Tagged:  Cheese

During the summer when I was a kid, dessert on Sunday almost always meant angel food cake, strawberries and whipped cream. It was one of my favorite treats; even better were the Sundays when a pound cake magically appeared on my grandma’s table, along with the standard strawberries and whipped cream. We never had pound cake often, so it was definitely a treat to be cherished when it graced the dinner table. I loved the dense texture of the cake, how rich and moist it always was, and I especially loved the crust. It was my favorite part! I’ve since come to love pound cake for the absolute ease with which it can be prepared and the versatility with which it can be served. It’s the perfect dessert to have stashed in the freezer for unexpected company. I adore cream cheese pound cakes because of the extra little “oomph” in flavor and since I love it paired with strawberries so much, I decided to put the strawberries in the cake!

Like all pound cakes, this one comes together pretty much effortlessly. A fabulously large amount of butter, sugar and eggs are creamed together before flour is added. Most pound cake recipes call for all-purpose flour, however I used cake flour, which creates more of a lighter, tender crumb than the all-purpose flour. It’s a subtle change, but I think it makes a huge difference in the texture of the pound cake.

My mom declared this cake one of the top five things that I have made, ever. That’s pretty high praise, considering I make (and she samples) hundreds of recipes a year. She first tasted a piece of it at work with a cup of coffee; she promptly emailed me to tell me how much she loved it, using all capital letters. That’s enthusiasm! This is definitely a basic recipe worthy of being stashed away in a “tried and true” recipe box. Some day your grandchildren might reminisce about eating this cake at your house!

A quick parting note: If you prefer a plain cream cheese pound cake, you can use this exact recipe (the same baking time and temperature) and simply omit the strawberry swirl filling.

One year ago: Strawberry Cream Cheese Crumble Tart
Two years ago: Top 10 List: Favorite Cake Recipes
Three years ago: Toffee Pretzel Bark

Yield: 10 to 12 servings

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

An incredibly dense and moist cream cheese pound cake with a strawberry swirl running through the middle.

Ingredients:

For the Strawberry Swirl:
⅔ cup finely diced fresh strawberries
¼ cup granulated sugar
¼ cup water
1 tablespoon cornstarch

For the Pound Cake:
1½ cups unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 eggs, at room temperature
3 cups cake flour, sifted
2 teaspoons vanilla extract
¼ teaspoon salt

Directions:

1. Make the Strawberry Swirl: Combine the strawberries, sugar, water and cornstarch in a small saucepan and cook over low heat, stirring constantly, until the mixture becomes very thick. Set aside and allow to cool to room temperature before using.

2. Make the Pound Cake: Preheat oven to 325 degrees F. Grease and flour a standard-size Bundt pan.

3. Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.

4. Spoon about ⅔ of the cake batter into the prepared Bundt pan. Top evenly with the strawberry filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the strawberry filling with the cake batter just a few times – less is more. Spoon the remainder of the cake batter on top of the filling and gently spread to the edges of the pan, covering the filling.

5. Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Brown Eyed Baker

The 30 days of macaroni and cheese are back! Every January/February for the last few years I have teamed up with the Wisconsin Milk Marketing Board to share a new macaroni and cheese recipe with you in conjunction with their blog, 30 Days, 30 Ways with Macaroni and Cheese. I am all-in with anything that involves large amounts of pasta and cheese, so creating these recipes is right up my alley! This year, the WMMB put a new spin on the mac n’ cheese recipes; we’re taking favorite classic dishes and turning them into macaroni and cheese. The possibilities for this are absolutely endless and I had a heck of a time narrowing down my ideas. In the end, I settled on a rendition of Cajun shrimp, which is a popular dish in the south. Spicy shrimp is cooked up and served alongside either rice, grits or a loaf of bread for sopping up the spicy sauce (yum). I thought that spicy shrimp would be the perfect pairing for a creamy mac and cheese dish; turns out, I was right!

I loaded up my favorite basic baked macaroni and cheese recipe (seen here and here) with spicy shrimp, pepper jack cheese for an extra kick, and topped it with light-as-air Panko bread crumbs. The dish isn’t too spicy (my mom is really sensitive to spicy dishes, and she thought the mac and cheese was fabulous, the spice not too overpowering), so if you like your Cajun shrimp to be fiery hot, I’d add a little cayenne pepper to the blend of seasonings. All in all, the creamy, cheesy pasta is the perfect partner for the spicy shrimp. A match made in heaven, for sure.

My brain won’t stop trying to convert all of my favorite dishes into macaroni and cheese now! I’m still not convinced that’s a bad problem to have, though

What’s your favorite version of macaroni and cheese?

Head over to the Macaroni and Cheese Blog and spend an entire month drooling over macaroni and cheese recipes. That’s my plan!

One year ago: Stovetop Macaroni and Cheese
Two years ago: Hot Reuben Dip
Three years ago: Cranberry-White Chocolate Almond Biscotti
Five years ago: Black and White Chocolate Cake

Yield: 8 servings

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

A spicy Cajun shrimp version of my favorite macaroni and cheese recipe.

Ingredients:

9 tablespoons unsalted butter, divided
1 pound shrimp, peeled, deveined and chopped into ½-inch pieces
1 teaspoon Cajun seasoning, divided
Salt and fresh ground pepper, to taste
1 pound cavatappi pasta (or shaped pasta of your choice)
4 tablespoons all-purpose flour
3 cups whole milk
12 ounces Pepper Jack cheese, shredded (about 3 cups), divided
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
1 cup Panko bread crumbs

Directions:

1. Preheat oven to 400 degrees F. Butter a 9×13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.

2. In a 10-inch skillet, melt 1 tablespoon of the butter over medium heat. Add the shrimp and ½ teaspoon of the Cajun seasoning and cook, stirring occasionally, until it is all pink and cooked through. Remove the pan from the heat and set aside.

3. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn’t specify al dente, cook it for 1 to 2 minutes shorter than the time called for – it shouldn’t be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.

4. While the pasta is cooking, make the sauce. In a large saucepan, melt 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.

