1516 Bread
In tune with the Bavarian Purity Act of 1516, this recipe calls for just 4 ingredients! This bread is a cinch to make. Even kitchen klutzes can master this a la Emeril and Martha! Ellen McKinney
1 bottle of STEAM WHISTLE
3 C flour
4 t baking powder
2 T sugar
(You may substitute 1 C of the flour with whole-wheat flour, rye flour, or corn meal.)
Preheat the oven to 350 F. Grease a loaf pan. Blend all of the ingredients in a bowl. The batter needn't be perfectly smooth. Pour the batter into the pan and bake for 40 minutes until a knife inserted into the centre of the loaf comes out clean.
Bam Bam's Beer Batter
The name "Steam Whistle" was inspired by the work-is-over sound that granted Fred Flintstone freedom to go home and have a cold one. Undoubtedly Wilma would have whipped up this batter to fry Fred some buffalo cheese sticks. Ellen McKinney
You can use it for coating everything from wings to onion rings to mozzarella. Who said you can't have beer for breakfast? Use this batter to make a morning feast of fritters. Apples and firm mangoes work well, especially when topped with ice cream, nuts and sundae sauce! Man, I'm getting hungry... I'm glad my fridge (unlike SWB's lunchroom's) contains more than ketchup and creamers!
1 C flour
1 t baking powder
1 egg
1 C STEAM WHISTLE
1/4 C oil
Beat all of the ingredients until smooth. Coat your stuff of choice in the batter. Fry in 3-4 inches of oil at 375 F until golden. Or cook in a deep fryer according to the manufacturer's instructions.
Beer & Onion Soup
Our first Brew Master, Harald Sowade, submitted this savoury starter.
2 Tbsp. Butter
2 Tbsp. Vegetable Oil
1 lb. onions, thinly sliced
1 tsp. sugar
3 cups beef bouillon
1-1/2 cups Steam Whistle Pilsner
1 tsp. Worchestershire saucesalt & pepper to taste
4 slices French bread
1/4 lb. Swiss cheese, grated
Heat butter and oil in a Dutch Oven. Add onions and sprinkle sugar over them, cooking until they are golden brown. Pour bouillon over onions and cook over medium heat for 10 minutes. Add Steam Whistle and seasonings, and simmer for 30 minutes. Pour soup into individual oven proof bowls. Float the bread on top adn cover with grated cheese. Place under broiler until cheese bubbles. Serve immediately.
Buffalo Wing Dip
Supplied by Krista Arbuckle. This recipe, although it doesn't contain any beer, tastes best with a pitcher of Steam Whistle Pilsner and a circle of friends. Tested during Apres Ski in Ellicottville, NY.
1-1/2 cups of shredded cooked chicken
2 pkg cream cheese
1 bottle Frank's Hot Sauce
1 bottle Blue cheese dressing
2 cups of shredded cheese (cheddar or mozzarella)
Spread cream cheese across 9x13 baking dish. Mix shredded chicken and hot sauce together. Spread over cream cheese. Spread bottle of blue cheese dressing over chicken mixture. Top with grated cheese. Cook 20-30 minutes in 350 oven. Serve hot with tortilla chips.
Creamy, Steamy Butternut Squash Soup
Excellent as a first course or this soup can hold its own as a hearty meal when served with thick slices of beer bread and a bottle of Steam Whistle Pilsner.
Ellen McKinney "I first tried squash soup when I spent the holiday season as an entertainer on a cruise ship in the Bahamas. While the sun and sand was super relaxing, I missed celebrating Canadian winters bundled up in my coat. So for dinner on board, I chose squash soup instead of coconut shrimp and upon tasting one spoonful, I found myself back home, accompanied by Jack Frost and a crackling fire. The only thing missing was a bottle of Steam Whistle, so I adapted my favourite squash soup recipe to include a splash of my favourite beer." Ellen McKinney.
2 butternut squash (about 3 3/4 pounds)
1 acorn squash (about 1 3/4 pounds)
6 Tbsp butter
1 onion, finely diced
1/2 tsp salt
1/8 tsp freshly ground white pepper
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cardamom
3 cups chicken or vegetable stock
1 cup STEAM WHISTLE PILSNER
1 cup of heavy cream *
1 sprig of fresh rosemary
* You may use whole milk or soy milk instead of cream to cut fat. The soup consistency will be OK with the substitutions, but you may find it slightly less creamy. I make the recipe with milk and fine results.
Preheat the oven to 350 degrees. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours. Cool, scoop out the insides of the squash, and purée the flesh in a food processor. Set aside. (You should have about 4 cups of puréed squash.)
In a stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sweat the onion. Do not allow it to brown. Add the squash and cook over low heat until heated through, stirring occasionally. Season with the salt, pepper, ginger and cardamom. Add the stock and bring to a boil, over low heat, stirring often. Cook about 20 minutes. In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 to 3 minutes. Adjust the seasoning to taste. To serve, ladle the soup into heated bowls. If you like, place a tablespoon of cranberry relish in the center, top with a dollop of sour cream, then sprinkle with chopped pecans or roasted pumpkin seeds.
Lumpy's Dressing
This recipe pays homage to "Lumpy", our 1949 International stake truck used for deliveries to bring you great taste! Ellen McKinney
1 1/2 oz diced bacon
1/2 t chopped garlic
1 T chopped shallots
1 T dried black olives (a handful of fresh ones do the trick too!)
2 T balsamic vinegar
4 T STEAM WHISTLE (or more!!!)
1/4 C olive oil
Sauté the bacon until it's just cooked. Add shallots, olives and garlic. Continue to sauté until the garlic is golden brown. Remove the pan from the heat and add the balsamic vinegar, beer and oil. Blend well and serve warm over mixed greens beside a steaming bowl of cheese and beer soup! I'll include that recipe in my next collection.
Sesame Beer Bread
Submitted by the talented chefs at Liaison College, Toronto
3-1/4 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
2 tsp salt
1/2 tsp baking soda
12-1/2 oz Steam Whistle Pilsner
1-1/4 tsp milk
1 Tbsp sesame seeds
Combine first 5 ingredients. Make a well in the centre, add beer and mix until soft, sticky dough forms. Turn out onto floured surface. Gently shape to fit greased 9x5x3" loaf pan. Place dough in pan, press into corners and brush with milk. Sprinkle top with sesame seeds and bake for 40 min at 375 F until golden brown.
Shakey's Bread
This one's a tribute to our trusty blue 1950 Chevrolet Sedan Delivery and the days it spent as a bread delivery truck. This bread may be made with any combo of dried herbs. Experiment with your faves like basil, thyme and rosemary. Ellen McKinney
3 C self-rising flour
2 T sugar
2 T butter, softened
1 bottle of STEAM WHISTLE
1/2 t thyme
1/2 t oregano
(If you don't have self-rising flour, you may use regular flour plus 4 teaspoons of baking powder as in 1516 Bread.)
Preheat the oven to 350 F. Grease a loaf pan. Blend all of the ingredients in a bowl. Don't worry if the batter isn't smooth. Pour the batter into the pan and bake for 40 minutes. The bread is baked when a knife inserted into the centre comes out clean.
Steam Whistle Baguette
This scrumptious bread was created by Steam Whistle fan, Keith Kowalski, Black Cat Cafe, Ottawa.
5 cups all purpose flour
1 tsp sugar
1 Tbsp yeast
1 oz. warm waterpinch of salt
2 cups Steam Whistle Pilsner
¼ cup olive oil
1 cup asiago cheese, grated
1 cup rolled oats
Preheat oven to 350. Mix yeast with 1 oz. warm water and sugar, allow it to dissolve and bubble. Mix flour with salt, asiago cheese and rolled oats. Add oil to the two cups of Steam Whistle Beer. Make a well in the centre of the flour mixture. Add the yeast and beer mix to the well. With your fingers stir the beer-yeast mixture, slowly scraping the sides to bring in some flour. Continue this until a ball forms and you can not stir anymore. Using the palm of your hands knead the dough to form a tight ball. Let dough sit covered until doubled. Divid the dough in to three equal pieces. Roll out each one in to the shape of a baguette. Place on a floured baking sheet, cover with a towel and let rest for 10 minutes. Bake for 20-30 minutes or until the bread sounds hollow when tapped.Serve warm to great friends with a glass of cold Steam Whistle! Keith Kowalski, Black Cat Cafe, 93 Murray St., Ottawa. (613)241-2999
Steam Whistle Boiled Shrimp with Mango Sauce
From The Manx Pub In Ottawa where chef Tanya Skeates boils her shrimp in Canada's Premium Pilsner straight from the tap. Combines bitter and sweet flavours in a dish that offers a tasty and elegant hors d'oeuvre. Serves 8 as an appetizer
For The Shrimp
3 cups (750) Steam Whistle Pilsner
2 onions, peeled and sliced
2 cloves garlic
1 tablespoon (15 ml) whole black peppercorns
1 tablespoon (15 ml) sea salt
2 stalks celery
1/2 lemon
3 1/2 pounds (1.5 kg) fresh shrimp, peeled and deveined
For The Mango Sauce
3 cups (750 ml) ripe mangoes, peeled and chopped
1 1/2 cups (375 ml) mango nectar or mango juice
3/4 cup (175 ml) sugar
1/2 cup (125 ml) white vinegar
1 tablespoon (15ml) fresh ginger root, grated
2 tablespoons (25 ml) Asian-style chili sauce
1. In a saucepan, place all shrimp ingredients - except shrimp - and simmer 10 minutes. Drop shrimp into the pot, return to boil and cook without lid just until shrimp turn pink.2. Drain shrimp and plunge into ice-cold water to stop the cooking process. Discard posching liquid and refrigerate shrimp until ready to serve.3. To make the mango sauce, bring all sauce ingredients to boil in a stainless steel saucepan; simmer 20 minutes until sauce thickens a bit. Remove from heat and, using a hand-held electric blender, lightly puree the sauce, being careful to leave a few chunks of mango for texture.4. Cool by placing in a sink partially filled with cold water. When cool, refrigerate until needed.5. Serve shrimp on a platter with dipping sauce to the side. To the side of your beer.
Steam Whistle Cheese Dip
Created by Chef Carol, from the Liaison College in Toronto, where the largest number of cooks and chefs are trained in Ontario.
16 oz. Old Cheddar cheese, shredded
2.5 oz. Blue Cheese
1 Tbsp softened butter
3-4 scallions, chopped
1/2 tsp dry mustard
1/4 tsp Tabasco sauce
1 tsp Worcestershire sauce
2/3 cup Steam Whistle Pilsner
Combine cheeses, butter, scallions, mustard, Tobasco and Worcestershire in food processor, and process lightly. Add beer to make consistently smooth. Garnish with additional scallions, or crumbled blue cheese. Serve with Steam Whistle Sesame Bread or pretzels.
Cocktail Steam Whistle
A confirmed beer bachelor, retired Brew Master Harald Sowade, finds many a use for his favourite beer.
1 oz. fresh lemon juice
2 bottles Steam Whistle Pilsner
pinch of ginger
cinnamon bark
Boil the beer, pinch of ginger and the cinnamon bark for 3 minutes. Pour in the lemon juice and continue to boil for 1 minute longer. Pass through a fine sieve and refrigerate for at least 2 hours. Serve iced.
Getting Figgy With It
Recipe created by Chef Ellen McKinney, Good Beer Folk and co-host of Food Network's upcoming series, "Fresh and Wild". This dessert looks stunning and tastes magical. I have made similar recipes in the past, but something was missing - my favourite ingredient - Steam Whistle Pilsner! By drenching the figs in beer, they adopt a smooth, subtle malty flavour that makes this dish edible perfection. The beer caramelizes beautifully with the sugar. No more gushing about this dish! On to making it!
8 figs
1 bottle of Steam Whistle Pilsner
4 egg whites
1/4 cup sugar
1/2 cup brown sugar
1 Tablespoon cornstarch
1 Tablespoon white vinegar
more sugar (for coating the figs)
heavy cream (for a finishing touch)
Preheat the oven to 250 F. Halve the figs and place them in a bowl. Pour the beer on top of the figs and allow them to soak as you prepare the meringue. Meanwhile, line a baking tray with parchment paper. Beat the egg whites with an electric mixer until soft peaks form. Gradually beat in the white and brown sugar a little at a time. Sift the cornstarch over the mixture and gently fold in with the vinegar. Take 1/2 cup of the mixture and with a spatula or spoon, shape into a small round (like mini igloos!) on the baking tray. Repeat with the rest of the mixture. Bake meringues for 30-35 minutes or until light golden. Turn off the oven and allow the meringues to cool in the oven. In the meantime, remove the figs from the beer "marinade". Press the cut side of the figs into the extra sugar. Heat a nonstick frying pan on high heat and add the figs, cut side down. Cook for 2 minutes or until the sugar has melted and is golden. To plate, place a meringue on each dish. Pour a dollop of cream beside the meringue and place two fig halves on top. If fig juices ooze all over the plate - great - this is a rustic, hardy festive dish!
Poached Pears with Rasp-Beery-Y Sauce
This divine dessert was tested by Steam Whistle's Ellen McKinney at the Toronto Wine & Cheese Show.
1/2 c. Steam Whistle Pilsner
3/4 c. sugar
1 tsp. Vanilla
1 stick cinnamon
1-1/2 c. water
8 Anjou or Bartlett pears - peeled, with stems on
2 Tbsp. Lime juice
2 pints fresh raspberries, or 2 pkgs. frozen raspberries
whipped cream
In a large skillet, combine beer, sugar, vanilla, cinnamon and water. Simmer on low for 5 minutes. Roll pears in lime juice. Add pears to the syrup and cook on low heat, turning over. When pears are tender, remove with a slotted spoon. Boil remaining syrup rapidly, until reduced to 1 cup. Remove the cinnamon stick. Add the raspberries to the syrup and cook until the sauce turns red, about 5 minutes. Pour over the pears. Cover the pears and refrigerate, turning frequently. Place whole pears in serving dishes and add a spoonful of whipped cream.Ellen McKinney - good beer folk - Steam Whistle Brewing - The Roundhouse, 255 Bremner Blvd. Toronto (416) 362-2337
Steam Whistle Granita
Chef Tanya Skeates of The Manx Pub, Ottawa, serves up Steam Whistle Pilsner, the key ingredient in her minty granita.
Makes about 4-1/2 cups to seve 4 to 6 people.
2 cups water
1 cup granulated sugar
1-1/2 cups Steam Whistle Pilsner
1 sprig fresh mint
In a stainless steel saucepan, combine all ingredients and bring to a boil. Remove from heat and cool to room temperature by carefully placing saucepan in a sink with about 1 inch of cold water. When cool, pour mixture into a stainless steel or glass baking pan and place in freezer. Granita will take about 2-3 hours to freeze.After the first hour, take granita out of the freezer and mix with a fork. As the mixture continues to freeze, periodically remove from freezer, mix and scrape with fork to create small ice crystals, and return to freezer. A successful granita should have the icy consistency of a commercial "slush" drink.When ready to serve, freeze individual serving bowls and scoop granita into bowls. Serve immediately, as granita contains alcohol and tends to melt quickly. Serve with fresh fruit and biscuits.Short Cut: Even easier to prepare, freeze the concoction in an ordinary plastic ice cube tray, then smash the cubes into smithereens in a food processor until you get a smooth,slushy mixture.Published in the Ottawa Citizen, FOOD section on June 25, 2003.
