Recipes for Gueuze

Ingredients

• 1 cup expired Gueuze
• 1 cup mixed berries (such as strawberries, blueberries, raspberries)
• 1 banana, peeled and sliced
• 1 cup plain yogurt
• 1 tablespoon honey
• Ice cubes (optional)

Instructions

1. In a blender, combine the expired Gueuze, mixed berries, banana, yogurt, and honey.
2. Blend until smooth and well-combined.
3. If desired, add ice cubes and blend again until smooth and chilled.
4. Pour into glasses and serve immediately.

Ingredients

• 2 lbs chicken pieces
• 1 cup expired Gueuze
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. In a bowl, combine the expired Gueuze, olive oil, garlic, Dijon mustard, honey, rosemary, thyme, salt, and pepper. Mix well.
2. Place the chicken pieces in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade, allowing any excess marinade to drip off.
5. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. Serve hot and enjoy!

Ingredients

• 4 cups stale bread cubes
• 2 cups milk
• 4 large eggs
• 1/2 cup sugar
• 1/4 cup melted butter
• 1/2 cup raisins
• 1/4 cup Gueuze beer
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease a baking dish.
3. In a large bowl, combine the milk, eggs, sugar, melted butter, Gueuze beer, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk until well combined.
4. Add the stale bread cubes and raisins to the bowl. Gently toss to coat the bread cubes evenly with the liquid mixture. Let the mixture sit for 10 minutes to allow the bread to soak up the liquid.
5. Transfer the bread mixture to the greased baking dish and spread it out evenly.
6. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Serve warm or at room temperature. Enjoy!

Ingredients

• Assorted vegetables (e.g., carrots, Brussels sprouts, potatoes)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup slightly expired Gueuze

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the vegetables into bite-sized pieces.
3. In a large bowl, toss the vegetables with olive oil, salt, and pepper.
4. Spread the vegetables evenly on a baking sheet.
5. Roast the vegetables in the preheated oven for 25 minutes.
6. Remove the baking sheet from the oven and pour the slightly expired Gueuze over the vegetables.
7. Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the vegetables are tender and caramelized.
8. Serve the Gueuze-infused roasted vegetables as a delicious side dish or as a flavorful addition to salads or grain bowls.