Winnipeg Free Press Newspaper Archives Jun 27 2015, Page 89

Low-resolution version. To view a high quality image

Start Free Trial
Winnipeg Free Press (Newspaper) - June 27, 2015, Winnipeg, Manitoba C M Y K PAGE D14 D14 savour intersection SATURDAY, JUNE 27, 2015 W ITH Manitoba Liquor Marts’ Coast to Coaster promotion in full swing, I figured I’d do my best to plow through as many of the new- to- us beers from across the country as I could — consider it, uh, my public service. Overall, I was pretty pleased with what I tasted. The collection of 30- plus beers contains plenty of brews fit for summer drinking. Lighter wheat beers are especially prevalent in the promotion, especially those flavoured with one type of fruit or another. The Coast to Coaster promotion runs until July 12, after which time I imagine many of the beers will stick around until they’re sold out. In addition to being at Liquor Marts, participating products are also available at select beer vendors, rural liquor vendors, hotels and pubs. For a list of participating stores and watering holes, see wfp. to/ summerbeer. uncorked@ mts. net Twitter: @ bensigurdson YUKON BREWING HOLIDAY KOLSCH ( Whitehorse, Yukon — $ 6.99/ 650- ml bottle) Pale gold in colour, the nose here shows decent apple, pear, malt petrol and light herbal aromas. It’s light and crisp, with plenty of lemon and toasty malt and lighter hops/ herbal and corn notes. Pilsner fans take note. 3/ 5 FORT GARRY BREWING COMPANY SASSY SASKATOON BERRY WHEAT ALE ( Winnipeg — $ 3.06/ 471- ml can) Grapefruit juice- ish in colour and cloudy, this wheat beer is infused with saskatoon berries, and certainly brings the fruit — especially grapefruit notes — on the nose, with bright wheat notes to boot. It’s a dry, slightly creamy wheat ale, with fresh berry notes working well with wheat and grapefruit candy notes. 3/ 5 AMSTERDAM BREWERY FRAMBOISE ( Toronto — $ 11.99/ 650- ml bottle) Deep reddish- copper in colour and with a white head, the raspberry notes on the nose of this wheat beer are particularly intense — with the malty and wheat notes, think raspberry pie. It’s slightly off- dry, with loads of raspberry notes and some bright acidity that certainly furthers the cause. Not for everyone, but raspberry fans will be pleased. 4/ 5 PARALLEL 49 SEEDSPITTER ( Vancouver — $ 2.92/ 341- ml bottle) Pale gold in colour, this Belgian- style wheat beer brings plenty of wheat and toasty malt notes, with barely a hint of watermelon aromas. It’s crisp and light, with a hint of tartness but little watermelon to speak of — flavours lean more toward spice, wheat and malt. 2.5/ 5 COLLECTIVE ARTS SAINT OF CIRCUMSTANCE BLONDE ALE ( Burlington, Ont. — $ 2.75/ 355- ml bottle) Orange, lemon and wheat are have all been added to this blonde ale, and on the nose they’re quite apparent — especially a juicy orange component that does well with the wheat notes. It’s a crisp, clean and fresh ale, with the citrus and wheat notes working really well together on the palate, and some distinct spicy notes backing things up. Plenty of flavour and plenty fresh — very good. 4/ 5 PICAROONS DOORYARD SUMMER ALE ( Fredericton, N. B. — $ 4.95/ 500- ml bottle) Pale gold and clear — far clearer than most wheat beers — this organic New Brunswick brew delivers toasted oat, malt and wheat aromas ( and, thankfully, less of that banana candy note that can come with wheat beers). It’s a crisp, light- bodied ale, with plenty of malt and wheat as well as modest hints of citrus and spice. Lacks a bit of punch but still tasty. 2.5/ 5 NICKEL BROOK EQUILIBRIUM ESB ( Burlington, Ont. — $ 3.61/ 473- ml can) Medium copper in colour and slightly cloudy, this extraspecial bitter is pretty heavy on the barley, caramel and roasted malt aromas — I expected a bit more of a bitter component from the four types of hops. On the almost off- dry palate the roasted malt and caramel notes are intense, with some slow- burning hops flavours lurking in the back and really coming through on the peppery finish. Nicely balanced — well done. 4/ 5 BLACK BRIDGE BREWERY RYE ALE ( Swift Current, Sask. — $ 2.58/ 355- ml can) The spicy, slightly herbal and anise- like rye notes are front and centre on the nose of this medium- gold ale, with hints of honey and toasted malt. The spice continues to carry the load on the palate, with lemon and grapefruit zest adding some bite. Here’s hoping this Swift Current rye ale sticks around post- promotion — it’s a great value. 