I love broccoli and cheese soup. This particular version started because I saw some chipotle cheddar cheese at the local grocers. Hmm..chipotle cheddar? I am in! I originally thought i was going to make macaroni and cheese with it but when the intense need for something quick for dinner hit I went with a gut instinct, a head of broccoli and a bottle of Guinness.

Add a good bread and some fruit for dessert and you have the makings of a winter warming meal.

You can vary the beer to vary the flavor of this soup. It certainly can’t be described as delicate! The sharp smokey cheese mixes with the beer to create its own personal magic. The broccoli is merely a stunt man in this. You could use roasted peppers, cauliflower, or leave the vegetables out completely. It’s totally up to you. For one of my favorite meals just add some beer battered onion rings to the side.

Guinness Broccoli Chipotle Cheese Soup

• 3 cups half and half
• 2 cups heavy cream
• 8 oz beer
• 1 head of broccoli, chopped and steamed until tender
• One onion, chopped and sauteed
• 1/2 tsp cumin
• 1 lb of chipotle cheddar, shredded
• 2 tbs chipotle in adobo, mashed
• Salt and pepper to taste
• Cheddar for garnish

1. Simmer cream, half and half, beer, cumin, onion, and chipotle until the sauce reduces slightly and flavors meld, about 10 minutes.
2. Add the broccoli and salt and pepper. Simmer 15 more minutes, stirring often.
3. Taste and adjust seasonings.
4. Sprinkle with cheddar and serve hot.

Serves 6  to 8

Now you can feel comfortable in changing amounts to suit your own needs. Just try it!

image: marye audet

Post from: Baking Delights

The salad that I did for the church luncheon on Saturday was full of fall flavor. I used a bed of baby lettuces and arranged maple caramelized pear slices on one side and two wedges of white New York sharp cheddar on the other. It balanced the plates visually but also the tastes balanced out. The pears were very sweet, the cheddar very tangy. I finished the salad with dried cranberries, toasted pecans and a cranberry vinaigrette that was not only pretty it was delicious. I think I like this better than the Raspberry Lime vinaigrette I did last summer…I am not sure.

If you are looking for a starter course for Thanksgiving dinner I think this would be awesome. You can easily arrange it ahead of time and have it on the table.

Caramelized Pear-Cheddar Salad

for each salad you will need:

• 1/2 cup lettuce or baby spinach leaves – I had both in a mixture. I like the lettuce because some of it was a nice burgundy red and so complimented the fall theme nicely.
• 1/2 caramelized pear, sliced into a fan – just slice up through the pear lengthwise but not all the way to the top
• 2 tbs dried cranberries
• 2 tbs toasted pecans
• 1 1/4 inch thick slice Sharp Cheddar cut in wedges

Just place the salad on a plate and arrange the pear and Cheddar on the side. sprinkle with the cranberries and nuts.

Cranberry Vinaigrette

• 1/4 cup cranberries
• 1/4 cup balsamic vinegar
• 1 cup vegetable oil (try walnut oil for this)
• 2 tbs sugar
• 1 tbs maple syrup
• 2 tbs red onion, chopped
• 1 orange grated, juice added to vinaigrette
• Salt and pepper to taste

1. Blend all ingredients except the grated orange zest to a blender.
2. Blend until smooth.
3. Add the orange peel and let stand for 30 minutes for flavors to blend.

Caramelized Pears

• 1 pear for every 2 servings
• 3 tbs sugar
• 2 tbs maple syrup
• 2 tbs butter

1. Preheat your oven to 375F
2. Glaze pears with maple, sprinkle with sugar
3. Melt the butter over medium heat
4. Place pears in butter cut side down
5. Cook about 3 minutes or until the cut side is beginning to brown.
6. Add to greased pan and bake 30 minutes

image:Marye Audet

Post from: Baking Delights

The sour dough adds a nice, chewy texture and the flavor compliments the cheese blend.

I think that dipping it in egg not only adds to the nutrition (and uses up eggs..we have chickens!) but it gives it a nice flavor and texture. You can use any combination of cheese but I like mild nutty cheeses like Gruyere, Brie,  Edam, Gouda, or even Monterey Jack. I have even used the PepperJack … Then I generally add a medium cheddar for a little snap. If you want something really amazing, add sauteed apples as well.

I do an incredible Monte Cristo sandwich..I need to make a few and photograph them so you can try them…but you will need to work up to those slowly and these are the next best thing!

For best results slice the sour dough a few hours before you are going to use it to allow it to dry out a bit. Only dip one side of the bread in the egg, that will be the side you lay on the grill.  Ready?

Croque Monsieur

Batter

• 4 large eggs
• 1/2 c half and half
• 1 tsp kosher salt
• 1/2 tsp pepper
• 4 tbs butter

Sandwiches

The number of slices of cheese depends on the size of the slices. Use your judgement.

• 16 slices of sour dough
• 8 thick slices of Edam
• 8 thick slices of Medium Cheddar
• 24 thin slices of sauteed apple, optional

1. Heat the griddle until hot
2. Whisk everything but the butter together until foamy
3. Brush the griddle with butter
4. Dip one side of each slice of bread in the egg batter
5. Place the bread on the griddle batter side down
6. Add cheese, and apple if desired
7. Top with other slice of bread
8. Cook until golden on one side and then turn and brown on the other
9. Serve immediately

8 sandwiches…ooey, gooey, cheesy sandwiches. Yum.

Post from: Baking Delights

I served them with ham, but they make a great topper for shepherds pie, or anything where you want flavorful mashed potatoes.  Not sure that you would want to dump gravy on these…

1/2 lb bacon

1 onion, peeled and chopped

1 clove garlic, peeled and chopped

3 lbs potatoes- peel russets, if using the red potatoes leave the skin on and just scrub well

1 cup sour cream

1/3 cup half and half- simmering hot

1 stick unsalted butter

2 cups grated sharp cheddar, divided

Salt and pepper tp taste

Boil potatoes in water to cover until tender.  Drain.

Fry bacon until crisp.  Drain on paper towels.  Crumble. Pour off all but about 1 tablespoon of the bacon grease.

Saute onion and garlic in bacon grease until tender, and onion is transparent.  Add potatoes to pan and warm through, stirring to coat with the pan juices.Pour the potatoes into a bowl.  Add sour cream,  half and half cream, butter, and 1 cup of the cheese.  Mash with a potato masher until fluffy.  Stir in bacon crumbles.

Spread in a 13×9 inch pan and top with remaining cheese.  Bake at 350F about 20-25 minutes, or until cheese is bubbling.  Serve hot.

Serves 6-8

image:Marye Audet

Post from: Baking Delights