Beer-and-Cheese Fondue

March 10, 2013 Leave a Comment
Beer-and-Cheese Fondue

Beer-and-Cheese Fondue

Helles-style lager, a flavorful but light style of beer popular in Switzerland, will add character to this fondue without overwhelming it, the way a darker brew might.  Spaten and Paulaner are two widely available examples. 

Beer-and-Cheese Fondue Recipe

Beer-and-Cheese Fondue

4 oz. Emmentaler cheese, shredded

4 oz. Gruyere cheese, shredded

1 Tbsp. cornstarch

1 clove garlic, peeled

¾ cup lager-style beer

1 ½ tsp. lemon juice

Pinch nutmeg

Cubes of baguette and whole grain bread for dipping

Place cheese in a zipper-lock bag with cornstarch and shake to distribute cornstarch.

Cut garlic clove in half and rub against bottom and sides of a heavy nonstick saucepan.  Add beer and lemon juice to pan and heat over low until liquid comes to a simmer.  Slowly add cheese, a small handful at a time, stirring constantly.  Stir in nutmeg.

Keep stirring until cheese is melted, smooth and just starting to bubble.  Let it boil, stirring  for 2 minutes.  Place pot on trivet and serve immediately directly from hot pot, rewarming on stovetop as necessary.  Or transfer to a fondue pot to keep warm, stirring occasionally as you dip.       

Makes 2 servings

(Recipe for Beer-and-Cheese Fondue recipe was in Newsday, February 7, 2013.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Beer Muffins with Cheddar Cheese and Dill

March 8, 2013 Leave a Comment
Beer Muffins with Cheddar Cheese and Dill

Beer Muffins with Cheddar Cheese and Dill

I was looks through the Newsday, Thursday March 7, 2013 – and I came across this recipe for Beer Muffins with Cheddar Cheese and Dill.  I haven’t made it – so I don’t know have the muffins taste – but it sounds good – so here goes.

I served my beer muffins with some cream of tomato soup.  They would have been equally good with chili or a beef and beer stew.

Beer Muffins with Cheddar Cheese and Dill Recipe

Beer Muffins with Cheddar Cheese and Dill

2 cups unbleached all-purpose flour

2 Tbsp. packed light brown sugar

2 tsp. baking powder

¾ tsp. salt

1 cup lager-style beer

6 Tbsp. unsalted butter, melted and cooled, divided

1 cup shredded Cheddar cheese, divided

1 ½ Tbsp. finely chopped fresh dill

Preheat the oven to 375 F.   Coat a 12-cup muffin tin with non-stick cooking spray.

Whisk together the flour, brown sugar, baking powder and salt in a large mixing bowl.  Stir in the beer and 4 tablespoons of melted butter until a rough dough forms.  Stir in ¾ cup cheese and dill.  Divide the batter among the muffin cups.  Drizzle the remaining 2 tablespoons of butter over muffins.  Sprinkle the remaining ¼ cup of cheese on top.

Bake at 350 F. for about 18 minutes until the muffins are golden and toothpick inserted into the center of muffins comes out dry.

Cool in the pan for 5 minutes, invert onto wire rack, let cool another 5 minutes and serve warm.

12 muffins

(Recipe for Beer Muffins with Cheddar Cheese and Dill was in the Newsday paper, March 7, 2013)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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