The Old-Fashioned is one of my favourite cocktails. Its simplicity makes is very easy to transfer the concept to baking. It only containes bourbon, sugar and cocktail bitters.
Here I used doppelbock for a strictly Bavarian version of the famous Italian osso bucco. The side dishes are typically Bavarian too, pretzel dumplings and Speckkrautsalat, a kind of coleslaw with bacon.
Because I was so delighted by the flavour combination of rosemary and orange zest in the vetricina teramana I made recently I thought I might give this a try in a proper meal. It turns out that it works well.
Cholent is a meat stew usually eaten on shabbat. It is prepared on Friday and simmered overnight so it can be eaten without breaking the "no cooking" (bishul) shabbat rule.
Doppelbock is a very good beer for cooking because its sweetness stronlgy offsets the bitterness of the hops. In braising doppelbock can replace red wine in numerous cases without problem like with oxtail.
Anyone who knows me will agree that I am an outspoken carnivore. And also in this blog meat plays a major part. But there is one vegetarian dish that I would not want to swap for anything in this world and that for me puts many meat dishes to shame: Käsespätzle
For a change, here is an almost vegetarian dish, but it is easy to make it completely vegetarian.