5. Once the sauce comes to a simmer, stir in 9 ounces each of the Pepper Jack and 6 ounces of the cheddar cheese, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with the remaining ½ teaspoon Cajun seasoning, salt and pepper, and turn off the heat.

6. Add the cooked, drained pasta and shrimp to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.

7. Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the Panko bread crumbs.

8. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle the bread crumb mixture on top of the cheese.

9. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.

Brown Eyed Baker

It’s Super Bowl week, which means it’s time to talk party food! I’ve said it before and I’ll say it again. Dessert is my favorite meal of the day, with appetizers coming in a close second. Dips, chips, spreads, little bites… I love it all. Which naturally makes this one of my favorite weeks of the year. To get you ready for the big game, I’ll be sharing some new favorite appetizers this week, starting with this amazing cheese ball. You may remember that I broke my cheese ball dry spell last year with a recipe I got from my grandma, the world’s best pimento cheese ball. Later on in the year, I came across this bacon and jalapeño-loaded cheese ball and have been dying to try it ever since. I finally got around to it and realized that I had waited much, much too long to make it. In order to make up for lost time, I proceeded to eat almost the entire thing in one sitting. True story.

Even though I’ve been seeing more recipes for cheese balls recently, I still feel like they give off a little bit of a retro vibe. They remind me of my parents having company over in the 80′s. I am all for making the cheese ball the coolest thing since sliced bread once again. Seriously, what’s not to love? You mix together a ton of cream cheese, shredded cheese, then an assortment of other add-ins and seasonings. Chill, then slather on cracker after cracker, after cracker. You might call it an appetizer. I might call it lunch. Tomato, tomahto.

This particular cheese ball is what I’d refer to as the ultimate cheese ball. In addition to the cream cheese and cheddar cheese, it’s also packed with bacon, chopped jalapeños and seasonings and spices like cumin, cayenne and Worcestershire sauce that make it the crème de la crème of cheese balls… if there were such a thing. It is most definitely a cheese ball that is perfectly fitting for your Super Bowl get together!

One year ago: White Russian Winter Milkshake
Two years ago: Cream Cheese-Stuffed, Bacon-Wrapped Jalapeños
Three years ago: Mushroom-Herb Macaroni and Cheese
Five years ago: Lemon Meringue Pie

Yield: 10 to 12 servings

Prep Time: 15 minutes

Total Time: 1 hour 15 minutes

A good old-fashioned cheese ball gets the works with bacon, jalapeños and lots of flavor!

Ingredients:

8 ounces cream cheese, at room temperature
2 ounces Cheddar cheese, shredded (about ½ cup)
6 slices bacon, cooked crisp and chopped, divided
2 jalapeños, seeded and finely chopped, divided
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 teaspoon lime juice
½ teaspoon Worcestershire sauce
¼ teaspoon ground cumin
Pinch cayenne pepper
¼ cup chopped pecans, toasted

Directions:

1. In a medium bowl, stir together the cream cheese, Cheddar cheese, half of the bacon, half of the jalapeños, the garlic, parsley, lime juice, Worcestershire sauce, ground cumin and cayenne pepper until well combined.

2. On a large plate, stir together the remaining bacon, the remaining jalapeños and the toasted pecans until evenly combined. Shape the cream cheese mixture into a ball. Roll the ball in the pecan mixture until coated on all sides.

3. Wrap the ball in plastic wrap and refrigerate for at least an hour before serving. Serve with your favorite crackers. Leftovers should be wrapped tightly and can be refrigerated for up to 3 days.

Brown Eyed Baker

I love Gruyere, Brie and all of those fancy cheeses just as much as the next person, but there will always be a special little place in my taste buds for American cheese. As most kids do around these parts, I grew up on grilled cheese sandwiches that were made with smooth, creamy, and super-melty American cheese. By and large, any lunchmeat-and-cheese sandwich I ate included American cheese. To this day, I adore a bologna and American cheese sandwich with mayonnaise and sliced tomato on fresh Italian bread. Some flavors just can’t be replaced, and American cheese is one of them for me.

American cheese is a “processed cheese”, which means that it’s a cheese that started as another already-made cheese and is then further modified to make it creamier and more melt-y (for lack of a better word). What I didn’t realize, however, is that this is how American cheese was traditionally made, usually starting with Colby or Cheddar; however, now it typically doesn’t even start with real cheese. What?! The ingredient list is compiled of things like milk, whey, milkfat, milk protein concentrate, whey protein concentrate and salt. A little less appetizing, right? I can’t tell you how thrilled I was when I saw American Cheese in the list of recipes in the new DIY Cookbook from America’s Test Kitchen (the same book that produced the homemade torrone) – I immediately bookmarked it and planned to make it after the holidays. Thus, here we are!

I was seriously stunned when I realized how incredibly easy it was to create my own American cheese, right there in my kitchen, in less than 15 minutes! The process begins with Colby cheese, then some dry milk powder, whole milk and gelatin are added to the mix (be sure to see the note below on dry milk powder). The combination gives the cheese that super creamy texture, as well as the properties it needs to melt exceptionally well.

The ability to melt supremely well is very important when it comes to such things as grilled cheese sandwiches. Very important. This cheese passed the test with flying colors. I’ll definitely be keeping a block of it in the refrigerator at all times!

One year ago: Fig Cookie Bars
Two years ago: Banana Cupcakes with Vanilla Pastry Cream
Five years ago: Perfection Pound Cake

Yield: 1 pound American cheese

Prep Time: 20 minutes

Total Time: 3 hours 30 minutes

An easy recipe for making your own American Cheese at home!

Ingredients:

1½ teaspoons unflavored gelatin
1 tablespoon water
12 ounces Colby cheese, shredded fine (about 3 cups)
1 tablespoon whole dry milk powder
1 teaspoon salt
⅛ teaspoon cream of tartar
½ cup + 2 tablespoons whole milk

Directions:

1. Line a 5×4-inch disposable aluminum loaf pan with plastic wrap, using enough so that excess hangs over the sides.

2. Sprinkle the gelatin over the water in a small cup and let sit until the gelatin softens, about 5 minutes.

3. Meanwhile, pulse together the shredded cheese, dry milk powder and cream of tartar in a food processor until combined, about 3 pulses.

