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/
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