George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
Looking for great food and beverage pairings for the holiday season? Look no further. Professor Miculan Bradley and current students Alexis and Ainsley walk you through beer and wine options to pair with festive appetizers.
These recipes pair warmed cheeses with unexpected flavours such as curry spice or dried cranberries. Learn handy tips – like how large format bottles (magnums) help preserve the taste of sparkling wine.
PAIRING 1:
Lemon Pickle Curried Haloumi
with Stockyards Winter Saison 230 ml beer (mini can)
Ingredients:
- Haloumi cheese
- Small amount of yogurt (approximately a half cup)
- Madras curry spice (to taste)
- Fresh chopped green onion
Method:
- Slice haloumi into approximately 1 cm slices.
- Add haloumi, a small amount of yogurt and madras curry spice to a medium frying pan.
- Fry haloumi over medium heat. Stir in a small amount of fresh, chopped green onion.
- Transfer to a plate and squeeze lemon over top to serve.
Pairing 2:
Baked Brie with Cranberry and Cashews
Pairs with Martini & Rossi Asti (sparkling wine in a magnum bottle)
Ingredients:
- Wheel of brie cheese
- Gremolata (combination of cashews, sunflower seeds, and a tiny bit of honey to taste).
- Brown sugar
- Dried cranberries
- Zest from 1 orange
Method:
- Warm a wheel of brie cheese in the oven or in a medium frying pan on medium heat until warmed through and golden. Transfer to a plate.
- Add gremolata (combination of cashews, sunflower seeds and a tiny bit of honey).
- Top with brown sugar, dried cranberries and orange zest.