4. Bring the milk to a boil in a small saucepan. Remove from heat and immediately whisk in the softened gelatin until it is completely dissolved and the mixture is smooth.

5. Turn the food processor on so it is running, then slowly add the hot milk mixture to the cheese mixture until smooth, about 1 minute, scraping down the bowl as needed.

6. Immediately transfer the cheese to the prepared pan. Working quickly, pack the cheese firmly into the loaf pan to eliminate most air pockets, then smooth the top. Fold the overhanging plastic tightly against the surface of the cheese and refrigerate for at least 3 hours. The cheese can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month.

Note: Be sure to use whole dry milk powder, not nonfat dry milk powder, as it will make a difference. I purchased my whole dry milk powder from King Arthur Flour.

Brown Eyed Baker

I think you all know me pretty well, which means you know that I have a great affinity for homemade macaroni and cheese dishes. I’ll never turn down a dish of good ol’ mac and cheese, whether it’s homemade, from a box, at a restaurant or in the prepared foods section of the grocery store. Of course, I must prefer making it at home so I can customize it to my liking. I’ve shared a ton of different recipes here on the site – a basic baked mac n’ cheese, a macaroni and cheese casserole, mushroom-herb macaroni and cheese, stovetop macaroni and cheese, and three-cheese baked macaroni and cheese. I love them all for different reasons, much like parents can’t choose a favorite child. That being said, I have developed some preferences… I love the combination of Gruyere cheese and sharp cheddar cheese, it’s definitely my favorite cheese combo… and I much prefer a baked version over the stovetop. While stovetop versions are uber-creamy, I can’t resist a baked macaroni and cheese with a breadcrumb crust.

After taking a trip to the grocery store last week and seeing tons of squash on display, I was immediately smitten with the idea of marrying the flavors of butternut squash and macaroni and cheese (it goes without saying that I’ll add bacon to anything and everything, given the opportunity). The result is one of the best mac and cheese dishes I’ve ever created!

Talk about a creamy, cheesy bowl of heaven!

While I immediately knew that I wanted to use butternut squash, I wasn’t sure how I wanted to tackle the macaroni and cheese. Slowly but surely, my deviously delicious plan came together. I added bacon to the mix (because most everything is better with bacon), frying it in a cast iron skillet, and then using the bacon grease to brown and caramelize the onions and butternut squash. I made a traditional white sauce with butter, flour and milk, and then upped the amount of cheese I typically use by just a little bit, enough to amp up the cheesy quotient. I used my favorite mac n’ cheese pasta, cavatappi, and topped it all off with buttered plain breadcrumbs – perfect for a crunchy topping, but neutral so as not to disrupt the other flavors.

Basically, I wanted to eat this for breakfast, lunch and dinner for days after I made it. I guarantee you will as well!

While in Florida, I had an absolutely fantastic macaroni and cheese dinner at Yard House. I normally never order macaroni and cheese as a main course while out to eat, but this one was irresistible and it lived up to the hype. Its recreation is next on my list of macaroni and cheese recipes to whip up at home, so keep an eye out!

I also must remember that the Ultimate Mac and Cheese at Grille 36 here in Pittsburgh gets rave reviews; I need to try that the next time I’m there!

What’s your favorite variety of macaroni and cheese?

Do you prefer stovetop or baked?

One year ago: Cumin and Fennel-Crusted Roast Lamb
Two years ago: Beer and Pretzel Soft Caramel Candies
Four years ago: Roasted Flank Steak with Olive Oil-Herb Rub
Five years ago: Ina’s Outrageous Brownies

Butternut Squash & Bacon Mac n’ Cheese

Yield: 8 servings

Prep Time: 45 minutes | Bake Time: 15 minutes

12 slices thick-cut peppered bacon, cut into ½-inch pieces
½ butternut squash, finely diced
½ yellow onion, finely diced
Salt and fresh ground pepper, to taste
8 tablespoons unsalted butter, divided
4 tablespoons all-purpose flour
3 cups whole milk
8 ounces Gruyere cheese, shredded (about 2 cups), divided
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
16 ounces cavatappi pasta (or shaped pasta of your choice)
1 cup plain breadcrumbs

1. Preheat oven to 400 degrees F. Butter a 9×13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.

1. In a 12-inch cast iron skillet (or other heavy, stainless skillet), fry the bacon until crisp. Remove the bacon to a towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon grease.

2. Adjust the heat to medium-low and add the butternut squash and onion to the bacon grease. Cook, stirring occasionally, until the squash and onion are browned and cooked through. Once cooked, use the back of a wooden spoon to mash up the mixture (it doesn’t have to be completely smooth – leave some chunks in for texture).

3. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn’t specify al dente, cook it for 1 to 2 minutes shorter than the time called for – it shouldn’t be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.

4. While the pasta is cooking, make the sauce. In a large saucepan, melt 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.

5. Once the sauce comes to a simmer, stir in 6 ounces each of the Gruyere and cheddar cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with salt and pepper and turn off the heat.

6. Add the cooked, drained pasta, bacon and butternut squash mixture to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.

7. Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the breadcrumbs.

8. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle the breadcrumb mixture on top of the cheese.

9. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.

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Tags: Fall, Macaroni & Cheese

Brown Eyed Baker

This, my friends, is one heck of a cake.

Once I knew my grandparents were coming over for lunch and I had decided on chicken pot pie, I started to give some thought to dessert. I wanted to make something seasonal, something that would be delicious, but nothing that was terribly complicated or time-consuming. I started thinking about some of the different recipes I had seen for apple Bundt cakes and finally settled on this one. Truly, what is not to love? The cake is incredibly moist and packed with apple flavor thanks to applesauce in the batter, as well as the chopped apples folded in… we’ve got pecans in there… a cream cheese filling (have I mentioned I never turn down anything with cream cheese?)… and finally, a praline frosting. It’s everything that a fall cake should be… and then some.