Steam Whistle Loaf Cake
Created by Executive Chef, Chris Klugman, of Summerhill Market
½ cup Unsalted butter
1 cup Steam Whistle Pilsner
3/4 cups Granulated sugar
2 Eggs2
½ cups All-purpose flour
1 tsp Baking soda
½ tsp Baking powder
Pinch Salt
1 Tbsp Vanilla extract
½ cup Sour cream
¾ cup Bittersweet chocolate chips
½ cup Brown sugar
½ tsp Cinnamon
Preheat oven to 325°F (175°C). Using 1 tablespoon of the butter, grease the inside of 2 – 9 inch loaf pans. In a small saucepan, over medium heat, bring the beer to a boil. Remove from heat; set aside. Combine remaining butter and sugar in an electric mixer; beat until very creamy. Add eggs one at a time, mixing well after each addition. Add flour, baking soda, baking powder, vanilla and beer; mix briefly to combine. Gently stir in sour cream, chocolate chips, brown sugar and cinnamon. Divide mixture between loaf pans; bake 35 minutes, until a toothpick inserted into cakes comes out clean. Makes 2 – 9 inch loaf cakes
Whistle Stop Chocolate Chip Cookies
A beery delicious version of a most popular dessert! Ellen McKinney Every now and then Steam Whistle Staff congregate at local establishments for comradery and a pint 'o pilsner. We call this Whistle Stopping. The only thing missing from such social gatherings are these cookies! This recipe is a standard chocolate chip cookie concoction that hails from the ovens of New Brunswick that I made all the yummier with a dash 'o Steam Whistle! I promsie that you won't be able to eat just one... or refrain from gorging on the cookie dough!
3/4 C shortening (try to buy the butter flavoured or golden kind as it has more flavour)
1-1/4 cups brown sugar, lightly packed
1 egg
2 Tbsp. STEAM WHISTLE PILSNER
2 tsp. vanilla (pure is the best but artificial will do)
Optional: add 1/2 tsp. almond extract for a smooth nutty taste
1-1/2 cups flour
1 tsp. salt
3/4 tsp. baking soda
1-1/2 cups chocolate chips
Preheat oven to 375 F.
Cream shortening and brown sugar in a large bowl or food processor until light and fluffy. Add egg, STEAM WHISTLE and vanilla; beat 1 minute until blended thoroughly.
Combine flour, salt and baking soda in a separate bowl. Gradually add to creamed mixture until well mixed. Stir in chocolate chips. Drop by heaping teaspoons on an ungreased cookie sheet, leaving space between cookies.
Bake for 7 - 9 minutes being careful not to overcook as a soft and chewy texture is desired. Cool 2 minutes on sheets and move to a cooking rack. Makes about 3 dozen cookies. Hide until ready to serve!
White Chocolate Cranberry Pilsner Scones
This recipe combines some of the must-have ingredients of a winter wonderland kitchen: white chocolate, cranberries and beer. Developed by Ellen McKinney Scones are so versatile. Found not only in the hands of those enjoying afternoon tea, they make their way onto brunch tables, breakfast nooks and midnight snack plates. Scones are perfect for those who must grab breakfast on the run, like our faithful production line staff members who dilligently wake up at the crack of dawn twice a week to bottle Canada's Premium Pilsner. Think about restoring your energy with a scone or two!
2 cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup butter, chilled and cut into 1/4 inch cubes
1/4 cup heavy cream (you may substitute whole milk, buttermilk or yogurt if you wish)
1/4 cup STEAM WHISTLE PILSNER
1 egg
1-1/2 tsp vanilla
6 oz white chocolate (chips or chunks)
3/4 cup dried cranberries (softened as described below)
**You may use fresh or frozen raspberries instead of cranberries if you prefer, but omit step #2 if substituting!
Preheat the oven to 375 F.
If time allows, bring a pot of water to a boil and add the dried cranberries. Remove the pot from the heat and soak the cranberries until softened, about 15 minutes. Thoroughly drain the cranberries.
In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into the dry mixture using a pastry blender or two knives until the mixture resembles coarse pea-sized crumbs. Do not over blend. The small chunks of butter will give the scones a flakier texture.
In a separate bowl, stir together the cream (or milk or yogurt if substituting), egg and vanilla. Slowly add the Steam Whistle Pildnrt, whisking quickly to combine. Add the liquid mixture to the dry mixture blending just until combined. Do not over stir.
Fold in the white chocolate chips or chunks and the cranberries. For extra white chocolate indulgence, press a chunk of chocolate lightly into the top of each scone.
Pat the dough into a 5/8 inch thick mound and cut into circles.
Place scones on an ungreased cookie sheet and bake for 15-20 minutes until lightly browned. Cool on a wire rack.
OPTIONAL GLAZE: While the scones are baking, blend the following:
3 Tbsp of sugar
1 Tbsp melted butter
1 Tbsp heavy cream
Brush the scones with the glaze mixture after they have been baking for 13-15 minutes. Return the glazed scones to the oven to bake 2 minutes longer, or until they are lightly browned.
Barbeque Steak Steam Whistle
This is a fast and delicious, creole-inspired recipe for the summer BBQ, tested in Harald Sowade's kitchen.
2 T-bone steaks 1" thick
Garlic powder
1-1/2 cups Steam Whistle Pilsner
1/3 cup Olive oil
2 Tbsp. honey
1 Tbsp. salt
3/4 tsp. black pepper
4 cloves
Sprinkle steaks with garlic powder. Combine the beer, olive oil, honey, salt & pepper, and cloves in a flat dish. Marinade the steaks for 12 hours turning occasionally. Cook the steaks on one side while brushing the upper side with marinade juices. Turn the steaks and cook the other side.
Beer Beef Stew
Submitted to us by Steam Whistle supporter, Susan Boyle.
2 lbs stewing beef
1/3 cup flour for dusting
2 Tbsp butter
3 garlic cloves, minced
1 tsp ginger, minced
6 onions, sliced
1 cup carrots, sliced
1 cup celery, diced
1 bottle of Steam Whistle Pilsner
2 Tbsp dark brown sugar
salt & pepper to taste
Dust beef cubes with flour. In a large heavy pot with cover, melt butter and brown flour-dusted beef cubes. Remove from pot. Add garlic, onions, carrot and ginger until soft. Add brown sugar, beef, and beer. Cover and cook for 30 minutes on medium/high, turn down to medium/low for another 1 1/2 hours. Serve on rice or noodles, with warm biscuits and a bottle of chilled beer!
Blue Suede B-B-Shoe Sauce
We think The King would be delighted to dig in to some ribs donned with this unusual berry, beery, BBQ sauce.
3 cups of fresh or frozen blueberries (strawberries would work well too)
3/4 cup of white vinegar
3/4 cup of Steam Whistle Pilsner
1/2 cup of brown sugar
2 Tbsp Worcestershire sauce
1 tsp pepper
1 tsp salt
1/2 tsp of ground cloves (ginger would also make an interesting substitute)
1 bay leaf
Optional: 1/2 tsp red pepper
Add the ingredients to a sauce pan and bring to a boil. Reduce the heat and simmer for 8-10 minutes. If the sauce isn't thick enough for your liking, or if you're in a hurry, add 2 tsp of cornstarch blended with 1/8 cup of Steam Whistle to the boiling sauce and simmer until thickened. MAKES ABOUT 3 CUPS
*This sauce is recommended on duck or turkey, or any poultry for that matter but works just as wonderfully as a baste for steak. This recipe was created by Steam Whistle staffer, Ellen McKinney.
Brew Master's Leg of Lamb
Harald Sowade, Steam Whistle's illustrious first Brew Master, submitted this recipe after enjoying it for his Easter Supper.
2 tsp. grated ginger
1 tsp. Cayenne pepper
1 Tbsp. Rosemary
2 Tbsp. Dijon mustard
1 tsp. garlic powder
1/4 tsp. paprika
salt & pepper to taste
5 lb. butterflied leg of lamb
1/2 cup of Steam Whistle Pilsner
Whirl seasonings, mustard and 1 Tbsp. beer in a blender until they form a paste. Add more beer if necessary to obtain the right consistency. Rub half of the paste on the top surface of the lamb. Roll and tie the string. Rub remaining paste on the outside. Pour remaining beer over the roast. BBQ or bake 1-1/2 to 2 hours, basting occasionally with pan juices. Remove string; slice and serve. Serves 6.
Caboose Chili
Created by resident cowboy, Brad Goddard, Steam Whistle's representative to Western Canada. Cooking with beer is easy and more cost-effective than wine. Anyone who has an interest in being a kitchen commando, like myself, can do it. Most of the flavour in my cooking has occurred since moving away from my small town home, where everything was well done and seasoning didn't even get as exotic as fresh ground pepper (something I have introduced to my mother with great success).
1 Litre of chicken stock
1 can of stewed tomatoes
1 can of black beans (rinsed)
1 can of chick peas (rinsed)
Half a bottle of Steam Whistle Pilsner
1 Tbsp of chili powder (or, 'to taste')
1 tsp of paprika
1 tsp of cayenne pepper (or 'to taste')
a few dashes of hot sauce (I use Franks)
3 cooked sausages, sliced
1 lb of lean ground beef
3 boneless chicken breasts, cubed
5 cloves of garlic, chopped
1 medium red onion, diced
1 bunch of green onions, chopped
In the case of the chicken and the ground beef, I let them both soak in about half a bottle of beer for 15 minutes prior to cooking. Bring to a boil the chili stock ingredients in a big pot. Then reduce heat to a simmer and leave uncovered.Heat up a skillet and add the marinating beef, half the garlic, and half the red onion. Saute until brown, then add to simmering chili stock. Add marinating chicken to hot skillet with remaining garlic and green onion. Saute until chicken is cooked, then add to simmering chili stock. Add sliced sausages and remaining red onion to hot skillet and fry'em up. Then add them to the chili pot.I only make chili with a wooden spoon my mother gave me when I left for university. I strongly recommend that folks trying this recipe go out and get their own 'chili spoon'. After this basic list of ingredients is up and simmering, I go to my fridge and take anything else out (half a red pepper, carrots, cheese--whatever!) that doesn't seem to fit into any other meal plans for the week, chop'em up and toss'em in. Chili, for me, always means that I can clean my fridge out of all the salad ingredients and leftover meat from meals earlier in the week.Let everything simmer, stirring occasionally, until you can no longer resist the smells. Simmering with the lid off will allow the chili to thicken--but it could burn if you join your pals in the tee vee to catch up on the game and the beer drinking and forget to return to the kitchen to stir the pot.I serve it with some nice thick slices of bread and butter. You can top it off with your favorite cheese, sour cream, and a few more dashes of the hot sauce of your choice. I always serve chili to a large audience with varying heat thresholds so I keep things "warm" and allow folks to take the heat up as many notches as they desire.
Chicken and 'Shrooms and Beer, Oh My!
Here’s an easy dish that will delight your taste buds. Serve with rice and peeled, oven-warmed peach halves. Ellen McKinney
3 Chicken breasts, halved
salt and pepper to taste
3 T of soy sauce
1 can sliced mushrooms, drained (or use fresh mushroom’s sautéed)
4 T of flour
cooking oil
2 cans of cream of chicken (or mushroom) soup
3 T slivered almonds
½ bottle of Steam Whistle Pilsner
Coat chicken with flour, season with salt and pepper and brown lightly in oil on both sides. Place chicken in casserole dish. Mix together soup, soy sauce, 2 T of almonds, mushrooms and beer. Pour over chicken. Bake in a preheated oven (350 F), uncovered for 1 hour. Sprinkle with the remaining 1 T of almonds and serve.
Christmas Tree Chicken
From the kitchen of Ellen McKinney, one of Steam Whistle's Good Beer Folks and co-host of the Food Network's upcoming series, "Fresh and Wild". For this recipe, you'll need to a little bit of grocery shopping right from your Christmas tree! Juniper berries grow on the popular juniper tree that dons the windows of many Canadian homes each Christmas. Juniper berries are slightly blue in colour when young and look like peppercorns. They add a fresh kick to poultry and game.
8 pieces of chicken
salt and pepper
2 heads of garlic, broken into cloves and peeled
¼ pound bacon strips, each strip cut into 4 pieces
6 bay leaves
1 branch rosemary
1 Tablespoon juniper berries
2 cups of Steam Whistle Pilsner
1 Tablespoon of sugar
Preheat oven to 475 F.
Season chicken with salt and pepper and place in a single layer in a baking dish. Tuck in the garlic, bacon and herbs around the chicken pieces. Scatter the juniper berries on top of the chicken. Mix the Steam Whistle with the sugar in a bowl. Pour the beer and sugar mixture on top of the chicken. Bake 15 minutes. Turn the pieces over and bake another 15 minutes. Turn again and bake 15 minutes longer. By now the chicken should be cooked and sticky with caramelized sauce. If at this point the sauce has not reduced and thickend quite enough, remove the chicken from the dish and keep them warm. Pour the juices into a saucepan and boil on the stovetop until you've got just enough left for sauce. This method of "boiling down" is called a reduction and makes flavours of the beer, juniper and herbs intensify during the process. Remove the bay leaves from the sauce. To serve, place a piece of chicken on each plate and spoon the sauce on top.
Cowpoke Stew
A delicious and hearty stew prepared with Steam Whistle Pilsner
2 lb stewing beef
1/4 lb bacon (thick slice)
1 lb diced carrots
1 lb diced celery
1 lb diced onion
1 lb diced potato
1 lb diced sweet potato
4 cloves chopped garlic
8 cups beef stock
2 bottles Steam Whistle Pilsner
20 oz can crushed tomatoes
20 oz can navy beans (drained)
20 oz can lentils (drained)
3 oz chopped savory
3 oz chopped terragon
3 tsp paprika
2 tsp cumin
2 Tbsp Worchester sauce
salt and pepper to taste
In large sautee pan, fry off bacon and put aside. Dredge cubed beef in flour and pan-sear on all sides, remove from pan. Sautee garlic and onion, deglaze pan with 1/2 bottle of Steam Whistle. In large sauce pan, add beef stock, canned tomato, onion and garlic. Bring to a boil and simmer for 30 min. Add meat and 1-1/2 bottles of Steam Whistle, paprika, cumin and Worchester, simmer for 2 hrs, skimming. Add remaining veggies, cover and simmer for 30 min. until potatoes are tender. Add navy beans, lentils, terragon, savory and S&P, cook 2 min. Use cornstarch to thicken. Garnish with chopped fresh chives and serve with crusty bread. MMMMMM!!
Cran-Beery Meatballs
Tested at the Craft Beer Celebration at the Royal York in Toronto, our beer adds a smooth malty kick to this already crowd-pleasing recipe. Ellen McKinney's Aunt Imogene, from New Brunswick, brings these meatballs to family gatherings. Her daughter, and Ellen's cousin, Susan, is a diplomat in South Africa. "This is Susan's favourite comfort food. Susan is coming home for a visit this year, so when I get to the east coast, I plan on surprising her with a Steam Whistle-infused version of the dish."
1 pound of ground beef (I use lean or extra lean)
1/4 cup tomato juice
1/4 cup Steam Whistle Pilsner
2 slices of bread, torn into crumb-like pieces (stale bread is fine!)
