Recipes

Chocolate Cake

1 December 2011 ,

Ingredients

2 cups of St-Ambroise Oatmeal Stout
2 cups of non-salted butter
1 1/2 cups of unsweetened cocoa powder
4 cups of flour
4 cups of sugar
1 tbsp of baking soda
1 1/2 tsp of salt
4 eggs
1 1/3 cups of sour cream
2 cups of cherry pie filling
1 can of cake frosting

Preparation

Preaheat oven to 350°F. Butter four,8-inch round cake pans. Heat beer and 2 cups of butter in a saucepan over low heat. Add the cocoa and whisk until the mixture is smooth.Cool to room temperature.

Mix flour, sugar, baking soda andsalt in large bowl. Beat eggs andsour cream in a separate bowl. Add cocoa and beer mixture to egg andsour cream and beat. Add flour mixture and stir until well blended.Pour into cake pans and bake for 35 minutes.

Take each cake and add frosting and cherry filling on top. Stackcakes one on top of the other, covering them with your favorite frosting.

Gâteau au chocolat à la stout from Extra Caramel on Vimeo.

Filed Under: Desserts, Recipes

Gouda & Potatoes

5 November 2011 ,

1 kg of potatoes
200 g of bacon
200 g of Gouda cheese
3 onions
1 bottle of Griffon ExtraPale Ale
1 tbsp of butter
a pinch of nutmeg

Peel potatoes and cut into 1/4 inch slices.Cut Gouda into cubes. Cook onions and bacon with the butter in a skillet.Butter baking dish and place a layer of potatoes on the bottom. Add 1/3 of onions, bacon and cheese,and sprinkle with a pinch of nutmeg, salt and pepper.Repeat layering and finish with onions and cheese.Add a bottle of Griffon Extra Pale Ale. Place in preheated oven at 450˚ F for 1 hour.

Filed Under: Recipes, Meal

Two Raspberry Sherbet

13 March 2011 ,

Serves 4

180 ml (6 oz) McAuslan Raspberry Ale
225 g (1/2 lb) fresh or frozen raspberries
1 egg white
1 tb brown sugar
2 tsp lime juice

Orange, lemon and lime zests to garnish

Combine all ingredients (except citrus zests) in a food processor and mix for 20 seconds. Place the mixture in a metal bowl and put in the freezer for 60 minutes.

Remove from freezer. With a fork, break mixture into small chunks and mix in the food processor for 20 seconds, returning the mixture to the metal bowl and to the freezer for 60 minutes. Repeat twice.

Serve the sorbet garnished with the citrus zests.

Filed Under: Desserts, Recipes

Winter Squash and Fennel Soup

13 March 2011 ,

2 tbsp. olive oil
1 chopped medium onion
2 coarsely chopped butternut squash, peeled and seeded
1 coarsely chopped fennel bulb
1 tbsp. turmeric
1/2 cup Griffon Extra Pale Ale
6 cups chicken stock
1/4 cup heavy cream
Salt and pepper to taste

Gently sauté onion, squash and fennel in a saucepan with olive oil for five minutes. Increase to medium-high heat; add turmeric and sauté briefly. Add beer and stock. Bring to a boil, and then let simmer for 1/2 hour. Add cream and season with salt and pepper. Simmer for another five minutes. Purée and strain.

Filed Under: Recipes, Soups

Oktoberfest Pumpkin Punch

13 March 2011 ,

Sorry, this entry is only available in Français.

Filed Under: Breuvages, Recipes Tagged With: citrouille, Pumpkin

Apricot Crêpes

13 March 2011 ,

Sorry, this entry is only available in Français.

Filed Under: Desserts, Recipes Tagged With: Apricot

Pumpkin Ale Dumplings

13 March 2011 ,

Jaifaim.tv: Dumplings de bière à la citrouille. from Extra Caramel on Vimeo.

