A Salad With a Story
Recently we suggested a few ways to liven up your holiday gatherings with Celebration® Ale caramel popcorn. After a season of family, good food and great beer, our head chef Micheal Iles put his New Year’s resolutions to the test and created a guilt-free dish that’s both dynamic in flavor and painless to put together.
For this recipe, Micheal got his hands on one of the first bottles of Ovila Abbey Quad with Plums, our latest release that’s part of our collaboration with the monks of the nearby Abbey of New Clairvaux. This dark ale, which uses a traditional Belgian yeast, features plums from the monks’ 130 acres of plum orchards—an undoubtedly special beer. Micheal used Ovila Abbey Quad with Plums to give the vinaigrette outlined below a unique background sweetness, which plays well with other flavors like ginger and soy.
Vinaigrette featuring Ovila® Abbey Quad with Plums
1/4 cup Ovila Abbey Quad with Plums
1 cup apple juice
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
1 tablespoon Sierra Nevada® mustard
1 shallot, finely diced
1 small piece of ginger, finely diced
1 orange, all pith and membrane removed, segmented and chopped
1 lemon, all pith and membrane removed, segmented and chopped
1 teaspoon guar gum (available in health food stores)
With the ingredients ready, you’re nearly home free. Saving the guar gum for last, simply mix everything together in a medium bowl. Whisk in the guar gum and allow the dressing to sit for a few minutes. (The guar gum lends body to the vinaigrette.)
This vinaigrette is really versatile; we made a salad with pears and pomegranate, but the dressing complements mushrooms, grilled chicken or thinly sliced beef. Enjoy it with whatever brilliant pairing you devise!
February 4, 2013 – 2:11pm