This cake was met with rave reviews, and my Chief Culinary Consultant declared it one of the top three things I’ve made all year. I baked a lot of stuff, so that’s a pretty serious nod of approval. We ate the cake with a small scoop of apple pie ice cream, which was a fantastic complement to the cake. It would also be great with plain vanilla ice cream, or nothing at all. This cake is so fantastic that it can absolutely stand on its own. No wingman needed. We all agreed that this would make a fantastic dessert on Thanksgiving – a great change of pace from the typical pumpkin and pecan pies. You could even switch up the frosting and instead of praline, do a maple glaze. However you dress it up, you must make this. Your taste buds deserve it!

P.S. I was rushing to put this cake together before we met friends for dinner and totally forgot to swirl the cream cheese. You should definitely swirl. Swirls rock.

Two years ago: Russian Pound Cake
Four years ago: Homemade Pierogi

Apple-Pecan Spice Cake with Cheesecake Filling

Yield: 10 to 12 servings

Prep Time: 45 minutes | Bake Time: 1 hour 15 minutes

For the Cream Cheese Filling:
8 ounces cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
½ cup granulated sugar
1 egg, at room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

For the Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon salt
3 eggs
¾ cup canola or vegetable oil
¾ cup unsweetened applesauce
1 teaspoon vanilla extract
3 Gala apples, peeled, cored and finely chopped (about 3 cups)
1 cup pecans, toasted and finely chopped

For the Praline Frosting:
½ cup light brown sugar
¼ cup unsalted butter
3 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

1. Preheat oven to 350 degrees F. (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a standard Bundt pan (12-cup capacity); set aside.

2. Make the Cream Cheese Filling: Beat the cream cheese, butter and sugar on medium speed until well combined and smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.

3. Make the Apple-Pecan Cake: In a large bowl, whisk together the flour, both sugars, the cinnamon, nutmeg, allspice, baking soda and salt. In a separate medium bowl, whisk together the eggs, oil, applesauce and vanilla extract. Pour the egg mixture into the flour mixture and gently mix to combine using a whisk or rubber spatula.

4. Gently fold in the pecans and chopped apples until evenly distributed throughout the batter.

5. Spoon about 2/3 of the cake batter into the prepared pan. Top evenly with the cream cheese filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the cream cheese filling with the cake batter just a few times – less is more. Spoon the remainder of the cake batter on top of the cream cheese filling and gently spread to the edges of the pan, covering the filling.

6. Bake for 60 to 75 minutes, or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).

7. Make the Praline Frosting: Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat. Bring to a boil, whisking constantly. Boil for 1 minute, continuing to whisk constantly, then remove the pan from the heat and stir in the vanilla. Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth.

8. Slowly pour the frosting over the cooled cake and garnish with extra pecans. Give the frosting 5 minutes to set, then serve. Store leftovers in an airtight container or wrapped tightly with plastic wrap at room temperature or in the refrigerator.

(Recipe adapted from Southern Living; originally seen on Tracey’s Culinary Adventures)

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Tags: Cake, Fall

Brown Eyed Baker

Grilled cheese sandwiches have to be in the top five list of best comfort foods in the entire world. Just one bite and I feel like a kid again! Whether it was dipping a grilled cheese into a bowl of tomato soup or nibbling on one while laying on the couch suffering through a cold, there’s not much that could make you feel better than a hot grilled cheese sandwich.  Back in the glory days of Nintendo, grilled cheese sandwiches were quite simply two pieces of white bread with a piece of American cheese slapped in the middle. Sometimes I would get crazy and add pepperoni, but otherwise, that was your basic grilled cheese. Today’s grilled cheese sandwiches most definitely take things a step or two farther. We are living in the age of the gourmet grilled cheese, folks. They’re the next macaron. From guacamole to pesto and French onion soup, the limit is truly your own imagination. Well, I imaged a big plate of my favorite breakfast foods, and then piled it high on a grilled cheese sandwich. Fried eggs, bacon, hash browns and toast are pretty much breakfast nirvana for me; throw in some sharp cheddar cheese and you have one heck of an epic sandwich.

A couple of quick tips for making the most amazing grilled cheese sandwiches which I’ve picked up through trial and error, as well as from Closet Cooking:

• Make sure your butter is really, really soft. If it’s not, it won’t spread easily and might tear your bread. I’ve found that giving the bread a healthy slather of butter all over gets you a wonderful golden brown all over the bread instead of melting the butter in the skillet, which tends to create overdone and underdone spots.
• The shredded cheese may sound a little odd, but doing so helps it to melt evenly and quickly. I’m probably not the only one who has bitten into a grilled cheese sandwich only to have gooey, melty cheese around the edges but some still-firm cheese in the middle. We want ooey, gooey the whole way through!
• Keep the heat on medium-low until the cheese has melted, and then if you need to brown the bread a little more, kick up the heat a notch or two.

One year ago: Top 10 List: Favorite Side Dishes

Bacon, Egg & Hash Brown Grilled Cheese Sandwich

Yield: 2 sandwiches

Prep Time: 15 minutes | Cook Time: 20 minutes

1 russet potato, peeled
4 slices bacon (thick-sliced works the best)
2 eggs
4 slices white bread
2 tablespoons butter, very soft
6 ounces sharp cheddar cheese, shredded

1. Place peeled potato in a small saucepan, cover with cold water and bring to a boil over high heat. Once it reaches a boil, reduce the heat and simmer for 5 minutes. Remove from heat and let sit for 15 minutes.

2. Meanwhile, fry the bacon in a large (12-inch) cast iron skillet (use stainless steel if you don’t have cast iron) until crisp. Remove from the skillet to a paper-towel lined plate to drain. Pour the bacon drippings from the pan into a small bowl and set aside.

3. Return the pan to the burner (do not wipe out the pan) over medium heat and fry the eggs to your desired degree of doneness (you can cook them the whole way through, leave the yolk runny, whatever your preference). Remove the eggs to a small plate and cover with foil to keep warm.

