Contributed by: NAPSA
(NAPS))Beer, like fine wine, has a vasd array of
styles, flavors and presentations. Each unique style can be identified by its color, taste and aroma,
or nose. Increasingly, hosts and hostesses are using beer to add froth and flavor to special
occasions. Entertaining with quality, specialty imports can be a splendid way to gather with
friends for a joyous celebration, or accentuate a savory meal.
For example, Paulaner, one of Germany's leading brewers, recommends the following
pairings with three of its more popular styles:
Hefe-Weizen (wheat beer) - The number-one selling beer from Paulaner, high
in effervescence but log in calories. Has a crisp, refreshing, fruity flavor and can be served as an
accompaniment to chicken and salads.
Original Munich Premium Lager - Tangy, naturally full-bodied flavor with a
fine hop bouquet and bright golden color. A good companion to many occasions and
Oktoberfest - A smooth, lightly hopped beer. Works well with hearty dishes,
such as barbecue, pork and roast beef.
In addition to pairing well with particular foods, beer can also be used to enhance the
taste of some recipes, such as Bierhshnchen from Chinook Davern in Denver, Colorado.
- 4 8 oz. boneless chicken breasts
- 1 liter Original Munich Premium Lager
- 2 sprigs fresh thyme
- 2 garlic cloves, chopped
- 2 tbsp. butter
- 7 oz. smoked bacon
- 2 medium yellow onions, chopped
- flour to dust with
- 2 cups heavy cream
- 1/2 tbsp. marjoram
- 1 tbsp chopped parsley
Wash chicken breasts and pat dry.
Pour beer into a bowl and add thyme and garlic. Add chicken and completely cover with
marinade-marinate for 24 hours.
Melt some butter in pan and saute half the bacon and the onions until they are translucent.
Remove and set aside.
Add rest of butter to same pan and saute chicken until golden brown, then add cooked onions
and bacon and dust with flour.
Use one cup of beer marinade to deglaze, and let simmer for 5 minutes. After 5 minutes, add
heavy cream, mix to desired consistency, season to taste with salt, black pepper and fresh
Julienne rest of bacon and saute until crispy in a separate pan.
Arrange the chicken and sauce on plate and sprinkle with bacon and parsley. Serve with rice
and fresh vegetables.