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Peach Lambic Vinaigarette
This one did really well at the restaurant I used to work at. You can use any fruit lambic, if you change up the stuff inside the salad.
First, boil the Peach Lambic to kill the yeast and evaporate the alcohol so that it's stable, but do not reduce it. Let it hit a rolling boil and pull it off. Once cooled, follow the below measurements. The 3:1 ratio works beautifully for all vinaigrettes.
1 Cup - Peach Lambic (3 parts)
1/3 Cup - Good olive oil (1 part)
1 tsp - Tarragon
1 tsp - Fresh Ground Black Pepper
To Taste - Kosher Salt
Take whatever lettuce you like (I'm a fan of spring greens), and toss in thinly sliced Red Onion, and thinly sliced Fennel Root, pour enough dressing over the top to allow a good toss and then plate. I usually slice White Peaches, then season and grill them for the top. Goat Cheese crumbles go well too, if you're into them.
To make the Vinaigrette creamier, put the Lambic, tarragon, and pepper in a blender and turn it on a medium setting, then pour the olive oil in SLOWLY, this will suspend it in the beer. Then add your salt to taste.
-R
Noted.......I am going to North Myrtle Beach with some family (15 of us) and I have to cook one of the meals.......I think I'll try this so I can give them something made with beer products......I would probably need to triple that for 15......always thinking beer.... 
Keep in mind, if you are tossing the dressing in the salad, rather than pouring it on top, you'll probably only need about 1.5 Tbl per good-sized salad to get a good coating.
-R
Friend let me tell you something:
Cooking with beer is fun and interesting. The movement towards cooking high quality food with high quality beer is growing and growing. Overall this is great for craft beer movement.
When you post these recipes, it makes me excited. I have never gotten any culinary art training, but I love well prepared food and I love to cook at home. I have a few friends that are chefs and I love to "talk shop" with them.
It is absolutely great to read about your experimenting with beer and cooking. You are an asset to the board, and are helping to make this a great board, all the while helping the craft beer scene in your public life.
I raise a glass to you, and say thanks.
Keep up the good work.
brewchez wrote:
I raise a glass to you, and say thanks.
Keep up the good work.
Thank you! I do love cooking, and would be more than happy to help anyone on this board experiment further as well. Please, do let me know if anyone has any food-related questions!
-R
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