Ingredients

Beer bread:

3         cups (750 mL) flour

3         tsp (15 mL) baking powder

1          tsp (5 mL) salt

¼        cup (50 mL) sugar

1½      cups (375 mL) Gahan Blueberry Ale

¼        cup (50 mL) melted butter

3         tbsp (45 mL) olive oil

1          clove garlic, minced

1          tsp (5 mL) rosemary

Preheat oven to 375°F (190°C)

Grease loaf pan. Combine flour, baking powder, salt, sugar and beer and mix well.

Pour in loaf pan and pour melted butter on top. Bake for 1 hour.

Combine olive oil, garlic and rosemary in a small saucepan. Heat on low heat until fragrant but before garlic starts to brown, about 5-10 minutes.

Once bread is done, remove from pan and let cool. Once cool, slice bread to desired thickness (keep in mind the crust is quite crispy). Brush both sides with infused oil, place on baking sheet and bake until toasted—about 6 minutes on each side.

Wild blueberry spread:

1          pint wild blueberries

Olive oil

½        tsp (5 mL) salt

½        tsp (2 mL) rosemary

¼        cup (50 mL) sour cream

1          cup (250 mL) whipped cream cheese

1          tsp (5 mL) maple syrup

Preheat oven to 375°F (190°C)

Toss blueberries, salt, rosemary and a drizzle of olive oil together and put in baking pan. Roast for about 1½ hours, until thick. (You can do this while bread is baking). Let cool.

Mix sour cream, cream cheese, maple syrup and roasted berries. Add salt to taste. Top toasted beer bread with blueberry spread and smoked salmon. Garnish with chives and edible flowers (such as violets) if desired.