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

 

Combine all ingredients in a covered pot.
Cook until all mussels open.
Enjoy!

Just before serving the mussels, pour stock over the finished dish.
Serve in a big bowl with a side of Belgian fries and mayonnaise

BON APPÉTIT !

MAESTRO S.V.P.
3615 St-Laurent
Montreal Quebec
514-842-6447
www.maestro.com

 

Filed Under: Appetizers, Recipes