Do you love beer? Of course you do, otherwise you wouldn’t be reading Honey Badger’s blog! Choose your favorite ale or belgian and let’s go to town, baby!
Bread Ingredients:
- 3 cups AP flour
- 5-6 cloves of garlic, finely minced
- 3 tbsp white sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp ground rosemary
- 1 tsp ground thyme
- 12 oz of your favorite beer (seriously, play around here! This works with ales, Belgians, reds, etc.)
- 4 tbsp unsalted butter, melted
Soup Ingredients:
- 1 stick unsalted butter (8 tbsp)
- 2 medium sized carrots, diced
- 1 large red bell pepper, diced
- 3/4 cup AP flour
- 4 cups vegetable stock
- 12 oz of your favorite beer (stay on the lighter side)
- 1.5 cups half-and-half
- 14 oz grated extra sharp cheddar (the gooooood shit)
- 1/2 tbsp worcestershire sauce
- Hot sauce (to taste)
- S&P
- 2 tbsp mustard (bonus points if you use Stone Brewery’s Arrogant Bastard Pale Ale mustard)
- 1 tbsp lemon juice
Bread Steps:
- Preheat your oven to 350F and grease a 9x5x3in loaf pan with olive oil
- In a large bowl, mix together all of the dry ingredients until well combined
- Carefully mix in the beer with the dry ingredients, being careful not to allow too much foam to form when pouring and mix until a nice, slightly sticky dough has formed
- Pour half of the melted butter into the loaf pan
- Add the dough into the pan and lightly flatten down, edging it into the pan corners (note: the dough will rise during cooking, but otherwise will mostly keep its form)
- Pour the rest of the butter onto the top of the dough, being sure it covers the entire top
- Bake for 55 minutes, or until the top is golden brown
- Serve warm for mouth-gasm results! And yes, feel free to spread a bit of butter on the warm slices for extra heaven!
Soup Steps:
- In a large pot on medium heat, melt the butter and then add in the carrots and peppers, cooking until everything in the pot is softened (roughly 5 minutes)
- Add in the flour and a pinch of salt and stir until a roux forms around the vegetables
- Mix in the broth, half-and-half, and your chosen beer until the roux incorporates and begins to slightly thicken – this will take roughly 10 minutes, stirring constantly
- By the handful / half cup, add in the cheddar and mix until smooth and melted together
- Whisk in the worcestershire, a few dashes of hot sauce, mustard, lemon juice, and some salt and pepper to taste
- Using either a stand blender or immersion blender, puree everything in the pot until soup-er smooth
- Serve hot! Feel free to garnish with additional cheddar cheese, some goat cheese for competing tartness, or a smidge of damn good olive oil
Honey Badger's Kitchen 