Brewmaster's beer stew PDF Print E-mail

Brewmaster's Beer Stew (Bryggerens Pilsnergryde)

This is an old Danish recipe from 1870 - 1880. Originally it was made of smoked fat instead of bacon and vinegar instead of Worcestershire sauce.

10 ounces smoked bacon
1 pound cooled, boiled potatoes
4 teaspoons butter
Dash of Worcestershire sauce
1/2 cup non-sweet beer
2 teaspoons granulated sugar
2 bay leaves
8 to 10 juniper berries
Salt and pepper
Finely-chopped parsley (for garnish)

Cut bacon into dices and the potatoes into slices.

Melt butter in a pot and add the sugar. Add bacon and fry until the meat is light brown.

Add the potatoes, beer, Worcestershire sauce and a little water and stir lightly. Add the bay leaves, juniper berries and a little salt and pepper. Let the stew simmer under cover for 20 minutes.

Season to taste with salt, pepper and Worcestershire sauce. Sprinkle with parsley before serving.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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