Lift a bottle in remembrance

<p>Beer columnist to retail malls — please tear down your Christmas decorations. They’re a curse to us all. It’s not even Remembrance Day yet, which is this Sunday.</p>

 




Beer columnist to retail malls — please tear down your Christmas decorations. They’re a curse to us all. It’s not even Remembrance Day yet, which is this Sunday.

 




But for that day, I have the perfect beer for you to choose, and at a very good gastro-pub: Spitfire Premium Bitter, at The Abbott On The Hill (1276 Yonge St., south of St. Clair; 416-920-9074).

 




The Kentish ale by English brewer Shepherd Neame is named after the Second World War airplane made famous at the Battle Of Britain in 1940.

 




At 4.5 per cent alcohol, the full-bodied drink with generous maltiness and some spiciness matches well with gamey food. The Hill’s co-owner Adam Grant says Spitfire will pair well this weekend with carpet bagger (beef tenderloin stuffed with oysters and mushrooms, $18) or mixed London grill (sausage, smoked duck and lamb chop, $17). “(The beer) really needs to be a teensy bit more flavourful than the meal.”





Grant said this beer’s label, featuring the famous Second World War airplane, really hit home for him. His family managed and owned nursery homes, so he rubbed shoulders with a fair number of veterans of the Second World War and Korean War.





Sorry, no Canadian brews here, so they don’t compete with their former employers down the hill at Rebel House. While the beer is made in Kent, England, all proceeds of sales Spitfire on Saturday and Sunday at The Hill will go to the Veterans Comfort Fund at Sunnybrook Memorial Hospital.





You’ll feel good for spending $8 on a bottle of great beer and from your bar stool, you might even hear a few war stories from a real hero. Lest we forget.





Sláinte!





suds@metronews.ca














Lamb, Spitfire & Thyme Casserole

INGREDIENTS:


  • 3-4 lb. lamb chuck (diced)



  • Fresh thyme



  • 2 parsnips



  • Salt & pepper



  • 1½ pints Spitfire



  • ½ lb. button mushrooms



  • 3 tbsp red currant jelly



  • 1½ pints beef stock






METHOD:



STEP 1: Demi-glaze or cornflour to thicken.



STEP 2: Seal the lamb in a large saucepan.



STEP 3: Add chopped parsnips & peeled button mushrooms. Cook for 10 minutes over a low heat. Season, add thyme & Spitfire. Cook out for 2-3 minutes. STEP 1: Add stock & redcurrant jelly. Cook for 2 hours, thicken with demi-glaze or cornflour. Serve with fresh redcurrants and fresh thyme
















Stilton, Onion & Spitfire Soup

INGREDIENTS:


  • 150 g butter



  • 4 white onions (chopped)



  • Salt & pepper



  • Fresh thyme



  • 75g stilton



  • 2-3 pints mixed chicken & beef stock

    1 pint Spitfire






METHOD:



STEP 1: Melt the butter in a saucepan, add chopped onions & cook until soft & golden brown, season & add sprigs of thyme Add Spitfire and cook out for 2 minutes.



STEP 2: Add stock and cook for about 20 minutes.



STEP 3: Add stilton & stir until melted. Serve with fresh warm crusty bread.


 
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