Bush Ambrée in cooking
Bush Ambrée is also suitable for use in cooking. However, because of its accentuated bitterness, Bush Ambrée is suitable only for deglazing cooking juices or as a stock to keep red meat or powerful poultry dishes moist while they are cooking. In some cases, a little sugar may need to be used to counterbalance the residual bitterness.
One idea is to add a little Bush Ambrée to some dark chocolate which you melt in, so as to aromatise the chocolate as it turns into liquid!
Beer a,d gastronomy
• Beer soup, farmhouse soups (garbure, etc.)
• Poultry, meat or game foie gras pâtés
• Offal-based starters (kidneys and lardon salad, etc.)
Fish / Seadfood
• Oily fish in a rich sauce, which can be livened up with Bush (monkfish bourride)
• Eels (matelote with Bush)
Meat / Poultry:
• Braised red meats, or in sauce (carbonnades, cutlet with shallot, etc.)
• Roast beef, lamb
• Powerful poultry (magret or confit of duck, goose, etc.)
• Ground or feathered game (hare, doe, venison / pheasant, partridge, etc.)
• Offal in sauce (beef or calf's liver, calf's or beef kidneys, calf's sweetbreads, calf's tongue, ox tongue)
Desserts / Cheeses:
• Dark chocolate-based dishes (fondant with dark chocolate, chocolate pudding, pralines with strong ganache)
• Pralines or caramel
• Coffee sorbet
• Cheeses with powerful flavours: Blue cheeses (Gorgonzola, Fourme d'Ambert, Roquefort), strong cheeses (Herve, Maroilles, Boulette d'Avesnes)
• Brebis d'Acremont cheese.
The other beers