4. Once the potato is cool enough to handle, grate with the large holes of a box grater. Heat your skillet over high heat and then measure the reserved bacon drippings. Add 2 tablespoons to the hot skillet (if you don’t have quite 2 tablespoons, use vegetable or canola oil to make up the difference). Spread the shredded potatoes in a thin, even layer over the bottom of the skillet. Season with salt and pepper and cook for 5 minutes, or until golden brown on the bottom. Don’t try to turn them or move them until the 5 minutes is up! Once brown, use a wide spatula to flip the potatoes over and cook on the other side for 3 to 5 minutes, or until golden brown as well. Once finished, remove the hash browns to a plate.

5. Reduce the heat to medium-low. Butter all of the slices of bread, making sure to spread the butter over the entire surface of the bread to the edges. Place two pieces butter-side down in the skillet, and then top each slice of bread with a quarter of the cheese, half of the potatoes, one egg, two slices of bacon and the remaining cheese. Top with another slice of bread, buttered side-up. Cook until the bottom is golden brown, then carefully flip the sandwich and continue to cook until golden brown on the other side, about 5 to 7 minutes total. Slice in half and serve!

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Tags: Sandwiches

Brown Eyed Baker

The banana split ice cream cake wasn’t the only dish that got rave reviews when my mom had my Chief Culinary Consultant’s parents over for dinner last week. We not only ended the meal on a great note, but we kicked it off on a pretty good one as well! My mom wanted to put out some fresh fruit (with fruit dip, of course!) and a vegetable tray for us to munch on while we hung out and played cards before dinner, but I thought that something hot might be good as well. I always tend to she away from hot dips during the summer because not only are they, well, hot and require turning on the oven, but they typically are very heavy. No one wants a hot, heavy dish when it’s 100 degrees outside, right? I had been eyeing up this recipe since seeing a version of it on Jessica’s blog a few weeks ago and, even though it required a quick spin in the oven, it sounded perfect for rounding out our snacks. I have now made this twice since last weekend and we can’t get enough of it. It’s warm and cheesy, yet fresh-tasting and summer-y all at the same time. It’s summer dip nirvana.

Look at all of those greens, reds and yellows! So many bright colors; it makes such a beautiful dish, especially when you serve it with blue tortilla chips – they are a great contrast in color.

Plus, I (the hater of almost all vegetables) rambled on yesterday about all of the corn, peppers and onions I was eating while devouring the dip. I consumed so many vegetables, this could almost be considered a health food! Almost

With corn reaching its peak season and a jalapeño plant that keeps producing new peppers like a jack rabbit, I foresee much more of this dip in my immediate future. The flavors are perfect for the summer and it doesn’t require too much prep or oven time. You could easily assemble this ahead of time, cover it and keep it in the refrigerator, and then put it straight into the oven. You might have to bake it for an extra few minutes, but it’s a great candidate for the “do-ahead and refrigerate until you’re ready” category. That makes it perfect for easy, casual get-togethers… and for veggie-averse folks like myself to boast about all the vegetables they’re eating. Never mind the cheese

One year ago: Malted Milk Ice Cream
Two years ago: Cranberry Orange Scones
Three years ago: Chunky Pecan Pie Bars
Four years ago: Pasta Fagioli

Hot Corn, Pepper and Cheese Dip

Yield: 6 to 8 servings

Prep Time: 30 minutes | Bake Time: 20 minutes

2 tablespoons unsalted butter, divided
3½ cups corn kernels (from about 4 ears of fresh corn, or 16 ounces frozen corn, thawed, drained and patted dry)
½ teaspoon salt
Pinch ground black pepper
1 cup finely chopped yellow onion (about 1 small to medium onion)
½ cup finely chopped red bell pepper (about ½ a pepper)
¼ cup finely chopped green onions (about 1 bunch)
1 jalapeño, seeded and minced
2 cloves garlic, minced
½ cup mayonnaise
Pinch cayenne pepper
4 ounces sharp cheddar cheese, divided
4 ounces Monterey Jack cheese, divided

1. Preheat the oven to 400 degrees F.

2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.

3. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.

4. Add the mayonnaise, half of the cheddar cheese, half of the Monterey Jack cheese, and the cayenne and mix well to combine. Pour into an 8-inch square or other 1 to 2-quart size baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, about 20 minutes. Serve hot with tortilla chips.

(Recipe adapted from Emeril Lagasse)

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Tags: Hot Dips

Brown Eyed Baker

So, it seems as though I might live in a tiny bit of a bubble. A few months ago, my Chief Culinary Consultant and I were watching an episode of Rock Center with Brian Williams and they were running a story about how so many people in our society live in a bubble. They were featuring an author who had written a book on the subject, and who also created an online quiz, called “How Thick Is Your Bubble?” As soon as the segment was over, my Chief Culinary Consultant hopped on his computer and I jumped on my laptop to take the quiz. “Of course I don’t live in a bubble, fun quiz time!” is what was bouncing around in my head. Twenty questions later, I hit the submit button and was presented with my results. It said that my bubble is so thick that I don’t realize I’m even in one. Whaaaaaaat?? Talk about BURSTING a bubble!

That’s not all. How many of you watch Parks and Recreation? I’m convinced that Ron Swanson is, by far, the most awesome character on TV right now. Everything that comes out of his mouth is gold. My Chief Culinary Consultant coyly mentioned during the season finale that there are some similarities between me and Ron Swanson and while I feign insult, the truth is, it’s pretty spot-on. Bubble? Check. Not big on change? Check. Avoids public masses? Check. I suppose there are worse TV characters to be compared to

When I started thinking about recipes for Memorial Day weekend, which is usually all about cookouts and picnics, and my Chief Culinary Consultant suggested quiche, I almost fell over. What? Quiche for picnic food?! Quiche is brunch food. Holiday brunch food. Baby shower and wedding shower brunch food. Definitely not picnic food. Picnic food is hot dogs, hamburgers, corn on the cob, baked beans, watermelon, and a dessert that invariably involves Cool Whip. He disagreed, and set out Googling. Turns out, apparently, that quiche is a pretty common item on a lot of picnic menus, and it seems to be especially popular for picnics in the UK. Okay, so I live in a bubble. I concede. I’ll make that quiche, and I’ll raise you some bacon and cheese.

