This Wisconsin Style Beer Cheese Soup is rich and decadent and wonderful. 

I first had this soup at Great Basin Brewing Company in Reno, Nevada. We lived there for a few years, and it was a decent brewery that we frequented. Then I happened on this recipe at some point- in a newspaper perhaps. And I knew had to try it at home. It was just as good as the restaurant version!

This beer cheese soup is great comfort food! If you’re a beer lover, then this is a fun recipe for you to try! The recipe calls for two kinds of beer, and it has plenty of flavor with spices, bratwurst and cheddar cheese. 

Ingredients needed:

• olive oil
• chopped carrot, chopped celery and chopped onion
• bratwurst
• pilsner lager
• German style lager
• chicken stock
• paprika and thyme
• Worcestershire sauce
• heavy whipping cream
• butter
• all purpose flour
• shredded medium cheddar cheese

How to make Beer Cheese Soup:

The full, printable recipe with ingredient amounts and instructions is included at the end of this post.

Heat olive oil in a saucepan. Add carrots, celery, onion and sausage, and sauté until softened. Add beer, chicken stock, paprika, thyme and Worcestershire sauce. Stir, bring to a boil, reduce to a simmer and add the cream.

In separate saucepan, make the roux. Melt the butter. Whisk in flour. Cook until lightly browned. Stir in a teaspoon of roux at a time, until the soup has the consistency of a chowder.

Stir in the cheese. That’s it!

This recipe makes four soup bowl-sized servings, but I prefer to have a cup of it with a big salad. It’s a delicious soup, but it’s pretty rich so you don’t want to eat too much of it all at once.

Garnish with a few chopped green onions or chives and an additional sprinkle of cheddar cheese. Add salt and pepper, if you’d like. Enjoy!

Here are a few more soup recipes you might like to try:

• Pumpkin Soup with Gruyere
• Ina Garten’s Italian Wedding Soup
• Olive Garden Chicken and Gnocchi Soup
• Stuffed Pepper Soup
• Creamy Chicken and Rice Soup

The post Wisconsin Style Beer Cheese Soup appeared first on Recipe Girl®.

This creamy everything bagel dip is THE BEST dip out there! Bring it as an appetizer that everyone will enjoy and it will fly off of the table.

If you love homemade dips then you should definitely try this chicken alfredo, hot corn, or this spinach artichoke dip. They are so good and are perfect for parties and get-togethers!

Everything Bagel Dip

If you aren’t familiar with the Everything Bagel seasoning from Trader Joe’s then you MUST try it! Go and grab yourself some and become part of the following because it’s that good. It goes with everything and has the perfect mixture of seasonings to make whatever you put it in full of flavor. The only thing that could make it better is if it came in a dip form. And that’s where I come in!

This everything bagel dip is just about perfect. It takes less than 5 minutes to make and it only uses 4 ingredients. It doesn’t get much better than that! Once you’ve made this delicious dip then you can add it to a platter with some veggies like carrots, broccoli, or celery. Or you can use it in my favorite way by dipping a crostini, french baguette, or delicious sourdough bread in it. It’s SOO GOOD, you’ve got to try it!

Ingredients in Everything Bagel Dip

This recipe only uses 4 ingredients. It’s so good to eat that you may even want to double the recipe… You’ll be so glad that you did! See the recipe card at the bottom of the post for exact measurements.

• Cream cheese: Make sure that your cream cheese is at room temperature before you start. It will mix in so much better.
• Plain Greek yogurt: I like to use non-fat Greek yogurt. You can also use sour cream!
• Everything Bagel Seasoning: You can get this at Trader Joe’s! Use a bit more if you love the flavor.  
• Onion powder: This complements the other flavors perfectly.

Let’s Make Some Dip!

Gather up your ingredients and you will be enjoying this everything bagel dip in less than 5 minutes. And once you start eating this, you won’t be able to stop!

