|Photo from Cityline.ca|
A note about the recipe: If you cannot find unsweetened apple cider, use a little less cider and more water or some chicken stock. We found the soup a bit on the sweet side.
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Recipe: Apple Cheddar Soup via Cityline
BEER BATTER CHEESE BREAD
Adapted slightly from Best of America's Test Kitchen 2009
- 8 oz old cheddar cheese, 4 oz shredded and 4 oz cut into 1/4-inch cubes
- 3 cups all purpose flour
- 3 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 1/2 pepper
- 1 (12-oz) bottle light-bodied beer (I used Blue)
- 3 tbsp butter, melted
Combine the cheese, flour, sugar, baking powder, salt, pepper in a large bowl. Stir in the beer and mix well. Pour the batter (it will be quite thick) into the prepared pan, pushing batter into the corners and smoothing the top. Drizzle the melted butter evenly over the top.
Bake until loaf is deep golden brown and a tooth pick inserted in the center comes out clean (try a couple of spots because it may look wet if you hit a pocket of cheese), about 45 minutes. Cool in the pan for 5 minutes, then remove from pan and finish cooling on a rack. Can be kept at room temperature for 3 days in an airtight container, although is better toasted on the 2nd day.