Posted October 22, 2012

Steam Whistle’s beer-inspired recipes for the holidays

Steam Whistle has whipped up a full course of holiday-inspired, beer-infused recipes.

While wine is all too commonly associated with cooking and dining, beer has always had its place in and alongside cuisine.

For instance, pilsners, as explained by Steam Whistle, “are good for cutting the heat on spicy food, quenching your thirst after savory foods, cleansing your palate after fatty foods and getting your mouth ready to taste again.”

Finger Food Appetizer: 
Bacon Wrapped Poppers
By: Steve Adams, Team Cedar Grilling
Meal Appetizer: 
Baby Arugula and goat cheese salad with Steam Whistle vinaigrette
By: Melanie Levac, from Kingston Campus of Liaison College
Main Course: 
Duck confit, braised red cabbage with apricots and raisins
Created by the winners of Canadore College Cooking Challenge: Emily Hart & Tony Goswell
Date and Nut Beer Cake
Adapted from Chef Gerry Crewe’s Cooking with Beer; Favourites of Newfoundland & Labrador


Check out more recipes at Steam Whistle.


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