1. Add ingredients to bowl: In a medium sized mixing bowl, add the cream cheese, greek yogurt, and onion powder.
2. Beat to combine: Beat together using a hand mixer until well combined.
3. Serve: To serve, transfer dip to a clean serving bowl. Sprinkle additional everything bagel seasoning on top. Serve with crackers and veggies of your choice!

Saying goodbye is never easy, even if it’s a temporary parting of ways. Considering how often we practice, you’d think it gets easier, but the grief is still the same.

Today, as the sun sets for the final time in 2021, I’d like to honor the restaurants we’ve lost this year, as is annual tradition. It’s been another turbulent 12 months that has tested the will, spirit, and patience of everyone, especially those in the service industry. Those “essential workers” that kept food on our tables sometimes ended up with empty plates themselves. Before we look ahead towards better days, we must look back to honor their memory, and not let their demise befall others still with us, hanging on by a thread.

Barrio Verde did not go gentle into that good night, fighting to overcome to devastating winter storm that ravaged businesses across the state. Surviving without power or water is hard enough as an individual, but for a business with perishable assets in limbo, revenue literally rotted on site. Though out of commission indefinitely, this won’t be their last stand. New ideas are in the works as we speak, so hopefully 2022 will see the return of those marvelous elotes and so much more.

Bruja’s Brew announced a temporarily closure during spring break, but never reopened again. The trailer is gone, but the booch lives on, now pouring at a select few restaurants and bars around town. Word is that it may one day be available in cans, but nothing will compare to the magic of getting an icy glass on a hot day, edible glitter sparkling in the sun.

Lo Pan’s Kitchen made a big splash onto the scene as the only 100% vegan source for Chinese American takeout staples. Sadly, they burned out just as fast. After two moves and just five months, the woks came off the fire for the last time. Rumor has it that the trailer has been repurposed as another Plow Burger outpost up north in Denton, TX. Occasionally, you can still catch a few of these comfort food classics as specials on the Brunch Bird menu, though like the source itself, they’re always gone in a flash.

Mission Street Burrito stepped up to the plate in a town known for tacos, delivering tortilla torpedoes as big as your head and nacho boxes that seemed to be bottomless. No one else could wrap up a mega meal like this, loaded with all the plant-based meats and cheeses you could crave. Disappearing in mid-June, social media accounts claim that trailer is hibernating, but at this point, there are no signs the beast will ever awaken.

The Abundant Vegan was with us so briefly that it seemed almost like a waking dream. They weren’t even established long enough to set up an official website of their own. Serving traditional Mexican plates on East Caesar Chavez for less than a month, all that’s left now is a vacant trailer and a litany of unanswered questions.

Bone-a-fide Vegan isn’t totally gone, per say, but pivoted in September to became Theano Vegan, switching from southern BBQ to Greek delicacies. As a radical departure from their original menu, their soulful smoky pulled jackfruit and plant-based brisket will surely be missed.

Even though these poor souls have turned out the lights and locked up for the last time, tomorrow is a new day. All new brave chefs are stepping up to the plate, even in the midst of such uncertainty and unrest. An incredible number of fresh faces have clocked in already, launching new eateries all throughout the pandemic, despite the odds. To a brighter, better, and more delicious future, cheers to you. Let’s make the new year a time for all of us to thrive, together.

The post Closing Time, 2021 appeared first on BitterSweet.

This cake is a Russian New Year’s Eve tradition, and therefore no, this recipe I’ve been promising to share for 15 years isn’t late, rolling up here with a mere 36 hours left in the year, it’s exactly on time. The Napolyeon Tort is inspired by a classic mille-feuille (French for “thousand leaves”) which is made with layers of puffed pastry filled with pastry cream. The Russian version has far more layers and, like the Russian Honey Cake, is coated with crumbs made from extra cake. It was created in 1912, when it was created to honor the 100th anniversary of Russia’s defeat of Napoleon’s invasion — initially it was shaped to resemble his triangular bicorne (hat); the crumbs are said to represent the snow that did the French troops in. Due to ingredient limitations, margarine often replaces butter, the cream is sometimes made without eggs, and the cake layers are more brittle than a traditional pâte feuilletée, but as each family makes it their own way, you’d be pressed to find two recipes that agree on what makes a perfect one.

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My family has been making these Easy Stuffed Mushrooms for parties for many years now. 

My mom used to make these for her holiday party every year. She’d take them out of the oven and hand pass them around in her cute, retro serving dish. They were gobbled up in minutes! I recently brought them to a friend’s party (in that same dish), and they were a big hit there too.

A reader once commented that they made these easy stuffed mushrooms to go along with their steak dinner. I think that’s a fabulous idea!

Ingredients needed:

• mushrooms
• ground sausage

How to make Easy Stuffed Mushrooms:

Clean the mushrooms. Pat them dry. Pull off the stems and cut off the rough edge. Chop the rest of the stems finely. Gently take out the inside of the mushrooms with a small spoon and add that to the stems. Combine the mushroom mixture with sausage.

Spoon the sausage mixture into the mushroom caps. It’s okay to mound the sausage a bit because it will shrink down when baked.

Place the sausage stuffed mushrooms in a baking dish. Sprinkle a little water in the bottom. Bake for 45 minutes. Serve immediately! Enjoy!

Make ahead tip:

Prepare these ahead of time so that they are ready to pop in the oven. Stuff the mushrooms and then place them in the refrigerator (covered) until ready to bake. You’ll then have steaming hot appetizers to pass on a tray and they’ll be devoured quickly!

Suggested variation:

For a different spin on this recipe, brown the sausage, drain and cool. Mix with one package 8-ounces of cream cheese. Fill the mushrooms with the mixture and cook for the same amount of time at the same temp.

Here are a few more easy appetizer recipes you might like to try:

• Easy Salami Appetizer
• Everything Bagel Dip
• Easy Lil’ Smokies Appetizer
• Hot Brie Kisses

The post Easy Stuffed Mushrooms appeared first on Recipe Girl®.

This tomahawk steak is juicy, tender, and filled with insanely delicious flavor! Make it your main dish for any occasion and your guests will keep coming back for more!

Steak goes with just about everything and this tomahawk steak is no exception! Make it a meal and add in these potatoes, Brussel sprouts, and rolls to go with it. You will be sure to get a “WOW!” from your family and friends!

Tomahawk Steak

If you have never had a tomahawk steak then you are in for a real treat! They are so delicious and hold in the juices so well that it makes my mouth water just thinking about it. This type of steak is incredibly tender with a delicious, rich flavor. The marbled fat in the meat gives in a deep flavor that you will go crazy over! Cook this up for a special occasion or a holiday and then you will want to have this all the time!

This cut of meat actually has about an 8-inch bone left in it. The meat is trimmed off of the bone to make it look like the handle of an ax. This gives this cut of meat a total “wow factor” but it really also helps it cook! The bone-in keeps the meat super tender while it cooks. This steak is often seen at restaurants but with this recipe, you can recreate it at home and enjoy it whenever you want!

Ingredients to Make Tomahawk Steak

Start making fancy restaurant dishes at home with this steak. It’s SOO GOOD and you will see just how simple it is to make! See the recipe card at the bottom of the post for exact measurements.

• Tomahawk Steak (rib-eye): Make sure to let your meat rest at room temperature before you sear it.
• Kosher Salt and Pepper: Salt and pepper will be what you use to season the meat.
• Olive oil: This is used to make the salt and pepper stick to the meat.
• Rosemary and Parsley: These fresh herbs are for garnishing the top of the steak.

Let’s Cook Some Steak!

This delicious and juicy tomahawk steak will soon become a requested favorite at your home. And the best part is that it only takes 10 minutes of prep time before you have to put it in the oven!

