This is a very approximate recipe, especially as originally done by areyoutryingtodeduceme, but damn if it isn’t a great nightcap to a day of cooking, unexpected fridge cleaning, and tearing apart the lid of a sealed mason jar to unwedge it from my sink disposal. There are no particulars for this recipe; use whatever beer you want (I used a bottle I was gonna use for another recipe but ended up not), and whatever cheese you want that melts well (I went with an Irish stout Dubliner cheese).  It’s also very adaptable to whatever variation you want to put on it.

Beer Grilled Cheese
Makes one sandwich, with plenty of beer cheese left over

  • cream cheese
  • dijon
  • beer
  • (optional: garlic powder)
  • bread (definitely go thick if at all possible)
  • butter
  • cheese (I went with the Kerrygold Dubliner with Irish Stout, because don’t you want some beer cheese with your beer cheese?)

Have both your butter and cream cheese out for at least a half hour before hand, to soften up.

Take your cream cheese, dijon, garlic powder (if you use it), and mix it together. You should have more dijon and cream cheese than beer, but not by much. This will leave you with a large amount of beer cheese, to be used for future beer grilled cheesiness.

Take your butter, spread about a third of it on the outside of the bread, leave the buttered sides face up, and melt the remaining butter in a small pan over medium high heat.  Once the butter is melted, take the non buttered side and spread beer cheese on it. Put it in the pan, and then layer the cheese on top of it (see pics two and three). Spread more beer cheese on the other non buttered side of the other piece of bread, and then sandwich it on top.  Flatten the bread, and then grill it like you would a normal cheese, until a golden brown.

And then, enjoy, for yea, you have beer and grilled cheese.  And you can drink the leftover beer with it for even more beerception.

This is another recipe I haven’t made in a while, but honestly, with the level of improvisation that I applied this time around, it’s a whole new recipe.  This recipe features the three Wisconsin greats: beer, cheese, and bacon; put your money and quality into these three ingredients, and honestly, it doesn’t matter what else you do to it, there’s nothing you can do to the recipe to fuck it up.  The bacon is from a local vendor who sells at our farmer’s markets, the cheese is from the University dairy store that’s literally a block down from where I work (and smoked and aged on top of it), and the beer is from a local brewer.  And the result is absolutely fanfriggintastic, and one I’d make again.

Ale and Cheddar Soup
Lasts 5 lunches as a main

Ingredients

  • .5 lb bacon (thick cut, if you can get it from a farmer’s market or a local vendor definitely go for it), sliced
  • 1 small onion, diced
  • 1 large jalapeno, chopped
  • 4 cloves garlic, chopped
  • .5 t ground thyme
  • 2 T butter
  • .25 c flour
  • 1 12 oz bottle ale (I used Ale Asylum’s Madtown Nutbrown)
  • 2 c chicken stock
  • 1 T Worchestershire sauce
  • 1 t dijon mustard
  • .5 c heavy whipping cream
  • 2 c cheddar cheese (I used smoked aged cheddar from the university dairy store)
  • salt, pepper, and cayenne to taste

Cook your bacon over medium heat to desired doneness, and then put aside all but 2 T of the bacon grease.  Take your chopped onions and jalapenos, and cook about ten minutes, until tender.  Then add your garlic and thyme, and cook until fragrant, which is usually one minute.

Melt your butter over the garlic, thyme, onion and jalapenos, and then sprinkle the flour over the top, until it coats everything and turns golden brown (see pic 5). 

Then, add your beer and chicken stock, followed by your bacon, cooking over medium heat for ten minutes.  Then, add your heavy whipping cream, the Worcestershire sauce, dijon mustard, and the smoked aged cheddar.  Stir continuously, until the cheddar is melted into the soup, but don’t bring it to a boil.  

Season with salt, pepper, and cayenne, and enjoy your little taste of Wisconsin.

Again, one of the few times that I will bother with breakfast as a thing will always be the weekend, for the simple fact that I will have more time to devote to it. However, if making breakfast on the weekend can translate into something that allows me to reheat it during the week and enjoy it, then you can’t go wrong.  And as it turns out, you can reheat the toast soldiers here, and make the soft eggs ahead too, so that’s pretty awesome. As such, I now have breakfast for the better part of the week. 😀

I will give you my tips below for making soft boiled eggs, and they’ve pretty consistently turned out wonderful when I’ve made them this way. That combined with the toast soldiers (which I’m pretty sure are a British thing? not sure) make a perfect, easy, hearty breakfast.

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers
Makes 3 – 4 breakfasts

Ingredients

  • 1 baguette sourdough bread, cut into toast soldiers (I cut the baguette into fifths, and then cut that into thirds (and if appropriate, sixths)
  • 1 stick butter, melted
  • 2 t dijon mustard
  • 2/3 c shredded gruyere cheese (I used shredded Grand Cru cheese) 
  • 2 T grated romano cheese
  • mixture of herbs (I used parsley, thyme, oregano, and marjoram, along with salt and pepper, in varying quantities)
  • 4 large eggs

Preheat your oven to 400 (375, if it runs hot). Take your baguette, segment it, and cut it into toast soldiers (aka bread fingers); I took my baguette, sliced it into fifths, and then cut the baguette into thirds (and if it was the bigger baguette, cut it further into sixths). Melt your butter, and whisk it together with the dijon, adding the herbs afterwards.  Take the butter/dijon/herb mixture and spread it over the soldiers, tossing to coat them completely.  Then, spread the coated soldiers on a baking sheet, and sprinkle both cheese over them.  Put the soldiers in the oven, and bake for twenty minutes, until golden brown. 

While your soldiers are baking, make your soft boiled eggs, using the method detailed here. In short, bring a small pot of water and 1 T white vinegar to a boil, add your four eggs, boil for six minutes, and put into ice water.  Peel your eggs (if they’re cracked, it’s okay, that’ll make it easier).

Take some of your toast soldiers, and at least one (or two) of your peeled soft eggs, and split them over the soldiers.  And then, enjoy your breakfast!