Special Palm' which is one of the most important 'Brabant Specials’ of high fermentation.  This beer is well known in a lot of countries and very much appreciated for its good taste.

But Palm is not only promoting its own beer.  It's the total beer culture, the complete patrimony of local beers and ferment cultures that have to be preserved and honored.  This is Palm's mission!!
 

   The symbol of Palm is the Brabant Horse.

 Brands :           Special and Double Palm

 

 
              

                                                         
 

December 2010

Dish of the month

Fillet of Cod in the way of Rodenbach

Ingredients (4 persons)

  • 8 fillets of cod (2 of +/- 100g a person)

  • 2 giant onions

  • chives or chopped parsley

  • 1 bottle of Rodenbach

  • 250g butter

  • flour

 

Preparation

  1. Cut the onions finely and stove it with a little bit of butter.

  2. Put the fish on top of it and simmer for 2 minutes, season with pepper and salt.

  3. The fish will stay white with a little brown tan.

  4. Put 1 bottle of Rodenbach Klassiek and poach the fillets.

  5. When they’ve been poached, keep everything warm on a plate and boil down the stock till ¼ .

  6. Check the taste and bind the sauce with a mixture of butter an flour.

  7. Pour the sauce over the fish and garnish with chives or chopped parsley.

Serve

  • Serve with pasta or with pommes duchesse.

 


 

Drinks of the month December 2010

Brewery Rodenbach

In Roeselare, the heart of West-Vlaanderen we find the almost 3 hectares long buildings of the company Rodenbach along the banks of the river Mandel.
Rodenbach was and still is the baken of the noble art of brewing tradition and quality.
It’s a unique story that goes back till Andernach on the banks of the Rijn, the birthplace of the Rodenbach family.
Already in the Middle Ages there was a Knight Von Rodenbach whose castle is in the forests of the Odenwald in the Grand dutchy of Hessen.
The Rodenbach family from Roeselare are descendants of this German knight.
In 1820 the 4 Rodenbach brothers had invested in a small brewery in the Spanjestraat in Roeselare at the time this brewery was run by a certain lord David Norbert who soled it to them.
The brothers started a co-partnership for 15 years and still now the brewery is in their family.

 

 

Ferdinand - Gregoire
Rodenbach

Alexander
Rodenbach

 

Constantijn
Rodenbach

Pedro
Rodenbach

 

   

 

January 2011

Dish of the month

Fillet of duck with “Kapittel” sauce

Southern potatoes and “Kapittel” pears

Ingredients:

  • Sugar-candy

  • Kapittel-'double'

  • Fillet of duck

  • Water

  • Potatoes

  • Pears

  • Olive oil

  • Dairy Butter

  • Red paprika

  • Flour

  • Strong thyme

  • Poultry broth

  • Garlic

 

Preparation:

  1. We put the sugar-candy and the kapittelbeer in the casserole with a double quantity of water.

  2. Boil down for a while. 

  3. Meanwhile peel the pear and cut it in two pieces. 

  4. When it’s been boiled down considerably, add the pear and simmer over low heat. 

  5. Fry the meat first on the fat side.

  6. When the meat is blue, add the fat in another casserole together with some melted dairy butter. 

  7. Make a white roux with the flour, the duck's fat and the dairy butter. 

  8. When the pear has rested long enough, we take it out of the liquid and put it down on a warm spot. 

  9. Add the pear liquid by drops to the roux and mix it. 

  10. To give a specific taste, add some poultry broth to your own taste. 

  11. Add a little bit of shredded thymus. 

  12. Mince the red paprika and the garlic. 

  13. Bake the potatoes in the oven together with the garlic, the paprika, and the olive oil.

Finish:

  • We dress the pear by cutting some slices in the round side. 

  • We press the cut side a bit together and we put the pear on the plate. 

  • We cut the fillet obliquely and dress it on the plate like a half moon.

  • Arrange the potatoes on

   

Drinks of the month January 2011

Brewery Van Eecke

This independent family brewery traces its origins back to 1629, when, for the first time, a document mentioned that the local castle was adjacent to a brewery. Indeed, at that time, the noble family living in the castle secured the right to call themselves the "Earls of Watou".     

