Amazingly boozy Cheddar-Stout muffin

I have been hunting for good cheese and beer recipes  for a long time but it seemed  that the only chance I have is to  either start eating stout beer- cheddar dips in a thousand versions or start inventing new things myself.

I actually  did start to feel down about not finding any creative options for the usage of my 2 favourite ingredients together when I bumped into my new idol’s blog just randomly.  Beeroness herself is a really inventive lady whose aim is to show all sides of beer and open people’s eyes to the zillion opportunities a beer can offer even as a drink or a proper meal.

So I started browsing in her recipes and could not decide where to begin actually. The exploration of the goodies just got me too excited to decide  which one should be the first.  Thank God I was already extremely hungry so I  saw the words  „ stout” and „bread” and „muffin”… totally hooked on it…

So here you are the recipe from Beeroness , of course a little bit modified to totally fit my needs, but I would like to thank this awesome lady for creating the basic idea of the beer-cheese muffin :).  Originally its with all purpose flour and  Lagunitas Red, an imperial red ale, but unfortunately it was only a limited edition, so I had no chance to get it anyway.

So I shut my mouth …. here is my version, the Cheedar- Imperial  Stout  bread muffin with Tarragon Pear souce.

Ingredients

For 10-12 muffins:

• 1 1/2 cups flour whole grain flour
• 1 tbsp cain sugar or Xilitol
• 2 tsp baking powder ( half a package)
• 1/2 tsp salt
• 3/4 cup shredded  red cheddar cheese
• ¼ cup shredded Mimolette cheese
• 2 tbsp chopped   leek
• 1/4 cup melted butter + 2 additional tsp
• 6 oz / 1.8 dl  Agressor Imperial Stout beer 

For the sauce:

• 4 pears
• 1 tsp tarragon
• 1 tsp cain sugar or Xilitol

How to?

Preheat oven to 350 F ( 180 C) .

In a bowl combine the flour, sugar, baking powder, salt, cheese and onions, stir until well combined. Pour in the melted butter plus the beer, stir until just combined.

Put muffin papers in the muffins tins and pour the dough  into it until each  is about 1/2 full. Pour the remaining 2 tablespoons of butter on the tops of the muffins, dividing evenly between each muffin. Top with additional shredded cheddar cheese. Bake at 350 F ( 180 C)  for 18-20 minutes.

 

Meanwhile chop the pears to small pieces and put in a pot with the tarragon, sugar and a 1 tbsp of water and simmer it together until the pear gets almost creamy.

Put 2 muffins and 2 tbsps of sauce on a plate,  serve immediately.

                                                     Good Appetite! 🙂

Don’t hesitate to make any comments or ammendments on the recipe.

Source: http://thebeeroness.com/2012/05/31/cheddar-beer-bread-muffins/

 

 

 

Best Halloween leftover food ever a.k.a. Pumpkin Cheesecake

Halloween is over and there are extreme amount of leftovers from our scary pumpkins. So how to “recycle” the pumpkin after the party is over?  Pumpkin soup is boring, pumpkin bars can be interesting but not a big deal, pupmkin dip…No, I already made some….:)…But If you are also a cheese lover as I am you might think about making a mixture of these two delicious ingredients.

I was searching for a perfect pumpkin cheescake on my fav gastro blogs but it seems that inside Europe noone has ever thought about making something out of pumpkins, therefore the only options I found where from the US of course.  However this had raised some problems :

1. The old American recipes are totally different from the  average European taste .

2.  Most of the ingredients are products that we have never seen on the old continent 🙂

3. We  are just unable to digest that amount of sugar. 🙂 No offense, I love my American friends and their cuisine also, but I need something closer to healthy…. So after dealing with my thoughts for a couple of hours I decided to recreate the pumpkin cheesecake recipe from 3-4  recipes that I found online to fit my own taste.  ( You can find those ones at the bottom of the page as a reference)

So here you are, the almost healthy Halloween leftover Pumpkin Cheesecake ( named Rosie… no particular reason why I named her Rosie, but she definitelly smells and lookes like a Rosie 🙂 )

Ingredients

Crust :

• 250 gr / 8 ounces of oatmeal
• 100 gr / 5 ounces of melted butter
• 50 – 80 gr / 2-3 ounces of roasted peanut, unsalted
• 1 tbsp xilitol or cane sugar
• Pinch of salt

Filling:

• 1 package ( 200 gr / 7 ounces) of cream cheese
• 1 package ( 200 gr / 7 ounces ) of mascrapone
• 300 gr / 10 ounces of pureed pumpkin
• 3 eggs + 1 egg yolk
• 2 dl / 0,8 cup  sour cream
• 3 tbsp xilitol or cane sugar
• 1 tsp ground cinnamon
• 1/4 tsp fresh ground nutmeg
• ¼ tsp Bourbon vanilla powder
• ¼ tsp ginger powder
• 1 tbsp of corn starch

Prepation:

For the crust:

Mix the oatmeal, the chopped nuts, a pinch of salt, the sugar and the melted butter. Put all the crust in a nine-inch spring form pan and press it down flat with your hands or a glass. Put the crust in the fridge while you are preparing the filling.

For the filling:

Beat cream cheese, mascarpone and the sour cream until smooth. Add the pumpkin puree, eggs, egg yolk, sugar and the spices. Add  corn starch and beat together until well combined.

Pour  the creamy filling into crust. Spread out evenly and place in oven the for 30-35 minutes on 180 Celsius ( 356 Farenheits) . Remove from the oven and let sit for 15-20 minutes.

You can serve it warm or you can either cover with plastic wrap and refrigerate for 3- 4 hours. Refrigerating helps the cream stay strong and thick but I am sure that you can not wait hours to taste it.

Serve it with some pumpkin pieces and peanut.

I hope you enjoyed it and let me know if you have any ideas in mind how to fine-tune the recipe 🙂

References:

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe.html

http://rizsazzunk.cafeblog.hu/2014/07/28/3-ev-es-meg-egy-torta/

http://www.nlcafe.hu/gasztro/20150126/zabpehely-receptek/