1/2 tsp of both salt and pepper
2 Tbsp Worchestershire sauce
1 Tbsp parsley
1 egg
1 can whole cranberry sauce
1/3 cup brown sugar
2 Tbsp lemon juice
1 Tbsp margarine or butter
In a large bowl, mix the ground beef, bread crumbs, tomato juice, Steam Whistle Pilsner, salt and pepper. In a small bowl, blend the egg, Worchestershire sauce and parsley. Add the egg mixture to the beef mixture and blend until well combined. Roll the beef into meat balls about 1" in diameter. (Smaller sized meatballs will cook more quickly; larger ones will take longer.) In a pan, melt the butter or margarine over medium high heat. Saute the meat balls in the pan until nicely browned on the outside, about 3-5 minutes. Meanwhile, stir the cranberry sauce, lemon juice and brown sugar in a bowl until well blended. Add the cranberry mixture to the pan and simmer, stirring from time to time, for around 30 minutes.Perfect at potlucks, informal gatherings and family functions, these go well with wild rice pilaf or roasted baby potatoes.
Decoction Marinade
Use this great marinade for any barbequed meats. (Steam Whistle uses the decoction method of brewing where the mash -water and ground malted barley- is boiled, resulting in a creamier head and a deep golden colour.) Ellen McKinney
1 bottle of STEAM WHISTLE
1/4 C olive oil (any oil will do, though... sesame or peanut oil would give it a nice flavour)
1/2 t salt
1 T powdered mustard
1 t ground ginger
3 T soy sauce
1/4 t Tabasco sauce
2 T white sugar (brown works beautifully as well)
4 T orange marmalade
2 minced cloves of garlic
Simply blend the ingredients and use to marinade chicken, beef, pork or fish. Marinade for as little as 20 minutes or as long as overnight. This recipe could be an interesting addition to the mash...
Happy Halibut with a Side of O'Rings
Submitted to us by Doug Harcourt I find if you have a cold Steam Whistle while you cook it tastes a lot better.
1 Bottle STEAM WHISTLE PILSNER
1 lb. Halibut fillets
1 medium Spanish onion
1-1/2 cup of flour
1-1/2 tsp salt
1/4 tsp cayenne (or to taste)
1 lemon, cut into wedges
Tartar Sauce (homemade is best)
Preheat deep fryer to 375F/190C.
Preheat oven to 250F/120C.
Mix all dry ingredients well. Wisk in 1 bottle Steam Whistle until smooth. Let stand 15 to 20 mins. Slice onion into 1/4 inch slices. Separate into rings. Dip rings into Beer Batter and deep fry approximately 1 to 2 minutes, turning once. Transfer to paper towel lined baking sheet. Season to taste & keep warm in oven. Lightly flour Halibut. Dip in Beer Batter & deep fry 6 to 8 minutes turning once. Plate with lemon wedgies & Tartar Sauce.
Kawartha-Style Red Eye Flank Steak
Submitted to us by Steam Whistle enthusiast, Doug Harcourt.
2lb. flank steak
Coat steak well with these ingredients:
6oz. Steam Whistle
6 oz. strong brewed coffee(optional)
2 Tbsp olive oil
2 Tbsp red wine
couple of shakes Wooster (Worchestershire Sauce)
Dashes of Hot Sauce(to taste)
1/2t Dijon Mustard
Refridgerate overnite. BBQ to desired state (approx 7 minutes per side for medium)
Market Mango & Red Pepper BBQ Sauce
This recipe made its debut at the St Lawrence Market BBQ and Beer Festival. The market, located within walking distance from the Roundhouse, is full of history, friendly faces and fresh goodies.
2 Tbsp olive oil
1 onion, chopped
1 red pepper, chopped
1 tsp salt
1/4 cup red wine vinegar
3 Tbsp Steam Whistle Pilsner
3 Tbsp molasses
2 Tbsp Worcestershire sauce
1/4 tsp ground allspice
1 ripe mango, cut into chunks
2 to 3 jalapeno chilies (or less) to taste, seeded - Wear rubber gloves as these are hot!
In a skillet, heat oil over medium heat until hot but not smoking. Add onion, red pepper and salt and cook until softened and edges begin to brown. Stir in vinegar, Steam Whistle, molasses, Worcestershire sauce and allspice and bring to a boil. Simmer mixture 1 minute to blend flavours. Cool slightly. Spoon mixutre into a blender. Add mango and jalapenos and blend until smooth.MAKES ABOUT 1-1/2 CUPSRecipe created by Steam Whistle Good Beer Folks, Ellen McKinney.
McSkinney's Irish Stew with Dumplings
By Ellen McKinney, in honour of her Irish heritage and our original Brew Master's sense of humour. I grew up in Saint John, New Brunswick, where much of Irish Canadian history sprouted its roots like the potatoes from the Isle. Some of the early Irish settlers made their first steps onto North American soil along the shores of Saint John. To this day, many east coast kitchens still feature rustic, hearty meat-and-potato meals not different from those of our Irish forefathers and fore"mamas". My mother used to make a stew similar to this one in her crock pot every St Patty's Day. Harald, our first brew master and a jolly fellow, likes to tease me about my distant Irish descent. He has nicknames for each of the Steam Whistle teamsters and affectionately calls one of our sales reps "The Laughing Pancake". I, known to some as Ellen McKinney, am "Miss McSkinney" to Harald Sowade. I thus name this recipe in honour of Irish heritage and Harald's sense of humour. I just have to be careful not to eat too much of this stick-to-your-ribs stuff this March, or McHarald just might start calling me McFatty!
Stew:
1/2 cup flour
2 tsp salt
1/4 tsp pepper
3 pounds lamb for stew, cut into cubes
3 Tbsp olive oil
1/2 cup sliced onions
1 cup of STEAM WHISTLE PILSNER (use the rest of the beer in the dumpling recipe)
1-1/2 cup of boiling water
2 envelopes of vegetable, beef or chicken boullion
(OPTIONAL)
6 medium potatoes, peeled and diced
2 carrots, peeled and diced
2 or 3 white turnips, quartered
Blend the flour, salt and pepper in a bowl and dredge the lamb in the mixture. Heat the oil over medium-high heat in a large skillet. Brown lamb on all sides. Transfer lamb to a heavy pot. Cook onion in the skillet until lightly coloured, about 2 minutes. Add to the pot with the lamb. Over medium-high heat, add the Steam Whistle to the lamb and onions. Add just enough of the boiling water to cover the meat. Add boullion, if using. Cover pot tightly and simmer on low heat 1-1/2 to 2 hours. Meanwhile, blanch potatoes by covering them with boiling water; drain. Add potatoes, carrots and turnips to stew during the final 20 minutes. Cook until veggies are tender. To thicken sauce, blend part of the flour mixture that was used for dredging with sauce from the pot to make a thin, smooth paste. Add the paste to the sauce in the pot, and simmer until thickened. If dumplings are to be added, prepare as directed in the following recipe.
Parsley Dumplings:
2 cups biscuit mix
Pinch of nutmeg
1/4 teaspoon thyme
1/4 cup minced parsley
1/4 cup boiled water
1/4 cup boiled STEAM WHISTLE PILSNER
Combine the biscuit mix with the seasonings, blending well. Add water and Steam Whistle and stir to moisten. Drop by the spoonfuls on top of the boiling stew. Cover, and cook for 12 minutes.Note: Steam Whistle supporter, Jim MacDougall, has sent in his homemade dumpling recipe as an alternate to the ready-mix type.
Mix n' blend:
1 cup flour
2 tsp baking powder
1/2 tsp salt
Add 1/2 cup milkMix thoroughly. Drop by spoonful over hot stew Cover and simmer for 15 minutes. (no peeking)As a kid,if there were dumplings left over, we would poor molasses over them for dessert (cheap dessert for a poor family!)
Musical Maple BBQ Sauce
Many of the Steam Whistle tour guides are musicans. Many of the world's most interesting guitars are made of maple wood. May this recipe, full of the top hit flavours of maple syrup and of course, Steam Whistle Pilsner be music in your mouth!
1 cup of pure maple syrup
2 Tbsp Steam Whistle Pilsner
2 Tbsp malt vinegar
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp black pepper (or more if desired)
salt to taste
Blend the ingredients in a saucepan and heat on high until boiling. Simmer for 15 minutes until the sauce has thickened. Use as a baste for anything from BBQed steak and chicken to oven roasts and pork chops. If a thicker consistancy is desired, opt for he following trick: Blend 1/2 Tbsp corn starch with 1/8 cup of Steam Whistle in a small bowl and then slowly pour the mixture into the sauce, stirring constantly. Boil then reduce heat and simmer until the sauce is thickened to your desires.
Pilsner Pizza
This is a quick recipe for gourmet pizza dough and suggested toppings. Cooking time allows for you to savour one bottle of STEAM WHISTLE before you take dinner from the oven! Ellen McKinney
2 C white flour
1 C whole-wheat flour
1 T baking powder
1 bottle of STEAM WHISTLE
Mix the ingredients. Spread or roll into a 9X13 inch pan. Add sauce, toppings and cheese. Bake at 425 F for 25 minutes. Remove from the oven and let stand for 5-10 minutes.
(Note: Some people prefer to add the cheese during the last half of baking so it doesn't dry out.)
Here are some alternatives to the tomato sauce and cheese pizza:
Use pesto instead of tomato sauce
Replace tomato sauce with hoisin sauce, top with grilled chicken, cilantro and light cheese for a Chinese BBQ style pizza.
Drizzle dough with olive oil and smother with crushed garlic and herbs and a sprinkle of Parmesan.
Shower the dough with melted butter, cinnamon and if desired, nuts and raisins. Bake, cut into strips and dip in a thin icing. Indulgence anyone?
Pilsner Poached Salmon
From the LCBO's Food & Drink Magazine - Summer 2000 issue. Tested in the kitchen of Elaine Sutherns. This slow method of cooking salmon produces a fish that is very evenly cooked and still moist throughout. The rich sauce with hints of tarragon, lemon and beer adds to the flavour of the whole dish. Serve with garlic mashed potatoes and green beans.
4 - 6oz. [175 g] salmon fillets
Salt and freshly ground pepper
SAUCE
1 cup [125 ml] Steam Whistle Pilsner
2 tbsp [25 ml] chopped fresh tarragon
3 tbsp [45 ml] lemon juice
1/2 cup [125 ml] sliced onion
1/2 tsp [2 ml] cracked peppercorns
2 tbsp [25 ml] olive oil
1/2 cup [125 ml] whipping cream
GARNISH
2 tbsp [25 ml] finely chopped parsley
1. Preheat oven to 225F [100C].
2. Season salmon with salt and pepper and place in an ovenproof baking dish.
3. Combine beer, tarragon, lemon juice, onion, peppercorns and olive oil in a pot. Bring to boil and reduce by half. Pour over salmon.
4. Bake for 20 minutes, basting once, or until salmon is cooked but still slightly pink in centre.
5. Place salmon on serving plate. Pour basting liquid into pot on high heat. Reduce until about 1/4 cup [50 ml] remains. Pour in cream, bring to boil and boil until thickened, about 2 minutes. Drizzle over salmon before serving. Garnish with Parsley
Pork Loin with Steam Whistle Cranberry Apple Stuffing
Created by Liz White of Liaison College, Toronto
Pork Loin:
2 cloves minced garlic
1 Tbsp finely chopped rosemary
1 Tbsp finely chopped thyme
1 Tbsp olive oil
3-1/2 to 4 lb boneless pork loin
salt and pepper to taste
sliced bacon, as needed
Chutney:
3 lbs Granny Smith apples, peeled, cored and coarsely chopped
1/2 cup fresh ginger, finely chopped
1-1/2 cups light brown sugar
1 cup cider vinegar
1/2 bottle Steam Whistle Pilsner
1 tsp cinnamon
1tsp mustard seed
1/2 tsp crushed red pepper
1/4 tsp ground cloves
1-1/2 cups finely diced red onion
2/3 cup dried cranberries
1/4 tsp saltolive oil for sauteeing
Method:
Slit a pocket through one end of the tenderloin, and down it's centre. Do not slice through the other end. Season inside and out with salt and pepper. Combine rosemary, thyme, garlic and oil in a bowl. Spread mixture over pork. Cover and refrigerate for atleast 1 hour. Heat olive oil in sauce pan, add onion and cook until slightly brown. Add ginger and apples and cook for 2 min. Combine remaining ingredients, including Steam Whistle Pilsner, and lower heat. Allow to cook, reducing until thickened. Remove from heat and cool slightly. Stuff chutney into tenderloin and wrap with bacon. Using a roasting rack and baking sheet, put pork into 350 F oven, until it's centre reads a temp of 130 degrees. Remove from oven, allow to stand, tented with aluminum foil for 10 min. Slice and serve.
Portuguese-style Shrimp & Rice with Steam Whistle
Created by Josanna Meilhac-Lavigne, an aspiring Chef at Liaison College, Toronto. Liaison College trains the largest number of cooks and chefs in Ontario.
1 cup long grain rice
1 cup water
1/2 cup Steam Whistle Pilsner
1-1/2 tsp salt (or to taste)
In a sauce pan combine the rice, water, Steam Whistle and salt. Simmer until ready and then, leave covered, off heat, to steam further.
3 Tbsp Parsley
3 cloves Garlic, minced
1 Onion, diced
4 oz. Pimento
1-1/2 cup Steam Whistle Pilsner
2-1/2 Tbsp Tomato Paste
2 Tbsp Olive Oil
1 bag of large Shrimp (31-40 size)
In a large saute pan, heat olive oil. Add onion and cook until translucent. Add minced garlic and parsley, stirring for 30 seconds. Add crusted pimento and cook 2 minutes. Add Steam Whistle Pilsner and the shrimps, cooking until the shrimp are pink. Serve over rice.
Note: you may wish to add chili's if you like spicey food, or have some hot sauce handy while eating. Steam Whistle Pilsner is a perfect accompanying beverage for savoury dishes like this one
Potato Salad with Steam Whistle Dressing
Created by Kishroy Hunting, budding chef from Liaison College, Toronto, where the largest number of cooks and chefs are trained in Ontario.
Dressing
6 Tbsp Olive Oil
1/2 cup Onions, finely chopped
3/4 cup Steam Whistle Pilsner
3 Tbsp cider vinegar
1 Tbsp Dijon mustard
1/2 tsp sugarsalt and pepper, to taste
Heat a tablespoon of olive oil in a small frying pan over medium heat. Add onions and cook until soft, about 5 minutes. Add the beer, vinegar and sugar and boil for 5 minutes. In a food processor, combine mustard and the beer mixture. While the motor is running, slowly add the remaining olive oil. Taste for salt and pepper.
2-1/2 lbs Red Potatoes
1/2 cup Onions, finely chopped
1/4 cup Parsley, finely chopped
2 Tbsp Chives, chopped
Cook potatoes in salted boiling water until cooked. Remove and slice when cooled. Mix with onions, parsley, chives and Steam Whistle dressing. Taste for salt and pepper.
President's Party Pork
Our president, Cam Heaps, has been known to host many a pig roast. This is a sure winner with him!