During the French Revolution the plundering French troops burned the castle and the brewery. The noble family escaped the guillotine by running off to England. Only the brewery was rebuilt by a local farmer in the same year of the destruction, under the slogan "Revolt all you want, but we still need beer here." The brewery was named "In de Gouden Leeuw" (In the Golden Lion), which is a wordplay in French. Many country inns in France are named "Au Lion d’Or" (in the Golden Lion), but the pronunciation is exactly the same as "au lit on dort" (in the bed one sleeps).
 

The brewery in Watou had of course also its own pub, but it also offered room for travelers. Not understanding the French wordplay, the local farmer called his establishment in Dutch the "Gouden Leeuw", as he must have seen so many such names in France, but ruined the wordplay at the same time.

Through marriage the Van Eecke family became the masters of the brewery in 1862, where they brewed top fermenting country ales. The brewery had only a local significance until well after WW II. With the revival of the authentic local ales in combination with TV and modern marketing in the 1960's, the beautiful delicious beers of the brewery became a hot commodity in bars and fine restaurants all around Belgium and Northern France.

The most famous beer brewed by the Van Eecke brewery is the POPERINGS HOMMEL ALE, but they also have their own wheat beer and a range of excellent Abbey ales, known under the KAPITTEL label.   

The village of Watou is today part of the city of Poperinge, the heart of the last remaining area in Belgium where hops is cultivated. In the previous centuries, up until WW II, hops from Poperinge were known very well and in high demand. The hops-festival, held every three years, makes Poperinge a travel destination for beer-lovers from all over the world.

   
     

                       
 

February  2011

Dish of the month

Mushrooms ragout with Rochusbeer

Ingredients

  • 85g butter

  • 2 onions in fine slices

  • 300g fungi

  • 200ml Rochus

  • 300ml cream

  • pepper and salt

  • 300g puff pastry

  • 8 slices Orval cheese

 

Preparation

  1. Preheat the at 220°C

  2. Melt the butter in a saucepan, add the onions and sauté for 5 minutes over a low heat.  They should not have turned brown.

  3. Add the mushrooms and simmer for 5 minutes, add the beer and the cream, then season to taste with pepper and salt and simmer again for 20-25 minutes.

  4. Roll out the puff pastry until it is 5 mm thick

  5. Cut out 4 quadrangles.

  6. Put them on a moistened baking tray and bake for 10 minutes until they are brown.

  7. Put them for some minutes on a wire rack.

  8. Cut the quadrangles horizontally and put them on ovenproof plates.

  9. Divide the mushrooms ragout on the bottoms and put 2 slices of cheese on each bottom.

  10. Put the plates under the grill.

  11. Cover the other halves of the quadrangles and serve at once

   

Drinks of the month February  2011

Brewery De Ryck

History

 

De Ryck is a brewery that pays a lot of attention to its beers and handles them with a lot of care and affection.  Brewery the Ryck has been a family brewery for several generations.

The leadership of the brewery is collaborated by a young woman.  Their beers are sold in more than 70 cafés, but they are all in an area of 100 km.

Their beers are all typically Belgian. The family De Ryck knows tricks of the trade and they are very proud of this.

 

Beers

  • De Ryck Special; 4,2%, Blond ale

  • De Ryck Christmas pale ale; 4,7%, Amber

  • De Ryck kriek; 4,7%, Extra Fruit beer

  • Molenbier; 5,3%, Extra

  • Rochus;  4,7%, Double dark

 

                                   

March 2011

Dish of the month

White salmon with a creamu Oerbeer sauce 

Ingredients (Serves 4):

  • 4 salmon fillets of 200 gr.

  • Vegetable broth of:

  • a twig of thyme

  • 1 bay leaf

  • 1 onion,

  • 1 garlic clove

  • A twig of celery

  • Some stalks of parsley

  • 2 bottles of Oerbeer

  • Pepper and salt

  • Water.

  • Garnish:

  • 1/2kg  julienne carrots

  • julienne 2 stalks of parsley,

  • 1 kg fresh mussels prepared in water
    with a good dash of Oerbeer

  • 1/4l cream.

