A true Wisconsin classic, beer cheese soup brings together sharp cheddar, rich broth and a splash of beer for a creamy, comforting bowl that tastes like pure Midwest nostalgia. This recipe also works well as a dip, served with veggies, bread and the like.
Ingredients
2 Tbsp butter 1 Tbsp olive oil 1 large yellow onion, thinly sliced 2 cloves garlic, minced 2 Tbsp flour 1 ½ cups vegetable or chicken broth 1 cup beer (lager or pale ale works best; we like any version from Crooked Lane Brewing) 1 cup whole milk 1 cup half-and-half (or sub more milk) 2 cups sharp cheddar cheese, freshly grated 1 tsp Dijon mustard ½ tsp smoked paprika Salt and black pepper, to taste Optional: pinch of cayenne or a dash of hot sauce; toppings such as toasted bread crumbs/croutons, chopped chives/green onions/herb of choice, extra shredded cheese
Directions
In a large pot over medium heat, melt butter with the olive oil. Add sliced onion and cook slowly, stirring often, until soft and lightly caramelized, about 12–15 minutes.
Add garlic and cook for another minute, just until fragrant. Sprinkle in flour and stir to coat the onions, cooking for 1–2 minutes to remove the raw flour taste.
Slowly whisk in broth, making sure to smooth out any lumps, then pour in beer. Let mixture simmer for about 5 minutes to cook off some of the alcohol and mellow the flavor.
Reduce heat to low and stir in milk and half-and-half. Once warmed through (but not boiling), begin adding cheese a handful at a time, stirring until fully melted before adding more.
Stir in mustard, smoked paprika and any optional heat. Taste and adjust with salt and pepper as needed.
Serve warm with toasted bread, a sprinkle of chives and an extra handful of cheddar on top.
Make your own. Woo-hoo!!! No more making that little bit that comes with your sushi stretch until the last bite.
Ingredients
8 oz ginger root, peeled – young ginger preferred but any ginger ok
1 ½ tsp sea salt
2/3 cup rice wine vinegar
1/3 cup white vinegar
¼ – 1/3 cup sugar
Directions
Put ginger pieces in a bowl with salt and coat evenly. Let sit about 30 minutes.
Rinse salt well from ginger pieces and pat dry. Slice very thinly using a sharp knife, mandoline or y-shaped veggie peeler.
In a small saucepan over medium heat, add vinegar and sugar. Stir until sugar is dissolved. Increase heat and bring to a boil. Lower heat and put in ginger slices, stirring so they don’t stick together, for about 5 minutes.
Remove from heat and place ginger and liquid into a jar. Secure lid and store in the refrigerator for up to a week before serving, although some folks say you can enjoy it the same day…up to you!
Note: A reaction between ginger and rice wine vinegar may turn ginger slightly pinkish color.
These are great for snacking, or as an unexpected side for your next barbecue.
Ingredients
1 lb red or green grapes
1 cup red wine vinegar
½ cup apple cider vinegar
1 cup water
1 cup sugar – white or brown
1 shallot, cut into slivers
1-inch piece peeled ginger, chopped
1 tsp yellow mustard seeds
1 ½ tsp coriander seeds
1 tsp black peppercorns
1 cinnamon stick
1 bay leaf
1 star anise pod
1 dried allspice berry
Directions
Make sure all the grapes you’re using are firm and unblemished. Leave whole or cut in half (for greater absorption of pickling liquid) and place in quart-size Mason jar.
Add all other ingredients to a saucepan and bring to a boil. Reduce heat to low and simmer until shallot is softened, about 10 minutes. Remove saucepan from heat, cool 15 minutes.
Pour liquid over grapes, gently swirling so spices incorporate. Let jar sit on counter until it reaches room temperature and then cover and refrigerate 2 hours to one day before serving. Should keep up to one month in refrigerator.
Use underripe avocados for this one, and you can use the brine more than once!
Ingredients
1 ¼ cups vinegar – distilled white, apple cider or rice wine
1 cup water
½ cup sugar
1 Tbsp kosher salt
½ tsp brown mustard seeds
½ tsp coriander seeds
½ tsp cumin seeds
1 tsp chopped fresh dill
½ tsp black peppercorns
½ tsp chili flakes
2 cloves garlic, smashed and rough chopped
2 underripe avocados
Optional: Additional sliced hot chili peppers, like jalapenos
Directions
Add vinegar and water to a saucepan and stir in salt and sugar. Add spices and herbs and bring to a boil. Once salt and sugar have dissolved, remove from heat and cool to room temperature.
Peel and slice each avocado into ½-inch wide slices.
Divide garlic, fresh chili slices (if using) and avocado slices between two wide-mouth pint-sized jars.
Stir vinegar mixture once more and pour into jars to cover avocados. Close jar lids and put into the refrigerator for 2 – 24 hours for flavors to combine.
This is one pungent pickle, great for topping Greek salads. Alternately, you can pickle feta or other soft white cheeses like mozzarella (fresh pearls or block) or gouda by submerging chunks into leftover pickle juice along with some fresh herbs like dill or rosemary.
Ingredients
8 oz. Feta cheese
5 sprigs thyme
2 basil leaves
1 small sprig rosemary
1 cup champagne vinegar
1 tsp honey
½ tsp chili flakes or several rings of fresh jalapeno pepper
½ tsp peppercorns – tricolor is great
Directions
Rinse and pat cheese dry. Cut into ½-inch cubes.
To a 1-pint jar, add a layer of cheese cubes and then a layer of thyme and a pinch of chili flakes. Repeat layers until jar is almost full.
Whisk champagne vinegar with honey and pour over cheese until jar is full.
Put lid on jar and store in refrigerator to marinate for 1-3 days before using.
The perfect balance of heartiness, cozy comfort and fresh flavors. Great for dinner with pasta and greens on the side, and also fab in sandwiches the day after. Baking instead of frying, and arrowroot starch instead of the usual all-purpose flour make it lighter.
Ingredients
2 lb Globe eggplant, sliced about ¼-1/3 inch thick
1 Tbsp salt
½ cup arrowroot starch
4 eggs
2 cups breadcrumbs
2 tsp each garlic and onion, powder, divided
½ tsp dried basil, oregano and thyme
2-4 cloves garlic, pressed
1 ½ cup shredded Parmesan cheese, divided
28 oz can crushed tomatoes
2 ½ cups shredded mozzarella cheese
½ cup chopped fresh basil
¼ cup olive oil
Additional salt and pepper to taste
Directions
Preheat oven to 425º. Line two sheet pans with paper towels.
Sprinkle salt on eggplant. Let sit 20 minutes, pat dry. Remove paper towels from sheet pans, line with parchment paper.
In three shallow bowls, put: (1) arrowroot starch, (2) eggs, (3) breadcrumbs, ¾ cup Parmesan, 1 tsp each garlic and onion powder. Whisk eggs, stir together breadcrumb mix.
Lay an eggplant slice in arrowroot starch so some sticks, then dip in egg. Coat/pat with breadcrumb mix. Place on prepared sheet pans. Repeat.
Drizzle with olive oil, bake about 20 minutes, flipping slices halfway.
Meanwhile, add tomatoes, remaining garlic/onion powder, dried herbs and pressed garlic to a medium bowl. Stir to combine. Adjust salt/pepper to taste.
Lower oven to 400º. Spread 1 cup tomato mixture in a 9” x 13” casserole dish. Layer with ½ of the eggplant, 2 Tbsp fresh basil, more crushed tomato mixture, half of remaining cheeses. Repeat layers, finishing with cheeses.
Bake about 25 minutes until golden. Serve garnished with fresh basil.
