Cooking With Beer à la Boulud
Daniel Boulud’s raucous new DBGB Kitchen and Bar in Manhattan is as much about beer as it is food—everything from American craft ales to esoterica like the winey Grand Cru from Belgium's Rodenbach (the perfect match for Boulud’s blood sausage, says sommelier Colin Alevras). And all that beer's not just for drinking: It shows up in a couple of my favorite DBGB dishes and even a dessert. A classic carbonnade is braised in a rich Belgian Abbey Double, while the pork-and-Emmenthaler Viennoise sausage (one of 13 available) sits atop crunchy lager-steeped sauerkraut. The Kriek Beer–Cherry sundae is an addictive mound of sour cherry–beer ice cream, fresh cherries, speculoos cookies (Belgian spice cookies) and whipped cream.
Thanks to Daniel, I’ve got a real hankering for beer. But I’m well equipped to deal with my craving, thanks to these four beer-infused recipes from F&W: