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EASY IRISH BEER BREAD

Easy Irish Beer Bread - TSLCThis Irish Beer Bread recipe is so easy to make and the bread is delicious.  Be sure to celebrate St. Patrick’s Day with a loaf of this bread to share with your family and friends. You may have to make two! It is just that good.

3 cups all-purpose flour

1/4 cup white granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 egg

1 (11.2 ounce) bottle of Guiness Draught beer

In a large mixing bowl use a wire whisk to mix together the flour, sugar, baking powder, baking soda and salt.  Add the egg and beer mixing with a spoon. (I don’t use a mixer with this bread) Generously spray a 9 x 5 loaf pan with cooking spray and add dough for bread.  Bake in a preheated 350 degree oven for 45 to 50 minutes until brown on top.  This bread will not be white because the beer is a dark beer.  It smells great while baking and is wonderful with butter while still hot. Makes one loaf of bread.  Enjoy!

Be sure to check out these great bread recipes:

Irish Soda Bread

Quick Molasses Oat Bread

Sweet Potato Banana Bread

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BEER CHEESE SPREAD

Beer Cheese Spread - TSLCBeer cheese has been around a long time in Kentucky starting with Johnnie Allman’s snappy beer cheese and Allman’s Restaurant on the River back in the thirties!  Just about everyone in Kentucky knows about his beer cheese.  This is the way I make my beer cheese.  It is more like a spread than a dip.

2 cups or 16 ounces cheddar cheese, finely shredded (I used the already shredded cheese in the package for both the cheddar and Swiss cheese)
1 cup or 8 ounces Swiss cheese, finely shredded
1/8 to 1/4 spoonful of cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1 1/2 teaspoons Worcestershire sauce
4 to 5 drops hot sauce (can use more)
1/2 to 1 cup stale beer (Best to use regular beer and not light beer)
 
This is best made using a food processor but you can use a mixer as well.  Add all ingredients to food processor and pulse a few times; turn on and process until cheese is kind of creamy and will spread easily.  If using a mixer, you can put cheese mixture in microwave for about a minute to make it easier to mix.  This will keep for at least a week or longer in the refrigerator. Makes about 3 cups. Serve on crackers of your choice. Enjoy!
 
Note:  If you don’t use alcohol, you might try using one of the near beers that doesn’t have alcohol but I have never tried it.
 
 
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SOUTHERN CORNMEAL HUSHPUPPIES

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Hushpuppies are round cornmeal dumplings that usually accompany a big dish of fried fish.  There are many different ideas as to how hushpuppies got their name.  If you check the internet, you will come up with some of the following:  1.  Confederate soldiers used their corn biscuit rations to feed to their dogs to quiet them in order to avoid detection from Union soldiers, hence the phrase hushing the puppies. 2.  It is believed that while cooking fried foods with batter outside such as fish, balls of batter were fried and given to the dogs to keep them from begging or barking, thus the name “hush puppies”. 3. (This one is my favorite. I am a Kentuckian and it makes sense to me.)  They were fried up to toss to the dogs to keep them quiet while the “revenooers” were snooping around looking for stills. Whatever explanation, fried catfish just isn’t the same without them.

3/4 cup cornmeal
1/3 cup all-purpose flour
1/2 cup onion, diced (can be regular or green onions)
1/2 teaspoon salt
Pinch of cayenne
1 egg (Optional)
1/2 cup buttermilk or beer
1 cup cooking oil (I use Canola)
 
Combine cornmeal, flour, onion, salt, egg and milk.  The batter should be just wet enough that you can shape it into balls about the size of a walnut with your hands and it sticks together.  Have oil hot in a skillet and drop hush puppies into oil.  Cook about 3 to 4 minutes browning on all sides.   Remove and drain on paper towels.  This makes about 10 to 12 hush puppies.  You can double or triple the recipe.  Enjoy!
 
You might like my Pan Fried Cod Fish Fillets or Fried Catfish Fillets.
 
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CROCKPOT BEER BRATS & SAUERKRAUT

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We love brats and sauerkraut and this is an easy crockpot recipe.  Just throw in all the ingredients and forget about it.

1 (14 ounce) package Johnsonville Smoked Brats
1 (2 pound) bag sauerkraut, rinsed and drained
1 onion, sliced and separated in rings
1 green pepper, cut in rings
1 (12 ounce) beer
1 tablespoon Dijon mustard
1/4 cup apple juice
1/4 cup brown sugar
1 teaspoon caraway seeds
1 teaspoon thyme
1 bay leaf
 
Place sauerkraut in bottom of crockpot with onion and green pepper on top.  Whisk together the beer, mustard, apple juice, caraway seeds, thyme and brown sugar.  Pour over the sauerkraut, green pepper and onion. Add bay leaf to pot.
Place brats on top and cook on high for 4 hours or low for 6 hours until peppers, onions and brats are well done. Remove bay leaf.  Serve brats on hoagie buns covered with sauerkraut, peppers and onions.  Enjoy!
 
Note:  If you don’t want to do the brats in the crockpot, you can do them on the grill and just do the sauerkraut in the crockpot. 
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