4/ 5 DEAD FROG BREWERY BIG STUMP 2015 GOLDEN SPRUCE ALE ( Aldergrove, B. C. — $ 6.28/ 650- ml bottle) This medium- gold strong ale has plenty of piney goodness on the nose, thanks to the addition of spruce tips and simcoe hops. It’s an off- dry ale, with the hops and spruce adding a fascinating resinous pine note on the palate but with very little bitterness — rather, there’s a tree sap note that works pretty nicely in here with the roasted malt and caramel flavours. It might be a bit heavy for warm- weather summer sipping, but it’s quite interesting. 3/ 5 A BASIC strawberry- rhubarb pie is a delightful and iconic part of summer, but why let it rest at that? This summer we decided to crank it up and take this pie to a whole new level. We started by ditching the usual cooked strawberries in favour of fresh raspberries. The raspberries get arranged over a simple but deliciously tart- sweet rhubarb compote. And we didn’t stop there. We layered all of that over a vanilla pudding, giving us the best of two worlds — fruit pie and cream pie. For ease, the components can be prepared ahead of time, then assembled closer to serving. Just don’t assemble more than eight hours ahead of time, otherwise your crust will get soggy. And no matter when you assemble it, don’t hesitate to top everything with whipped cream or vanilla ice cream as you serve it. BY BEN MACPHEE- SIGURDSON DEDICATED TO HIS CRAFT Columnist doggedly working his way through new- to- Manitoba brews BY ALISON LADMAN TO- DIE- FOR PIE Take fruity dessert to a delicious new level Raspberry- Rhubarb Cream Pie FOR THE CRUST: 180 ml ( 3/ 4 cup) all- purpose flour 375 ml ( 1 1/ 2 cups) rolled oats 60 ml ( 1/ 4 cup) packed brown sugar 1 ml ( 1/ 4 tsp) kosher salt 125 ml ( 1/ 2 cup or 1 stick) unsalted butter, melted FOR THE VANILLA CREAM FILLING: 60 ml ( 1/ 4 cup) cornstarch 125 ml ( 1/ 2 cup) granulated sugar 4 eggs 500 ml ( 2 cups) milk 15 ml ( 1 tbsp) vanilla bean paste 30 ml ( 2 tbsp) butter FOR THE FRUIT TOPPING: 500 ml ( 2 cups) chopped fresh rhubarb 125 ml ( 1/ 2 cup) granulated sugar Zest and juice of 1 orange Pinch of salt 500 ml ( 2 cups) fresh raspberries Heat the oven to 375 F. To make the crust, in a food processor pulse together the flour, oats, brown sugar and salt. Drizzle in the melted butter and pulse to make moistened crumbs. Transfer the mixture to a 23- cm ( 9- inch) pie pan and press the crumbs across the bottom and up the sides. Bake for 20 minutes, or until lightly browned. Meanwhile, make the cream filling. In a medium saucepan, whisk together the cornstarch and sugar. Add the eggs and whisk until frothy and no trace of egg or lumps remains. Add the milk and whisk once more to combine. Cook over medium heat, stirring and scraping the bottom and sides of the pan constantly, until the mixture comes up to a boil and thickens, 5 to 7 minutes. Stir in the vanilla bean paste and butter. Once the crust and filling are both cooked, pour the cream filling into the crust. Press a piece of plastic wrap directly on the surface of the cream and refrigerate for 2 hours, or until cold. Next, make the rhubarb filling. In a small saucepan over medium, combine the rhubarb, sugar, orange zest and juice, and salt. Bring to a simmer and cook, stirring frequently, for 20 minutes, or until the rhubarb is broken down and slightly thickened. Remove from the heat and allow to cool. When all the parts of the pie have cooled, spread the rhubarb filling over the surface of the cream filling. Arrange fresh raspberries across the surface of the pie. Serve immediately or chill for up to 8 hours. Start to finish: 3 hours ( 1 hour active) Servings: 10 Nutrition information per serving: 350 calories; 140 calories from fat ( 40 per cent of total calories); 16 g fat ( 9 g saturated; 0 g trans fats); 120 mg cholesterol; 110 mg sodium; 47 g carbohydrate; 4 g fibre; 25 g sugar; 7 g protein. — The Associated Press RASPBERRY- RHUBARB CREAM PIE MATTHEW MEAD / THE ASSOCIATED PRESS D_ 14_ Jun- 27- 15_ FF_ 01. indd D14 6/ 25/ 15 5: 39: 50 PM

Search all Winnipeg, Manitoba newspaper archives

All newspaper archives for June 27, 2015

Browse