Oude kriek sabayon (Belgian cherry beer sabayon)

For ➍
5 egg yolks*
3 tbs granulated sugar
5 egg cups (15-20 cl) unsweetened Oude Kriek (cherry) beer**
4 scoops vanilla ice cream (or cherry ice cream)***
cherries***

Beat the egg yolks and sugar with a mixer in a large glass bowl or pan**** for 5 until pale and creamy.
Put the bowl with the yolk mixture into a pan of hot water on low heat.
Pour the kriek into the yolk mixture. Whisk the mixture until it is thick, foamy, and tripled in volume. This will take about 10 m.
Serve warm, tepid or cold with a scoop of vanilla ice cream, or on a little bed of fresh or canned cherries.

*Always use 1 egg yolk more than persons served.
**Use ½ egg shell to measure.
***Optional.
****Use a large bowl: the volume will double or triple when foamed.

Read more recipes with Belgian kriek (cherry) beer: rabbit with beer, kriek sorbet. Try another Flemish sweet-sour recipe with cherries: meat patties with cherries.

Konijn met kriek (cherry beer rabbit)

For ➍
1 rabbit, cut in pieces
50 cl very good kriek-beer
1 roughly chopped onion
2 carrots
2 chopped celery stalks
2 laurel leaves
1 sprig of thyme
10 grains of white pepper
25 cl dry white wine
50 cl can of cherries (griottes)
100 g roux

Marinate the rabbit and vegetables, pepper in the beer. Put a night in the refrigerator.

Drain the ingredients and save the liquid.

Melt a chunk of butter. Brown the pieces of rabbit. Set aside.

Roast the vegetables. Add white wine. Add salt and pepper.

Add the marinade and bring to boil. Add the rabbit and let simmer (for about 30 m).

Take the rabbit out, keep warm.

Bind the sauce with the roux. Add the pieces of rabbit to the sauce and the cherries.

Serve with boiled potatoes.

Belgian kriek-beer is created from gueuze with sour cherries. Avoid cheaper and sweeter brands. Read Anglerfish in gueuze for more information on gueuze.

Sour-cherry lambic sorbet

For ➏
100 g sugar
50 g honey
15 cl water
300 g pitted black sour cherries
25 cl good kriek lambic like Lindemans

Heat the sugar, honey, and water in a small saucepan just until the sugar is completely dissolved. Cool the syrup completely.

Purée the cherries in the blender until smooth. Mix in the syrup and the lambic.

Pour the sorbet base slowly into your actively churning ice cream maker. After about 30 m, it would be thoroughly mixed.

Pack the sorbet into the chilled container. Freeze until firm, about 4 h.

Belgian kriek-beer is created by adding sour cherries to gueuze or unblended lambic. Avoid cheaper and sweeter brands. Read the anglerfish in gueuze recipe for more information on gueuze.
The sour cherries used in the beer are typical for the borough of Schaarbeek, near Brussels, where a feast of the cherry is organised every year.
Belgian lambic is available with several different fruits added, you could use raspberry lambic with real raspberries, as a variation.