This past week Granville Island Brewing in partnership with the Pacific Institute of Culinary Arts held a cooking competition to celebrate the seasonal release of their much loved, but not so much by me, Lions Winter Ale. The challenge of this event was to come up with the best dish that included Lions Winter Ale as an ingredient.
Unfortunately I was unable to attend the event myself, but the good people at GIB were kind enough to send me a list of the winners, including the winning recipes.
The top entrée was won by Felix Maristany for his winter ale Gumbo, for your cooking pleasure, the recipe is below:
Granville Island Winter Ale Gumbo
Created by Felix Maristany, Pacific Institute of Culinary Arts
- 2 – 3 lbs lobster heads and bodies and spot prawn heads or any prawn shells would suffice.
- Mire poix of onion celery and carrot (rough chop)
- 4 sprigs of fresh thyme
- 3 bay leaves
- 2 cloves finely chopped garlic
- 1 stalk of lemon grass (cracked with the spine of a chef’s knife)
- 2L fish stock
- 1.5 bottle of GIB Lions Winter Ale
- 50ml olive oil
- 1/2 can of tomato paste
In a large sauce pan sweat the shells at medium-low temperature until they turn red.
Add mire poix and sweat until onions translucent and vegetables are slightly tender.
Add tomato paste and continue sweat 3-4 minutes.
Deglaze with beer and reduce slightly.
Simmer 45 minutes and strain pressing on the shells.
- 1 red onion (small dice)
- 1 green bell pepper (medium dice)
- 1 red bell pepper (medium dice)
- 3 whole garlic cloves with peel (cracked using the back of a knife)
- 1 stalk of lemon grass (Cracked with the spine of a chef’s knife)
- 2- 3 tbsp filé powder
- Cayenne pepper to taste
- 1 tbsp paprika
- 3 tbsp Worcestershire sauce
- Hot sauce to taste
- 1 fennel bulb (cored and cut into wedges)
- Andouille sausage (bias cut)
- 6 slices thick cut pork belly
- Spot prawns (With head on or off)
- Dungeness crab meat
- Mediterranean mussels
- 3 bottles GIB Lions Winter Ale
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Roux (40g Butter 40g Flour)
- 60ml meyer lemon juice
In a large sauce pan warm vegetable oil over medium-low heat, sweat onions, peppers, fennel, andouille sausage, and lemon grass. Add paprika and cayenne and sweat 1-2 minutes. De-glaze with 1 bottle of beer and reduce slightly. Add hot sauce and Worcestershire sauce. For the roux, melt butter over medium heat in a small sauce pan, add flour and cook 4 minutes. Add a little stock to the roux gradually and mix with a whisk to prevent lumps. When all the stock is incorporated to the roux add mixture is to sauce pan containing vegetables, sausage etc. and continue to simmer.
In a separate medium saucepan add some finely chopped onions, garlic and 1/2 bottle of beer. Add cleaned mussels, prawns and crab meat. when mussels are open, add all the contents to the gumbo and simmer 10 minutes.
Serve over a bed of saffron scented rice and garnish with a meyer lemon wedge.
Winning Dessert went to Jazmin Villarreal who put together a Dessert Risotto Crumble:
Lions Winter Ale Beer & Dessert Risotto Crumble
Created by Jazmin Villarreal, Pacific Institute Of Culinary Arts
- 120 g arborio rice
- 20 g butter
- 1 can evaporated milk
- 100 ml milk
- 200 ml Lions Winter Ale Beer
- 50 g shredded almonds
- 2 medium Granny Smith apples (diced 5mm x 5mm)
- ½ vanilla bean
- 60 g granulated sugar
- Prepared muscavado crumble topping
- Prepared Lions Winter Ale Crème Anglaise
In a medium sauce pan place evaporated milk, milk and 100 ml of beer, warm on burner set at med heat. In a separate saucepan, melt butter and stirfry the rice for 1.25 minutes. Deglaze with 50 ml of beer. When the liquid evapourates start adding warm milk mixture. Add little by little and stir constantly. Cook until rice is ‘al dente’.
In an additional saucepan, place sugar with 20ml of water and ½ vanilla bean and cook until the sugar starts to caramelized (approximately 5 minutes). Add apples and stir until they are golden brown (about 4 minutes). Set aside.
To serve: Warm crème anglaise and add the risotto, almonds, apple and stir until combined and soft. Top with crumble and serve.
Muscavado Crumble Topping:
- 80 g Muscavado Sugar (or very fine brown sugar)
- 80 g Butter
- 160 g All Purpose Flour
In a mixer, cream sugar with butter. Add flour and mix until combined. Crumble mixture into small pieces and cook for 2 hours at 180 degrees celcius. Set aside until ready to serve dessert.
Winter Ale Crème Anglaise:
- 300 ml Whipping Cream
- 100 ml Milk
- 100 ml Winter Ale
- 6 Egg Yolks
- 125 g Sugar
- 1 Vanilla Bean
In a saucepan, combine cream, vanilla bean, milk and beer. Bring to a boil. Whisk yolks and sugar together. Temper the milk mix with the egg mixtures and return to stove. Reheat to 80 degree celcius and strain. To reserve, hold in a water bath.
I haven’t had a chance to try either of the recipes, but I hope to give them try in the next few weeks. Pictures should be posted of the event shortly.