Salvage the loin and proceed as follows:
4 pounds boneless pork loin
1 bottle of STEAM WHISTLE
salt and freshly ground pepper
1/4 C orange juice
1/4 C honey
3 T soy sauce
3 T sherry (or use balsamic vinegar or rice vinegar if you don't have sherry on hand)
2 T hoisin sauce
1/4 C black beans, mashed
2 T five spice powder (an Asian spice blend now widely available)
4 cloves of chopped garlic
4 mandarins or tangerines, peeled and segmented
1/2 bunch watercress, stems removed
Preheat the oven to 425 F. Place the pork loin on a rack over a roasting pan and fill the bottom with an inch of beer. Season pork with salt and pepper. In a bowl, combine the orange juice, honey, soy sauce, sherry (or your substitute), hoisin sauce, black beans, five-spice powder and garlic. Mix well. Coat the pork with all of the paste, rubbing it in well. Place the oranges and watercress beside the pork loin but reserve a few segments and watercress sprigs for garnishing later on. Roast pork for 15 minutes, then reduce the heat to 325 F and cook for 45-55 minutes more, basting every 15-20 minutes with the juices in the pan. When the pork is cooked thoroughly (it should reach 165 degrees on a meat thermometer) remove it from the oven and let it rest for 5 minutes before slicing. Resting keeps the juices inside the roast! Serve adorned with the extra watercress and mandarins or tangerines.
Romantic Roundhouse Risotto
The saffron "Roundhouse Risotto" was hit at beer festivals this winter and spring. Now that summer has arrived and more fresh produce is available, why not try out this romantic, rosemary infused version? Ellen McKinney This recipe doesn't require the constant stirring that the Roundhouse Risotto does. And... rosemary is an aphrodisiac so if you're in need of a dish for date this is the one! This recipe is an adaptation of one from a cook book called, appropriately, "Intercourses: an Aprodisiac Cookbook". This sassy pilsner makes this sassy dish even sassier! This recipe worked on more than a couple of beaus of mine. It's also a great dish for company.
1-1/2 Tbsp. butter
1 small onion, diced
3/4 cup arborio rice
1/2 cup STEAM WHISTLE PILSNER
1-1/2 cups chicken stock (I have used beef and veggie stock before - both are fine substitutes.)
salt and pepper to taste
1 pound of mushrooms, sliced ( you may use as little as half the amount if you're not a mushroom fan)
1/2 Tbsp olive oil
1 large tomato, diced
1/4 cup heavy cream (I have used soy milk or milk to reduce the fat content and both have worked well)
1/8 cup chopped fresh basil (or 1 Tbsp dried)
1 Tbsp minced fresh rosemary
1 Tbsp grated parmesan cheese
Melt the butter in a large skillet. Saute the onion until tender. Add the rice and cook for 1 minute, stirring constantly. Add the stock, salt and pepper. Cook, covered until the rice is tender on the outside and chewy on the inside. Such a state is known as al dente in Italian or "to the bite" in English. The goal is to achieve a pasta like consistency that is neither too crisp or too soupy.While the rice is cooking, saute the mushrooms in the olive oil. When the rice is done, fold in the mushrooms, tomatoes, cream (or milk), basil, rosemary and parmesan.
Roundhouse Risotto
This risotto is a crowd pleaser. The trick to making creamy risotto is patience! Stirring is a must! Ellen McKinney
Try to buy a better quality arborio rice. Packages marked "Italian style rice" are fine in a pinch but the rice is not as plump and therefore doesn't easily grant the tender but slightly chewy al dente texture. Saffron is the world's most expensive spice as the threads are hand picked stigmas of a type of crocus flower. This dish is a classic in Milan. The surprise ingredient of beer gives it a Candian intercontinental twist! Sometimes I add chopped garlic cloves with the addition of the onion.
6 C hot chicken stock
1/2 C butter (I use a bit less when I want to spare fat calories and the flavour isn't sacrificed)
2 finely chopped onions
1 T dried basil
1 T crushed saffron threads
2 C arborio rice
1 bottle STEAM WHISTLE
2 C grated Parmesan cheese
salt and pepper to taste
In a deep skillet, melt 4 T butter over medium heat. Add onion, basil and saffron. Saute until limp, stiring constantly. Be careful so as not to burn the onions! Add the rice, and stir in the butter onion mix for one minute. Add beer and lower heat to a simmer. Ladle in a cup of the stock and stir until almost absorbed. Add another cup of the stock. Continue this process until all of the stock has been added. When rice absorbs the last cup of stock, add the rest of the butter and parmesan. Stir until the parmesan and rice are creamy. Season to taste. By the way, you may substitute herbs like oregano and thyme for the saffron if you feel like experimenting. Rosemary rocks in risotto! It's supposedly also an aphrodisiac! Perhaps we should start dropping rosemary sprigs in our bottles
Smoke-O-Motive BBQ Sauce
Chris, one of our marketing gurus requested a smokey BBQ sauce. This grilling baste is full of smokey flavour and is dedicated to the history of the old locomotives that used to live in our brewery, the Roundhouse.
1 cup ketchup
1/2 cup red malt vinegar
1/2 cup Steam Whistle Pilsner
1/2 cup brown sugar
1/4 cup molasses
2 tsp liquid smoke
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/4 tsp onion powder
optional: a dash or two of Tabasco sauce
1 Tbsp cornstarch
1/8 Cup Steam Whistle Pilsner
Combine all of the ingredients except for the cornstarch and 1/8 C of Steam Whistle in a medium saucean and whisk until smooth over high heat.
Bring sauce to a boil, then reduce heat and simmer for 10-15 minutes. Blend cornstarch and 1/8 cup of Steam Whistle in a small bowl and then pour the mixture, slowly, into the sauce, blending constantly to incorporate. Simmer for another 5-10 minutes until the sauce has thickened. Use this for pork, beef, chicken, ribs. This is a super dipping sauce for chicken fingers and is also a great marinade.
Smokey Joe's Charcoal Burgers with Beery Onions
Old Black Joe, a past CPR worker in the Roundhouse is said to haunt this building. This recipe was created in his honour. Stoke the charcoal in your BBQ - as Old Black Joe used to stoke the coal fires of the Steam Engines resting in the Roundhouse for repair - and get ready for some grilling!
BURGER INGREDIENTS:
1-1/2 lb. ground beef (sirloin preferred)
1/4 cup from a bottle of Steam Whistle Pilsner
1 egg
1/4 cup dried bread crumbs
chopped parsley
1 Tbsp. Worchestershire sauce
2 tsp. sage
2 cloves garlic, crushed
2 Tbsp. Dijon mustard
1/4 cup celery, finely diced
1/4 cup red pepper, finely diced
1/2 cup cheddar cheese, grated
salt and freshly ground pepper to taste
SMOKEY ONIONS:
1 Tbsp butter
3 large onions, sliced in rings
1 Tbsp sugar
remaining STEAM WHISTLE from the bottle
Mix the beef, 1/4 cup of Steam Whistle, egg, bread crumbs, celery, red peppers, cheese and all the remaining ingredients until well combined. Form into 8 patties. Grill the burgers on medium heat for 6-7 minutes per side until the meat is no longer pink. While the burgers are cooking, prepare the onions. Melt the butter in a pan. Add onions, stirring until softened. Add sugar adn stir until the onions begin to deepin in colour, about 2 minutes. Add the remaining beer. Simmer gently, uncovered for 15 to 20 minutes, stirring frequently. The beer should evapourate. Season with salt & pepper. Top the burgers with onions. Nifty bun alternatives are pita bread, wraps and sourdough bread.
Steak and Shitake Salad with “Beersamic” Vinaigrette
Created by Ellen McKinney, actress and Good Beer Folk This recipe grants an opportunity to fire up the grill, surprisingly for a salad dish. I have always enjoyed a classic brown sugar marinade for steak. It helps the outside of the beef caramelize and adds a kiss of sweetness. Crisp greens, plump shitake mushrooms, red peppers, red onion and feta not only pack a powerful punch of flavour, but contribute to the nutritional value of the dish as well. Makes 2-3 servings.
For the steak:
1/2 pound 1/4-inch thick sirloin
marinading steak
1/2 cup Steam Whistle Pilsner
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
For the salad:
350g baby spring mix greens
1 cup shitake mushrooms
1/2 red pepper, sliced into long strips
1/3 red onion, sliced
1 Tbsp olive oil
4 Tbsp chevre or feta cheese
For the dressing:
3 Tbsp balsamic vinegar
1 tsp Dijon mustard
2 tsp honey
1 Tbsp of fresh ginger, finely minced
1 garlic clove, crushed
1/2 cup extra virgin olive oil
2 Tbsp Steam Whistle Pilsner
Salt and freshly ground pepper, to taste
To prepare the steak and salad:In a large zip lock bag, add the Steam Whistle Pilsner, brown sugar, worcestershire sauce, salt and pepper. Add the steak and marinade for at least 1 hour, or overnight. Heat BBQ to medium high and grill steaks to medium rare (approximately 3 minutes per side), or until desired doneness. Slice into 1/2-inch strips. Set aside. Meanwhile, brush the shitake mushrooms, red peppers and red onion with olive oil. Grill mushrooms directly on BBQ over medium heat for 2 minutes. Set aside. Grill red peppers and red onion in a grilling basket (or wrapped in aluminum foil) for 3 minutes, or until softened and grill marks appear. Set aside. To prepare the vinaigrette:In a medium sized bowl, whisk together the balsamic vinegar, Dijon mustard, honey, ginger and garlic. Add the olive oil, pouring in a steady stream, whisking constantly. Add the Steam Whistle Pilsner and blend thoroughly. Season with salt and freshly ground pepper, to taste.To assemble te salad:Divide greens among dinner plates. Top each serving with steak, mushrooms, red peppers, and red onion. Garnish with dollops of chevre. Top with dressing. Enjoy leftovers stuffed in a pita or in a wrap.
Steam Whistle Pancakes with Steam Whistle Walnut Syrup
Created by Mario Francella, budding chef, from the Liaison College in Toronto. Liaison College educates the largest number of chefs and cooks in Ontario.
Syrup
1 cup brown sugar
1/4 cup Steam Whistle Pilsner
1/4 cup chopped walnuts
2 Tbsp unsalted butter
1 Tbsp maple syrup
To make the syrup, combine all the ingredients and simmer the mixture until it thickens and remove from heat.
Pancakes
4 Tbsp unsalted butter
1/2 cup Vindalia onions, chopped
1 cup Steam Whistle Pilsner
3 eggs
1 tsp vanilla extract
2 cups pancake mix
1 tsp ground cinnamon
1 tsp ground nutmeg
1. To make pancakes, heat buttere in a medium skillet over medium heat. Add onions and cook until softened, about 4 minutes, and set aside.
2. In a mixing bowl whisk beer, eggs and vanilla. Stir in onions and butter. Add pancake mix, cinnamon, nutmeg and stir. Let stand for 3-5 minutes.
3. Make little pancakes, cooking until golden brown. Add syrup. Open a bottle of Steam Whistle and enjoy!
Steam Whistle Stir Fry
Vegetarians and health conscious diners will appreciate this Asian-inspired dish, with its 7 vibrant veggies, a hint of citrus and a splash of all natural pilsner. Created by Ellen McKinney Meat lovers might mistake the sautéed tofu for chicken!
1/2 a package of vermicelli noodles
2 Tbsp Sesame Oil
1 /2 package extra firm tofu, cubed
1 tsp cumin
1 tsp chili powder
2 cloves garlic, crushed
1 Tbsp fresh ginger, finely chopped
4 Tbsp low sodium soy sauce
3 Tbsp lime juice
2 Tbsp Steam Whistle Pilsner
1 Tbsp chili paste
1 tsp crushed red pepper flakes
1 carrot, sliced diagonally
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 cup snow peas
1 /2 can baby corn
1 cup of chopped broccoli, steamed
1 green onion, finely sliced
1 orange, segmented and chopped
1 Tbsp fresh cilantro, chopped
1 Tbsp fresh basil, chopped
Soak the vermicelli noodles in a large bowl of hot water until softened, approximately 30 minutes. Heat 1 Tbsp of oil in a pan on medium high. Add tofu and season with cumin and chili powder. Cook until tofu is brown and slightly crisp on the outside. Set aside. Heat rest of oil in the pan. Add garlic and ginger and sauté for 1 minute. Add soy sauce, lime juice, Steam Whistle, chili paste and crushed red pepper flakes. Mix until combined. Add sliced carrot and heat for 1 minute. Add red and yellow peppers, snow peas, baby corn, steamed broccoli and green onion and sauté 1 minute. Drain the vermicelli noodles and sauté in pan with vegetables, sauce and tofu incorporating the sauce and veggies into the noodles. Add the orange segments, cilantro and basil and heat through. Serve with heat-quenching bottles of Steam Whistle Pilsner. Makes two servings. Created by actress and Good Beer Folk, Ellen McKinney.
Steam Whistle Whole Wheat Loaf á la Aasmaabik’s
Prepared by Chefs Shawn Adler and Jason Hayes from Aasmaabik's and Lunch in Peterborough, Ontario.
2½ cups warm Steam Whistle Pilsner
1 Tbsp Active Dry Yeast
1 tsp Dark Brown Sugar
2 cups unbleached All Purpose Flour
2 cups Unbleached Strong Bakers Flour
2 cups Whole Wheat Four
1 Tbsp Unsalted Butter
½ cup Quick Rolled Oats
Pinch of Sea Salt
½ cup grated Old White Cheddar (available at the Peterborough Farmer’s Market)
Method: Heat Beer until just warm and place in a large mixing bowl. Add brown sugar and yeast to the beer and stir for 4 seconds. Leave the yeast mixture to ferment for about 15 minutes. To the Yeast, add the flours, oats, butter, salt and cheddar. Knead the mixture until it is one cohesive mass. If this mass is sticky, add more all purpose flour by the handful until a soft but not sticky dough is attained.Place the dough in a greased bowl, cover with plastic wrap in a warm place until it doubles in size. Then “punch down” and shape into loaves or buns and let rise until the dough fills the bread pan.Bake at 425° F in a preheated oven for approximately 45 minutes. Best eaten with Steam Whistle Sausages.
Summerhill Market Beer & Barley “Risotto”
Chris Klugman, Summerhill Market’s executive chef has created this tasty main course.
1 medium Onion, diced
2 Tbsp Vegetable oil
1 bottle Steam Whistle Pilsner
1-1/2 cups Barley
6 cups Vegetable or chicken broth
1 tsp Salt
½ tsp Ground black pepper
3 cups Mushrooms, sliced
2 cloves Garlic, chopped
2 Tbsp Chopped fresh thyme
¼ cup Butter
½ cup Grated Parmesan cheese
½ cup Chopped parsley
In a medium saucepan over medium heat, combine onion and vegetable oil. Cook, stirring, for 5 minutes, until onion is soft. Add beer, barley, broth, salt and pepper. Reduce heat to medium-low; cook, stirring occasionally, for 45 minutes, adding more beer if necessary.Place a medium skillet on medium-high heat. Add mushrooms, garlic, thyme and butter. Cook, stirring, for 4 minutes. Add cooked mushrooms to barley mixture, along with cheese. Add salt and pepper to taste. Serve immediately.Serves 4 as an appetizer
In tune with the Bavarian Purity Act of 1516, this recipe calls for just 4 ingredients! This bread is a cinch to make. Even kitchen klutzes can master this a la Emeril and Martha! Ellen McKinney
1 bottle of STEAM WHISTLE
3 C flour
4 t baking powder
2 T sugar
(You may substitute 1 C of the flour with whole-wheat flour, rye flour, or corn meal.)
