1- 341 ml bottle of Rickards Red
6 onions peeled and julienned
1 cup brown sugar
1 cup apple cider vinegar
2 tbsp mustard seed
1 tbsp fennel seed
2 bay leaves
2 tbsp salt
2 tbsp molasses
Measure all ingredients into a pot. Cook on medium heat until au sec.
- ½ cup mayo
- 2 tbsp pommery mustard
- 1 tbsp roast garlic paste
- 1 lemon – juiced and zested
- 3 tbsp chives – minced
- 2 tbsp honey
- 4 tbsp extra virgin olive oil
- Salt and pepper
Measure together: garlic, lemon juice, zest, chives, honey and pommery.
Whisk in mayo and olive oil – season to taste
Chill until service
Perfect on Burgers, sandwhiches and as a dip.
Ingredients:
- 2 tbsp olive oil
- 1 kilo of peeled cubed butternut squash
- 4 potatoes peeled and diced
- ¼ cup of butter
- 2 medium sweet onions – peeled and chopped into small pieces
- 1 tbsp whole fennel seed
- 5 peeled garlic cloves – sliced
- 2 bay leaf and a bunch of fresh thyme
- 1 bottle of Rickards Dark Porter
- 2 cups of grated 5 year old – or older, white cheddar
- 2 litres of good quality chicken stock
Method:
- Pre-heat oven to 425 F
- Prepare a baking sheet with parchment paper
- Toss squash with oil and spread evenly over baking sheet , roast for 20 minutes.
- In a large pot melt butter on medium heat, when butter melts and foams add onions, diced potato, and garlic.
- Sweat vegetables stirring occasionally for 10 minutes – season
- Add honey, fennel seed and brown vegetables for 2 minutes
- Add bay leaf, stock and Rickards Dark simmer for 20 minutes
- Add squash and continue to cook for another 20 minutes
- Remove bay leaf and purée soup with an immersion blender
- Stir in grated cheddar and more Rickards Dark – another bottle will do.
- Adjust seasoning in needed!
Ingredients:
- 3 lbs of Pork sirloin
- 1 bottle of Rickards Dark porter
- 4 sprigs of fresh rosemary
- 6 cloves of garlic – minced
- 2 tbsp maple syrup
- 10 black peppercorns
- 1 bay leaf
- Salt and pepper to taste
- 1 cup of malty sweet caramelized onion – see recipe below
Method:
- Pour Rickards, rosemary, garlic, syrup peppercorns and bay leaf into a sauce pot.
- Simmer all ingredients on the stove for 10 minutes – remove and cool
- Pour cooled marinade over pork and reserve in the fridge overnight and up to 24 hours
- Remove pork from marinade and pat dry with paper towel.
- Season with salt and pepper – grill on BBQ pre heated to medium – 10 minutes per side or until the internal temperature reaches 160 F
- Remove and rest under foil for 10 minutes, top with warm malty sweet caramelized onion
Malty sweet caramelized onion
Ingredients:
- 2 sweet Vidalia onions peeled and julienned
- 2 tbsp butter
- 2 tbsp maple syrup
- ¼ cup of apple cider vinegar
- 1 tbsp mustard seed
- 1 bottle of Rickards Dark Porter
- Salt and pepper
Method:
- Melt the butter in a large frying pan on med-high heat until the butter foams and starts to brown, season with salt and pepper
- Add the onion and maple syrup, cook down until the onions brown and caramelize, reduce heat as the onions brown
- Add the vinegar, mustard seed , and Rickards Dark
- Simmer and reduce liquid on medium low heat until a most liquid has evaporated and a relish consistency is achieved
Ingredients:
- 2 lbs of Beef short ribs – 2 inch cut
- 1 bottle of Rickards Dark Porter
- 1 onion – diced
- 1 bulb of garlic – peeled and smashed
- A bit of herbs – rosemary, thyme and some bay leaf
- Salt and pepper, some paprika, ground fennel and cumin for a spice rub
- 1 cup of Rickards Dark BBQ sauce – see recipe below
Method:
- Trim your short ribs of any visible fat – this leads to scorching on the BBQ
- Rub spices on the meat and brush with some canola oil
- Grill the meat on a pre heated BBQ set to medium. – 5 minutes per side will do
- Add the onion, garlic, herbs and beer to a roasting pan, top with the grilled meat
- Cover with foil and bake in oven on 300 F for 2 to 3 hours or until very tender
- Remove meat, strain liquid into a cup of your favourite BBQ sauce.
Baste the meat and add to your BBQ for another 5 minutes – season and enjoy!
Tasting notes:
The smoked Chorizo is perfect with the sweet maltiness of the Dark it gives it a pleasant contrast to the maple finish.
Ingredients:
4 tbsp EVO – Extra Virgin Olive Oil
¼ lb Spanish Chorizo, skinned and thickly sliced
¼ lb boneless chicken thigh meat, rough chop
3 leeks, thickly sliced (about 375g)
2 red chillies, de-seeded and finely chopped
4 cloves garlic, chopped
2 tbsp maple syrup
1 can cannelini beans – drained and rinsed
1 can chick peas – drained and rinsed
1 can of diced tomato
2 cups chicken stock
1 cup Rickards Dark
2 sprigs of rosemary
2 tbsp smoked paprika
2 tbsp dijon mustard
salt and pepper to season
Method:
- Preheat a large 4 quart stock pot
- Fry the chorizo low heat until the oil is released, add a little olive oils and the chicken. Season and add the paprika
- Add the leeks and fry for 2-3 minutes until they begin to soften. Stir in the chilli, garlic, dijon and maple.
