A Taste of the Season... Goose and Ham and Beef
Greetings,
And now we come to the fun part of the menu, the meat of the matter, you might say.
Depending on your particular tradition, one of the following three will probably find their way to your holiday celebration table: goose, ham, or beef. Those of us who read the Christmas Carol as a ritual this time of year, are well aware of the Christmas Goose. My mother's side of the family, from the southern part of the United States, favor ham at this season. There have been many stories of Christmases past, when she lived as a child in New Orleans, in which ham plays an important part. As for me, the last twenty years or so have always featured a standing rib roast at the holiday celebration table. This year, tradition will be broken and the table will feature a stuffed pork loin in Kriek sauce.
Bringing beer, rather than wine, to the table takes the holiday dining experience to a whole level. Let's start with the Christmas Goose.
The Christmas Goose:
Goose is usually roasted in a hot oven, allowing the fat to render out, leaving the meat juicy and tender. If it is properly done, this is one rich flavored bird. I would be tempted to follow the romantic lead of Charles Dickens and pair it with a India Pale Ale. It would not be far out of line to suggest a barley wine, either.
The Christmas Ham:
While a goose is a goose is a goose, a ham is not a ham is a ham. There are fresh hams, smoked hams, cured hams, and the always popular pork butt. (Let's not forget the spiral cut ham. That pig was the most considerate creature.) Those who would bring wine to the table are happy to bring a Bordeaux or a Chianti. In the case of pairing beer with this pork, rustic is also good. With ham, what we have are two flavors, salt and sweet, so you are not looking for a heavy-duty palate cleanser here. Something refreshing, and slightly sweet would fit the bill perfectly. If it is a baked ham, without a sauce, Pale Ale would be the perfect accompaniment. If you're looking for something a little bit more powerful, then Scottish Ale is called for. Live dangerously, and pair it with one of the unusual Belgian fruit beers.
The "Roast Beast":
If you are incredibly lucky this year, and find yourself standing before a beautifully rare seven-rib-standing-roast, you are in an outstanding situation to pick the perfect libation. Traditionally, a hearty red wine is served in this situation. With all of the side dishes that poor wine would have to battle with it would surely lose the war. Beer, on the other hand, of many kinds, is just itching to get into the competition. There are so many choices; I will limit myself to my own favorite. I would choose one of the many outstanding French Farm beers that are available on the market today.
And there you have it, a taste of the season... goose, ham, or roast beast!
Cheers!
Peter LaFrance.
Peter.LaFrance@beerbasics.com .