Preheat the oven to 350 F. Grease a loaf pan. Blend all of the ingredients in a bowl. The batter needn't be perfectly smooth. Pour the batter into the pan and bake for 40 minutes until a knife inserted into the centre of the loaf comes out clean.
Bam Bam's Beer Batter
The name "Steam Whistle" was inspired by the work-is-over sound that granted Fred Flintstone freedom to go home and have a cold one. Undoubtedly Wilma would have whipped up this batter to fry Fred some buffalo cheese sticks. Ellen McKinney
You can use it for coating everything from wings to onion rings to mozzarella. Who said you can't have beer for breakfast? Use this batter to make a morning feast of fritters. Apples and firm mangoes work well, especially when topped with ice cream, nuts and sundae sauce! Man, I'm getting hungry... I'm glad my fridge (unlike SWB's lunchroom's) contains more than ketchup and creamers!
1 C flour
1 t baking powder
1 egg
1 C STEAM WHISTLE
1/4 C oil
Beat all of the ingredients until smooth. Coat your stuff of choice in the batter. Fry in 3-4 inches of oil at 375 F until golden. Or cook in a deep fryer according to the manufacturer's instructions.
Beer & Onion Soup
Our first Brew Master, Harald Sowade, submitted this savoury starter.
2 Tbsp. Butter
2 Tbsp. Vegetable Oil
1 lb. onions, thinly sliced
1 tsp. sugar
3 cups beef bouillon
1-1/2 cups Steam Whistle Pilsner
1 tsp. Worchestershire saucesalt & pepper to taste
4 slices French bread
1/4 lb. Swiss cheese, grated
Heat butter and oil in a Dutch Oven. Add onions and sprinkle sugar over them, cooking until they are golden brown. Pour bouillon over onions and cook over medium heat for 10 minutes. Add Steam Whistle and seasonings, and simmer for 30 minutes. Pour soup into individual oven proof bowls. Float the bread on top adn cover with grated cheese. Place under broiler until cheese bubbles. Serve immediately.
Buffalo Wing Dip
Supplied by Krista Arbuckle. This recipe, although it doesn't contain any beer, tastes best with a pitcher of Steam Whistle Pilsner and a circle of friends. Tested during Apres Ski in Ellicottville, NY.
1-1/2 cups of shredded cooked chicken
2 pkg cream cheese
1 bottle Frank's Hot Sauce
1 bottle Blue cheese dressing
2 cups of shredded cheese (cheddar or mozzarella)
Spread cream cheese across 9x13 baking dish. Mix shredded chicken and hot sauce together. Spread over cream cheese. Spread bottle of blue cheese dressing over chicken mixture. Top with grated cheese. Cook 20-30 minutes in 350 oven. Serve hot with tortilla chips.
Creamy, Steamy Butternut Squash Soup
Excellent as a first course or this soup can hold its own as a hearty meal when served with thick slices of beer bread and a bottle of Steam Whistle Pilsner.
Ellen McKinney "I first tried squash soup when I spent the holiday season as an entertainer on a cruise ship in the Bahamas. While the sun and sand was super relaxing, I missed celebrating Canadian winters bundled up in my coat. So for dinner on board, I chose squash soup instead of coconut shrimp and upon tasting one spoonful, I found myself back home, accompanied by Jack Frost and a crackling fire. The only thing missing was a bottle of Steam Whistle, so I adapted my favourite squash soup recipe to include a splash of my favourite beer." Ellen McKinney.
2 butternut squash (about 3 3/4 pounds)
1 acorn squash (about 1 3/4 pounds)
6 Tbsp butter
1 onion, finely diced
1/2 tsp salt
1/8 tsp freshly ground white pepper
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cardamom
3 cups chicken or vegetable stock
1 cup STEAM WHISTLE PILSNER
1 cup of heavy cream *
1 sprig of fresh rosemary
* You may use whole milk or soy milk instead of cream to cut fat. The soup consistency will be OK with the substitutions, but you may find it slightly less creamy. I make the recipe with milk and fine results.
Preheat the oven to 350 degrees. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours. Cool, scoop out the insides of the squash, and purée the flesh in a food processor. Set aside. (You should have about 4 cups of puréed squash.)
In a stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sweat the onion. Do not allow it to brown. Add the squash and cook over low heat until heated through, stirring occasionally. Season with the salt, pepper, ginger and cardamom. Add the stock and bring to a boil, over low heat, stirring often. Cook about 20 minutes. In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 to 3 minutes. Adjust the seasoning to taste. To serve, ladle the soup into heated bowls. If you like, place a tablespoon of cranberry relish in the center, top with a dollop of sour cream, then sprinkle with chopped pecans or roasted pumpkin seeds.
Lumpy's Dressing
This recipe pays homage to "Lumpy", our 1949 International stake truck used for deliveries to bring you great taste! Ellen McKinney
1 1/2 oz diced bacon
1/2 t chopped garlic
1 T chopped shallots
1 T dried black olives (a handful of fresh ones do the trick too!)
2 T balsamic vinegar
4 T STEAM WHISTLE (or more!!!)
1/4 C olive oil
Sauté the bacon until it's just cooked. Add shallots, olives and garlic. Continue to sauté until the garlic is golden brown. Remove the pan from the heat and add the balsamic vinegar, beer and oil. Blend well and serve warm over mixed greens beside a steaming bowl of cheese and beer soup! I'll include that recipe in my next collection.
Sesame Beer Bread
Submitted by the talented chefs at Liaison College, Toronto
3-1/4 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
2 tsp salt
1/2 tsp baking soda
12-1/2 oz Steam Whistle Pilsner
1-1/4 tsp milk
1 Tbsp sesame seeds
Combine first 5 ingredients. Make a well in the centre, add beer and mix until soft, sticky dough forms. Turn out onto floured surface. Gently shape to fit greased 9x5x3" loaf pan. Place dough in pan, press into corners and brush with milk. Sprinkle top with sesame seeds and bake for 40 min at 375 F until golden brown.
Shakey's Bread
This one's a tribute to our trusty blue 1950 Chevrolet Sedan Delivery and the days it spent as a bread delivery truck. This bread may be made with any combo of dried herbs. Experiment with your faves like basil, thyme and rosemary. Ellen McKinney
3 C self-rising flour
2 T sugar
2 T butter, softened
1 bottle of STEAM WHISTLE
1/2 t thyme
1/2 t oregano
(If you don't have self-rising flour, you may use regular flour plus 4 teaspoons of baking powder as in 1516 Bread.)
Preheat the oven to 350 F. Grease a loaf pan. Blend all of the ingredients in a bowl. Don't worry if the batter isn't smooth. Pour the batter into the pan and bake for 40 minutes. The bread is baked when a knife inserted into the centre comes out clean.
Steam Whistle Baguette
This scrumptious bread was created by Steam Whistle fan, Keith Kowalski, Black Cat Cafe, Ottawa.
5 cups all purpose flour
1 tsp sugar
1 Tbsp yeast
1 oz. warm waterpinch of salt
2 cups Steam Whistle Pilsner
¼ cup olive oil
1 cup asiago cheese, grated
1 cup rolled oats
Preheat oven to 350. Mix yeast with 1 oz. warm water and sugar, allow it to dissolve and bubble. Mix flour with salt, asiago cheese and rolled oats. Add oil to the two cups of Steam Whistle Beer. Make a well in the centre of the flour mixture. Add the yeast and beer mix to the well. With your fingers stir the beer-yeast mixture, slowly scraping the sides to bring in some flour. Continue this until a ball forms and you can not stir anymore. Using the palm of your hands knead the dough to form a tight ball. Let dough sit covered until doubled. Divid the dough in to three equal pieces. Roll out each one in to the shape of a baguette. Place on a floured baking sheet, cover with a towel and let rest for 10 minutes. Bake for 20-30 minutes or until the bread sounds hollow when tapped.Serve warm to great friends with a glass of cold Steam Whistle! Keith Kowalski, Black Cat Cafe, 93 Murray St., Ottawa. (613)241-2999
Steam Whistle Boiled Shrimp with Mango Sauce
From The Manx Pub In Ottawa where chef Tanya Skeates boils her shrimp in Canada's Premium Pilsner straight from the tap. Combines bitter and sweet flavours in a dish that offers a tasty and elegant hors d'oeuvre. Serves 8 as an appetizer
For The Shrimp
3 cups (750) Steam Whistle Pilsner
2 onions, peeled and sliced
2 cloves garlic
1 tablespoon (15 ml) whole black peppercorns
1 tablespoon (15 ml) sea salt
2 stalks celery
1/2 lemon
3 1/2 pounds (1.5 kg) fresh shrimp, peeled and deveined
For The Mango Sauce
3 cups (750 ml) ripe mangoes, peeled and chopped
1 1/2 cups (375 ml) mango nectar or mango juice
3/4 cup (175 ml) sugar
1/2 cup (125 ml) white vinegar
1 tablespoon (15ml) fresh ginger root, grated
2 tablespoons (25 ml) Asian-style chili sauce
1. In a saucepan, place all shrimp ingredients - except shrimp - and simmer 10 minutes. Drop shrimp into the pot, return to boil and cook without lid just until shrimp turn pink.2. Drain shrimp and plunge into ice-cold water to stop the cooking process. Discard posching liquid and refrigerate shrimp until ready to serve.3. To make the mango sauce, bring all sauce ingredients to boil in a stainless steel saucepan; simmer 20 minutes until sauce thickens a bit. Remove from heat and, using a hand-held electric blender, lightly puree the sauce, being careful to leave a few chunks of mango for texture.4. Cool by placing in a sink partially filled with cold water. When cool, refrigerate until needed.5. Serve shrimp on a platter with dipping sauce to the side. To the side of your beer.
Steam Whistle Cheese Dip
Created by Chef Carol, from the Liaison College in Toronto, where the largest number of cooks and chefs are trained in Ontario.
16 oz. Old Cheddar cheese, shredded
2.5 oz. Blue Cheese
1 Tbsp softened butter
3-4 scallions, chopped
1/2 tsp dry mustard
1/4 tsp Tabasco sauce
1 tsp Worcestershire sauce
2/3 cup Steam Whistle Pilsner
Combine cheeses, butter, scallions, mustard, Tobasco and Worcestershire in food processor, and process lightly. Add beer to make consistently smooth. Garnish with additional scallions, or crumbled blue cheese. Serve with Steam Whistle Sesame Bread or pretzels.
Cocktail Steam Whistle
A confirmed beer bachelor, retired Brew Master Harald Sowade, finds many a use for his favourite beer.
1 oz. fresh lemon juice
2 bottles Steam Whistle Pilsner
pinch of ginger
cinnamon bark
Boil the beer, pinch of ginger and the cinnamon bark for 3 minutes. Pour in the lemon juice and continue to boil for 1 minute longer. Pass through a fine sieve and refrigerate for at least 2 hours. Serve iced.
Getting Figgy With It
Recipe created by Chef Ellen McKinney, Good Beer Folk and co-host of Food Network's upcoming series, "Fresh and Wild". This dessert looks stunning and tastes magical. I have made similar recipes in the past, but something was missing - my favourite ingredient - Steam Whistle Pilsner! By drenching the figs in beer, they adopt a smooth, subtle malty flavour that makes this dish edible perfection. The beer caramelizes beautifully with the sugar. No more gushing about this dish! On to making it!
8 figs
1 bottle of Steam Whistle Pilsner
4 egg whites
1/4 cup sugar
1/2 cup brown sugar
1 Tablespoon cornstarch
1 Tablespoon white vinegar
more sugar (for coating the figs)
heavy cream (for a finishing touch)
Preheat the oven to 250 F. Halve the figs and place them in a bowl. Pour the beer on top of the figs and allow them to soak as you prepare the meringue. Meanwhile, line a baking tray with parchment paper. Beat the egg whites with an electric mixer until soft peaks form. Gradually beat in the white and brown sugar a little at a time. Sift the cornstarch over the mixture and gently fold in with the vinegar. Take 1/2 cup of the mixture and with a spatula or spoon, shape into a small round (like mini igloos!) on the baking tray. Repeat with the rest of the mixture. Bake meringues for 30-35 minutes or until light golden. Turn off the oven and allow the meringues to cool in the oven. In the meantime, remove the figs from the beer "marinade". Press the cut side of the figs into the extra sugar. Heat a nonstick frying pan on high heat and add the figs, cut side down. Cook for 2 minutes or until the sugar has melted and is golden. To plate, place a meringue on each dish. Pour a dollop of cream beside the meringue and place two fig halves on top. If fig juices ooze all over the plate - great - this is a rustic, hardy festive dish!
Poached Pears with Rasp-Beery-Y Sauce
This divine dessert was tested by Steam Whistle's Ellen McKinney at the Toronto Wine & Cheese Show.
1/2 c. Steam Whistle Pilsner
3/4 c. sugar
1 tsp. Vanilla
1 stick cinnamon
1-1/2 c. water
8 Anjou or Bartlett pears - peeled, with stems on
2 Tbsp. Lime juice
2 pints fresh raspberries, or 2 pkgs. frozen raspberries
whipped cream
In a large skillet, combine beer, sugar, vanilla, cinnamon and water. Simmer on low for 5 minutes. Roll pears in lime juice. Add pears to the syrup and cook on low heat, turning over. When pears are tender, remove with a slotted spoon. Boil remaining syrup rapidly, until reduced to 1 cup. Remove the cinnamon stick. Add the raspberries to the syrup and cook until the sauce turns red, about 5 minutes. Pour over the pears. Cover the pears and refrigerate, turning frequently. Place whole pears in serving dishes and add a spoonful of whipped cream.Ellen McKinney - good beer folk - Steam Whistle Brewing - The Roundhouse, 255 Bremner Blvd. Toronto (416) 362-2337
Steam Whistle Granita
Chef Tanya Skeates of The Manx Pub, Ottawa, serves up Steam Whistle Pilsner, the key ingredient in her minty granita.
Makes about 4-1/2 cups to seve 4 to 6 people.
2 cups water
1 cup granulated sugar
1-1/2 cups Steam Whistle Pilsner
1 sprig fresh mint
In a stainless steel saucepan, combine all ingredients and bring to a boil. Remove from heat and cool to room temperature by carefully placing saucepan in a sink with about 1 inch of cold water. When cool, pour mixture into a stainless steel or glass baking pan and place in freezer. Granita will take about 2-3 hours to freeze.After the first hour, take granita out of the freezer and mix with a fork. As the mixture continues to freeze, periodically remove from freezer, mix and scrape with fork to create small ice crystals, and return to freezer. A successful granita should have the icy consistency of a commercial "slush" drink.When ready to serve, freeze individual serving bowls and scoop granita into bowls. Serve immediately, as granita contains alcohol and tends to melt quickly. Serve with fresh fruit and biscuits.Short Cut: Even easier to prepare, freeze the concoction in an ordinary plastic ice cube tray, then smash the cubes into smithereens in a food processor until you get a smooth,slushy mixture.Published in the Ottawa Citizen, FOOD section on June 25, 2003.
