Countdown to Toronto's Festival Of Beer - What Does Your Favourite Beer Say About You?

Only 18 days until the kickoff of Toronto's Festival of Beer! Personality tests are based off all sorts of things, from birthdates to moon phases to your favourite ice cream flavour. Why not give your favourite beer brew a whirl? Let me know how close you are to your "diagnosis" - I'm a stout fan and this was spot on!

Discover Your Beer Personality at Toronto’s Festival of Beer - What Your Favourite Beers Say About You!

Media Release | July, 2012 (TORONTO) – You might think that ordering a pint at your local watering hole is a simple task, but this not the case. Not only does your beer selection reflect your taste, the style of beer you prefer tells a great deal about your personality. The minds behind Toronto’s Festival of Beer have put together a list of some of the most popular styles and the traits associated with those who drink it. Read below to find out what your favourite beer says about you!

If you prefer: Ales
Then…You’ve got your pints in a row. You like to experiment, but you always go back to your old standby beers. You generally frequent a few favourite bars, but can be convinced to join your friends at new club from time to time. You’re most comfortable in jeans and a tshirt. You generally drink Cameron’s Cream Ale or Alexander Keith’s IPA.

If you prefer: Lagers
Then…The bartender knows your order off by heart. You don’t know a lot about beer but you know what you like and don’t usually veer from it. You prefer clubs over pubs and are the life of the party. You usually sport the latest style and add a splash of colour to make sure you stand out from the crowd…just a little. You can usually be found drinking Steam Whistle Pilsner or Moosehead Lager.

If you prefer: Fruits
Then…You’re a risk-taker. You’re willing to try the strangest sounding brews without a moment’s hesitation. You can usually be found whatever new clubs are opening. You’re on the cutting edge of fashion and are constantly pushing the envelope. You’ve tried Great Lakes Orange Peel Ale and Früli Strawberry and are always on the lookout for new beers to try.

If you prefer: Stouts
Then…You have your favourites and stick to them. Your local pub is a traditional, English-style pub. You have extensive knowledge of obscure facts and never cease to amaze your friends with trivia. You typically wear khakis and a dark sweater. Your brews of choice are likely Wellington Imperial Stout or St-Ambroise Oatmeal Stout.

If you prefer: Wheats
Then…You like going again the grain. You prefer beers with a distinct flavour, and wheat beers bring what you’re looking for to the table. You prefer edgy, undiscovered bars that have yet to be overrun by the hipster crowd. You dress to suit your mood, and regularly break with convention. You typically drink Mill St. Belgian Wit Beer or Grasshopper Wheat Ale.

If you prefer: Honeys
Then…You enjoy the little things in life. You prefer beers with a hint of sweetness to them. You prefer to spend your time on a patio with a cold brew in hand surrounded by your closest friends. You wear a lot of bright colours which reflect your outlook on life. You can usually be found sipping a pint of Laker Honey or Sleeman’s Honey Brown.

Not sure which beer is for you? Toronto’s Festival of Beer has over 120 different brands from all over the globe available for you to experience. Find your beer personality at the Festival and join thousands of others performing their own soul searching.


Toronto’s Festival of Beer is a celebration of Canada’s rich brewing history, showcasing experts of the brewing craft from around the world. Featuring more than 200 brands, Toronto’s Festival of Beer is Canada’s premier celebration of the golden beverage. The festival takes place July 27-29 at Bandshell Park in Exhibition Place, Toronto.

Tickets for Toronto’s Festival of Beer sell out in advance every year — this year is no exception as July 28th is already sold out. Tickets for the Festival can be purchased online at www.beerfestival.ca. Tickets for each day are $38.50 with the ability to Hoptimize your experience for an extra $10. Hoptimizing your ticket will gain you early access to the Festival and 5 extra sample tokens. This is a 19+ event.

For more information about this year’s Toronto’s Festival of Beer, please visit www.beerfestival.ca

Buttermilk French Toast with Homemade Cinnamon - Raisin Bread for #SundaySupper

Sunday mornings were big breakfast "do's" at my house growing up. While the food wasn't overly extravagant and there were no multi-course brunches laid out by my mom like you read in storybooks, it was one day of the week where breakfast was hot, and a little richer than usual. Pancakes, crepes, waffles and the occasional omelette and buttermilk biscuit would come our way, provided that us kids helped by getting out and mixing ingredients while Mom and Dad dealt with the hot stuff.

One of the first things I remember my Mom teaching me how to do for myself involving the stove was a bona fide French toast breakfast. Other than scrambled eggs (which I was never fond of, unless packed with cheese and black pepper), the preparation of the eggy pan-fried bread was least likely to suffer with my exuberant stirring of batter or if I got too happy with the spatula playing "chef". French toast was always - always - on thick-cut cinnamon raisin bread from the grocery store, which for a storebought, mass processed loaf was (and is) surprisingly unlike typical "Wonder Bread". For one thing, the bread was not just "white with a hint of spice and occasional raisin" - no. This bread (which I would have linked to if it existed on the website!) was packed with raisins and the cinnamon was stong enough to be present without causing second-degree burns. Left out overnight, or the end crusts remaining in the freezer after the middle slices were gone, it was prime for soaking up egg and milk goodness.

These days we do still buy cinnamon raisin bread on occasion, but my sister (the #1 consumer) prefers whole wheat loaves so we pick a different brand. But the true favourite now is homemade. When I make raisin bread for Teaghan, French toast consumption in the mornings increases exponentially, and I've seen my mom grabbing a slice to two on the fly for a morning snack. Over time I've customized the bread recipe even more to pack in as much raisiny goodness as possible and maintain a "toaster friendly" crumb (and yes, a recipe is forthcoming), and is delicious enough on it's own with a dab of butter or peanut butter. Since my recipe is still more moist and tender than the packaged loaves, even after being frozen (we freeze all our bread), we found that we could achieve prime French toast-age by lightly toasting it first.

As for the buttermilk inclusion, the last time I made buttermilk biscuits, I added leftover buttermilk to the eggs instead of our standard 1% and was blown away by how well it worked. The tangy flavour was there, but not overpowering, and added a richness to the vanilla and cinnamon custard both soaked into the toast and as the "chef's treat" bits made from left overs (see the recipe below for more on that). It's important to mix the vanilla, cinnamon and brown sugar together first before adding the milk and eggs, since the alcohol in the vanilla keeps the fine particles of spice in suspension instead of floating up to the surface. In terms of the sugar, sis likes just plain old dark brown best, but if you love maple or the rich molasses flavour of Demerara, use that. Of course, for calorie / sugar hawks out there, you could use stevia, but this is so far removed from "diet food" I don't know why you'd bother. I just wouldn't suggest anything too coarse, since then it won't dissolve.

Even though it's not a breakfast for the calorie, carb and fat watchers, it's still a wholesome concoction. Firstly, it uses whole eggs - the lecithin in the yolk keeps the cholesterol from solidifying in your bloodstream and provides carotenoids, essential fatty acids, the vitamins A, E, D, K, thiamin, B6, folate, panthothenic acid and B12, calcium, iron, phosphorus, and zinc (amongst other things). The bread is both homemade and 100% wholegrain, without preservatives or "weird stuff", and the buttermilk has probiotics as well as that great flavour profile. For families with kids, it's a great way to celebrate #SundaySupper by getting the Kids in the Kitchen and teaching them a basic life skill. Who knows, the next Iron Chef might be right at your elbow!

Here are the rest of the delicious, kid-friendly #SundaySupper offerings from around the web (hosted this week by Brenda of Meal Planning Magic):

Start your day:

• Panko Encrusted French Toast Sticks ~Doggie At the Dinner Table
• Pineapple Not-Upside Down Muffins ~In the Kitchen with Audrey
• Bacon, Egg & Sausage Breakfast Cups ~Daily Dish Recipes
• Buttermilk French Toast with Homemade Cinnamon – Raisin Bread ~What Smells So Good

Healthy Snackers:

• Snack Attack: 3 Healthy Choices for Little Nibblers ~Cindy’s Recipes and Writings
• Fruit Salad in an Orange Cup ~Mama’s Blissful Bites

Main Squeeze:

• Whole-wheat Pretzel Dogs ~Family Spice
• Poblano Mac ‘N Cheese ~Juanita’s Cocina
• Coconut Chicken and Shrimp ~Super for a Steal
• Lunie and Mini-me’s Grilled Pizza ~Cravings of a Lunatic
• Hedgehog Meatballs and Chili Dog Pie ~Cooking by the Seat of our Pants
• Walking Tostada ~Shockingly Delicious
• Mini Sausage Rolls ~Small Wallet Big Appetite
• Mini Corn Dog Muffins ~In The Kitchen With KP
• Mexican Black Bean & Quinoa Burgers with Homemade Guacamole ~Cupcakes and Kale Chips
• Threaded Spaghetti Hot Dog Bites ~Damn Delicious
• Golden Potato Patties ~My Trials in the Kitchen
• Grilled Chicken Wings in Sesame Flavors ~The Queen’s Notebook
• Spaghetti Tacos ~Girlichef
• Parmesan Corn on the Cob ~Home Cooking Memories
• Yum Yum Salmon ~Family Foodie
• Pad Thai ~Meal Planning Magic
• Chicken Tortilla Bake ~Mrs. Mama Hen

Sweet Treats:

• Chocolate Slab ~Happy Baking Days
• Chocolate Chip Cut-Out Cookies ~Chocolate Moosey
• Self-Crust Coconut Pie ~Magnolia Days
• Fresh Cherry Clafoutis ~The Meltaways
• Wolf’s Wonderful Peanut Butter-Brownie Fudge Sundaes ~The Weekend Gourmet
• Cookies and Cream Ice Cream ~The Messy Baker Blog
• Healthy Creamy Caramel Apple Parfaits with Greek Yogurt ~Sue’s Nutrition Buzz
• Chocolate and Salted Caramel Pudding Pops ~Hezzi-D’s Cooks and Books
• Chocolate Cheese Turnover ~Basic and Delicious
• Chocotorta Vintage Kitchen Notes
• Oatmeal and M&M Cookies ~That Skinny Chick Can Bake
• Purple Blueberry Cake ~Tora’s Real Food
• Tropical Popsicles ~Pippi’s in the Kitchen Again
• Carrot Cupcakes ~Diabetic Foodie

I'm also sending this to next week's edition of YeastSpotting at Wild Yeast and BYOB - Bake Your Own Bread (July '12).

Caramelized Tomato and Courvoisier Canapes (Toast Topper #5 and a #CVCollective Competition Entry!)

After a long day (or week) at work, have you ever sat back in a favourite armchair, with the fireplace lit, dog at your feet, favourite book in one hand and snifter of cognac in the other? Me neither, but while that imagery is the stuff of stories (or at least long-ago life), the elegance of a well made, tawny amber glass of cognac is a living legend. Cognac itself is an elite drink: the A.O.C. name can only be given to brandy made from Colombard, Folle Blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon, or Ugni Blanc grapes, which is then distilled twice in copper pots and aged at least two years in French oak.

Then, of course, you have the cognac of cognacs. The only one I know of (especially as a non-drinker) and definitely the most popular one on the shelf, Courvoisier has made itself known as Napoleon's choice of cognac:

The origin of our history goes back to the beginning of the 19th century with Emmanuel Courvoisier and his associate, Louis Gallois, running a wine and spirit merchant company, in the Parisian suburb of Bercy. In 1811 Napoleon visited their warehouses in Bercy and he was hosted by Louis Gallois, the Mayor, and Emmanuel Courvoisier. Legend has it that Napoleon I later took several barrels of cognac with him to St Helena, a treat much Courvoisier varieappreciated by the English officers on the ship who named it 'The Cognac of Napoleon'. 

It is this infamous, old-world producer of the spirit that is launching a competition to discover the top Courvoisier cooks in Ontario. Both culinary students and home cooks are being invited by the company to create and submit their best recipe with one of the ties. Until August 24, Ontario cooks can log on to the Courvoisier Collective website and share their creations.

The basic guidelines for the competition are as follows (official rules are at the bottom of this post and on the website):

• Recipes must use Courvoisier
• Recipes must be original, including ingredient list, cooking instructions and photograph
• Recipes must be one of the following: soup, salad, hors d'oeuvres or entrees
• Recipes must not contain more than 15 ingredients
• Recipes must include a photo
• Recipes must be submitted by an Ontario citizen age 19 or older

On September 7th, a panel of chefs will choose three finalists in each of the student and home cook categories to showcase their creations at a special event on October 17 in Toronto. The final winner will receive $1,000 and all entries will be eligible for the People's Choice Award (selected by online votes).

 

Even though I can't drink, I do cook with a good range of alcohol. Cognac, however, was not one of the ones on my repertoire until now! I devised a light, yet richly flavoured hors d'oeuvre recipe that showcased not only the cognac in "raw" and "baked" applications, but the beauty of the Summer's produce as well. Fresh herbs and tomatoes roast into a caramelly spread, lemon and green onion add a touch of brightness, ground almonds and breadcrumbs add thickness and body and a twist of Courvoisier VS roaked raisins adds a touch of sweetness and exoticism. Spread onto homemade, black pepper and sea salt crispbread, it's an elegant appetizer you can also keep all to yourself!

Toast Topper #4 (Spicy Italian Peppers in Sauce) for #SundaySupper

Even though this week's #SundaySupper theme is centred around the American Independence Day, my Canadian self isn't slacking on the job! Instead, I figured that I could bring a sandwich staple from my Italian-Canadian step-grandmother's kitchen that has really become  my stepdad's "go to" condiment for pretty much everything you can think of - toast, pasta, rice, tacos, even burgers and steamed veggies!

If you're not familiar with "real Italian" food as he calls it, it's a mosaic of simple flavours that always embrace the best the season has to offer. Where he's from (Puglia), olives, tomatoes, zucchini, peppers, eggplants, and fennel are  grown and eaten with gusto. However, you're not going to find eggplant parmigana on spaghetti anywhere in Italy - and historically the tomatoes and peppers that are so completely a part of the now traditional diet didn't exist. Those, along with the potatoes, zucchini and corn, came from the "New World" - right back in my backyard! I love how cuisine of any sort intertwines regions, cultures, tastes and hearts. We all eat, and as ingredients circle the globe so do celebrations and trends!

So, whether you are celebrating the Fourth of July with the US, June's Republic Day in Italy, the French Bastille Day on the 14th of July or Canada Day with me today, celebrate with your loved ones and don't forget to share a #SundaySupper or two!

#SundaySupper

Join us this week! We’ll share these fabulous recipes and want you to share yours with us! The fun starts at 3pm EST and lasts all afternoon. At 5:30 pm EST, we will be available to chat with you. All you have to do is follow the hashtag #sundaysupper on twitter or follow along on TweetChat. Our #SundaySupper Pinterest Board will be filled with fabulous family recipes. There is always room Around the Family Table for you.

Main Dishes:

• Tender & Sweet Crockpot Brisket Juanita’s Cocina
• Savory Patriotic Chicken Kabobs Big Bear’s Wife
• Firecracker Salmon Rolls Comfy Cuisine
• Red, White & Blue Grilled Pizza Momma’s Meals
• Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
• Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
• Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen
• Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen
• Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less
• Texas Smoked Brisket Doggie At The Dinner Table
• Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
• Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
• Finger Foods for the Fourth Pescetarian Journal
• Grilled Pork Satays with Peanut Sauce Tora’s Real Food

Salads and Sides:

• Southwestern Corn and Black Bean Salad Supper for a Steal
• Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
• Patriotic Ranch Potato Salad The Meltaways
• Roasted Red Pepper & White Bean Salad Are you hungry
• Texas-Creole Crawfish Potato Salad The Weekend gourmet
• Spicy Italian Peppers in Sauce What Smells so Good?
• Sangria Fruit Salad Cindy’s Recipes and Writings
• Stuffed Black Olive Cookistry
• Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts
• Low Fat Pasta Salad Basic and Delicious
• Bean Salad with Pickled Vegetables Diabetic Foodie
• Fourth Sticks In the Kitchen with Audrey
• Tomato and Mozzarella Appetizer Family Foodie

Desserts:

• Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz
• Red Velvet Brownies Magnolia Days
• S’mores Pastries Daily Dish Recipes
• Red, White and Blue Firecracker Cupcakes Chocolate Moosey
• Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker
• Strawberry and Cream Cake Cupcakes and Kale Chips
• White Chocolate Berry Tart Vintage Kitchen Notes
• Red White and Blue Coconut Rum Cake Family Spice
• Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
• Mini Carrot Cakes Mama’s Blissful Bites
• Plum and Apple Pies Cositas Bonitas

Fabulous Pairings by Martin from ENOFYLZ

 

My recipe after the jump!

Recipes with Blue Dragon Stir Fry Sauces

I was a demonstrator for Blue Dragon Stir-Fry Sauces the other day for my job at Infield Marketing. When I was looking through the company's website at the three "stir-fry sauces" I'd be using and trying to convince people to try out, I decided to write a few recipes to really showcase the potential of these (relatively convenient) pouches of flavour. Each packet is 140 mL and according to the packaging "serves 2" - however, during my demo I found them very thick and gloopy, needing additional water to prevent it from sticking and burning in the pan. All the recipes I'm sharing serve 4 thus use one full pouch of sauce, plus another form of liquid to make more of a "coating" that also helps it soak into the rice or noodles you happen to serve it with and keeps the finished mixture from "gumming up" upon standing.

*Disclosure: I was not paid nor asked by Sobeys, Infield Marketing or Blue Dragon to review this product. All recipes and opinions are my own.