1. Get your meat to room temperature: Allow the steaks to rest at room temperature for 45 minutes before cooking.
2. Preheat and prep: Preheat oven to 300°F. Line a baking sheet with parchment paper. Place a cooling rack in the baking sheet and set aside.
3. Rub on oil: Rub olive oil on all sides and edges of the steak using your hands. Then, season the steak generously with salt and pepper.
4. Sear the steak: In a large skillet, sear both sides of the steak. About 3-4 minutes per side. Use tongs to help sear the edges as well.
5. Bake: Place the steak on the prepared baking sheet. Cook in the oven until desired doneness. About 35 minutes for rare, 45 minutes for medium rare, and 55 minutes for medium. Be sure to use a digital thermometer to be certain of the temperature doneness.
6. Let it rest: Remove the steak from the oven. Cover tightly with foil and rest for 10 minutes before slicing and serving. Serve with delicious sides, and garnish with fresh herbs.

The French 77 cocktail is a bubbly mix of elderflower liqueur, lemon and Champagne! This spin on the French 75 is a step above the classic.

Looking for a festive drink? Try the French 77! This champagne cocktail is a spin on the classic French 75 that adds St Germain elderflower liqueur. And dare we say it: it makes this classic cocktail even better. It’s bubbly and effervescent, with the floral undertones and the zing of fresh lemon juice. If you need a signature cocktail to impress your friends, this is the one.

What is a French 77 cocktail?

The French 77 is spin on the classic French 75 cocktail using elderflower liqueur, created by Simon Difford in 2006. Most sources say the original French 75 was invented in 1915 at Harry’s New York Bar in Paris, earning it’s name because it was as powerful as a French 75mm field gun. A classic French 75 is made with gin, lemon juice, simple syrup and champagne.

The French 77 simply substitutes St Germain elderflower liqueur for the gin and simple syrup in a French 75. While the St Germain bottle might look historic, it’s a actually new product to cocktails: it was released in 2007. (Since Difford claims to have invented this drink in 2006, he may have used another elderflower liqueur product? We’re not sure.) The ingredients in a French 77 are:

• St Germain elderflower liqueur
• Lemon juice
• Champagne, Prosecco or other sparkling wine

Making the drink is as easy as pouring it all in a champagne flute. Easy as that!

How to make a lemon twist

A classic French 75 is garnished with a lemon twist, and it’s what makes the drink! Wondering how to do it? We have a way to make this classic garnish using no special tools. Here’s how to make a lemon twist:

1. Cut the lemon width-wise into a circle.
2. Run a paring knife around the edge to remove the peel, cutting away as much of the pith as possible. Remove the fruit and set aside.
3. Cut the remaining peel circle so that it becomes a long strip. Twist it, holding it for several seconds until the shape is kept.

Choosing the sparkling wine

The traditional sparkling wine for a French 75 and French 75 is champagne. But we find it’s easier to find a great bottle of Prosecco! Prosecco is a little cheaper with a sweeter, more floral flavor. You can find a great Prosecco for $15 per bottle, but a good bottle of champagne starts at $30 to $40. Either way, make sure it’s “brut” which means dry. Here’s more about the different types of sparkling wine:

• Champagne: French sparkling wine (most expensive choice). It tastes bubbly and fruity, with undertones of almond and orange.
• Prosecco: Italian sparkling wine. It’s a little sweeter than champagne: fruity and flowery, with notes of apple, pear and lemon.
• Cava: Spanish sparkling wine. It has more citrus notes, and is a little more savory and less fruity.

More champagne cocktails

Outside of the French 77, there are lots more classic champagne cocktails to try! Here are a few more favorites for when you want to open a bottle of bubbly:

• Use vodka for a French 76
• Try the ultimate classic: The Champagne Cocktail
• Go brunchy with a Mimosa or Bellini
• Try the classic Kir Royale
• Go for a French 75

01

The Classic Champagne Cocktail

02

Kir Royale

03

Best Mimosa (with Prosecco)

04

French 76

When to serve a French 77

The French 77 is the ideal signature cocktail for any occasion! Try it as a:

• New Year’s Eve drink
• Holiday drink or Christmas cocktail
• Signature drink for a dinner party

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