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Dondero: Turning your leftover beer into gourmet fare
My nephew Russell, who recently moved to Athens, and who even more recently turned 21, fulfilled a fantasy at his birthday party - a small keg to moisten the palates of his family, friends and fellow musicians. Although he and his friends played Celtic and traditional music late into the night, the next morning found plenty of beer still in the keg.
Unrelatedly, while researching for a column on beer cookery (Athens Banner-Herald, March 2), I had encountered a traditional beer-based specialty from Alsace, the Germanic region of Eastern France across the Rhine from Germany. I then tasted that dish, "Poulet la Bi re" (literally, chicken in beer), at Café Alsace, a small, authentic restaurant in Decatur run by an Alsatian couple.
Now suddenly with plenty of beer available, Poulet la Bi re reemerged in my consciousness as it, in turn, began to clear after the party.
Trying several approaches to reproducing the dish I had enjoyed, I settled on a boneless version rather than the more typical whole leg style. The result passed muster with family guinea pigs, including Russell. It also went quite well with a freshly tapped glass of leftover party beer.
The typical beer for cooking this dish would be a pale lager, fairly low on hops. In France, that would be "Kronenbourg 1664," which is brewed in the heart of Alsace. A workable Athens substitute would be Terrapin Golden Ale. The one I used, successfully, was Miller High Life, the beer from the party.
This dish typically would be served with buttered egg noodles, particularly homemade "spaetzle" noodles, a specialty of Alsace and the nearby regions of Germany and Switzerland.
While beer is considered the de rigueur drink for beer-based dishes, certain white wines also could serve with this one.
These incl
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Dondero: Turning your leftover beer into gourmet fare
My nephew Russell, who recently moved to Athens, and who even more recently turned 21, fulfilled a fantasy at his birthday party - a small keg to moisten the palates of his family, friends and fellow musicians. Although he and his friends played Celtic and traditional music late into the night, the next morning found plenty of beer still in the keg.
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