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Forget about a formal Christmas dinner this year: organise a relaxed Christmas gathering for your family and friends with tasteful beers and food combinations! Yvonne van Houtum from Bierliefde has developed six appetisers for eight different beers from our range.
Besides the traditional Christmas dinner, it’s good fun to organise a Christmas drink or party around the holidays. But what do you have to eat and drink? Yvonne from Bierliefde.nl knows the answer.
From simple, quick bites with fat dips to plates that require you to spend some more time in the kitchen, there’s something for every kind of host in this selection. No problem, right? Just pop open your first beer while cooking and savour the anticipation.
All recipes are written for ten people and provided with beer suggestions.
This beet carpaccio is a real eye catcher and therefore the perfect snack to start with. The sweet chioggia beets fit well with the fresh goat's cheese and the fruity raspberry-balsamic dressing. Crispy pistachio nuts will add a perfect crunch to the the beet carpaccio. Try Bacchus Framboos with the carpaccio. This fresh, sweet and sour raspberry beer gives a fresh, fruity touch to the beet carpaccio and combines wonderfully with the creamy goat's cheese.
Ingredients
- 1500 grams of chioggia beetroot
- 1 bottle of raspberry balsamic dressing
- 1 bowl of pistachio nuts
- 200 grams of fresh goat's cheese
- a pinch of salt
Preparation
Peel the beetroot, boil for 15 minutes in a large pan with water and a pinch of salt and then cool in a container with cold water. Cut the beetroot into thin slices and divide over plates. Finish the beet carpaccio with raspberry balsamic dressing, crumbs of fresh goat’s cheese and coarsely chopped pistachio nuts.
The Christmas party continues with a tasteful yet impressive bite. Sturdy, meaty crayfish are full of flavour and make these biscuits perfectly. Van Moll Toewijding accompanies this fishy bite nicely: this fresh, slightly bitter blond beer helps its flavours to really stand out, and accentuates the herbs in the dish. Try them with and without the tartar sauce.
Ingredients
Makes 20 crayfish biscuits
- 400 grams of crayfish
- 1 tbsp mustard
- 2 tbsp mayonnaise
- 1 egg
- 2 tsp fish sauce
- 1 clove of garlic
- a dash of squeezed lime juice
- some fresh parsley
- 60 grams of breadcrumbs
- pepper and salt
- a dash of sunflower oil
Tartar sauce
- 3 tbsp mayonnaise
- 6 tbsp Greek yogurt
- a dash of lemon juice
- 1 white onion
- 2 sour pickles
- some fresh parsley
- pepper and salt
Preparation
Start by rinsing the crayfish. Drain well and then remove any intestinal tracts. Cut the crayfish coarsely and put it in a large bowl, along with the fish sauce and the lemon juice. Make a sauce of the mustard, mayonnaise, egg, garlic, pepper and salt and mix it with the crayfish. Add parsley and breadcrumbs and mix well again. Cover the bowl with some foil and put in the fridge for one hour.
Meanwhile, you can prepare the tartar sauce. Mix the mayonnaise with yogurt and add a dash of lemon juice. Cut the pickles, onion and parsley finely and stir into the sauce. Season the tartar sauce to taste with freshly ground pepper and salt.
Remove the 'dough' for the biscuit from the fridge and make equally shaped balls then press them until they are a little flat. Heat a frying pan over high heat. Then, turn the heat down a little and fry the crayfish biscuits for 4 to 5 minutes in the sunflower oil. Serve with the tartar sauce.
Christmas isn’t complete without turkey, which is why these mini turkey burgers with cranberry sauce go down so well. This tough, savory burger with blue cheese and a fresh, sweet sauce combines well with a Rodenbach Grand Cru. The fruity beer with sour notes brings out the cranberries and cuts through the fat of the burger. A party of flavours!
