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Apple Beer Mac & Cheese

BT Calgary | posted Tuesday, Apr 12th, 2016

Mac&CheeseCourtesy Chef Nicole Gomes

This easy gourmet macaroni and cheese is a favourite! The sweetness of the apples and addition of the sharp beer really add a new dimension. You can fancy it up even further by adding your morning’s leftover bacon or last night’s roast ham.

Preparation time: 30 minutes
Cooking time: about 30 minutes
Baking time: 45 minutes
Makes 6 to 8 servings


  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 bay leaf
  • 3 cups milk
  • 1/2 cup creme fraiche
  • 1/2 strong IPA beer
  • 2 tbsp Dijon mustard
  • 1 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg


Pasta Apple Cheese Layer

  • 3 cups mini lamaconi or elbow pasta
  • 1 tbsp unsalted butter
  • 3 cups peeled and grated Golden Delicious apples (about 3 large)
  • 3/4 cup Panko breadcrumbs, toasted
  • 1 tbsp olive oil
  • 2 cups lightly packed shredded Black River Medium Cheddar Cheese
  • 1 cup lightly packed shredded Canadian Muenster cheese
  • 1 cup lightly packed shredded lightly packed shredded Gunn’s Hill Five Brothers cheese
  • 1 cup lightly packed shredded Sylvan Star Canadian Smoked Gouda Cheese
  • 1 cup lightly packed shredded Canadian Raclette Cheese



  1. Preheat oven to 350 F
  2. In a large pot, melt butter on medium-high heat. add flour and bay leaf and whisk until smooth; cook for 2 minutes or until golden brown.
  3. Whisk in milk in a slow steady stream.
  4. Whisk until smooth; bring to boil.
  5. Reduce heat and summer, whisking constantly, until thick enough to coat spoon, about 8 to 12 minutes.
  6. Turn off heat. Whisk in creme fraiche, beer, mustard, salt, and nutmeg.
  7. Remove and discard bay leaf.


Pasta Apple Cheese layer:

  1. In large pot of boiling, salted water, cook pasta 3 minutes under the package directions. Drain and rinse light. Set aside.
  2. Meanwhile, in medium skillet, melt butter on medium heat. Add apples and any accumulated juices; saute until soft, about 2 minutes. In a small bowl, combine breadcrumbs and oil; set aside.
  3. Spread one-half of the pasta in 13X9 – inch glass baking dish. Pour one-half of the sauce, top with one-half each of the Cheddar, Muenster, Five Brothers, Smoked Gouda and Raclette cheeses. Top with one-half of the apples and stir lightly. Repeat with remaining pasta, sauce, cheeses and apples; stir lightly. Springkle evenly with reserved breadcrumb mixture on top.
  4. Place baking dish on a rimmed baking sheet. Bake uncovered until hot, breadcrums are light golden brown and edges are bubbling – about 45 minutes. Let stand for 5 minutes. Enjoy!
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Craft: Smoked Pork Chops

BT Calgary | posted Monday, Apr 28th, 2014

Grilled and Smoked Pork chops with warm Asparagus Salad, Brown Ale Hollandaise and toasted pecans


  • 4 Smoked Pork Chops – approximately 8-10 oz each
  • 5 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons Brown Ale
  • 3/4 cup clarified butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lb asparagus
  • ¼ toasted pecans
  • ¼ cup grated aged gouda


  1. Grill the pork chops over high heat and then set them to the side in a warm spot to rest.
  2. Vigorously whisk the egg yolks, brown ale and lemon juice together in a stainless steel bowl.
  3. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
  4. Whisk the egg mixture for 30 second intervals on and off of the heat until the mixture is thickened and doubled in volume.
  5. Remove the egg mixture from the heat and slowly whisk in the clarified butter.
  6. Whisk in salt and pepper. Cover and place in a warm spot until ready to use for the asparagus.
  7. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  8. Grill the asparagus over high heat for 45 seconds to 1 minute depending on thickness.
  9. Once grilled lay the asparagus onto a platter.
  10. Drizzle the hollandaise sauce over top of the asparagus.
  11. Then sprinkle the grated gouda and toasted pecans over top.
  12. Serve while warm.

Courtesy Craft Beer Market Restaurant + Bar

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Shepherd’s Pie with Scottish Heavy Ale

BT Calgary | posted Tuesday, Mar 4th, 2014

Yields: 6 to 8


  1. 6 medium starchy potatoes, about 2.5 to 3 pounds, peeled and cut into thick slices
  2. 1 cup milk
  3. 3 tbsp butter
  4. Nutmeg to taste
  5. 250 gram Ground Pork lean
  6. 500 gram Ground Beef lean
  7. 4 tbsp canola oil, divided
  8. ½ lt. Beef Stock/Water
  9. 125 gram Onions Diced ¼ -inch dice
  10. 250 ml Beer
  11. 284 ml Diced Tomatoes (10oz can)
  12. 10 gram Madagascan Green pepper corns
  13. 100 gram Green Peppers diced ¼ -inch dice
  14. 100 gram Red Peppers diced ¼ -inch dice
  15. 100 gram Corn Kernels
  16. 100 gram Carrots diced ¼ -inch dice
  17. 100 gram Celery diced ¼- inch dice
  18. 1 tsp Thyme
  19. 1 tbsp fresh Parsley finely chopped
  20. 1 tbsp Salt
  21. 1 tsp Garlic finely chopped
  22. ½ tsp Ground Black Pepper
  23. Cornstarch to thick

1. Place potatoes in a pot and cover with cold water. Bring to a boil and season with salt. Cook to tender. Pre heat oven to 400 F.
2. Heat a large Dutch oven over high heat, add a couple of tablespoons of oil and heat until it begins to smoke. Add ground meat and caramelize until deep brown. Remove to a plate.
3. Add remaining tablespoon of oil. Add onions, garlic, sauté and add remaining vegetables to the pot, sauté and deglaze with beer and stir in stock.
4. Add meat with juice, peppercorns, diced tomatoes, thyme, parsley, salt, pepper, reduce heat and let simmer to thicken to your liking; use cornstarch to thicken the mix.
5. Drain and mash potatoes; stir in milk and melted butter. Season to taste with salt, pepper and nutmeg.
6. Place meat in large casserole dish and top with potatoes. Bake 20 min or until brown.

Courtesy Harry Griesser, Big Rock Grill

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