Food and craft beer are the perfect marriage of flavors and deliciousness. We would most certainly agree that cooking and baking is one of craft's beer life callings, a little bit of brew goes along way in any recipe. Here are some easy have your beer and eat it to recipes for you to try. Cheers to craft goodness!
Grilled Beer and Cheese Sandwich
Yields: 4 servings
Courtesy of une-deuxsenses
1 medium onion, sliced thinly
1 tbsn. olive oil
1 tbsn. Worcestershire sauce
4 tbsn. Dijon mustard
4 slices fontina cheese
4 slices cheddar cheese
8 slices homemade beer bread (recipe below)
salt and pepper
oregano, fresh or dried
In a medium pan, heat the olive oil over medium-high heat. Add the onions and saute until they begin to wilt. Add the worcestershire sauce, some fresh oregano (if using dried, use sparingly), and salt and pepper, to taste. Reduce the heat to medium and cook slowly until the onions start to caramelize and gain color. Once done, set aside. Spread 1 tbsn. of mustard on 4 slices of the beer bread. Pair up the bread slices. Top half of them with a slice of fontina cheese and the other half with a slice of cheddar cheese. Sprinkle with some pepper, then divide the caramelized onion among one side. Top with the other paired bread slice and grill, panini press or George Foreman the sandwiches until golden brown, cheesy, and thoroughly heated throughout. Enjoy!
Preheat the oven to 350 F. Grease a 9x5" loaf pan, set aside. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed, DO NOT OVER MIX! Pour half of the melted butter into the loaf pan. Spoon the batter into the pan and pour the rest of the butter on top of the batter. Bake for 50 - 60 minutes or until the top of the loaf is golden and an inserted toothpick comes out clean.