I loved this quiche recipe for many reasons, but especially because it was baked in a tart pan, instead of the traditional pie plate. Maybe it’s just me, but I think anything baked in a tart pan with that perfectly scalloped pie crust is instantly gorgeous. When that crust is filled with a creamy mixture that includes lots of bacon and cheese? Gorgeous and delicious. I was shocked by how quickly you could throw this recipe together. I mixed the crust in 5 minutes, and was able to assemble the filling while the crust was in the oven. It took nearly zero effort, and I was rewarded with the trifecta of pie crust, bacon, and cheese. It’s hard to beat that! I’m happy to be working my way out of my bubble, and will now add this quiche recipe to potential picnic recipes in the future.

Does anyone else out there live in a bubble?! Also, does anyone else think that Ron Swanson is awesome?

One year ago: Mushroom Barley Risotto
Two years ago: Honey-Oatmeal Sandwich Bread
Three years ago: Traditional Hummus
Four years ago: Homemade Pita Bread
Five years ago: Taco Rice Salad

Bacon and Cheese Quiche Tart

Yield: 6 servings

Prep Time: 45 minutes | Bake Time: 50 minutes

Crust:
1¼ cups all-purpose flour
½ teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces
3 tablespoons vegetable shortening, cold, cut into small pieces
3 to 4 tablespoons ice water

Filling:
4 ounces thick-sliced bacon, cooked and crumbled
3 eggs
1½ cups heavy cream
4 ounces Swiss cheese, shredded (about 1 cup shredded)
Pinch nutmeg
Salt and pepper

1. Make the Crust: Whisk together the flour and salt in a medium bowl. Cut the butter and the shortening into the flour mixture with a pastry blender until the mixture resembles coarse crumbs. Using a rubber spatula, stir in just enough water to bind. Gather into a ball, wrap in plastic wrap, and refrigerate at least 20 minutes.

2. Preheat the oven to 375 degrees F.

3. On a lightly floured surface, roll out the dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to a 9-inch tart pan. Gently fit the dough into the tart pan and trim any excess off the edge by rolling the rolling pin over top of the pan. Prick the bottom all over with a fork. Line with parchment paper and fill the tart pan with pie weights. Bake for 12 minutes. Remove the parchment paper and pie weights and continue baking until the crust is golden brown, 5 to 10 more minutes.

4. Make the Filling: While the crust bakes prepare the filling. In a medium bowl, whisk together the eggs, heavy cream, eggs, nutmeg, salt, and pepper. When the crust comes out of the oven, immediately sprinkle the bacon over the bottom crust, and then slowly pour the egg mixture over the bacon to fill the crust. Bake until the quiche is puffed and brown, about 30 minutes. Serve warm or at room temperature. Cover leftovers and store in the refrigerator.

(Recipe adapted from The Ultimate American Cookbook)

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Tags: Breakfast Main Dishes

Brown Eyed Baker

When it comes to dessert, I am always a cheesecake-first gal. My taste buds are fiercely loyal to that smooth, creamy, cream cheese filling, and they usually refuse to be swayed in any other direction. Running a close second to cheesecake is anything topped with crumbs. Dutch Apple Pie and Crumb Cake rank right up there at the top of my sweets food chain. If I can’t eat cheesecake or chocolate, you better believe I’m going after a crumb topping! So it’s no surprise that when I came across a recipe that combined a cream cheese filling with a crumb topping, I was nearly salivating. Throw in a tart crust, fresh strawberries, and virtually no bake time, and you have the epitome of what summertime desserts should be.

This recipe requires some planning ahead, as the tart crust needs to be made ahead and refrigerated before baking, but it is well worth the effort. I can say with 100% certainty that if I did not have anyone else to share this with, I could easily demolish this tart within 2 days. I have no self control when it comes to wonderfully creamy, fresh, and crumb-y desserts. I would have had the same issue with the no-bake banana split dessert from a few weeks back. It’s good for my wallet that I have willing and eager taste testers, or else I would be replacing my wardrobe every 2 months.

This tart is highly adaptable depending on the season and your personal tastes. You could easily replace the strawberries with raspberries, blueberries, or blackberries, or do a mixed berry version. In addition, fresh chopped peaches or mangoes would work wonderfully as well. Don’t you just love when you can play around with flavors and what’s in season?

One year ago: White Sangria
Two years ago: Parmesan and Thyme Crackers

Strawberry Cream Cheese Crumble Tart

Yield: 8 servings

Prep Time: 1 hour (active) + 9 hours (inactive) | Bake Time: 30 minutes

Cookie Dough Tart Crust:
2 tablespoons slivered almonds
6 tablespoons powdered sugar, sifted
1¼ cups all-purpose flour
Pinch of salt
½ cup unsalted butter, cold, cut into 8 pieces
1 egg yolk
½ teaspoon vanilla extract

Almond Crumb Topping:
1¼ cups all-purpose flour
1/3 cup granulated sugar
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
Pinch of salt
¼ cup slivered almonds, coarsely chopped
½ cup unsalted butter, melted

Strawberry Cream Cheese Filling:
16 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
1½ teaspoons vanilla extract
16 ounces fresh strawberries, rinsed, hulled and halved (quartered if large)

1. Make the Tart Crust: Combine the almonds and powdered sugar in the bowl of a food processor and pulse repeatedly until finely ground, about 1 minute. Add the flour and salt and pulse a couple of times to mix. Add the butter and pulse again repeatedly until no visible pieces of butter remain (about 10 pulses). Add the yolks and vanilla and continue pulsing until the dough forms a ball. Turn the dough out onto a floured surface, shape into a thick disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.

