If you caught our Cooking with Beer demonstration at the Bayview and Sheppard LCBO on Saturday, September 8th (hosted by TBW’s own Chris Goddard) you’re probably hungry for the recipes for Chris’ delicious Muskoka Mad Tom Cheddar Soup and Lake of Bays Rousse Red Ale Bread. Well here they are!
Muskoka Mad Tom Cheddar Soup
2 medium leeks, diced
2 medium carrots, diced
2 celery ribs, diced
1/2 stick (1/4 cup) unsalted butter
1/2 cup all-purpose flour
2 cups whole milk
1 1/2 cups reduced-sodium chicken broth
1 bottle Muskoka Mad Tom IPA
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb (4 cups) extra old Balderson Cheddar (or similar sharp cheddar)
NOTE: If you are using white cheddar, replace carrots with parsnips.
4 bacon slices, cooked and crumbled
1. Wash leeks thoroughly in a colander under running water. Ensure all dirt is removed or you will have a gritty soup!
2. Cook leeks, carrots, celery, in butter in a large soup pot or saucepan over medium heat, stirring occasionally, until vegetables are soft (about 15 minutes).
3. Reduce heat slightly and sprinkle flour over vegetables. Stir until flour is incorporated and raw flour taste is gone. (about 3 minutes). Whisk in milk, broth, and beer. Increase heat to bring liquid to a simmer, whisking occasionally, until mixture has thickened slightly (about 5 minutes). Add mustard, salt, and pepper. Do not turn burner up too high or the milk will scald.
4. Puree liquid using an immersion blender or transfer to a standard blender.
5. Return liquid to stove, reduce heat to low and gradually add cheese, stirring constantly. Cook until cheese is melted, (3 to 4 minutes).
6. Serve sprinkled with bacon. ENJOY!
To make soup ahead of time, prepare steps 1 through 4. Cool mixture and refrigerate for up to 2 days.
To serve, reheat on stovetop over medium low heat, stirring occasionally until liquid is hot. Continue with steps 5 & 6.
Lake of Bays Rousse Red Ale Bread
3 cups flour
1 tablespoon baking powder
1 tablespoons sugar
1 teaspoon salt
3 medium green onions, diced
1/8 cup lukewarm water
1 bottle Lake of Bays Rousse Red Ale, at room temperature
1-2 oz. unsalted butter, melted (1/4 cup or less)
Preheat the oven to 400°F.
Line bottom of standard loaf pan with parchment and grease sides.
In a mixing bowl, combine all the dry ingredients. Add the water and Rousse Red Ale all at once, mixing just until all flour is fully incorporated.
Pour the batter into prepared pan and pour melted butter over the top.
Bake 40 minutes, or until a toothpick comes out clean.
Cool on a rack.
Best served right away with lots of butter.
Don’t go hungry for one more minute: get cooking!