Preparation

  1. Cook the portions salmon filet for about 10 minutes in the vegetable broth.

  2. Take the fillets out of the vegetable broth and keep them hot on a saucer.

  3. Meanwhile prepare the mussels to garnish the dish,and take them out of their shells.

  4. Boil down the mussels’ liquid to half its volume

  5. Cut the vegetables julienne and stew them until tender.

  6. Make some white roux with 1 spoon of butter and 1 spoon of flour.

  7. Moisten with the boiled down fish broth;

  8. Cook it while stirring well until it’s thick enough

  9. Season to taste with pepper and salt.

  10. Finally add the cream, the vegetable julienne and the mussels.

  11. Arrange the salmon filets in the middle of a plate and sauce the creamy Oerbeer sauce around them.

  12. Put a circle of duchesse potatoes and sprinkle the dish with chopped parsley.

  13. You can replace the duchesse potatoes by boiled potatoes

 

Drinks of the month March 2011

De dolle brouwers

In their youth some of the brothers Herteleer experimented in a washtub with their own brews.  With their 33rd test (1979) they were satisfied; this would be their beer a brew that beer lovers now know as Oerbeer. 

 

The following year they could get going on as real brewers.  They bought a house the brewery Sint-Henricus in Esen, a couple of months after that the ex-brewer filled his last bottle of beer. 

This brewery was built on a long tradition.  In 1842 there was already a beer brewery.  In that time there were more than 7 breweries in Esen.  Not that all those brewers only lived from the brewery.  Often the job of the brewer was combined with other jobs.  So there is a case knew when the brewer was also a hairdresser and a pub owner. 

 

The Dolle Brouwers (the mad brewers) find a couple of elements very important: hygiene, time and good ancient materials.  The Dolle Brouwers don’t want to be economical with their materials.  The Esense brewers also want to stay small-scale: with yearly sales of forty browses of each 3000 l.  These artisanale browses don’t contain chemical products (pigments, foam stabilisers) and the beer isn’t filtered or pasteurised

   

       

April 2011

Dish of the month

  Fishbeignets with Satanbeer 

Ingredients

  • 600 gr fish filets

  • 1 dl Satanbeer

  • 150 gr flower

  • 4 spoons mayonnaise

  • 4 spoons quark

  • 1 spoon fine cut capers

  • 2 spoons fine cut parsley

  • oil to frie

  • pepper and salt at taste

 

Preparation

  1. Mix the mayonnaise with the quark, with the fine cut capers and with the fine cut parsley.

  2. Bring at taste with pepper and salt.

  3. Cut the fish filets into slices and sprinkle with pepper and salt.

  4. Make with the flower and the beer a so smooth as possible dough.

  5. Heat the oil up to 180° degrees Celsius.

  6. Cover the slices of fish with the dough and fry them until they are gold-brown.

  7. Serve with the sauces and a slice of bread

   

Drinks of the month April 2011

Brewery De Block

History

 

Brewery De Block is an independent Brewery and was founded in 1887 at Merchtem. This is an agriculturical municipality in the province of Brabant with almost 9500 inhabitants.Paul Sarens, the big chief, used to be a lawyer but is now a succesful brewer. He made the brewery to a well running brewery because this brewery was in danger to get lost. Further more he was the only brewer in the region who made his beer according to traditional methods. His beers are sour beers with high fermentation

 

The best ones

 

This brewery has got 2 excellent beers: Satan Gold and Satan Red. Satan Gold was the beer of the month January 2001 while Satan Red was the beer of the month in March 1999. Both beers are sour and have a high fermentation. The beers of brewery De Block are only known locally so only in Brabant. You have to be a real “beerfreak” to know these two beers. The name is derived from the word “devil”. It is said that someone cold it “devilishly” good beer. Hence the name Satan

 

   

   

 

Mai 2011

Dish of the month

Poached Peers with a sauce of Sherry Beer St Louis
with raspberries and a peach sorbet
in a tullip shaped pastry
 

Ingredients (4 pers.)
 

poched pears

  • 4 pears

  • 2 bottles Cherry beer St.-Louis ( each 25 cl.)

  • 200 gr. sugar powder

  • 2 cinnamon sticks ( or just a snif of moulded cinamon )

  • 250 ml single cream

  • 4 teaspoons of sugar powder

tulip shaped pastry 

  • 5 eggwhites

  • 140 gr. sugar powder

  • 50 gr. sifted pastry flower

  • 50 gr. cleared butter

the peach sorbet

  • 200 gr. fine sugar

  • 150 ml. concentrated peache-juice
    (available from the cans where they sell the peaches in)

  • 50 ml. crushed peaches

Preparation

  • Poched pears in cherry-beer (St.-Louis)

  • Peal the pears. Cut them in four pieces and remove the core

  • Put the pears, the 200 gr. of sugar powder  the cherry beer and cinnamon in the saucepan

  • Leave it to simmer for about 20 minutes until the pears are done.

