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Recipe Detail Page
Honey-Glazed Veal Chops
Summer 2007
The honey and beer glaze on these veal chops encourages additional caramelizing on the grill, adding more depth of flavour and allowing an exceptional match with the maltiness of many beers. Serve with velvety Hazelnut Aïoli (recipe follows), some roasted potatoes and a fresh green salad.
Serves 2
Juice and grated rind of 1 lemon
2 tbsp (25 mL) chopped fresh rosemary
2 tbsp (25 mL) olive oil
2 centre cut veal chops, 12 oz (375 g) each
Salt to taste
1 tbsp (15 mL) honey
1 tbsp (15 mL) honey mustard
1 tbsp (15 mL) beer
1. Whisk together lemon juice and rind, rosemary and oil in a square baking dish.
2. Add veal, cover and marinate for 4 hours.
3. Heat barbecue, sprinkle chops on both sides with salt.
4. In a small bowl, stir together honey, honey mustard and beer.
5. Grill veal chops 5 minutes per side. Halfway through cooking begin to brush with honey mixture until all is used.
6. Cook to desired doneness and serve with aïoli.
Serves 2
Hazelnut Aïoli
This mixture will keep in the refrigerator for 5 days.
2 heads of garlic
1 tbsp (15 mL) extra virgin olive oil mayonnaise
Juice and grated rind of 1 lemon
1 tsp (5 mL) salt
1/4 cup (50 mL) hazelnut oil
1. Preheat oven to 350ºF (180ºC).
2. Roast garlic by placing both heads on a large piece of tin foil, drizzle with olive oil. Wrap securely and roast in oven for 1 hour.
3. Allow garlic heads to cool, slice in half crosswise and remove cloves into blender.
4. To the blender, add mayonnaise, lemon juice, rind and salt. Place lid on blender and mix on low speed. Through the top of blender slowly pour in hazelnut oil until incorporated.
Makes about 1 cup (250 mL)
