Recipes

Recipe: Beer-and-Cheddar Soup 

 

• FAST
• MAKE-AHEAD

1. 1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
2. 1 celery rib, finely chopped
3. 1 small onion, finely chopped
4. 1 large jalapeño, seeded and chopped
5. 2 large garlic cloves, minced
6. 1 tablespoon chopped thyme
7. One 12-ounce bottle lager or pilsner
8. About 2 1/4 cups low-sodium chicken broth
9. 4 tablespoons unsalted butter
10. 1/4 cup all-purpose flour
11. 1 cup heavy cream
12. 1/2 pound sharp yellow cheddar cheese, coarsely shredded
13. 4 ounces smoked cheddar cheese, coarsely shredded
14. Salt and freshly ground pepper
15. Garlic-rubbed toasts, for serving

1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
2. In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

Make Ahead The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth. 

 

 

 

 

Recipe: Chocolate Snickerdoodles

• FAST
• MAKE-AHEAD
• VEGETARIAN

1. 1 3/4 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1/2 teaspoon baking powder
4. Pinch of salt
5. 1 stick unsalted butter, softened
6. 1 1/2 cups sugar
7. 2 ounces unsweetened chocolate, melted and cooled
8. 1 large egg
9. 1 teaspoon cinnamon

1. Preheat the oven to 400°. In a bowl, sift the flour with the baking soda, baking powder and salt. In another bowl, using a handheld electric mixer, beat the butter with 1 cup of the sugar until creamy. Add the melted chocolate and the egg and beat until smooth. Beat in the dry ingredients until incorporated.
2. In a shallow bowl, mix the remaining 1/2 cup of sugar with the cinnamon. Roll the dough into 1-inch balls and roll in the cinnamon sugar. Transfer to 3 parchment paper–lined baking sheets and flatten to 2-inch rounds. Bake for 12 to 14 minutes, until the cookies are puffed and cracked. Transfer to racks and let cool.

 

 

Recipe: Austrian Cheese Spread with Pumpkin Seed Oil 

 

• BASIC-EASY
• FAST
• MAKE-AHEAD
• VEGETARIAN

1. 8 ounces cream cheese, softened
2. 1/4 cup toasted pumpkin seeds, 2 tablespoons finely chopped
3. 1 tablespoon pumpkin seed oil
4. 1 1/2 teaspoons Dijon mustard
5. Salt and freshly ground pepper

1. Blend the cream cheese with the chopped pumpkin seeds, the pumpkin seed oil and mustard and season with salt and pepper. Top with the whole pumpkin seeds and serve.

Serve With Dark bread. 

 

 

Recipe: Watermelon Salad with Mint and Lime 

 

• BASIC-EASY
• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

1. 8 cups seedless watermelon chunks (1 inch), from a 6-pound melon
2. 1/4 cup fresh lime juice
3. Pinch of cayenne pepper
4. 1/2 cup mint leaves, torn
5. Salt

1. In a large bowl, toss the watermelon with the lime juice and cayenne. Fold in the mint leaves, season with salt and serve.

Make Ahead The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.