  • Take the pears out of the liquid and leave them to cool down.

  • Boil the liquid, until it's a thick syrop and then cool this of to .

  • Cut the pears in a fan shape.
     

  • tulip shaped pastry

  • Put all of the ingredients in a bowl and mix … but do not whip .

  • Leave the dough to rest for an hour.

  • Spread the dough in a circle shaped form with the help of a spoon on a baking plate.

  • Bake the dough 4 minutes in a pre-heated oven at 180° C.

  • Take the pastry of the baking plate and shape it into a tulip while it's still warm
     

  • Sorbet of peaches

  • Put the sugar in a pan with 200 ml. of water.

  • Bring to the boil for about 2-5 minutes.

  • Let it cool down.

  • Mix the cold syrup with the fruit juice and the fruit pulp

  • To make the sorbet, put the mixture in the ice machine.

  • When ready, place the sorbet in the freezer.

 

   

Drinks of the month Mai 2011

Brewery Van Honsebrouck

History

It all started in 1900… Ingelmunster. Emiel and Louisa Van Honsebrouck bought a small farm and started a brewery.

In 1922 joined Paul and Ernest (their sons) the family business. 31 years alter, in 1953, it's Luc Van Honsebrouck's turn, engineer brewer.  A new generation is ready to follow…

Thanks to the new and progressive ideas of Luc Van Honsebrouck specialised the brewery in beers of high quality.

Rising export numbers and a firm position on the home market are guarantee for a golden future.

Thanks to hard work and creative ideas , we can embrace the 21st century without any worries

The Castle of Ingelmunster

In 1705 gave Robrecht de Fries, count of Flanders the order to build a castle on top of the ruins of a convent that was inhabited by 640 English monks . The Medieval basements still are the foundation for the castle that was rebuild in 1736. It's a quiet witness from an age when castles weren't build for military purposes, but just for luxury and where hospitality and good taste was the code to act like. The brewer family Van Honsebrouck bought the castle in 1986 restored it and opened it for public

   

June 2011

Dish of the month

Sorbet with Bosbier

Ingredients

Sorbet

  • cassis (berries) 400 gr

  • water 200 gr

  • sugar 300 gr

  • bosbier 1.5 dl

Sauce

  • cassis (berries) 200 gr

  • bosbier2dl

Oublié cookies

  • flour 30 gr

  • flour sugar 30 gr

  • butter (melted) 15 gr

  • vanille 1 drup

  • white of an whole egg

Preparation

Sorbet

  • Boil the sugar and the water

  • Add the cassis

  • Pass it trough a sieve

  • Add the Bosbier

  • Go trough a sorbetière

Sauce

  • Warm the cassis and the bosbier

  • Let it boil for a minute

Oublié cookies

  • Sift the flour and the flour sugar

  • Add the buute, milk and vanille

  • Spread it on a plate and bake it on 180°C

 

   

Drinks of the month June 2011

Brewery St Jozef

 

The first beer of the brewery was the pax pils (1937). The beer is as old as the brewery. This beer has been praised by Michael Jackson.

Afterwards they created the Ops-Ale. It has won several medals on the world section.

Bosbeer was launched in 1989. This beer was also awarded with a golden quality medal. The base of the beer is the pax pils which is very unusual.

Sint-Gummarus Tripel was the first of the Limburg Triples. It’s a maltbeer with 8% alcohol and it has a fresh fruity taste with a hoppy aftertaste.

The Sint-Gummarus Dubbel is the newest beer of the brewery. It has a spicy smell and aftertaste with 7% alcohol.

Limburg has a tradition of fruitproduction. So there’s also a Kriekenbier (cherry beer). This beer has also the base of the pax pils just like the bosbeer. It has been awarded a silver quality medal.

The Limburgse Witte is a beer brewed by NV Duo-Brouw. It’s a partnership between Sint-Josef and Martens. It’s a beer of high fermentation and a slow brewing procedure. The ingredients are wheat and several herbs.(no taste or additives). The brewing and the filling of the bottles is done in the Sint-Jozef brewery and the distribution is the work of both breweries.

The Bokkereyer (6% alcohol) is an amber tinted beer. This is the result of the lightly burned malt. In contrast of what most people think, this is a beer of low fermentation with also a few golden quality medals.