BITE MY BEER: Mom’s Apple Crisp with Nickel Brook Raspberry Uber

Growing up I was a pretty picky eater but there were a few things I could never say ‘No’ to. One of those was my Mom’s apple crisp, even though it was a super basic recipe it was still so delicious.

With Mother’s Day being last weekend I thought I’d pay tribute to Mom with this recipe but obviously adding my own twist!

Nickel Brooks Raspberry Uber was a great choice for this recipe. Adding the Raspberry beer to the apples gives it an amazing sweet/tart combination. The beer bakes right into the apples and lingers throughout the dish.

This dish is really easy and always a big crowd-pleaser. Sometimes simple really is best.

Bite My Beer: GLB Canuck Jalapeño Boats

The last two years have been a crazy journey but now I’m back to continue to write about my love of beer. I could spend this whole post blabbering on about the last two years but instead I thought I’d start off with my first post back to be a delicious recipe. Let’s dive right in shall we?

When it comes to entertaining, especially in the warmer months it is always nice to have an appetizer that is not only easy to make but relatively quick, Jalapeno Boats made with Great Lakes Canuck Pale Ale is just that. The recipe is quick and easy and will sure to hit the spot for whatever the occasion. This is also a great recipe to try on the BBQ as well for all you lucky people who have one.

I loved using Canuck for this recipe because the flavor of grapefruit and pine is a great combination with the cheese, sun-dried tomatoes, and pepper without being over powering. Also with it’s year round availability at not only their Retail Store but many LCBO & The Beer Store locations it makes it easy to become a staple for not only this recipe but for just being stocked in the fridge.

BITE MY BEER: Beau’s Bog Water – Chicken & Ribs

The warm weather is here! Finally! Or well warmer weather at least but since it’s still a little chilly let’s get one more heavy ‘stomach stuffer’ recipe out before we’re all complaining about the heat, cause hey! you know it’s going to happen.

This year I had a lot of new Winter Seasonal favourites, but when it comes down to it it is always nice to look for something familiar every year. In this case I’m spotlighting Beau’s – Bog Water and although it’s not readily available it’s still something I really wanted to feature. As we actually did this dinner a few months ago, but am delayed in posting. Brandy came up with this awesome dish that highlighted the beer beautifully & I just really wanted ribs again… beer and ribs always go together right?

 

When it came down to it we did a different take on Chicken & Ribs, having a chicken breast topped with sun-dried tomatoes & goat cheese. We also couldn’t eat just meat so Brandy made some mashed potatoes for the side.

Chicken & Ribs
For the Chicken:

2 Chicken Breasts
Sun-dried Tomatoes -1 cup (diced)
Beau’s Bog Water – 2 cup (1 approx for marinating)
Herbed Goat Cheese – 1 cup
Red Onion – 1/2 cup (diced)
2 Garlic Cloves

Beau’s marinated sun-dried tomatoes: Soak sun-dried tomatoes in Beau’s Bog Water for 15min.

For the Ribs:
1 Rack of Ribs (Short)
Beau’s Bog Water – 1/2 cup
Salt – Pinch
Pepper – 3 tablespoons

 

 

 

Heat cast iron skillet (med-high) with oil. Sear chicken breast on one side, flip, & continue cooking alone for 10min.

In a medium sized bowl mix together herbed goat cheese, sun-dried tomatoes (that were marinated in Bog Water) & red onion together. Top on chicken breasts, pour 1 cup of Beau’s Bog Water on top, let simmer.

On the same cast iron skillet add cut short ribs, top with salt & pepper. Top with 1 cup of Beau’s Bog Water, let simmer.

Once cooked place in oven at 400°F for 5 minutes until cheese is lightly golden.

 

– The Beer Gypsy