Honey and Beer-Braised Lamb

By Sean de Carle, winner, Beef, Lamb, Pork or Veal category.

This rich and tasty fall stew impressed us with its use of local ingredients and thoughtfully chosen side dishes: Citrus Quinoa and Honey-Roasted Carrots. Serve it with the beer you cook with.

Pork Tenderloin with Lime-Beer Marinade

The marinade of lime juice, beer and herbs gives this pork a smoky taste. It also makes a dandy sauce, but to be safe to eat it can't have touched the raw meat. Reserve 1/3 cup (75 mL) before combining the remainder with the pork; bring to a boil to mellow the flavours. Serve with corn on the cob and boiled new potatoes.

Ginger Beer Shandy

Created by the British in the 19th century, shandy is a popular and refreshing drink in the Caribbean.

Fresh Ginger Beer

This ginger-infused beverage is as refreshing as it is flavourful.

Beer-Battered Pickerel

While it was pickerel we feasted on for our shore lunch at Hatchet Lake, Sask., any white freshwater fish will do for this classic fish-fry. There is more batter than needed, but it makes it easier to dip the fish.

Beer-Battered Pickerel

While this recipe calls for pickerel, any firm-fleshed white fish, such as halibut, whitefish or cod, will do. There is more batter than needed, but it makes it easier to dip the fish.

Caramelized Beer Onions

Golden onions cooked to sweetness add pizzazz to the beef on buns.

Beer-Battered Mussels

Beer & Cranberry Cocktail

Kick off the celebration and toast the New Year with this exclusive beverage created for us by mixologist Gabrielle Panaccio.
Cheers!

Beer Braised Beef