2. Remove the dough from the refrigerator and allow it to soften at a cool room temperature for about 20 minutes, just until it is soft enough to roll without cracking, but still firm. Unwrap it and place it on a floured surface. Use the palm of your hand to press it to a thickness of about 1/4 inch. Flour the work surface and the dough and gently roll the dough into a 13-inch disk, adding pinches of flour under and on top of the dough as needed. Transfer it to a 10-inch tart pan. Evenly fit the dough into the pan, making sure it’s flat against both the bottom and side of the pan. Trim away any excess dough at the rim of the pan by rolling over with a rolling pin or scraping it away with the back of a paring knife. Slide the tart pan onto a cookie sheet, cover it with plastic wrap and refrigerate it for several hours or overnight before baking.

3. When ready to bake, arrange the racks in the upper third and lower third of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

4. Make the Crumb Topping: In a medium mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the chopped almonds. Use a rubber spatula to stir in the butter until all of the dry ingredients have been evenly moistened. Let the mixture stand for 5 minutes, then use your fingertips to break the mixture into ¼- to ½-inch crumbs. Scatter the crumbs on the prepared pan.

5. Remove the tart pan from the refrigerator, and remove the plastic wrap. Line with a piece of parchment paper and fill the pan with pie weights. Bake the tart crust in the lower third of the oven and the crumb topping in the upper third. After 10 minutes, remove the paper and pie weights from the tart shell and place it on the upper rack, and move the crumbs to the lower rack. Continue baking the tart shell until it is dry and light golden, 15 to 20 additional minutes. Bake the crumb topping until it is deep golden and firm, 10 to 15 additional minutes. (Check the crumbs around the 10 minute mark and then go from there – my crumbs were done around 10 minutes, and the tart crust around 20 minutes.) Cool the crust and the topping on wire racks.

6. Make the Cream Cheese Filling: Beat the cream cheese on medium speed just until it is smooth, scraping the sides of the bowl as necessary. Add the powdered sugar and vanilla extract and continue beating until lightened, about 1 minute.

7. Assemble the Tart: Spread half the cream cheese filling on the bottom of the tart crust and arrange the sliced strawberries on it, cut side down. Spread the remaining filling over the strawberries. Evenly scatter the crumb topping over the filling. Right before serving, lightly dust the topping with powdered sugar and garnish with additional strawberries, if desired. Unmold the tart from the pan and place it on a platter. Wrap and refrigerate leftovers.

Note #1: You can omit the nuts in both the crust and the crumb topping. No need to substitute anything else.

Note #2: You should assemble the tart within a few hours of serving it, as the crust will soften after it has been refrigerated.

(Recipe adapted from Bake! by Nick Malgieri)

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Tags: Pies and Tarts, Summer

Brown Eyed Baker

Yesterday I shared with you a traditional Italian Easter Bread recipe from my Chief Culinary Consultant’s family; today I share with you my grandma’s famous bacon and cheese Easter bread. Growing up, this was by far my favorite Easter recipe in our family. (It should come as no surprise that I love the combination of bacon and cheese nearly as much as peanut butter and chocolate.) Between this and her pigues, I think I sustained myself with dough, cheese, and bacon for the entire week of Easter. A pretty delicious week, no doubt. My grandma always referred to this as “bacon and cheese Easter pizza” and I have seen it mentioned that way in a few other places as well, but I couldn’t find any background regarding the name. All I know is that swirls and swirls of bacon and cheese packed into a light, tender dough is pretty much my savory heaven. My mom always jokes that my grandma’s knack for baking skipped a generation to me, and the more that I work my way through her recipes, the more I realize how similar our tastes are. We are definitely kitchen soul sisters, my grandma and I.

This is a fairly simple bread to bake up, as it only requires one rise and the dough is very forgiving. Once the dough is mixed together (you can do it by hand or with a mixer), you roll it out very thin, into a large rectangle, then sprinkle it with copious amounts of Romano cheese and bacon. I chose to use peppered bacon because I always feel like sharp cheese flavors and bacon pair well with pepper, but you can certainly use regular bacon, my grandma always did.

Once you have the cheese and bacon in place, you roll it up jelly roll-style into a thick log. I never knew this, but my mom told me that my grandma always baked these loaves in pie plates, which helped them keep their round, spiral shape. Genius! You very gently coil the roll of dough into a pie plate and let it raise until about doubled in size. Then all that’s left is to bake and eat!

Below is my grandma’s handwritten recipe for this bread. I just love reading through her old written recipes, and they never fail to give me a chuckle each and every time. This one in particular I love for a few reasons…

First, there are no directions. They are not located on the back of the card – they don’t exist. I think most ladies back in the day just knew how to do things like make bread, so you didn’t need instructions for doing so, you just needed ingredients for different variations.

Second, this is a recipe for “Bacon + Cheese Pizza”. Do you see an ingredient listing for cheese? One of the two primary ingredients? Nope. I asked my mom earlier this week why it was missing and how much was needed. She said it was because my grandma never measured the cheese, she just sprinkled it on the dough until she felt like there was enough.

Lastly, and quite possibly my favorite, is the measurement of “1 whiskey glass oil”. I love it! I wanted to be as authentic as possible when making the recipe, so I actually pulled out an old whiskey glass that came from my grandma’s house, and measured the oil in there. I think she probably smiled at me for doing so

When my mom got to sample the bread, she said that the house smelled just like my grandma’s house used to smell the week of Easter, and that the bread tasted exactly like hers. That’s the best compliment I could ever receive. To be able to recreate something of my grandma’s, that I’ve loved since I was a little girl, is a great feeling. And I know she would love that I am sharing her recipe with all of you.

I hope you enjoy this little pillow of bacon and cheese heaven as much as I do!

