Originally published on January 31, 2014; canada.com
Ottawa Citizen: April 24, 2014; page D4
The Province (Vancouver): February 16, 2014; page C2
Calgary Herald: February 15, 2014; page G13
The Windsor Star: February 5, 2014; page C3
Recommended beer: Porter
Coffee Porter, Mill Street Brewery (Ontario)
1/2 tsp (2.5 mL) baking soda
2/3 cup (160 mL) fancy molasses
4 oz (120 g) dark brown sugar, firmly packed (about 1/2 cup/125 mL)
1/2 cup (125 mL) granulated sugar
6 1/2 oz (195 g) flour (about 1 1/2 cups/375 mL)
2 tsp (10 mL) ground ginger
1 scant tsp (5 mL) kosher salt
1/2 tsp (2.5 mL) ground cinnamon
1/2 tsp (2.5 mL) baking powder
1/3 cup (80 mL) vegetable oil
2. Set a medium saucepan over medium heat and pour in the porter. Bring to a boil and remove from the heat. Stir in the baking soda. After the science-project volcano foaming settles down, stir in the molasses and both the sugars.
3. In a large mixing bowl, whisk together the flour, ground ginger, kosher salt, cinnamon and baking powder.
4. Transfer the porter-molasses mixture to a 4-cup (1 L) measure or medium mixing bowl. Whisk in the eggs and oil until thoroughly combined. Pour a third of the wet ingredients into the dry and whisk vigorously. Repeat with the other two-thirds, in two separate additions. This is not a recipe where you need to worry about creating gluten by overmixing. Whisk vigorously.
5. Pour the batter into the prepared pan, using a wide spatula to encourage stragglers. Bake the gingerbread for 35 to 40 minutes or until a cake tester, inserted in the centre, comes out mostly clean. Cool the cake in the pan on a wire rack for at least an hour, then slice into 2-inch (5 cm) squares.
serves 6 (makes: 8-inch (20 cm) square pan; cuts into 16 squares)
Recommended beer: Strong Belgian ale
Dernière Volonté, Microbrasserie Dieu du Ciel! (Quebec)
La Caracole Nostradamus, Brasserie La Caracole (Belgium)
2 bay leaves
3 sprigs thyme, chopped
3 pieces bacon, cut in chunks
1 yellow cooking onion, finely diced
1 large cooking apple, peeled, cored and diced
10 oz (300 g) arborio rice
3/4 cup (185 mL) Belgian ale
1/2 head red cabbage, cored and shredded
2 cloves garlic, smashed and minced
3 tbsp (45 mL) unsalted butter
4 oz (125 g) grated Parmesan (about 1 cup/250 mL)
freshly ground black pepper
2. In a medium saucepan, bring the chicken broth, bay leaves and thyme to a simmer over medium heat.
3. Heat a Dutch oven over medium heat. Add the bacon pieces and cook, stirring occasionally, until the bacon is somewhat crisp and has rendered most of its fat. Remove the bacon and save it for later. If there is more than about a tablespoon (15 mL) of fat, pour off the excess.
4. Reduce the heat to medium-low and add the onion and apple to the pan. Sweat, stirring to coat in bacon fat, until they are soft and the onions are somewhat translucent, about 7 to 8 minutes. Increase the heat to medium and add the rice with a pinch of kosher salt. Toast for 3 to 4 minutes until the rice is fragrant. Pour in the beer and scrape the bottom of the Dutch oven with a straight-edged wooden spoon to loosen any brown bits. Add the cabbage and garlic to the pan and stir to mix evenly. Pour the simmering broth through a sieve (to remove the herbs) into the Dutch oven. Cover tightly with the lid and move the Dutch oven to the oven to bake for 18 minutes.
5. After 18 minutes, open the oven and remove the lid. If most of the liquid has been absorbed, remove the pot from the oven. If not, replace lid and continue to cook for 2 to 3 more minutes. Stir in the butter, Parmesan, pepper to taste and reserved bacon, and let stand for a minute to melt the butter before serving.
Recommended beer: Pumpkin ale
Pumpkineater, Howe Sound Brewing (British Columbia)
1/2 cup (125 mL) pumpkin ale
4 tsp (20 mL) vinegar (your own beer vinegar is best, but cider or white vinegars are fine substitutes)
1 Tbsp (15 mL) maple syrup
1/2 tsp (2.5 mL) kosher salt
2. Reserve a quarter of the soaked mustard seeds. In a mini food processor or blender, combine the other three-quarters of the soaked mustard seeds with the vinegar, maple syrup and salt. Blend for 1 minute or until most of the seeds have lost their individual texture. Fold the reserved seeds into the mustard.
3. Pack into a scrupulously clean Mason jar, seal tightly and store in the refrigerator. The mustard is ready to use right away, but will only get better with a few days to rest, and should last for at least 4 to 6 weeks.
makes 1 cup (250 mL)