This week passed pretty quietly compared to last week and I’m for one not complaining. I shared my (finally) successful rye bread recipe and my favorite way to eat it, in a Swiss and Quick Onion Jam on Rye. For this week’s Brew Review, I talked about Harpoon’s The Long Thaw White IPA, my new favorite beer for this crazy spring that looks a lot like winter.
I picked this up when I wanted something full on hoppy. There is something about IPA’s that screams spring to me. I guess I want some tart to cut through the heavy milkiness those winter stouts have.
This crisp white IPA has a great pour and had fine hints of citrus. I loved the hoppy bitterness and can’t wait to get ahold of this seasonal next spring! If you see it on tap, I’d give it a whirl!
Needing a way to make use of a loaf of rye bread, I came across this from Smitten Kitchen. This is an amazing, gooey grilled cheese sandwich. If you like rye, you need to get on this.
1 tbsp olive oil
1 tbsp unsalted butter
1 large red onion, halved and thinly sliced, yields about 2 cups
2 tsp brown sugar
1/4 tsp table salt
1 tbsp balsamic
plenty of freshly ground black pepper
4 sliced rye bread
2/3 cups grated Swiss cheese
Heat the oil and butter over medium high heat in a large skillet. Add the onion and cook for 5 minutes. Add in the brown sugar and lower the heat to medium low. Continue to cook until the onions become incredibly soft and cooked down, between 10 and 15 minutes. Add in the vinegar and scrape the bottom to remove those tasty bits. Continue to cook for another 2 minutes and season with black pepper. Let cool to lukewarm.
Butter the outside of each slice of butter. Place a few tablespoons of swiss cheese, top with two tablespoons of the onion jam and top with a few more tablespoons of swiss cheese. Top with another slice of bread.
Heat a skillet over medium high heat and place the sandwiches in the pan. Cook about 5 minutes on each side, until golden brown and the cheese melts.
1 packet or 2 1/4 tsp instant dry yeast
1 tbsp sugar
3 tbsp melted butter
1 cup milk, warmed to 110 degrees
1 1/2 tsp salt
1 cup rye flour
2 1/2 cups all purpose flour
1 tbsp caraway seeds
1 tsp vegetable oil or vegetable spray to spray pan and proofing bowl
1 egg, beaten
In the bottom of a stand mixer, mix together the yeast, sugar, melted butter, egg and milk and beat for one minute. The add in the salt, rye flour, all purpose flour and caraway. Mix on medium speed until a dough forms and it starts to climb the hook. Place in a greased bowl and allow to rise in a warm place until doubled in size. After the first rise, turn out on a floured surface and knead a few times. Turn the ends in, under the loaf and place in a greased loaf pan. Allow to rise for another hour. Preheat the oven to 350 degrees. Using a pastry brush, brush the last egg on top of the dough. Bake for 45 minutes, until golden brown. Allow to cool on a wire rack.
Oh-my-goodness! This is one of the absolute best sodas I have EVER had. I picked this up on a whim from World Market and then it sat in the fridge for weeks as we were dealing with illness. When I finally cracked it open, it was definitely worth the wait!
This was a tangy, sweet and distinctly flavored soda. I don’t know if it tasted like a prickly pear or not (I haven’t had one) but I do know it tasted unlike any other sweet I’ve ever had. Sort of like a melted Sweet Tart, but less sugary. If you see one, I think it is worth a go!
We recently bought a bad bag of apples and rather than let them go bad, I peeled and cored them for applesauce! I had never made applesauce before but this makes it almost fool-proof!
8 medium apples, peeled and cored
1/3 cup white sugar plus 1 tsp molasses (I am out of brown sugar)
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup water
and the juice of a half a lemon
I let it cook on low for 3 hours before tasting it and letting it go another hour. I will definitely be making it again!