Dishes for Fischer beer
Beer can stand up to many of the heady flavours of the Mediterranean, especially the likes of olives, garlic, traditional charcuterie and the variety of cheeses that abound all over the region. This simple to prepare menu includes a little bit of the many different flavors of the Mediterranean. We start with a raw mushroom salad that is jazzed up with the pungent flavors of Dijon mustard and either Spanish jamon or prosciutto, arguably the two best cured hams anywhere in the world. Next comes a spicy and aromatic pumpkin soup that takes its flavor cues from the eastern part of the region, as it is reticent with spices such as coriander and curry. The beer in the soup gives it an earthy touch, and the feta cheese sprinkled on top adds just the right amount of saltiness to demand a cool glass of Fischer. A hearty chicken dish completes the menu, this one from Provence, with the addition of olives and smoked ham. The rustic yet elegant foods of the Mediterranean, regardless of whether their flavor profiles hail from the east or lean farther to the west, are always a perfect match for a cool, frothy glass of Fischer beer.
Mushroom salad with jamon or prosciutto and garlicky dressing
Makes 4 servings
½ lb. white button mushrooms
2 tsp lemon juice
3 slices Spanish jamon or Italian Prosciutto, diced
For the dressing
½ cup extra-virgin olive oil
2 tsp sherry vinegar
1 tsp Dijon mustard
1 small garlic clove, minced (about ½ teaspoon)
½ tsp dried basil
½ tsp dried marjoram
½ tsp dried thyme
For the garnish
2 Tbs grated aged Manchego, or other hard sharp sheep’s milk cheese
2 Tbs fresh parsley
salt and freshly ground black pepper
Wash, pat dry and slice the mushrooms. Cut into thin slices, about 4 to six slices per mushrooms. Place in a salad bowl and toss with the lemon juice. Add the diced jamon.
Whisk together the olive oil, vinegar, mustard, garlic, herbs, salt and pepper. Pour over the mushrooms. Add the cheese and one tablespoon of parsley and toss gently. Garnish with remaining tablespoon parsley and serve.
For 8-10 servings
½ cup extra-virgin olive oil
1 ½ lbs chopped pumpkin
2 chopped carrots
1 small onion
1 medium chopped potato
1 tsp curry powder
½-1 tsp. cayenne
½ tsp coriander powder
Salt and freshly ground black pepper
1 cup Fischer beer
1 3/4 quarts or liters vegetable or chicken stock
½ cup heavy cream
1 Tbs butter
2 cups crumbled feta
In a large stock pot, saute the onions and carrots in the olive oil until softened, about 10 minutes over medium heat. Add the pumpkin, potato and spices. Turn to coat. Pour in the beer and when it steams up, pour in the stock. Cover and simmer until vegetables are tender.
Strain the soup, keeping the liquid and vegetables separate. Puree the vegetables and strain through a fine mesh sieve. Put puree back into soup. Heat. Add ½ cup cream and 1 tbs. butter. Adjust seasoning with curry, coriander, salt, and pepper. Serve the soup with a tablespoon per bowl of crumbled feta.
Provencal Stewed Chicken with Smoked Pork, Olives and Basil
Here’s an easy, elegant, flavorful chicken recipe inspired from the olive-infused dishes of Provence.
For 4 servings
1 4-pound chicken, cut into serving pieces
salt & pepper to taste
3 Tbs olive oil
½ cup chopped red onion
4 garlic cloves, minced
½ cup smoked pork or Canadian bacon, diced
3 cups chopped plum tomatoes with their juices
2 cups low-sodium chicken broth
½ cup dry white wine
2 bay leaves, cracked
1 scant tablespoon fresh chopped thyme
2/3 cup Nicoise olives, pitted, rinsed and drained
½ cup chopped fresh basil leaves
Wash and pat dry the chicken and season with salt and pepper. Heat the olive oil in a Dutch oven or large, wide pot and brown the chicken in batches, turning to color on all sides. Remove with a slotted spoon.
Pour off all but two tablespoons of fat from the pot. Over medium heat cook the onion until it starts to turn golden, about 10 minutes. Add the garlic and stir for a minute. Add the smoked pork or Canadian bacon and stir all together for a minute or so.
Place the chicken back in the pot, pour in the tomatoes, broth and wine. Bring to a boil over high heat. Reduce to low, add the herbs and simmer until the chicken is tender, about 45 minutes. About halfway through cooking the chicken add the olives and about five minutes before removing from heat add the basil. Remove from heat and serve.