Food

Brewers Plate Recipes Wrap Up: Devil's Ale Chocolate Pie and Coffee Porter Braised Shortribs

Canadian Living
Food

Brewers Plate Recipes Wrap Up: Devil's Ale Chocolate Pie and Coffee Porter Braised Shortribs

Friday night was the Brewers Plate event promoting local food and breweries. The beer was flowing in the halls of Hart House paired with creative dishes from renown restaurants and celebrity chefs. Although it was a bit of a challenge to get to the food sampling with long line ups in the crowded venue, non of the brewers were stingy with the beer even passing out generous quaffs in the queues to keep the patrons happy. Waupoos Cidery from Picton Ontario was there with their crisp sparkling cider, as was Black Oak Brewery, Steamwhistle, Camerons, Wellingtons, Mill Street, Great Lakes and many more Breweries showcasing their wares. I took away a couple of recipes featuring the brews that I thought would be fun for my beer loving readers to try.Great Lakes Brewery's Devil Chocolate Pie 8 oz cream cheese 1 cup softened butter 1 cup sugar 10 oz Semi-sweet chocolate chips 1 cup Great Lakes Devil's Pale Ale 12 oz sweetened whipped cream 1 Graham Cracker pie crust Cream butter and cream cheese in a large bowl. Add sugar abd mix thoroughly. Melt chocolate chips in a small saucepan over medium heat, add Devil's Pale Ale and stir until well combined, cool slightly. Gently mix chocolate sauce into cream cheese mixture. Fold in 8 oz of whipped cream and turn mixture into prepared crust. Refrigerate until set and top with remainig whipped cream. Mill Street Brewery's Coffee Porter Braised Short Ribs 1 bottle Mill Street Coffee Porter 5 lbs Short Ribs 1 large carrot, choppped 1 large onion, chopped 2 large pieces celery, chopped 1/4 cup balsamic vinegar 1 tsp cracked black peppercorns 1/2 tsp salt 1 cup veal or beef stock
Place short ribs in a deep roasting pan. Add chopped carrots, onion, ad celery. Add salt & pepper. Add whole bottle of Mill Street Coffee Porter. Add beef or veal stock. Place in 400• oven, cook for 2 1/2 hours. Remove pan fron oven. Strain the juices into a sauce pan, add balsamic vinegar. Reduse juices on stove until thick consistency. Add sauce to ribs, season to taste and serve.
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Brewers Plate Recipes Wrap Up: Devil's Ale Chocolate Pie and Coffee Porter Braised Shortribs

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