Steam Whistle Loaf Cake
Created by Executive Chef, Chris Klugman, of Summerhill Market
½ cup Unsalted butter
1 cup Steam Whistle Pilsner
3/4 cups Granulated sugar
2 Eggs2
½ cups All-purpose flour
1 tsp Baking soda
½ tsp Baking powder
Pinch Salt
1 Tbsp Vanilla extract
½ cup Sour cream
¾ cup Bittersweet chocolate chips
½ cup Brown sugar
½ tsp Cinnamon
Preheat oven to 325°F (175°C). Using 1 tablespoon of the butter, grease the inside of 2 – 9 inch loaf pans. In a small saucepan, over medium heat, bring the beer to a boil. Remove from heat; set aside. Combine remaining butter and sugar in an electric mixer; beat until very creamy. Add eggs one at a time, mixing well after each addition. Add flour, baking soda, baking powder, vanilla and beer; mix briefly to combine. Gently stir in sour cream, chocolate chips, brown sugar and cinnamon. Divide mixture between loaf pans; bake 35 minutes, until a toothpick inserted into cakes comes out clean. Makes 2 – 9 inch loaf cakes
Whistle Stop Chocolate Chip Cookies
A beery delicious version of a most popular dessert! Ellen McKinney Every now and then Steam Whistle Staff congregate at local establishments for comradery and a pint 'o pilsner. We call this Whistle Stopping. The only thing missing from such social gatherings are these cookies! This recipe is a standard chocolate chip cookie concoction that hails from the ovens of New Brunswick that I made all the yummier with a dash 'o Steam Whistle! I promsie that you won't be able to eat just one... or refrain from gorging on the cookie dough!
3/4 C shortening (try to buy the butter flavoured or golden kind as it has more flavour)
1-1/4 cups brown sugar, lightly packed
1 egg
2 Tbsp. STEAM WHISTLE PILSNER
2 tsp. vanilla (pure is the best but artificial will do)
Optional: add 1/2 tsp. almond extract for a smooth nutty taste
1-1/2 cups flour
1 tsp. salt
3/4 tsp. baking soda
1-1/2 cups chocolate chips
Preheat oven to 375 F.
Cream shortening and brown sugar in a large bowl or food processor until light and fluffy. Add egg, STEAM WHISTLE and vanilla; beat 1 minute until blended thoroughly.
Combine flour, salt and baking soda in a separate bowl. Gradually add to creamed mixture until well mixed. Stir in chocolate chips. Drop by heaping teaspoons on an ungreased cookie sheet, leaving space between cookies.
Bake for 7 - 9 minutes being careful not to overcook as a soft and chewy texture is desired. Cool 2 minutes on sheets and move to a cooking rack. Makes about 3 dozen cookies. Hide until ready to serve!
White Chocolate Cranberry Pilsner Scones
This recipe combines some of the must-have ingredients of a winter wonderland kitchen: white chocolate, cranberries and beer. Developed by Ellen McKinney Scones are so versatile. Found not only in the hands of those enjoying afternoon tea, they make their way onto brunch tables, breakfast nooks and midnight snack plates. Scones are perfect for those who must grab breakfast on the run, like our faithful production line staff members who dilligently wake up at the crack of dawn twice a week to bottle Canada's Premium Pilsner. Think about restoring your energy with a scone or two!
2 cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup butter, chilled and cut into 1/4 inch cubes
1/4 cup heavy cream (you may substitute whole milk, buttermilk or yogurt if you wish)
1/4 cup STEAM WHISTLE PILSNER
1 egg
1-1/2 tsp vanilla
6 oz white chocolate (chips or chunks)
3/4 cup dried cranberries (softened as described below)
**You may use fresh or frozen raspberries instead of cranberries if you prefer, but omit step #2 if substituting!
Preheat the oven to 375 F.
If time allows, bring a pot of water to a boil and add the dried cranberries. Remove the pot from the heat and soak the cranberries until softened, about 15 minutes. Thoroughly drain the cranberries.
In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into the dry mixture using a pastry blender or two knives until the mixture resembles coarse pea-sized crumbs. Do not over blend. The small chunks of butter will give the scones a flakier texture.
In a separate bowl, stir together the cream (or milk or yogurt if substituting), egg and vanilla. Slowly add the Steam Whistle Pildnrt, whisking quickly to combine. Add the liquid mixture to the dry mixture blending just until combined. Do not over stir.
Fold in the white chocolate chips or chunks and the cranberries. For extra white chocolate indulgence, press a chunk of chocolate lightly into the top of each scone.
Pat the dough into a 5/8 inch thick mound and cut into circles.
Place scones on an ungreased cookie sheet and bake for 15-20 minutes until lightly browned. Cool on a wire rack.
OPTIONAL GLAZE: While the scones are baking, blend the following:
3 Tbsp of sugar
1 Tbsp melted butter
1 Tbsp heavy cream
Brush the scones with the glaze mixture after they have been baking for 13-15 minutes. Return the glazed scones to the oven to bake 2 minutes longer, or until they are lightly browned.
Barbeque Steak Steam Whistle
This is a fast and delicious, creole-inspired recipe for the summer BBQ, tested in Harald Sowade's kitchen.
2 T-bone steaks 1" thick
Garlic powder
1-1/2 cups Steam Whistle Pilsner
1/3 cup Olive oil
2 Tbsp. honey
1 Tbsp. salt
3/4 tsp. black pepper
4 cloves
Sprinkle steaks with garlic powder. Combine the beer, olive oil, honey, salt & pepper, and cloves in a flat dish. Marinade the steaks for 12 hours turning occasionally. Cook the steaks on one side while brushing the upper side with marinade juices. Turn the steaks and cook the other side.
Beer Beef Stew
Submitted to us by Steam Whistle supporter, Susan Boyle.
2 lbs stewing beef
1/3 cup flour for dusting
2 Tbsp butter
3 garlic cloves, minced
1 tsp ginger, minced
6 onions, sliced
1 cup carrots, sliced
1 cup celery, diced
1 bottle of Steam Whistle Pilsner
2 Tbsp dark brown sugar
salt & pepper to taste
Dust beef cubes with flour. In a large heavy pot with cover, melt butter and brown flour-dusted beef cubes. Remove from pot. Add garlic, onions, carrot and ginger until soft. Add brown sugar, beef, and beer. Cover and cook for 30 minutes on medium/high, turn down to medium/low for another 1 1/2 hours. Serve on rice or noodles, with warm biscuits and a bottle of chilled beer!
Blue Suede B-B-Shoe Sauce
We think The King would be delighted to dig in to some ribs donned with this unusual berry, beery, BBQ sauce.
3 cups of fresh or frozen blueberries (strawberries would work well too)
3/4 cup of white vinegar
3/4 cup of Steam Whistle Pilsner
1/2 cup of brown sugar
2 Tbsp Worcestershire sauce
1 tsp pepper
1 tsp salt
1/2 tsp of ground cloves (ginger would also make an interesting substitute)
1 bay leaf
Optional: 1/2 tsp red pepper
Add the ingredients to a sauce pan and bring to a boil. Reduce the heat and simmer for 8-10 minutes. If the sauce isn't thick enough for your liking, or if you're in a hurry, add 2 tsp of cornstarch blended with 1/8 cup of Steam Whistle to the boiling sauce and simmer until thickened. MAKES ABOUT 3 CUPS
*This sauce is recommended on duck or turkey, or any poultry for that matter but works just as wonderfully as a baste for steak. This recipe was created by Steam Whistle staffer, Ellen McKinney.
Brew Master's Leg of Lamb
Harald Sowade, Steam Whistle's illustrious first Brew Master, submitted this recipe after enjoying it for his Easter Supper.
2 tsp. grated ginger
1 tsp. Cayenne pepper
1 Tbsp. Rosemary
2 Tbsp. Dijon mustard
1 tsp. garlic powder
1/4 tsp. paprika
salt & pepper to taste
5 lb. butterflied leg of lamb
1/2 cup of Steam Whistle Pilsner
Whirl seasonings, mustard and 1 Tbsp. beer in a blender until they form a paste. Add more beer if necessary to obtain the right consistency. Rub half of the paste on the top surface of the lamb. Roll and tie the string. Rub remaining paste on the outside. Pour remaining beer over the roast. BBQ or bake 1-1/2 to 2 hours, basting occasionally with pan juices. Remove string; slice and serve. Serves 6.
Caboose Chili
Created by resident cowboy, Brad Goddard, Steam Whistle's representative to Western Canada. Cooking with beer is easy and more cost-effective than wine. Anyone who has an interest in being a kitchen commando, like myself, can do it. Most of the flavour in my cooking has occurred since moving away from my small town home, where everything was well done and seasoning didn't even get as exotic as fresh ground pepper (something I have introduced to my mother with great success).
1 Litre of chicken stock
1 can of stewed tomatoes
1 can of black beans (rinsed)
1 can of chick peas (rinsed)
Half a bottle of Steam Whistle Pilsner
1 Tbsp of chili powder (or, 'to taste')
1 tsp of paprika
1 tsp of cayenne pepper (or 'to taste')
a few dashes of hot sauce (I use Franks)
3 cooked sausages, sliced
1 lb of lean ground beef
3 boneless chicken breasts, cubed
5 cloves of garlic, chopped
1 medium red onion, diced
1 bunch of green onions, chopped
In the case of the chicken and the ground beef, I let them both soak in about half a bottle of beer for 15 minutes prior to cooking. Bring to a boil the chili stock ingredients in a big pot. Then reduce heat to a simmer and leave uncovered.Heat up a skillet and add the marinating beef, half the garlic, and half the red onion. Saute until brown, then add to simmering chili stock. Add marinating chicken to hot skillet with remaining garlic and green onion. Saute until chicken is cooked, then add to simmering chili stock. Add sliced sausages and remaining red onion to hot skillet and fry'em up. Then add them to the chili pot.I only make chili with a wooden spoon my mother gave me when I left for university. I strongly recommend that folks trying this recipe go out and get their own 'chili spoon'. After this basic list of ingredients is up and simmering, I go to my fridge and take anything else out (half a red pepper, carrots, cheese--whatever!) that doesn't seem to fit into any other meal plans for the week, chop'em up and toss'em in. Chili, for me, always means that I can clean my fridge out of all the salad ingredients and leftover meat from meals earlier in the week.Let everything simmer, stirring occasionally, until you can no longer resist the smells. Simmering with the lid off will allow the chili to thicken--but it could burn if you join your pals in the tee vee to catch up on the game and the beer drinking and forget to return to the kitchen to stir the pot.I serve it with some nice thick slices of bread and butter. You can top it off with your favorite cheese, sour cream, and a few more dashes of the hot sauce of your choice. I always serve chili to a large audience with varying heat thresholds so I keep things "warm" and allow folks to take the heat up as many notches as they desire.
Chicken and 'Shrooms and Beer, Oh My!
Here’s an easy dish that will delight your taste buds. Serve with rice and peeled, oven-warmed peach halves. Ellen McKinney
3 Chicken breasts, halved
salt and pepper to taste
3 T of soy sauce
1 can sliced mushrooms, drained (or use fresh mushroom’s sautéed)
4 T of flour
cooking oil
2 cans of cream of chicken (or mushroom) soup
3 T slivered almonds
½ bottle of Steam Whistle Pilsner
Coat chicken with flour, season with salt and pepper and brown lightly in oil on both sides. Place chicken in casserole dish. Mix together soup, soy sauce, 2 T of almonds, mushrooms and beer. Pour over chicken. Bake in a preheated oven (350 F), uncovered for 1 hour. Sprinkle with the remaining 1 T of almonds and serve.
Christmas Tree Chicken
From the kitchen of Ellen McKinney, one of Steam Whistle's Good Beer Folks and co-host of the Food Network's upcoming series, "Fresh and Wild". For this recipe, you'll need to a little bit of grocery shopping right from your Christmas tree! Juniper berries grow on the popular juniper tree that dons the windows of many Canadian homes each Christmas. Juniper berries are slightly blue in colour when young and look like peppercorns. They add a fresh kick to poultry and game.
8 pieces of chicken
salt and pepper
2 heads of garlic, broken into cloves and peeled
¼ pound bacon strips, each strip cut into 4 pieces
6 bay leaves
1 branch rosemary
1 Tablespoon juniper berries
2 cups of Steam Whistle Pilsner
1 Tablespoon of sugar
Preheat oven to 475 F.
Season chicken with salt and pepper and place in a single layer in a baking dish. Tuck in the garlic, bacon and herbs around the chicken pieces. Scatter the juniper berries on top of the chicken. Mix the Steam Whistle with the sugar in a bowl. Pour the beer and sugar mixture on top of the chicken. Bake 15 minutes. Turn the pieces over and bake another 15 minutes. Turn again and bake 15 minutes longer. By now the chicken should be cooked and sticky with caramelized sauce. If at this point the sauce has not reduced and thickend quite enough, remove the chicken from the dish and keep them warm. Pour the juices into a saucepan and boil on the stovetop until you've got just enough left for sauce. This method of "boiling down" is called a reduction and makes flavours of the beer, juniper and herbs intensify during the process. Remove the bay leaves from the sauce. To serve, place a piece of chicken on each plate and spoon the sauce on top.
Cowpoke Stew
A delicious and hearty stew prepared with Steam Whistle Pilsner
2 lb stewing beef
1/4 lb bacon (thick slice)
1 lb diced carrots
1 lb diced celery
1 lb diced onion
1 lb diced potato
1 lb diced sweet potato
4 cloves chopped garlic
8 cups beef stock
2 bottles Steam Whistle Pilsner
20 oz can crushed tomatoes
20 oz can navy beans (drained)
20 oz can lentils (drained)
3 oz chopped savory
3 oz chopped terragon
3 tsp paprika
2 tsp cumin
2 Tbsp Worchester sauce
salt and pepper to taste
In large sautee pan, fry off bacon and put aside. Dredge cubed beef in flour and pan-sear on all sides, remove from pan. Sautee garlic and onion, deglaze pan with 1/2 bottle of Steam Whistle. In large sauce pan, add beef stock, canned tomato, onion and garlic. Bring to a boil and simmer for 30 min. Add meat and 1-1/2 bottles of Steam Whistle, paprika, cumin and Worchester, simmer for 2 hrs, skimming. Add remaining veggies, cover and simmer for 30 min. until potatoes are tender. Add navy beans, lentils, terragon, savory and S&P, cook 2 min. Use cornstarch to thicken. Garnish with chopped fresh chives and serve with crusty bread. MMMMMM!!
Cran-Beery Meatballs
Tested at the Craft Beer Celebration at the Royal York in Toronto, our beer adds a smooth malty kick to this already crowd-pleasing recipe. Ellen McKinney's Aunt Imogene, from New Brunswick, brings these meatballs to family gatherings. Her daughter, and Ellen's cousin, Susan, is a diplomat in South Africa. "This is Susan's favourite comfort food. Susan is coming home for a visit this year, so when I get to the east coast, I plan on surprising her with a Steam Whistle-infused version of the dish."
1 pound of ground beef (I use lean or extra lean)
1/4 cup tomato juice
1/4 cup Steam Whistle Pilsner
2 slices of bread, torn into crumb-like pieces (stale bread is fine!)
