Bold Beer Reductions from a Munich Cooking School
By Horst Dornbusch
Jan/Feb 2012 The New Brewer magazine
Over the past few decades, beer has reclaimed its rightful place as both ingredient and accompaniment in private and professional kitchens. Beer for deglazing a pan, steaming mussels, mopping a roast, or providing substance to a beef stew has long ceased to be a novelty. But Michelin star chef Werner Licht of Haralds Kochschule in Munich, Germany, has taken the concept of beer cuisine one tricky and daring step further…into the forbidden realm of reductions!
The article includes recipes for a four course meal.
- Eggplant and Chèvre Terrine in an Herbed Beer Dressing
- Monkfish on Wilted Spinach with Mushrooms and Balsamic Vinegar Beer Sauce
- Veal Roast in Beer Mustard Sauce with Oregano, Fava Beans, and Potatoes au Gratin
- Dark Beer Ice Parfait with Apricots