beernesday

more from the good folks at kronenbourg 1664 (aka the carlsberg group): Potato Crusted Halibut with Kronenbourg Blanc Pea butter Sauce Serves 4  Ingredients: - 1 pint of heirloom cherry tomatoes - 3 tablespoons extra virgin olive oil - Salt and pepper to taste - 2 peeled Yukon gold potatoes - 4 pieces (6oz each) of halibut - 1 bottle Kronenbourg 1664 Blanc, using half and drinking the other half - 1/2 pound butter, chopped into small pieces - 1 cup frozen green peas - 2 slices of prosciutto, cut into thin strips - 1 shallot, chopped - 1 whole lemon, julienned - 1 bag baby spinach Preparation: For the Tomatoes: - Preheat oven to 350 degrees. Place tomatoes into an oven‐proof sauté pan and toss with 1 tablespoon extra-virgin olive oil, salt and pepper. Quickly roast until soft, about 20 minutes. Remove from heat and cool. For the Fish and the Sauce: - With the side of a cheese grater that creates the large shredded cheese,...

brought to you by the good folks at kronenbourg 1664: Clams, Bacon, Beer with Smoked Blue Cheese Toast Serves 4 Ingredients: - 3 tablespoons butter - 3 tablespoons flour - 1 bottle Kronenbourg 1664 - 1 1/2 cups 35% cream - 1 cup grated smoked blue cheese - 2 egg yolks - 1 baguette - 4 1/2 inch strips double smoked bacon, cut into cubes - 1 large shallot, chopped - 2 pounds clams, soaked in water - 1 bulb garlic, chopped - 1/2 bunch flat parsley, roughly chopped - 1 scallion, chopped Preparation: For the Smoked Blue Cheese Toast: - Melt butter and flour together to create a roux. Cook for 2 minutes on low heat, being careful not to let the roux brown. - Slowly add half a bottle of Kronenbourg 1664 and cream alternately until thickened, remove from heat and whisk in grated cheese and egg yolks. - Slice baguette in half and lightly toast under broiler. Remove, spread cheese sauce and return to broiler until browned. For ...