The Beer Baron - I Just Had an Epiphany (No. 1)

Belgian beers – especially Trappist beers, which are brewed within the walls of a Trappist monastery under the control and responsibility of the community of monks – are pretty highly regarded by beer geeks.

In fact, when I tried my first really good Trappist beer, Chimay Blue, I was totally wonderstruck. It remains one of my favourite beers and was part of my motivation for visiting Belgium exploring the world of craft beer ever since. Another Trappist beer, Westvleteren 12, is usually at or near the top of the list of greatest beers in the world, so it is safe to say I was more than a little bit excited for the release of Black Oak Brewing Co.’s Epiphany No. 1, an Ontario craft beer made in the Belgian style.

Jamaican Patties

My Jamaican jerk turkey breast went over so well that I decided to try another Jamaican recipe.  These spicy beef patties are full of flavour.  They take a little time to come together, but they're not difficult at all.  

The dough comes together easily in a food processor and the spiced beef filling cooks quickly.  This recipe is adapted from Serious Eats.  

Here's what you need...

Jerk Roasted Turkey Breast

I love cooking with turkey.  You flavour it in so many ways.  This Jamaican jerk seasoned turkey breast is a wonderful, flavourful way to enjoy turkey.  It would be great for a spicy Thanksgiving meal for two or three, but it's easy to make for a weeknight dinner too.  

Jamaican jerk combines the flavours of thyme, allspice, cinnamon and nutmeg with hot peppers and sugar for a taste that's more warmly spiced than super hot.  Of course, you can adjust the heat to your preference by adding more scotch bonnet peppers.  

Here's what you need for this very tasty turkey breast:

Happy Hour - Brooklyn Cocktail

I'm very interested in craft cocktails lately.  Ever since we went on our Southern USA road trip in the spring, I've been more interested in bourbon.  

The Brooklyn cocktail is usually made with rye but I used bourbon.  Here's what you need for one cocktail:

Bocconcini Stuffed Meatballs

I happened to have some leftover bocconcini (fresh mozzarella balls, packed in water and often sold in a tub in the deli section of the grocery store), so, of course, I decided to stuff them inside some meatballs to see what would happen.  It turned out pretty great!

I served the meatballs with spaghetti tossed with a quick tomato sauce and sprinkled with fresh basil for a very tasty, decadent meal. 

Here's what you need for these crazy meatballs:

The Beer Baron - You Got Chili Peppers in My Porter!

This post comes from Matt, the Beer Baron... 

You Got Chili Peppers in My Porter!

In the 1980s, Reese’s Peanut Butter Cups commercials touted “two great tastes that taste great together”. While my peanut allergy – and aversion to creepy guys on the street looking over my shoulder when I talk to Walkman-wearing girls – didn’t make me susceptible to such brilliant advertising, I’ve recently been thinking about that tagline thanks to some wonderful experiences with beer.

Tart of the Month - Pumpkin Spice Tarts

It's that time of year!  Pumpkin spice is on everyone's mind. 

I was never a huge fan of pumpkin pie - it's a little dense and the texture isn't that appealing to me.  But these pumpkin spice tarts are lightened up with cream cheese, and I love the gingersnap crust.  

Here's what you need for these easy fall treats: