How to make a good La Résolution

Do you make resolutions? I do and making the resolution to drink La Résolution from Unibroue for the rest of the year just might be my best decision yet!

I am so proud of this Greater Montreal (Chambly) brewery ! Let me introduce you to La Résolution, a dark ale with spicy character inspired by a recipe our brewmaster Jerry Vietz created for his friends. At 10% alcohol, its spicy caramel aroma evolves on the palate into pleasant and complex notes of toffee with reminiscence of a tasty gingerbread. The perfect balance between spicy, caramel and roasted malt flavours is complemented by a nice roundness and persistent finish.

What should I serve with it? Spicy Thai style dishes, an excellent complement for cheese fondue to adjust the liquid’s consistency and also perfect with gingerbread or carrot cake.

Check out this fun video filmed at the Todd English Pub in Las Vegas:

Did you not love how that brownie recipe sounded? Well here is the recipe below!

La Résolution brownies

Photo credit lecoupdegrace.ca

Yields Serves 15

Chocolate Caramel Brownies à la Résolution

20 minPrep Time

40 minCook Time

Save Recipe

Ingredients

  • 8 ounces 70% dark chocolate (8 big pieces), chopped
  • 3/4 cup caramel / toffee bits
  • 6 tbsp melted butter
  • 1 cup unbleached flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp instant coffee
  • 1 generous pinch of salt
  • 4 large eggs (room temp.)
  • 1 cup white sugar
  • 1 cup La Résolution beer (shelf temp.)
  • 1/4 cup pecan nuts, coarsely chopped
  • 1 cup semi-sweet chocolate chips
  • Fleur de sel

Instructions

  1. Preheat oven to 375°F or 190ºC.
  2. Melt the chocolate, the caramel and the butter in a bain-marie. Mix well. Keep warm.
  3. In the meantime, pour the flour, cocoa, coffee, and salt in a big bowl and mix well. Set aside.
  4. Mix the eggs and sugar at high speed with an electric mixer for about 2-3 minutes, until you get a light and foamy texture.
  5. Pour the chocolate mixture into the egg mixture and mix at medium speed until homogenous. Then, add the flour mixture, the beer and nuts and continue to mix until homogenous.
  6. Cover a 9x13 edged baking pan with parchment paper. Pour in the mixture and sprinkle it with chocolate chips. Add Fleur de sel to your liking.
  7. Oven bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let it cool completely. Cut and enjoy!

Notes

Photo and recipe: www.lecoupdegrace.ca

6.8
http://cultureatz.com/la-resolution-unibroue/

La Résolution by Unibroue is now available as a seasonal release in the United States, while quantities last, in 750mL bottles and on tap in various bars and restaurants. It is also available in their newly released Sommelier Selection 6 x 12 oz. bottle mix pack.

Follow Unibroue on Facebook and Twitter, and check out the hashtags #craftbeer #unibroue

Roasted Kabocha Squash Salad with a Beer Vinaigrette

Let your squash be merry! This delicious Roasted Kabocha Squash Salad will soak up the perfectly paired Beer Vinaigrette in no time. A great seasonal fall salad for a family dinner or large gathering.

I love getting together with friends and even better if we are all asked to bring a dish to share. This past Saturday an expert cocktail mixer friend invited 3 lush volunteers/friends over for a Gin Cocktail party. It’s a hobby but her cocktails are always off the hook. Well we were asked to bring a dish that would go with gin. A tall order!

I wanted to use one of the four gorgeous squashes I recently bought and fell on this recipe. If there is already booze in the vinaigrette is has to work with drinks, right? All 4 potent Gin cocktails were a hit, and so was this Roasted Kabocha Squash Salad with a Beer Vinaigrette!

Roasted Kabocha Squash Salad with a Beer Vinaigrette close-up

Tasty reading ahead, KEEP GOING… →

Maritime Road Tripping and Lobster Overdosing

A glorious pictorial Maritime Road Tripping tour of Nova Scotia & New Brunswick via fishing villages, spectacular coastlines, seafood galore and libatious finds!

I know, my title is technically false. How can anyone overdose on lobster! I was so happy to devour luscious lobster in some form for 6 out of my 9 travel days. I would have to say instead I had to face lobster withdrawal once back to routine and reality!

The docks of the fishing village Peggy’s Cove NS

cover

Today I plan on overdosing you on pictures! Very few wordy paragraphs, instead you will get loads of pictures with a quick commentary. Enjoy!

Tasty reading ahead, KEEP GOING… →

Strolling and Eating our way through New Orleans and Louisiana

Finally my long promised post with clicks, stories and foods from my trip to New Orleans, Louisiana back in March 2014. Wow does life ever get in the way of goals. My friend Karen and I set off for on a 7-day vacation and a visit to our friend Raquel, who moved to New Orleans from Montreal this past summer.