One year ago: Italian Pasta Salad
Two years ago: Triple-Chocolate Cookies
Three years ago: Banana Cream Pie
Four years ago: Fresh Orange Cream Tart

Grandma’s Bacon and Cheese Easter Bread

Yield: 2 loaves

Prep Time: 1 hour 30 minutes | Bake Time: 30 to 40 minutes

8 cups all-purpose flour
2 cups whole milk
4½ teaspoons (2 packages) active dry yeast
2 tablespoons vegetable oil
2 tablespoons vegetable shortening, melted
6 eggs, lightly beaten
5 cups grated Romano cheese
3 (12-ounce) packages peppered bacon, cooked and crumbled
2 tablespoons butter, melted (for brushing the loaves)

1. Place the flour in a large mixing bowl; set aside.

2. Heat the milk in a small saucepan over low heat, stirring occasionally, until it is warm to the touch, but not hot. If you have an instant-read thermometer, the temperature of the milk should be between 110 and 115 degrees F. Once the milk reaches the correct temperature, remove from the heat, add the yeast, stir, and let sit for 10 minutes.

3. Add the milk and yeast mixture to the flour and begin to mix it into a dough (it will be shaggy at this point). Next, add the vegetable oil and melted shortening and continue to mix. Now, add the eggs and continue mixing until the dough forms a rough ball.

4. Turn the dough out onto a floured surface and knead it, adding more flour as necessary, until it is smooth and elastic, about 5 minutes. Divide the dough into two and cover one half with a dish towel while you work with the other.

5. Working with one piece of dough at a time, roll it out very thin, into a large rectangle about 12×24-inches. Sprinkle the dough with half of the cheese, and then with half of the bacon, leaving a half inch border around all of the edges.

6. Starting with a long end facing you, roll the dough up into a tight cylinder jelly roll-style, pinching the seams and ends to seal. Once you have finished rolling the dough, gently coil it into a spiral into a pie plate. Repeat with the second piece of dough.

7. Once both loaves have been shaped and placed into pie plates, brush them with melted butter and then cover loosely with plastic wrap. Place in a draft-free area and allow to rise until almost doubled in size, 1 to 2 hours, depending on the temperature and humidity.

8. Preheat the oven to 350 degrees F. Bake the bread until golden brown on top, about 35 to 40 minutes. Allow to cool to warm room temperature before slicing them (ideally, let them cool completely, but sometimes I just can’t wait!). Leftovers should be wrapped in plastic wrap and can be kept at room temperature for up to 5 days. The bread can also be frozen – be sure sure to wrap it tightly in plastic wrap, and then in aluminum foil.

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Tags: Easter, Spring, Yeast Breads & Rolls

Brown Eyed Baker

For a carbaholic like myself, there aren’t too many things that can top a cheesy loaf of bread. All you need to do is watch how quickly I can devour things such as pepperoni bread, my grandma’s bacon and cheese bread, cheesy breadsticks with pizza, and the list goes on and on. Suffice it to say, you can’t put bread and cheese in front of me and not expect me to inhale it like I had just suffered the rigors of one of those survivor men shows. A few years ago, I made a three cheese beer bread that was darn near awesome. It had loads of cheese, tons of flavor, and, of course, beer. Last year, Krissy over at Make It Naked gave me a heads up that she had adapted my recipe to make it Irish-themed for St. Patrick’s Day. Brilliant! I loved her version and couldn’t wait to give it a try myself once the holiday rolled around again. So, here we are!

This is an amazing loaf of beer cheese bread that includes Irish ale as well Dubliner, an Irish cheese spiked with stout that adds a really nice tang and sharpness to the bread. It’s a perfect way to work Irish beer into a recipe that doesn’t necessitate busting out any Guinness. I found Smithwick’s at the local grocery store, but if you have a particular favorite, feel free to use it, just make sure that you use an ale, not a stout. A stout would be too heavy and overpowering in this recipe. I found the Dubliner cheese in the specialty cheese section of the local grocery store. If you are unable to find any Irish cheese just increase equal amounts of the other two cheddar cheeses.

This bread is heaven, in a nutshell. Aside from all of the cheese and the beer, it has robust flavor and just a hint of spice. It’s the perfect backdrop for endless variations depending on your personal tastes. I am already brainstorming some ideas for an Italian version of the bread that I can’t wait to share with you. In the meantime, I encourage you to bake this up for St. Patrick’s Day tomorrow. It would make a fabulous breakfast bread. You know, to eat alongside your first green beer of the day.

One year ago: Homemade Shamrock Shake
Two years ago: Irish Soda Bread Scones
Three years ago: Irish Soda Bread
Five years ago: Super Sugar Cookies

Irish Beer and Cheese Bread

Yield: 1 loaf

Prep Time: 20 minutes | Bake Time: 55 to 65 minutes

8 ounces sharp cheddar cheese, shredded (about 2 cups)
8 ounces extra sharp white cheddar cheese, shredded (about 2 cups)
4 ounces Dubliner cheese, shredded (about 1 cup)
3¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon dry mustard
½ teaspoon coarse salt
¼ teaspoon cayenne pepper
¼ teaspoon white pepper
1 clove garlic, minced
1¼ cups Irish ale (I used Smithwick’s)
¾ cup sour cream
1 egg
1 tablespoon Worcestershire sauce

1. Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan and set aside.

2. Measure out ¼ cup of the sharp cheddar, ¼ cup of the white cheddar and 2 tablespoons of the Dubliner and reserve for topping the bread later.

3. In a large bowl, combine the remaining cheese, the flour, baking powder, dry mustard, salt, cayenne, white pepper, and garlic. Stir to ensure that all of the cheese is coated with flour.

4. In a small bowl, whisk together the beer, sour cream, egg, and Worcestershire sauce.

5. Pour the beer mixture into the cheese and flour mixture. Use a wooden spoon or spatula to mix the dough until just combined. Spoon the dough into the prepared loaf pan, using a spatula to even out the top. Mix together the reserved cheeses and sprinkle evenly on top.

6. Bake for 55 to 65 minutes or until a knife inserted into the center comes out clean (or, if you have an instant-read thermometer, the middle of the bread reaches 190 degrees F).

7. Remove bread from the oven, place on a wire rack, and cool for 10 minutes. Run a knife along the edges of the pan and continue to cool. When the bottom of the pan can be touched, turn the bread out and let cool completely on a wire rack before slicing.

(Recipe adapted from Make It Naked)

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Tags: Irish, Quick Breads & Biscuits, St. Patrick’s Day

Brown Eyed Baker