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connoisseur cooking class: Cooking with beer II

Yesterday was de second evening of the course "Cooking with Beer" instead. Again, the participants were cooking recipes from the "Bochum Beer Cookbook" by Josef Schwinning. The bitter note of the Fiege Pils, was cooked mainly with the came, this time in the courts to advantage.

A discovery was the mustard, the Swords of mustard mill has created exclusively for the group cooks "territory" and the only available Meimberg in Herne, La Cuisine Mario Kalweit in Dortmund, Eggers Sprockhövel and the guest house Stromberg Waltrop is. It is refined with the export beer "founder" of Fiege (unlike in the picture) and honey. For dessert, malt beer was used.

Starter: Silesian food and beer in beer batter-fried mushrooms herbs
The Silesian beer dish is a delicious spread of sardines, beer, sour cream and capers and all sorts of spices, which has almost anything Italian. ( recipe here) in the beer batter for the stuffed mushrooms with herbs could have fry other vegetables (recipe here ).

main course: rabbit in beer-cream-mustard sauce and cheese spaetzle with beer and onion melt
the rabbit pieces were braised in a mixture of beer, cream and mustard and given me a fine, spicy aroma ( recipe here). This is perfectly adapted the Kässpätzle. They were crowned with a beer and onion melt in which the flavors of the rabbit reflect ( recipe here).

Dessert: Dark beer and Irish Cream beer cocktail
At first glance, the dark beer-cream as a dessert for children will, malt liquor is used. But the exotic flavor comes from the orange liqueur Cointreau ( recipe here). For the Irish Guinness beer cocktail with honey, cream and whiskey is refined - a palatable pick-me-( recipe here).