Ingredients
Makes 10 turkey burgers
- 750 grams of turkey mince
- 125 grams of blue cheese
- a dash of Worcestershire sauce
- breadcrumbs
- pepper and salt
- a knob of butter
Sandwiches and toppings
- 10 small, white bread buns
- 8 tbsp of mayonnaise
- 4 tbsp of mustard
- 2 small heads of romaine lettuce
- cucumber
Cranberry sauce
- 150ml of water
- 150 grams of sugar
- a dash of lemon juice
- 250 grams of cranberries, frozen
Preparation
Start by preparing the turkey burgers. Season the minced turkey with a dash of Worcestershire sauce, salt and pepper. If necessary, add some breadcrumbs to make the mince more firm. Form small burgers and fill each one with pieces of blue cheese. Cover the turkey burgers with foil and put them in the fridge.
Put a pan of water on the hob for the cranberry sauce. Add sugar and lemon juice and bring to a boil. Add the cranberries and reduce to a sauce. This takes about 10 minutes.
Melt some butter in the pan and grill turkey burgers for 4 - 5 minutes per side. Prepare the bread in the meantime. Cut the buns in half and spread the bottom with some mayonnaise and mustard. Put some lettuce on the bun, some slices of cucumber and then the turkey burger. Finish with plenty of cranberry sauce and the top of the bun. Do not forget a little stick to keep it all together.
The fourth dish of the Christmas beer and food pairings is something a bit different - a delicate glass filled with cosy winter stew! Use any shaped glass you like for this show-stopping appetiser, just as long as there’s enough room for all the layers. On the bottom, there will be a layer of powerful stew, topped with soft red cabbage, finished with smooth mashed potatoes and a hazelnut and bacon topping.
Alongside this powerful dish, drink a Corsendonk Christmas or go for Crom Hout (dubbel) from De Leckere. The dubbel will emphasise the spices and the Christmas beer just makes it more fruity. Feel free to mix and match!
Ingredients
For the stew
- 1 kilogram of ribs
- 2 onions
- 1 clove of garlic
- 1 tbsp of paprika
- a splash of vinegar
- 1 tbsp mustard
- 1 can of tomato paste
- 2 bottles of beer, for example Corsendonk Christmas
- 50 grams of dark chocolate
- pepper and salt
- a knob of butter
Red cabbage
- 600 grams of red cabbage
- 100 ml of water
- an apple
- 2 tbsp of sugar
- a knob of butter
- bay leaf
- 2 cloves
- 1 tbsp of gingerbread spices
- pepper and salt
Mashed potatoes
- 1 kilogram of potatoes
- a dash of semi-skimmed milk
- a knob of butter
- pepper and salt
Crumbs
- 60 grams of hazelnuts
- 40 grams of bacon
Preparation
Start by making the stew. Cut the onions. Using a large pan, fry the onions in a generous knob of butter. Cut the ribs into big pieces, sprinkle with salt and pepper and bake until brown. Add garlic, paprika, tomato paste, vinegar and mustard and fry briefly.
Pour two bottles of beer into the stew, bring it to a boil and let it simmer for over three hours. Stir every half an hour. Add the chocolate at the end, stir, and season with freshly ground pepper and salt.
Start with the red cabbage just after the stew is simmering. Cut the red cabbage into fine strips. Put the red cabbage in a saucepan together with diced apple, water, sugar, butter and herbs. Allow the red cabbage to simmer for about 3 hours.
Prepare the crumbs while you let the red cabbage and the stew simmer. Roast the hazelnuts in a dry frying pan and then fry the bacon until crisp and let it drain on a sheet of kitchen paper. Before serving, chop the nuts and finely chop the bacon. Mix the crumbs together.
Peel the potatoes and put in a saucepan with plenty of water and a little salt. Boil for about 20 minutes and drain. Mash the potatoes and make them creamy with butter and milk. Season to taste with salt and pepper.
As soon as the stew and cabbage are ready, it is time to fill the glass with all these of wintery flavours. Add a layer of powerful stew to the bottom of the glass, top with stewed red cabbage, and finish with mashed potatoes and a crumbling of hazelnut and bacon.
Tip: If you want to prepare this dish in advance, you can warm up the glasses in hot water - au bain-marie.