- Drain and rinse the beans, add them to the pot, and pour over the stock, bring to the boil and season lightly with freshly ground black pepper.
- Stir in the rosemary and Simmer for 30-35 minutes. Add the Rickards Dark and continue to simmer for 5 more minutes.
- Serve with warm bread and a cold pint of Distinction – Rickards Dark
Tasting Notes: the strength of character in Rickards Dark pairs very well with flavourful proteins like lamb. The Dijon maple glaze matches the sweet finish of this maple porter.
Ingredients: makes 14-16 appetizer pieces
2 frenched racks of lamb – trimmed clean to the bone- each cut into 7-8 chops (lollipops)
2 whole bulbs of garlic
3 tbsp EVO (Extra Virgin Olive oil)
3 tbsp aged balsamic
2 tbsp Dijon mustard
3 tbsp maple syrup
½ cup Rickards Dark
Salt and pepper to season
Method:
- Pre heat oven to 425 F
- Cut the tops of the garlic bulbs – drizzle with 1 tbsp of the oil – wrap in foil and roast for 20 minutes, remove garlic from husk and mash to a paste
- Season the lamb with salt and pepper, then mash some of the garlic on each lollipop
- Sear the lamb on high heat both sides, cooking for about 2 minutes per side, remove and keep warm under foil
- Deglaze the pan with the Rickards Dark – scrape up any bits that may be present
- Add the Dijon, maple and balsamic – reduce heat to medium and cook down until the liquid forms a light glaze.
- Brush lamp with glaze and serve as finger food for your next party with a cold pint of Distinction – Rickards Dark!
Tasting notes: a classic quick bread with corn and bittersweet molasses are a great yin and yang that will bring out the earthy notes of the Dark. The sweetness from the corn will be a pleasant contrast to the hops in the brew.
For the Bread:
1 cup of cornmeal
1 cup of APF
1.5 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups fresh corn kernels
2 large eggs
3 tbsp molasses
1 &1/3 cup Rickards Dark
3 tbsp melted unsalted butter
Method:
- Position rack in the middle of the oven and pre heat to 425F
- Butter an 8 inch cast iron frying pan
- In a bowl whisk together the dry ingredients
- In a separate bowl crack the eggs and whisk in the Rickards Dark. Add the molasses, and melted butter. Whisk until evenly blended
- Add dry ingredients and fold together until evenly moistened.
- Bake for approx 20-25 minutes or until a toothpick inserted into the center comes clean.
- Serve Warm with the Maple butter and a cold pint of distinction-Rickards Dark
For the butter
½ cup salted butter – room temperature
1 tbsp brown sugar
1 tbsp maple syrup
Method:
Whip all ingredients together until light and well blended
2 lbs raw chicken wings
1 tbsp canola oil
3 limes – cut in half
½ cup maple syrup
½ cup natural peanut butter
3 tbsp toasted peanut pieces
2 tbsp butter
1 tsp garlic minced
1 bottle of Rickards Dark
- Pre- Heat oven to 400 F
- Toss the raw wings with canola oil and season with salt
- Roast on a baking sheet prepared with parchment for 20 minutes
- Remove wings from oven to cool
Meanwhile …
- Pre heat a cast iron skillet on medium heat – slice the limes width wise and sear the limes flesh side exposed for 4- 5 minutes, remove, cool and juice
- In a 2 litre sauce pan measure the maple, peanut butter, garlic, rickard’s dark
- On medium heat cook down the mixture until it aggressively coats a spoon
- Season to taste
- Remove from heat and stir in butter and crushed nuts
- Add charred lime juice, toss mixture with cooled wings and return to the oven to crisp up and blend flavours
- Enjoy with a Pint of distinction – Rickard’s Dark!
The recipe pairs very well with Molson Canadian. The fennel and fruit balance out the slight hops of the lager and match the meal with a little bit of sweetness.
For the Salmon:
4 – 4oz Salmon Filletsh
1 tbsp canola oil
Spice Mix:
2 tbsp mustard seeds – ground
1 tbsp dried tarragon
1 tsp kosher salt
½ tsp ground pepper
- Brush the salmon fillets with canola oil and coat with spice mix.
- Pre-Heat BBQ on high to season the grill.
- Lower heat to medium and grill Salmon 5 minutes on either side.
- Remove from heat and rest for 2 minutes.
- Serve with pear and shredded fennel salad.
For the Pear and shredded fennel salad:
½ cup shredded cabbage
½ cup shredded fennel
¼ cup grated carrot
1 pear – peeled and grated
1 piece of scallion (green onion) sliced and minced
Dressing:
¾ cup plain yogurt
1 lemon – juiced and zested
2 tbsp honey
1 tsp ground fennel seed
½ tsp minced garlic
2 tbsp minced basil
Salt and pepper to taste
- Blend the vegetable ingredients and set aside
- Whisk together the yogurt, lemon juice and zest, honey, fennel seed, garlic and basil – season to taste.
- Mix all ingredients – cover and chill for 2 hours – re-taste and adjust seasoning if necessary.