This was my second time actually in the Big Easy but a good 10 years had elapsed since my first trip. I was really looking forward to my trip as the first one was a short blitz. I knew what foods I wanted to eat again…and try the ones I missed out the first time around. Still in 7 days on location I did not cover the whole list. So when is trip three going to be? Oh well not right away but let me reminisce a bit, this is but a sliver of all we did, ate, saw and experienced.

intro

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Slow Cooker Stout and Chicken Stew

And now back to our regularly scheduled programming. The holiday season is over and it was a wonderful time surrounded by friends and family. But my clothes is happy it is over! Time for a bit healthier meals, or at least considering it while you are still polishing off the leftovers from all the parties you may have hosted. One dish I was really sorry to not have any leftovers to enjoy was this Slow Cooker Stout and Chicken Stew.

Stout Chicken Stew

Tasty reading ahead, KEEP GOING… →

Cheesepalooza: Ale Washed Trappist Cheese

This is the 10th month of the world wind Cheesepalooza challenge and there is only 1 more month to go after. I have to say I have learned so much since I began this cheese adventure. I have learned to try and be as precise as possible (I am bad at it), I have learned patience, I learned to not throw in the towel after failures, and I learned to make cheese at home.

ale washed 028

Tasty reading ahead, KEEP GOING… →

Spruce Liqueur for a Lemon Spruce Fizz

OK I know what you are thinking now, one of 3 words: what? why? ewww! Now hold on, we are here to explore new tastes and sometimes the unknown can be quite a revelation.

This liqueur is all Tasty Trix’s fault. I even emailed her and told her so. Tasty Trix talked about an Icelandic birch Liqueur she discovered on a recent trip. I wanted to try it but I would have to go to Iceland. She mentioned Pine Liqueur was close. I got none of that around either.

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But I just happen to still have 3 ice cubes of spruce extract in the freezer from when I made Spruce Beer soda a while back. So I went searching for a liqueur recipe that would fit the bill with my spruce ressource.

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Spruce Liqueur

1 1/2c vodka
2 tbsp spruce extract
1/2 cup sugar
1/4 cup water

Add the spruce extract to the vodka and steep for 10 days.

Put sugar and water in a small pan. Bring to a boil and stir until all the sugar is dissolved. Let simple syrup cool. Add the sugar syrup and mature for 2 to 4 weeks.

After proper maturity the taste is quite nice and only slightly evergreen-ish. Really it is pretty good. And I even found a perfect cocktail to use my Spruce Liqueur. It mixes surprisingly well with lemon and soda. I dare you to try it!

Spruce Liqueur 029

Lemon Spruce Fizz

1/4 cup Spruce Liqueur
1 tbsp lemon juice
1/2 cup soda water
lemon twist to decorate

Add liqueur, lemon juice and soda water to a shaker. Shake vigorously with 1 ice cube. Pour into a martini glass and serve with a twist of lemon rind.

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The Vegan round up of the  Creative Cooking Crew is up: check the pics on our Pinterest page and here are the links to the participants!

The Vegan Gutbuster from Lori of Taste with the Eyes.
Old Fashioned Chocolate Cake with Cranberry Topping from Evelyne of Cheap Ethnic Eatz.
Sweet Plantain Empanadas with Mixed Mushroom Picadillo from Norma at Platanos, Mangoes + Me!
Pumpkin Crepes and Maple Ice Cream from Marisa, Cook’s Book.
Mushroom Yakitori and Mushroom Scallion Potstickers from the Home Skillet team.
Nime Chow from Victoria of Mission Food
Smoked Tempeh & Grain Meat Meatballs with Zucchini Spaghetti & Grain Meat Ragu from Lazaro Cooks.
Lemongrass Chickpea Tofu Skewers with Spicy Soya Pomelo Dip from Maya of Foodiva’s Kitchen
Two Potato Tofu Napoleon from Christo of ChezWhat?
Vegan Sushi and Edamame Salad by Maureen of Cuisine by Maureen
Batata Vada by Deana of Lost Past Remembered
Baked Pear and Chi Lentils from The Ardent Epicure
Gnocchi with Roasted Garlic Cashew “Cheese” from Tracey of TastyTrix
Broccoli Divan by Faith of An Edible Mosaic
Lentil Loaf by Erica of My Colombian Recipes.
Cauliflower Soup by Laura of La Diva Cucina
Hot Tofu Sliders from Angela of Spinach Tiger
Meatless Meatballs + Spaghetti from Jessica of Cajunlicious
Tempeh Filo Triangles and Brussels Sprouts Slaw from Kelly of Pink Apron.
Baja Style Tofu Tacos with Beet/Carrot Slaw + Avocado Mash from Debi.
And, La Frita, my vegan Cuban burger.