The preparation of the fricandeau, or roast pork, takes about two hours (mainly waiting time), but it is certainly worth the wait. Fried oyster mushrooms make this dish extra tasty, while the fresh orange mayonnaise finishes it off. Pour a Zundert Trappist for this fifth dish or go for a Vuur en Vlam from De Molen. The tripel combines wonderfully with the oyster mushrooms, and the orange adds spiciness to the dish. The IPA brings out the orange even more and makes the whole thing taste fresh.
Ingredients
For the pork
- 1200 grams of pork fricandeau
- 1 tbsp mustard
- 1 tbsp of honey
- 1 clove of garlic
- salt and pepper
- knob of butter
Orange mayonnaise
- 12 tbsp of mayonnaise
- 1 orange
- salt and pepper
Fried oyster mushrooms
- 450 grams of oyster mushrooms
- knob of butter
- a dash of olive oil
- salt and pepper
Preparation
Remove the pork from the fridge so the meat can reach room temperature. Make a marinade of honey, mustard, garlic, salt and pepper. Rub the fricandeau with the mixture and leave for 45 minutes to an hour.
Preheat the oven to 150 degrees. Melt a knob of butter on the hob, then fry the meat brown on all sides and add a little bit of water if necessary. Put a thermometer into the meat, remove the lid from the pan and put in the oven for 25 minutes. Turn the temperature back to 120 degrees and leave the meat in the oven for about half an hour until the pork has reached a core temperature of about 63 degrees. Let it rest for 45 minutes, covered in aluminum foil.
Meanwhile, make the orange mayonnaise by mixing juice and orange zest with the mayonnaise. Season with salt and pepper.
Fry the oyster mushrooms just before you serve the dish by first cleaning them, then frying on a high heat for a few minutes in a mixture of oil and butter. Keep stirring and season with salt and pepper.
Divide the oyster mushrooms over the plates and place a slice of fricandeau on each plate with a scoop of fresh orange mayonnaise.
The hilariously named 'F*ck, the Christmas tree is on fire!' is an imperial stout from Het Uiltje and it’s the perfect end to any Christmas party. To go with it, whip up this light chocolate cake filled with whipped cream and served with caramel cream and cherries. The caramel cream goes perfectly with the chocolate, vanilla and coffee flavours from the beer, while the cherries ensure a pleasant fruitiness. It’s an intensely sweet flavour bomb. Merry Christmas!
Ingredients
Chocolate cake roll
- 3 medium-sized eggs
- 75 grams of sugar
- 60 grams of flour
- 1.5 tbsp of cornstarch
- 3 tbsp of cocoa powder
Filling
- 250 grams of whipped cream
- 1 tbsp of sugar
- 5 tbsp of powder for caramel cream
- one jar of cherries without pits
- powdered sugar
Preparation
Preheat the oven to 175 degrees. Crack the eggs and mix the whites in with 50 grams of sugar until hard. In another bowl, beat the egg yolk with the remaining 25 grams of sugar. Carefully mix the egg-white mixture through the egg yolk mixture. Then sift the flour, cornstarch and the cocoa powder into the mixture and carefully mix it all together.
Place a sheet of baking paper on a baking tray and pour the cake mixture on the baking tray, making it a square, so you can roll it up later. Make sure it’s about 1.5 cm thick and spread out over the whole tray. Put it in the oven for about 15 minutes. Remove the cake from the oven, gently roll up the cake and let it cool.
Meanwhile, make the filling. For this, whip the cream with sugar and caramel powder into a firm caramel cream.
Roll out the cake again, remove the baking paper and place the chocolate cake on a piece of aluminum foil. Spread a generous layer of caramel cream on the cake and top off with some cherries. Then roll up the chocolate cake again. Make sure the aluminum foil is tightly wrapped around it and let this delicious dessert stiffen for at least an hour in the fridge.
Sprinkle powdered sugar over the chocolate cake roll and cut into ten slices.
Enjoy Christmas with 12 delicious beers
Christmas is coming ... That is why this beer package has been specially composed with no less than 12 different Christmas beers. A good time to try these beers with friends and family during the cold days. Also nice to give as a gift. A great way to make friends! Cheers and happy holidays!
Click here for more information about the pack.