1/2 tsp of both salt and pepper
2 Tbsp Worchestershire sauce
1 Tbsp parsley
1 egg
1 can whole cranberry sauce
1/3 cup brown sugar
2 Tbsp lemon juice
1 Tbsp margarine or butter
In a large bowl, mix the ground beef, bread crumbs, tomato juice, Steam Whistle Pilsner, salt and pepper. In a small bowl, blend the egg, Worchestershire sauce and parsley. Add the egg mixture to the beef mixture and blend until well combined. Roll the beef into meat balls about 1" in diameter. (Smaller sized meatballs will cook more quickly; larger ones will take longer.) In a pan, melt the butter or margarine over medium high heat. Saute the meat balls in the pan until nicely browned on the outside, about 3-5 minutes. Meanwhile, stir the cranberry sauce, lemon juice and brown sugar in a bowl until well blended. Add the cranberry mixture to the pan and simmer, stirring from time to time, for around 30 minutes.Perfect at potlucks, informal gatherings and family functions, these go well with wild rice pilaf or roasted baby potatoes.
Decoction Marinade
Use this great marinade for any barbequed meats. (Steam Whistle uses the decoction method of brewing where the mash -water and ground malted barley- is boiled, resulting in a creamier head and a deep golden colour.) Ellen McKinney
1 bottle of STEAM WHISTLE
1/4 C olive oil (any oil will do, though... sesame or peanut oil would give it a nice flavour)
1/2 t salt
1 T powdered mustard
1 t ground ginger
3 T soy sauce
1/4 t Tabasco sauce
2 T white sugar (brown works beautifully as well)
4 T orange marmalade
2 minced cloves of garlic
Simply blend the ingredients and use to marinade chicken, beef, pork or fish. Marinade for as little as 20 minutes or as long as overnight. This recipe could be an interesting addition to the mash...
Happy Halibut with a Side of O'Rings
Submitted to us by Doug Harcourt I find if you have a cold Steam Whistle while you cook it tastes a lot better.
1 Bottle STEAM WHISTLE PILSNER
1 lb. Halibut fillets
1 medium Spanish onion
1-1/2 cup of flour
1-1/2 tsp salt
1/4 tsp cayenne (or to taste)
1 lemon, cut into wedges
Tartar Sauce (homemade is best)
Preheat deep fryer to 375F/190C.
Preheat oven to 250F/120C.
Mix all dry ingredients well. Wisk in 1 bottle Steam Whistle until smooth. Let stand 15 to 20 mins. Slice onion into 1/4 inch slices. Separate into rings. Dip rings into Beer Batter and deep fry approximately 1 to 2 minutes, turning once. Transfer to paper towel lined baking sheet. Season to taste & keep warm in oven. Lightly flour Halibut. Dip in Beer Batter & deep fry 6 to 8 minutes turning once. Plate with lemon wedgies & Tartar Sauce.
Kawartha-Style Red Eye Flank Steak
Submitted to us by Steam Whistle enthusiast, Doug Harcourt.
2lb. flank steak
Coat steak well with these ingredients:
6oz. Steam Whistle
6 oz. strong brewed coffee(optional)
2 Tbsp olive oil
2 Tbsp red wine
couple of shakes Wooster (Worchestershire Sauce)
Dashes of Hot Sauce(to taste)
1/2t Dijon Mustard
Refridgerate overnite. BBQ to desired state (approx 7 minutes per side for medium)
Market Mango & Red Pepper BBQ Sauce
This recipe made its debut at the St Lawrence Market BBQ and Beer Festival. The market, located within walking distance from the Roundhouse, is full of history, friendly faces and fresh goodies.
2 Tbsp olive oil
1 onion, chopped
1 red pepper, chopped
1 tsp salt
1/4 cup red wine vinegar
3 Tbsp Steam Whistle Pilsner
3 Tbsp molasses
2 Tbsp Worcestershire sauce
1/4 tsp ground allspice
1 ripe mango, cut into chunks
2 to 3 jalapeno chilies (or less) to taste, seeded - Wear rubber gloves as these are hot!
In a skillet, heat oil over medium heat until hot but not smoking. Add onion, red pepper and salt and cook until softened and edges begin to brown. Stir in vinegar, Steam Whistle, molasses, Worcestershire sauce and allspice and bring to a boil. Simmer mixture 1 minute to blend flavours. Cool slightly. Spoon mixutre into a blender. Add mango and jalapenos and blend until smooth.MAKES ABOUT 1-1/2 CUPSRecipe created by Steam Whistle Good Beer Folks, Ellen McKinney.
McSkinney's Irish Stew with Dumplings
By Ellen McKinney, in honour of her Irish heritage and our original Brew Master's sense of humour. I grew up in Saint John, New Brunswick, where much of Irish Canadian history sprouted its roots like the potatoes from the Isle. Some of the early Irish settlers made their first steps onto North American soil along the shores of Saint John. To this day, many east coast kitchens still feature rustic, hearty meat-and-potato meals not different from those of our Irish forefathers and fore"mamas". My mother used to make a stew similar to this one in her crock pot every St Patty's Day. Harald, our first brew master and a jolly fellow, likes to tease me about my distant Irish descent. He has nicknames for each of the Steam Whistle teamsters and affectionately calls one of our sales reps "The Laughing Pancake". I, known to some as Ellen McKinney, am "Miss McSkinney" to Harald Sowade. I thus name this recipe in honour of Irish heritage and Harald's sense of humour. I just have to be careful not to eat too much of this stick-to-your-ribs stuff this March, or McHarald just might start calling me McFatty!
Stew:
1/2 cup flour
2 tsp salt
1/4 tsp pepper
3 pounds lamb for stew, cut into cubes
3 Tbsp olive oil
1/2 cup sliced onions
1 cup of STEAM WHISTLE PILSNER (use the rest of the beer in the dumpling recipe)
1-1/2 cup of boiling water
2 envelopes of vegetable, beef or chicken boullion
(OPTIONAL)
6 medium potatoes, peeled and diced
2 carrots, peeled and diced
2 or 3 white turnips, quartered
Blend the flour, salt and pepper in a bowl and dredge the lamb in the mixture. Heat the oil over medium-high heat in a large skillet. Brown lamb on all sides. Transfer lamb to a heavy pot. Cook onion in the skillet until lightly coloured, about 2 minutes. Add to the pot with the lamb. Over medium-high heat, add the Steam Whistle to the lamb and onions. Add just enough of the boiling water to cover the meat. Add boullion, if using. Cover pot tightly and simmer on low heat 1-1/2 to 2 hours. Meanwhile, blanch potatoes by covering them with boiling water; drain. Add potatoes, carrots and turnips to stew during the final 20 minutes. Cook until veggies are tender. To thicken sauce, blend part of the flour mixture that was used for dredging with sauce from the pot to make a thin, smooth paste. Add the paste to the sauce in the pot, and simmer until thickened. If dumplings are to be added, prepare as directed in the following recipe.
Parsley Dumplings:
2 cups biscuit mix
Pinch of nutmeg
1/4 teaspoon thyme
1/4 cup minced parsley
1/4 cup boiled water
1/4 cup boiled STEAM WHISTLE PILSNER
Combine the biscuit mix with the seasonings, blending well. Add water and Steam Whistle and stir to moisten. Drop by the spoonfuls on top of the boiling stew. Cover, and cook for 12 minutes.Note: Steam Whistle supporter, Jim MacDougall, has sent in his homemade dumpling recipe as an alternate to the ready-mix type.
Mix n' blend:
1 cup flour
2 tsp baking powder
1/2 tsp salt
Add 1/2 cup milkMix thoroughly. Drop by spoonful over hot stew Cover and simmer for 15 minutes. (no peeking)As a kid,if there were dumplings left over, we would poor molasses over them for dessert (cheap dessert for a poor family!)
Musical Maple BBQ Sauce
Many of the Steam Whistle tour guides are musicans. Many of the world's most interesting guitars are made of maple wood. May this recipe, full of the top hit flavours of maple syrup and of course, Steam Whistle Pilsner be music in your mouth!
1 cup of pure maple syrup
2 Tbsp Steam Whistle Pilsner
2 Tbsp malt vinegar
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp black pepper (or more if desired)
salt to taste
Blend the ingredients in a saucepan and heat on high until boiling. Simmer for 15 minutes until the sauce has thickened. Use as a baste for anything from BBQed steak and chicken to oven roasts and pork chops. If a thicker consistancy is desired, opt for he following trick: Blend 1/2 Tbsp corn starch with 1/8 cup of Steam Whistle in a small bowl and then slowly pour the mixture into the sauce, stirring constantly. Boil then reduce heat and simmer until the sauce is thickened to your desires.
Pilsner Pizza
This is a quick recipe for gourmet pizza dough and suggested toppings. Cooking time allows for you to savour one bottle of STEAM WHISTLE before you take dinner from the oven! Ellen McKinney
2 C white flour
1 C whole-wheat flour
1 T baking powder
1 bottle of STEAM WHISTLE
Mix the ingredients. Spread or roll into a 9X13 inch pan. Add sauce, toppings and cheese. Bake at 425 F for 25 minutes. Remove from the oven and let stand for 5-10 minutes.
(Note: Some people prefer to add the cheese during the last half of baking so it doesn't dry out.)
Here are some alternatives to the tomato sauce and cheese pizza:
Use pesto instead of tomato sauce
Replace tomato sauce with hoisin sauce, top with grilled chicken, cilantro and light cheese for a Chinese BBQ style pizza.
Drizzle dough with olive oil and smother with crushed garlic and herbs and a sprinkle of Parmesan.
Shower the dough with melted butter, cinnamon and if desired, nuts and raisins. Bake, cut into strips and dip in a thin icing. Indulgence anyone?
Pilsner Poached Salmon
From the LCBO's Food & Drink Magazine - Summer 2000 issue. Tested in the kitchen of Elaine Sutherns. This slow method of cooking salmon produces a fish that is very evenly cooked and still moist throughout. The rich sauce with hints of tarragon, lemon and beer adds to the flavour of the whole dish. Serve with garlic mashed potatoes and green beans.
4 - 6oz. [175 g] salmon fillets
Salt and freshly ground pepper
SAUCE
1 cup [125 ml] Steam Whistle Pilsner
2 tbsp [25 ml] chopped fresh tarragon
3 tbsp [45 ml] lemon juice
1/2 cup [125 ml] sliced onion
1/2 tsp [2 ml] cracked peppercorns
2 tbsp [25 ml] olive oil
1/2 cup [125 ml] whipping cream
GARNISH
2 tbsp [25 ml] finely chopped parsley
1. Preheat oven to 225F [100C].
2. Season salmon with salt and pepper and place in an ovenproof baking dish.
3. Combine beer, tarragon, lemon juice, onion, peppercorns and olive oil in a pot. Bring to boil and reduce by half. Pour over salmon.
4. Bake for 20 minutes, basting once, or until salmon is cooked but still slightly pink in centre.
5. Place salmon on serving plate. Pour basting liquid into pot on high heat. Reduce until about 1/4 cup [50 ml] remains. Pour in cream, bring to boil and boil until thickened, about 2 minutes. Drizzle over salmon before serving. Garnish with Parsley
Pork Loin with Steam Whistle Cranberry Apple Stuffing
Created by Liz White of Liaison College, Toronto
Pork Loin:
2 cloves minced garlic
1 Tbsp finely chopped rosemary
1 Tbsp finely chopped thyme
1 Tbsp olive oil
3-1/2 to 4 lb boneless pork loin
salt and pepper to taste
sliced bacon, as needed
Chutney:
3 lbs Granny Smith apples, peeled, cored and coarsely chopped
1/2 cup fresh ginger, finely chopped
1-1/2 cups light brown sugar
1 cup cider vinegar
1/2 bottle Steam Whistle Pilsner
1 tsp cinnamon
1tsp mustard seed
1/2 tsp crushed red pepper
1/4 tsp ground cloves
1-1/2 cups finely diced red onion
2/3 cup dried cranberries
1/4 tsp saltolive oil for sauteeing
Method:
Slit a pocket through one end of the tenderloin, and down it's centre. Do not slice through the other end. Season inside and out with salt and pepper. Combine rosemary, thyme, garlic and oil in a bowl. Spread mixture over pork. Cover and refrigerate for atleast 1 hour. Heat olive oil in sauce pan, add onion and cook until slightly brown. Add ginger and apples and cook for 2 min. Combine remaining ingredients, including Steam Whistle Pilsner, and lower heat. Allow to cook, reducing until thickened. Remove from heat and cool slightly. Stuff chutney into tenderloin and wrap with bacon. Using a roasting rack and baking sheet, put pork into 350 F oven, until it's centre reads a temp of 130 degrees. Remove from oven, allow to stand, tented with aluminum foil for 10 min. Slice and serve.
Portuguese-style Shrimp & Rice with Steam Whistle
Created by Josanna Meilhac-Lavigne, an aspiring Chef at Liaison College, Toronto. Liaison College trains the largest number of cooks and chefs in Ontario.
1 cup long grain rice
1 cup water
1/2 cup Steam Whistle Pilsner
1-1/2 tsp salt (or to taste)
In a sauce pan combine the rice, water, Steam Whistle and salt. Simmer until ready and then, leave covered, off heat, to steam further.
3 Tbsp Parsley
3 cloves Garlic, minced
1 Onion, diced
4 oz. Pimento
1-1/2 cup Steam Whistle Pilsner
2-1/2 Tbsp Tomato Paste
2 Tbsp Olive Oil
1 bag of large Shrimp (31-40 size)
In a large saute pan, heat olive oil. Add onion and cook until translucent. Add minced garlic and parsley, stirring for 30 seconds. Add crusted pimento and cook 2 minutes. Add Steam Whistle Pilsner and the shrimps, cooking until the shrimp are pink. Serve over rice.
Note: you may wish to add chili's if you like spicey food, or have some hot sauce handy while eating. Steam Whistle Pilsner is a perfect accompanying beverage for savoury dishes like this one
Potato Salad with Steam Whistle Dressing
Created by Kishroy Hunting, budding chef from Liaison College, Toronto, where the largest number of cooks and chefs are trained in Ontario.
Dressing
6 Tbsp Olive Oil
1/2 cup Onions, finely chopped
3/4 cup Steam Whistle Pilsner
3 Tbsp cider vinegar
1 Tbsp Dijon mustard
1/2 tsp sugarsalt and pepper, to taste
Heat a tablespoon of olive oil in a small frying pan over medium heat. Add onions and cook until soft, about 5 minutes. Add the beer, vinegar and sugar and boil for 5 minutes. In a food processor, combine mustard and the beer mixture. While the motor is running, slowly add the remaining olive oil. Taste for salt and pepper.
2-1/2 lbs Red Potatoes
1/2 cup Onions, finely chopped
1/4 cup Parsley, finely chopped
2 Tbsp Chives, chopped
Cook potatoes in salted boiling water until cooked. Remove and slice when cooled. Mix with onions, parsley, chives and Steam Whistle dressing. Taste for salt and pepper.
President's Party Pork
Our president, Cam Heaps, has been known to host many a pig roast. This is a sure winner with him!
