Tag: beer bread gordon ramsay

Jalapeño Cheddar Beer Bread

Next time you make soup, be sure to throw a loaf of this Jalapeño Cheddar Beer Bread into the oven. It’s ready in under an hour and so easy to make!

Next time you make soup, be sure to throw a loaf of this Jalapeño Cheddar Beer Bread into the oven. Ready in under an hour and so easy to make!

We caved early this year – it’s not even the middle of October, but we already turned on the heat. When I came downstairs on Saturday morning and saw that it was only 55 degrees in the house, there was simply no other option. I have a feeling we might be in store for another brutally long winter. Which means it will be another winter filled with lots and lots of soup. I’d better get my stock pot ready!

I always like to have a little something extra with my soup – crackers or biscuits or bread. I usually just buy a loaf from the bakery on my way home from work since I don’t usually have the time or patience to bake it from scratch, but I just rediscovered beer bread and I have a feeling I’ll be making it all winter long.

Beer-Cheddar-Jalpeno-Bread-4

Beer bread is super easy to make. Since it doesn’t have yeast, there’s no need to wait around while it rises. In fact, start to finish it takes less than an hour!

This Jalapeño Cheddar Beer Bread is soft and fluffy inside, with a perfectly crispy, golden brown crust. It has loads of flavor, since it’s studded with pickled jalapeños and pockets of melted cheddar cheese. I also used some whole wheat flour, which gives the bread a slightly nutty flavor that compliments that sweet, yeasty notes that the beer contributes.

To keep things on the healthier side, I also used GO Veggie! lactose free cheddar shreds. If you’re a frequent reader, you already know how much I love these shreds: they melt and stretch just like regular cheese but have only half the fat and 55% more calcium. They add the perfect touch of cheesy flavor to this bread – the cheese on the inside is soft and melty, while the shreds on the surface crisp up and make the crust extra delicious.

Next time you make soup, be sure to throw a loaf of this Jalapeño Cheddar Beer Bread into the oven. Ready in under an hour and so easy to make!

Dunk this beer bread in your favorite soup or slather it with jalapeno jelly.

5.0 from 1 reviews

Jalapeño Cheddar Beer Bread

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Author: Lauren Keating

  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • ¼ cup dark brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 12 ounces lager style beer
  • 1 cup GO Veggie! lactose free cheddar shreds
  • ¼ cup pickled jalapeno slices, chopped
  • 2 scallions, chopped
  • 1 tablespoon butter or margarine, melted
  • ¼ cup melted butter
  1. Heat oven to 375ºF. Line a loaf pan with foil and spray with cooking spray.
  2. In a large mixing bowl, combine the flours, sugar, baking powder, and salt. Pour in the beer and mix to form a thick batter. Fold in the cheddar shreds, jalapenos, and scallions.
  3. Pour the batter into the prepared loaf pan; brush the top with butter or margarine.
  4. Bake for 40 minutes, or until cooked through. Remove from oven and let cool 5-10 minutes before slicing.

3.4.3177

I created this recipe for my client, GO Veggie! As always, thank you for supporting the brands that keep me inspired in the kitchen.

Beer-Battered Onion Rings

Onion rings are one of my biggest weaknesses… I know they are fattening and not the healthiest of food choices (understatement?), but I lovvve them! Now that I am back at the hospital on my rotations, I have to walk by them everyday at the cafeteria – so far I have been resisting, but last weekend a craving struck! I don’t have a deep-frier because I like to keep my diet healthy by not including a lot of fried foods, but occasionally I will fry something up in my skillet. I found this beer-battered onion ring recipe on Cooking Light, and it lived up to the high reviews it has received so far. They were delicious and  really easy to make! Have you ever tried beer-battered onion rings?? I think I like them better than regular onion rings, they taste so good! What is your guilty pleasure?

This has been an exciting week because we are sort of remodeling our little SF apartment. When we first moved in a few years ago, we took all of the furniture we could get from family and friends. We finally decided to make it more modern and more us, so after spending hours at IKEA and other stores the past few weeks, we are getting everything delivered this week! I can’t wait to see what the finished look will be once everything is set up.

Beer-Battered Onion Rings
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total
30 mins
 
Serves: 4
Ingredients
  • 2 large yellow onions, peeled
  • ⅔ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp paprika
  • ¼ tsp freshly ground black pepper
  • ⅓ cup flat beer
  • 1 large egg white
  • 2 tbsp vegetable oil, divided
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the onion crosswise into ¾-inch-thick slices, and separate into rings.
  3. Combine flour, salt, paprika, and pepper in a medium bowl.
  4. Pour beer into a small bowl and stir with a fork to “flatten”.
  5. Stir in beer and egg white into dry ingredients well.
  6. Heat half of the oil in a large nonstick skillet over medium-high heat.
  7. Dip 5 onion rings in batter, letting excess drip off.
  8. Add onion rings to pan and cook for ~2 minutes on each side.
  9. Place the onion rings on a greased baking sheet.
  10. Coat the onion rings with cooking spray.
  11. Bake at 400° for 10 minutes or until crisp.
  12. Repeat for the remaining onion rings.
3.2.2089

Recipe adapted from Cooking Light (see original recipe here: http://www.myrecipes.com/recipe/beer-battered-onion-rings-10000000222257/)

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