Irish Red Ale, Cheddar and Potato Soup

Irish red ale, named for the hue that results from adding roasted barley during brewing, lends a slightly sweet, toasted malt flavour to this update on traditional potato soup. Mature Irish Cheddar gives it a rich, sharp finish.

Christine Cushing’s Coq au Vin

Slow Cooker Pork Charcutière

This recipe incorporates all the flavours of a charcuterie platter into a single dish. It can be difficult to cut this tender roast into thin slices, so separate the meat into chunks before serving. It will be much easier—and just as tasty! For a hearty meal, serve with mashed potatoes and our Quick Braised Red Cabbage.

Pickerel With Mustard Cream Sauce and Wild Rice Pilaf

Pickerel and wild rice, two of the most iconic foods of Manitoba, are paired in this dish. The simple, creamy pan sauce pulls them together. This entrée is ideal for a casual Manitoba-style dinner party, but perfectly suited for a weeknight meal, too.

Beef, Caramelized Shallot and Thyme Sausages

The beef makes these sausages surprisingly lean, but offers a rich meatiness that's the perfect counterpoint to sweet shallots and fresh thyme.

Chicken, Spinach & Parmesan Spaghetti Squash Gratin

Spaghetti squash stars in this delicious twist on traditional gratin.

Succo Sauce

Enjoy this traditional Sicilian sauce over pasta, or on a ciabatta bun with a slice of provolone cheese and a handful of mixed greens.

Shrimp Casserole

This casserole is great for entertaining friends and family. It can be made with any combination of seafood, such as scallops, crab or lobster. Serve with green beans and an endive salad.

Beer-Braised Short Ribs

A slightly sweet malt-flavoured autumn-brewed beer, such as a local or European bock beer (for instance, Paulaner-Salvatore), adds terrific flavour to these unctuous ribs. Or use the same beer you are drinking with them, such as a local amber ale. Use large short ribs that are not cut between the bones.

Spiced Rack of Venison with Apple Ginger Chutney

Simple Indian spicing perks up a luscious rack of venison, which is accompanied by apple chutney. The chutney should have some heat, so adjust to taste from a very mild pinch of cayenne to a hot 1/2 tsp (2 mL). Since you will have more than enough chutney, serve the remainder with roast pork or turkey or with aged Cheddar cheese and crackers. Caribou or elk racks can also be made this way