WHITE CHEDDAR CHEESE BEER SOUP
Beer cheese soup is the perfect soup for fall, it is rich enough to serve as a meal.
Provided by Stephanie Manley
Categories Soup
Time 30m
Number Of Ingredients 15
Steps:
- In a medium-sized pot heat together butter, carrots, celery, and onions. Cook vegetables until they are soft and tender, this should take about five minutes.
- Sprinkle flour over softened vegetables. Lower temperature to a low-medium and cook flour for 3 to 4 minutes. Stir the flour continuously so it does not scorch. Stream in half and half, beer, and chicken stock into flour. Cook until mixture begins to thicken.
- Add Worcestershire sauce and dry mustard stir into soup. Add cheese by handfuls stirring until all of the cheese is blended in. Serve with cooked bacon and diced jalapeno pepper.
Nutrition Facts : Calories 501 kcal, Carbohydrate 15 g, Protein 19 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 112 mg, Sodium 1072 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BELGIAN WHITE BEER COOKIES WITH ORANGE ICING
Make and share this Belgian White Beer Cookies With Orange Icing recipe from Food.com.
Provided by swissms
Categories Drop Cookies
Time 50m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming).
- Let this reduction cool to room temperature.
- Cream the butter and sugar together.
- Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again.
- Mix the flour and baking soda together then slowly add to the batter.
- Preheat oven to 350°F
- Scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan.
- Bake for 15-20 minutes. Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.
- Icing:
- Using the icing ingredients whisk the vanilla into the sugar.
- Mix the orange juice and milk together.
- Add milk and orange juice mixture to sugar until you reach the consistency of a thick paste. Add orange zest if desired.
- Using a butter knife put a dollop of icing on each cool cookie and spread it over the top.
- Cook's notes: This recipe has no salt in it. Because of the beer, adding salt can make the cookies too salty.
- The cookies should be a little crispy on the outside, and cake like on the inside.
Nutrition Facts : Calories 326.6, Fat 12.2, SaturatedFat 7.5, Cholesterol 48.2, Sodium 63.9, Carbohydrate 48.1, Fiber 0.7, Sugar 29.5, Protein 3.2
WHITE BEER COOKIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 2 to 3 dozen cookies
Number Of Ingredients 15
Steps:
- Put the beer and honey to a medium saucepan and reduce over medium heat until you have about 1/3 cup of liquid. You will occasionally have to skim the foam off the top of the beer. You will know you have hit 1/3 of a cup of liquid as the liquid will suddenly begin to aggressively foam due to the high concentration of sugar (This looks different from foaming due to carbon dioxide, the bubbles are much larger with the sugar foaming). Let this reduction cool to room temperature.
- Cream the butter and sugar together. Add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction and blend again. Mix the flour and baking soda together then slowly add to the batter.
- Preheat oven to 350 degrees F.
- Using a uniform scoop (I use a 1-ounce disher) scoop mounds of cookies onto an aluminum cookie sheet lined with parchment. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan. Bake for 20 minutes (depending on your oven it may take more or less time, for some ovens it could take 15 minutes for others it could take 25; 20 minutes is an average time).
- Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.
- Optional Icing: Using the icing ingredients whisk the vanilla into the sugar. Mix the orange juice and milk together. Add milk and orange juice mixture until you reach the consistency of a thick paste; you should only need to add 1 tablespoon of the mixture (half of what you made). Using a butter knife put a dollop of icing on each cool cookie and spread it over the top. Put a small piece of orange zest from the bar grater as garnish, if desired. Let the icing harden to desired hardness and consume or store.
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