3 tranches de pain blanc moelleux sans croûte
2 tasses de farine
2 c. à thé de poudre à pâte
1 1/2 c. à thé de sel
1 c. à soupe de persil haché
1 c. à thé de romarin ou thym haché
1/2 c. à thé de poivre noir
1 bouteille de St-Ambroise à la citrouille
3 c. à soupe de zeste de citrouille

Tear bread into pieces and place in a food processor. Pulse into fine crumbs. Add flour,baking powder and salt; pulse mixture untilblended. Transfer mixture to large bowl and stirin parsley, rosemary and pepper.In a small bowl, beat eggs. Add 1/2 cup of St-Ambroise Pumpkin Ale and the pumpkin rind,then mix well to blend. Add to flour mixtureand mix with large fork until blended and athick, biscuit-like dough forms. Place a sheet ofnon-stick foil on work surface. With wet hands,shape dough into golf-ball size dumplings.Place dumplings on foil. Allow to air-dry30 minutes, turning once.Meanwhile, bring 3 inches of cold water to aboil in a large pot and add the remaining St-Ambroise Pumpkin Ale. Lower heat to simmer.Add the dumplings and cook for 10 minutes,turning dumplings over once until they’repuffed and cooked through. To finish, placedumplings on top of your favorite stew. Coverand steam for 15 minutes until hot and tender.

Filed Under: Appetizers, Recipes, Meal

Soda Bread

12 March 2011 ,

Soda Bread

Soda bread naturally combines beer and flour. Stout is the obvious choice for making this bread, which traditionally was baked over a smouldering peat fire, something the old timers say distinguished it from other breads. If you’re looking for that smoky taste, perhaps a rauchbier could be substituted, or among Quebec brews, Loch Ness or McAuslan’s Scotch ale. This is an adaptation of a recipe created by food writer Marcy Goldman.

1 bottle (12 oz./341 mL) stout or Scotch ale
3/4 cup (180 mL) raisins
2 cups (500 mL) whole wheat flour
1/2 cup (125 mL) all-purpose flour
1/4 cup plus 2 tablespoons (90 mL) brown sugar, packed
1 teaspoon baking soda
2 1/2 teaspoons (12 mL) baking powder
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) ground cinnamon
1 tablespoon (5 mL) caraway or fennel seeds
1 egg
1/4 cup (60 mL) melted butter
1 tablespoon (15 mL) rolled oats

1. Pour the beer in a bowl and soak the raisins.
2. In a large bowl, stir together the two flours, sugar, soda, baking powder, salt, cinnamon and caraway.
3. Preheat oven to 375o F.
4. Make a well in the centre of the mixture and pour in the beaten egg and melted butter. Blend together. Drain the beer from the raisins and add to the batter and mix until smooth. Add the raisins.
5. Pour mixture into a greased 9-inch round cake pan. Sprinkle with the rolled oats.
6. Bake for 40 minutes. Top will crack. Remove from oven and cool on a rack before serving.

Makes one 9-inch round bread

Mushrooms and Brie in Pastry

Makes 12
This recipe was created by Montreal Chef Rick Spensieri for a beer gastronomy night featuring McAuslan beers. Brie in phyllo pastry makes a wonderful appetizer. The addition of mushrooms sautéed with St. Ambroise Pale Ale is a natural complement.

2 cups (500 mL) sliced button mushrooms
1 clove garlic, minced Salt and pepper to taste
1 bottle (12 oz./341 mL) St. Ambroise Pale Ale
6 sheets phyllo pastry
1/4 cup (60 mL) melted butter
1/2 pound (250 grams) sliced brie
salt and pepper to taste

1. Melt the butter in a sauce pan and sauté the mushrooms and garlic. Add salt and pepper. Add the beer and cook over medium heat until the beer is almost completely reduced.
2. Lay out a sheet of phyllo pastry and brush with melted butter. Lay a second sheet of phyllo over the first, brush with butter and cover with a third sheet. Cut the phyllo into individual squares, cutting in half by length first then in thirds across. Place a slice of brie in the centre of each pastry square with a spoonful of the mushroom mixture. Wrap into small bundles and bake at 350o degrees until golden and crisp.

Mussels in a St-Ambroise Amber Beer Sauce

Ingredients (for one person):

450g Mussels

Sauce
1 cup julienned vegetables (leeks,celery,onions,carrots)
1 cup fish stock
1 tablespoon bacon, lightly browned
1 tablespoon red onions
1 cup St-Ambroise beer