Salvage the loin and proceed as follows:
4 pounds boneless pork loin
1 bottle of STEAM WHISTLE
salt and freshly ground pepper
1/4 C orange juice
1/4 C honey
3 T soy sauce
3 T sherry (or use balsamic vinegar or rice vinegar if you don't have sherry on hand)
2 T hoisin sauce
1/4 C black beans, mashed
2 T five spice powder (an Asian spice blend now widely available)
4 cloves of chopped garlic
4 mandarins or tangerines, peeled and segmented
1/2 bunch watercress, stems removed
Preheat the oven to 425 F. Place the pork loin on a rack over a roasting pan and fill the bottom with an inch of beer. Season pork with salt and pepper. In a bowl, combine the orange juice, honey, soy sauce, sherry (or your substitute), hoisin sauce, black beans, five-spice powder and garlic. Mix well. Coat the pork with all of the paste, rubbing it in well. Place the oranges and watercress beside the pork loin but reserve a few segments and watercress sprigs for garnishing later on. Roast pork for 15 minutes, then reduce the heat to 325 F and cook for 45-55 minutes more, basting every 15-20 minutes with the juices in the pan. When the pork is cooked thoroughly (it should reach 165 degrees on a meat thermometer) remove it from the oven and let it rest for 5 minutes before slicing. Resting keeps the juices inside the roast! Serve adorned with the extra watercress and mandarins or tangerines.
Romantic Roundhouse Risotto
The saffron "Roundhouse Risotto" was hit at beer festivals this winter and spring. Now that summer has arrived and more fresh produce is available, why not try out this romantic, rosemary infused version? Ellen McKinney This recipe doesn't require the constant stirring that the Roundhouse Risotto does. And... rosemary is an aphrodisiac so if you're in need of a dish for date this is the one! This recipe is an adaptation of one from a cook book called, appropriately, "Intercourses: an Aprodisiac Cookbook". This sassy pilsner makes this sassy dish even sassier! This recipe worked on more than a couple of beaus of mine. It's also a great dish for company.
1-1/2 Tbsp. butter
1 small onion, diced
3/4 cup arborio rice
1/2 cup STEAM WHISTLE PILSNER
1-1/2 cups chicken stock (I have used beef and veggie stock before - both are fine substitutes.)
salt and pepper to taste
1 pound of mushrooms, sliced ( you may use as little as half the amount if you're not a mushroom fan)
1/2 Tbsp olive oil
1 large tomato, diced
1/4 cup heavy cream (I have used soy milk or milk to reduce the fat content and both have worked well)
1/8 cup chopped fresh basil (or 1 Tbsp dried)
1 Tbsp minced fresh rosemary
1 Tbsp grated parmesan cheese
Melt the butter in a large skillet. Saute the onion until tender. Add the rice and cook for 1 minute, stirring constantly. Add the stock, salt and pepper. Cook, covered until the rice is tender on the outside and chewy on the inside. Such a state is known as al dente in Italian or "to the bite" in English. The goal is to achieve a pasta like consistency that is neither too crisp or too soupy.While the rice is cooking, saute the mushrooms in the olive oil. When the rice is done, fold in the mushrooms, tomatoes, cream (or milk), basil, rosemary and parmesan.
Roundhouse Risotto
This risotto is a crowd pleaser. The trick to making creamy risotto is patience! Stirring is a must! Ellen McKinney
Try to buy a better quality arborio rice. Packages marked "Italian style rice" are fine in a pinch but the rice is not as plump and therefore doesn't easily grant the tender but slightly chewy al dente texture. Saffron is the world's most expensive spice as the threads are hand picked stigmas of a type of crocus flower. This dish is a classic in Milan. The surprise ingredient of beer gives it a Candian intercontinental twist! Sometimes I add chopped garlic cloves with the addition of the onion.
6 C hot chicken stock
1/2 C butter (I use a bit less when I want to spare fat calories and the flavour isn't sacrificed)
2 finely chopped onions
1 T dried basil
1 T crushed saffron threads
2 C arborio rice
1 bottle STEAM WHISTLE
2 C grated Parmesan cheese
salt and pepper to taste
In a deep skillet, melt 4 T butter over medium heat. Add onion, basil and saffron. Saute until limp, stiring constantly. Be careful so as not to burn the onions! Add the rice, and stir in the butter onion mix for one minute. Add beer and lower heat to a simmer. Ladle in a cup of the stock and stir until almost absorbed. Add another cup of the stock. Continue this process until all of the stock has been added. When rice absorbs the last cup of stock, add the rest of the butter and parmesan. Stir until the parmesan and rice are creamy. Season to taste. By the way, you may substitute herbs like oregano and thyme for the saffron if you feel like experimenting. Rosemary rocks in risotto! It's supposedly also an aphrodisiac! Perhaps we should start dropping rosemary sprigs in our bottles
Smoke-O-Motive BBQ Sauce
Chris, one of our marketing gurus requested a smokey BBQ sauce. This grilling baste is full of smokey flavour and is dedicated to the history of the old locomotives that used to live in our brewery, the Roundhouse.
1 cup ketchup
1/2 cup red malt vinegar
1/2 cup Steam Whistle Pilsner
1/2 cup brown sugar
1/4 cup molasses
2 tsp liquid smoke
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/4 tsp onion powder
optional: a dash or two of Tabasco sauce
1 Tbsp cornstarch
1/8 Cup Steam Whistle Pilsner
Combine all of the ingredients except for the cornstarch and 1/8 C of Steam Whistle in a medium saucean and whisk until smooth over high heat.
Bring sauce to a boil, then reduce heat and simmer for 10-15 minutes. Blend cornstarch and 1/8 cup of Steam Whistle in a small bowl and then pour the mixture, slowly, into the sauce, blending constantly to incorporate. Simmer for another 5-10 minutes until the sauce has thickened. Use this for pork, beef, chicken, ribs. This is a super dipping sauce for chicken fingers and is also a great marinade.
Smokey Joe's Charcoal Burgers with Beery Onions
Old Black Joe, a past CPR worker in the Roundhouse is said to haunt this building. This recipe was created in his honour. Stoke the charcoal in your BBQ - as Old Black Joe used to stoke the coal fires of the Steam Engines resting in the Roundhouse for repair - and get ready for some grilling!
BURGER INGREDIENTS:
1-1/2 lb. ground beef (sirloin preferred)
1/4 cup from a bottle of Steam Whistle Pilsner
1 egg
1/4 cup dried bread crumbs
chopped parsley
1 Tbsp. Worchestershire sauce
2 tsp. sage
2 cloves garlic, crushed
2 Tbsp. Dijon mustard
1/4 cup celery, finely diced
1/4 cup red pepper, finely diced
1/2 cup cheddar cheese, grated
salt and freshly ground pepper to taste
SMOKEY ONIONS:
1 Tbsp butter
3 large onions, sliced in rings
1 Tbsp sugar
remaining STEAM WHISTLE from the bottle
Mix the beef, 1/4 cup of Steam Whistle, egg, bread crumbs, celery, red peppers, cheese and all the remaining ingredients until well combined. Form into 8 patties. Grill the burgers on medium heat for 6-7 minutes per side until the meat is no longer pink. While the burgers are cooking, prepare the onions. Melt the butter in a pan. Add onions, stirring until softened. Add sugar adn stir until the onions begin to deepin in colour, about 2 minutes. Add the remaining beer. Simmer gently, uncovered for 15 to 20 minutes, stirring frequently. The beer should evapourate. Season with salt & pepper. Top the burgers with onions. Nifty bun alternatives are pita bread, wraps and sourdough bread.
Steak and Shitake Salad with “Beersamic” Vinaigrette
Created by Ellen McKinney, actress and Good Beer Folk This recipe grants an opportunity to fire up the grill, surprisingly for a salad dish. I have always enjoyed a classic brown sugar marinade for steak. It helps the outside of the beef caramelize and adds a kiss of sweetness. Crisp greens, plump shitake mushrooms, red peppers, red onion and feta not only pack a powerful punch of flavour, but contribute to the nutritional value of the dish as well. Makes 2-3 servings.
For the steak:
1/2 pound 1/4-inch thick sirloin
marinading steak
1/2 cup Steam Whistle Pilsner
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
For the salad:
350g baby spring mix greens
1 cup shitake mushrooms
1/2 red pepper, sliced into long strips
1/3 red onion, sliced
1 Tbsp olive oil
4 Tbsp chevre or feta cheese
For the dressing:
3 Tbsp balsamic vinegar
1 tsp Dijon mustard
2 tsp honey
1 Tbsp of fresh ginger, finely minced
1 garlic clove, crushed
1/2 cup extra virgin olive oil
2 Tbsp Steam Whistle Pilsner
Salt and freshly ground pepper, to taste
To prepare the steak and salad:In a large zip lock bag, add the Steam Whistle Pilsner, brown sugar, worcestershire sauce, salt and pepper. Add the steak and marinade for at least 1 hour, or overnight. Heat BBQ to medium high and grill steaks to medium rare (approximately 3 minutes per side), or until desired doneness. Slice into 1/2-inch strips. Set aside. Meanwhile, brush the shitake mushrooms, red peppers and red onion with olive oil. Grill mushrooms directly on BBQ over medium heat for 2 minutes. Set aside. Grill red peppers and red onion in a grilling basket (or wrapped in aluminum foil) for 3 minutes, or until softened and grill marks appear. Set aside. To prepare the vinaigrette:In a medium sized bowl, whisk together the balsamic vinegar, Dijon mustard, honey, ginger and garlic. Add the olive oil, pouring in a steady stream, whisking constantly. Add the Steam Whistle Pilsner and blend thoroughly. Season with salt and freshly ground pepper, to taste.To assemble te salad:Divide greens among dinner plates. Top each serving with steak, mushrooms, red peppers, and red onion. Garnish with dollops of chevre. Top with dressing. Enjoy leftovers stuffed in a pita or in a wrap.
Steam Whistle Pancakes with Steam Whistle Walnut Syrup
Created by Mario Francella, budding chef, from the Liaison College in Toronto. Liaison College educates the largest number of chefs and cooks in Ontario.
Syrup
1 cup brown sugar
1/4 cup Steam Whistle Pilsner
1/4 cup chopped walnuts
2 Tbsp unsalted butter
1 Tbsp maple syrup
To make the syrup, combine all the ingredients and simmer the mixture until it thickens and remove from heat.
Pancakes
4 Tbsp unsalted butter
1/2 cup Vindalia onions, chopped
1 cup Steam Whistle Pilsner
3 eggs
1 tsp vanilla extract
2 cups pancake mix
1 tsp ground cinnamon
1 tsp ground nutmeg
1. To make pancakes, heat buttere in a medium skillet over medium heat. Add onions and cook until softened, about 4 minutes, and set aside.
2. In a mixing bowl whisk beer, eggs and vanilla. Stir in onions and butter. Add pancake mix, cinnamon, nutmeg and stir. Let stand for 3-5 minutes.
3. Make little pancakes, cooking until golden brown. Add syrup. Open a bottle of Steam Whistle and enjoy!
Steam Whistle Stir Fry
Vegetarians and health conscious diners will appreciate this Asian-inspired dish, with its 7 vibrant veggies, a hint of citrus and a splash of all natural pilsner. Created by Ellen McKinney Meat lovers might mistake the sautéed tofu for chicken!
1/2 a package of vermicelli noodles
2 Tbsp Sesame Oil
1 /2 package extra firm tofu, cubed
1 tsp cumin
1 tsp chili powder
2 cloves garlic, crushed
1 Tbsp fresh ginger, finely chopped
4 Tbsp low sodium soy sauce
3 Tbsp lime juice
2 Tbsp Steam Whistle Pilsner
1 Tbsp chili paste
1 tsp crushed red pepper flakes
1 carrot, sliced diagonally
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 cup snow peas
1 /2 can baby corn
1 cup of chopped broccoli, steamed
1 green onion, finely sliced
1 orange, segmented and chopped
1 Tbsp fresh cilantro, chopped
1 Tbsp fresh basil, chopped
Soak the vermicelli noodles in a large bowl of hot water until softened, approximately 30 minutes. Heat 1 Tbsp of oil in a pan on medium high. Add tofu and season with cumin and chili powder. Cook until tofu is brown and slightly crisp on the outside. Set aside. Heat rest of oil in the pan. Add garlic and ginger and sauté for 1 minute. Add soy sauce, lime juice, Steam Whistle, chili paste and crushed red pepper flakes. Mix until combined. Add sliced carrot and heat for 1 minute. Add red and yellow peppers, snow peas, baby corn, steamed broccoli and green onion and sauté 1 minute. Drain the vermicelli noodles and sauté in pan with vegetables, sauce and tofu incorporating the sauce and veggies into the noodles. Add the orange segments, cilantro and basil and heat through. Serve with heat-quenching bottles of Steam Whistle Pilsner. Makes two servings. Created by actress and Good Beer Folk, Ellen McKinney.
Steam Whistle Whole Wheat Loaf á la Aasmaabik’s
Prepared by Chefs Shawn Adler and Jason Hayes from Aasmaabik's and Lunch in Peterborough, Ontario.
2½ cups warm Steam Whistle Pilsner
1 Tbsp Active Dry Yeast
1 tsp Dark Brown Sugar
2 cups unbleached All Purpose Flour
2 cups Unbleached Strong Bakers Flour
2 cups Whole Wheat Four
1 Tbsp Unsalted Butter
½ cup Quick Rolled Oats
Pinch of Sea Salt
½ cup grated Old White Cheddar (available at the Peterborough Farmer’s Market)
Method: Heat Beer until just warm and place in a large mixing bowl. Add brown sugar and yeast to the beer and stir for 4 seconds. Leave the yeast mixture to ferment for about 15 minutes. To the Yeast, add the flours, oats, butter, salt and cheddar. Knead the mixture until it is one cohesive mass. If this mass is sticky, add more all purpose flour by the handful until a soft but not sticky dough is attained.Place the dough in a greased bowl, cover with plastic wrap in a warm place until it doubles in size. Then “punch down” and shape into loaves or buns and let rise until the dough fills the bread pan.Bake at 425° F in a preheated oven for approximately 45 minutes. Best eaten with Steam Whistle Sausages.
Summerhill Market Beer & Barley “Risotto”
Chris Klugman, Summerhill Market’s executive chef has created this tasty main course.
1 medium Onion, diced
2 Tbsp Vegetable oil
1 bottle Steam Whistle Pilsner
1-1/2 cups Barley
6 cups Vegetable or chicken broth
1 tsp Salt
½ tsp Ground black pepper
3 cups Mushrooms, sliced
2 cloves Garlic, chopped
2 Tbsp Chopped fresh thyme
¼ cup Butter
½ cup Grated Parmesan cheese
½ cup Chopped parsley
In a medium saucepan over medium heat, combine onion and vegetable oil. Cook, stirring, for 5 minutes, until onion is soft. Add beer, barley, broth, salt and pepper. Reduce heat to medium-low; cook, stirring occasionally, for 45 minutes, adding more beer if necessary.Place a medium skillet on medium-high heat. Add mushrooms, garlic, thyme and butter. Cook, stirring, for 4 minutes. Add cooked mushrooms to barley mixture, along with cheese. Add salt and pepper to taste. Serve immediately.Serves 4 as an appetizer
posted by Matt Silverman at
3:35 PM
0 Comments:
Post a Comment
<< Home