I wrote about Hennepin, the exquisite Belgian-style saison from Brewery Ommegang, Cooperstown, NY in the Oakland Tribune and other ANG Newspapers today in Beer of the Week (Wednesday, Feb. 1.) This is a beer that marries well with most food, and because it’s not too hoppy, it also goes well in the food. Here are two recipes. If you like these, I have more. E-mail me at email@example.com.
Ommegang Summer Chicken with Orange Hennepin Glaze
Provided by Elenas Sweet Indulgence, Oneonta, NY
1 large roasting chicken, cut up
1 cup Ommegang or similar dark Belgian-style or Belgian Abbey ale
¼ cup Dijon mustard
¼ cup olive oil
1 bunch of scallions, both white and green stems snipped
3 chopped garlic cloves
3 Tbsp. orange zest
1 tsp. crushed red pepper flakes a pinch of salt and pepper
1 cup orange marmalade
1 cup Hennepin
1 Tbsp brown sugar
1/8 tsp. Allspice
Combine ingredients in a large bowl. Add chicken, marinate for 1 hour. Grill the chicken or roast it in a 425 degree oven.
Heat ingredients together and brush over grilled or roasted chicken. Serve with Cranberry Almond Rice.
Serves 4 to 6
Gorgonzola Hennepin Chicken
Provided by Portoabello’s of Fly Creek, NY
2 boneless chicken breasts, floured and seared in oil until golden brown
1 cup Hennepin
4 leaves fresh sage
1/4 cup fresh rosemary
2 oz sundried tomatoes (torn or chopped)
Salt and pepper to taste
2 cups heavy cream
1/4 cup Gorgonzola cheese (crumbled)
Cook Hennepin down by half
Add herbs and sundried tomatoes
Slowly stir in cream.
Add salt and pepper to taste.
Simmer for 15 minutes.
Add chicken as whole breasts or pieces. Simmer until cooked through.
Serve alone or with pasta.
Serve with Hennepin (of course)
Artichoke Risotto with Prosciutto and Hennepin
Provided by Aaron Clarke from The Herders Cottage at the Farmers Museum in Cooperstown, NY
6 cups vegetable broth
3 Tbsp. butter
3 Tbsp. olive oil
2 shallots, chopped
16 oz. canned artichoke hearts
1 cup Arborio rice (this Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide) or medium-grain rice
½ cup Hennepin
4 oz. of Prosciutto ham thinly sliced and diced
½ cup freshly grated Parmesan cheese (about 2 ounces)
¾ tsp. chopped fresh thyme
1 lemon, juiced
Bring vegetable broth to simmer in medium saucepan.
Reduce heat to low, cover and keep broth hot.
Melt butter with olive oil in heavy large saucepan over medium heat.
Add chopped shallots; sauté 2 minutes.
Add rice and stir to coat.
Add Hennepin and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high.
Add ¾ cup hot vegetable broth and simmer until absorbed, stirring frequently.
Add the artichoke hearts and remaining hot vegetable broth ¾ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes.
Stir in Parmesan cheese, Proscuitto ham, chopped fresh thyme and lemon juice.