Recipes
Mill Street Brewery
Mill St. Stock Ale Onion Soup au Gratin
The traditional onion soup gets a makeover with ale and Roquefort. Mill St. Stock Ale replaces red wine, adding a unique flavour to this dish. Make sure this sensational soup is on your menu of seasonal starters.
2 tbsp (25 mL) butter
4 Vidalia onions (about 2 lb/1 kg), diced
¼ tsp (1 mL) granulated sugar
1 bottle (341 mL) Mill St. Stock Ale
1-½ tsp (7 mL) Dijon mustard
6 cups (1.5 L) good quality chicken stock (preferably homemade)
1 bay leaf
¼ tsp (1 mL) dried thyme
Salt and pepper
Splash brandy
Additional, softened butter
4 slices French baguette, each ¾-inch (2 cm) thick
½ cup (125 mL) shredded Gruyere cheese, about 2 oz/60 g
¼ cup (50 mL) crumbled Roquefort cheese, about 1 oz/30 g
In large saucepan, melt butter over medium heat; cook onions until they are golden brown, stirring occasionally, about 35 minutes. Stir in sugar; continue cooking until medium brown, stirring occasionally, about 10 minutes. Pour in ale and mustard; continue to cook until beer has almost completely evaporated and has a syrupy consistency, about 7 minutes. Add chicken stock, bay leaf and thyme. Bring to a boil. Reduce heat to simmer; simmer uncovered for 30 minutes. Season to taste with salt and pepper. Add small splash of brandy. Turn off heat.
Butter baguette slices on both sides. Place on baking sheet. Place under broiler until golden, about 2 minutes per side, being careful not to burn. Set aside. Preheat oven to 375°F (190°C).
Place four ovenproof soup crocks on rimmed baking sheet. Remove bay leaf from soup and discard. Pour soup into soup crocks, dividing evenly. Float a toasted baguette slice on each one, and top with a handful of Gruyere cheese and a small amount of crumbled Roquefort cheese. Bake in centre of oven until cheese is melted and bubbling, about 5 minutes.
Makes 4 servings.
Mill Street Brewery
Mill St. Organic Coconut Shrimp with Sweet and Tangy Sauce
Forget about naughty or nice. These sweet and tangy shrimp will take your mind off the cold weather and heat up any party.
4 eggs
1 cup (250 ml) Mill St. Organic Lager
3-1/2 tsp (20 ml) Creole seasoning
1-1/4 cup (300 ml) all purpose flour
2 tbsp (30 ml) baking powder
36 large shrimp, peeled, tail on, deveined
1-1/2 (375 ml) cups shredded coconut
oil for deep-frying
Sweet and tangy sauce:
1 cup (250 ml) orange marmalade
¼ (50 ml) cup Dijon mustard
3 tbsp (45 ml) prepared horseradish
To prepare the beer batter, combine eggs, beer, Creole seasoning, flour and baking powder in a bowl. Blend well.
Dip the shrimp in beer batter and roll in coconut. Heat oil in a deep fryer or wok to 350° F (180°C). Drop in shrimp a few at a time and fry until golden brown. Remove with slotted spoon and drain on paper towel.
For the sauce, blend together orange marmalade, Dijon mustard and horseradish.
Makes: 3 dozen hors d’oeuvres.
Geoff Erskine
Stoneface Dolly's
Red Curry Thai soup
- 4 tbs oil
- 1 small sliced red onion
- 1 small sliced red pepper
- 1 tbs red curry paste
- ½ tsp ginger
- ½ tsp chopped garlic
- 1 small Chinese egg plant sliced
- 2 small boc choy sliced, separate green leaves from white stems
- 2 lime leaf
- ½ tsp fine chopped lemon grass
- 2 cans (13.5 oz) of coconut cream
- 27 oz of vegetable or chicken stock
- 1 tbs fish sauce
- 1 tbs Soya sauce
- 1 tbs sesame oil
- 1 tbs brown sugar
- 1 tbs fresh lime juice
- 1 small bunch coriander, chopped
- chopped Thai basil for garnish
In pan sauté, onion, pepper, curry paste, ginger, garlic, till slightly cooked. Add all of the other ingredients except the leaves of the boc choy. Cook for 15 minutes, taste and adjust the seasoning if required. Add leaves then serve garnished with basil. Shrimp or shredded cooked chicken can be added. Also makes a great mussel sauce.
