The Chives Have It

I am not a beer drinker. In fact, from the very first time I tried beer (at the tender and illegal age of four), I’ve found it to be rather gross. The smell, the taste, the after-taste all make my taste buds want to run for the hills; or at least that part of my tongue that doesn’t detect bitterness. If all my buds could gather at the side where salty, sweet, or even sour thrives, my beer-drinking experiences would be a lot more tolerable.

I really would rather be one of the cool kids who likes, even loves beer. My life would be so much more… chill. Oh well.

One thing that I do like beef for: baking. What did I bake, you ask?

Bread. Delicious Cheddar Chive Beer Bread.

When I was in Korea, I made Jason and myself a yum bread I found… somewhere. Unfortunately, I have NO idea where I got the recipe. I have it written on a scrap of paper that I managed to save. When I made it in Korea, I made plain ol’ white bread, and I used a light beer (more palatable).

Now that Jason’s taken up blogging, there is a steady supply of beer of all colors in our pantry and fridge.

IMG_3585Another thing I did while living is Seoul was scour the YouTube cooking channels. We discovered this lovely Kentucky-based woman sometime in 2010. She recently did a beer bread which incorporated one of my favorite foods–cheese. Her recipe also calls for a good amount of chives.

I made this recipe for the first time with a bottle of Jason’s Shiner Blonde, as well as extra sharp cheddar.

My Recipe:

Preheat to 375*F / 190*C.

3.5 c all-purpose flour, 3 tbsp white sugar, 1 tbsp baking powder, 1.5 tsp salt, 1.5 cups finely grated cheese, 2-3 tbsp chopped chives, 12 oz beer of your preference, 1 egg (beaten).

Add all the dry ingredients in a large mixing bowl until well-combined. I added a small amount of the flour to the cheese before mixing it in to coat it. This helps distribute the cheese more evenly. Then pour in the beer. Mix until doughy. Pour dough onto floured surface to knead first (if your dough turns out dryer) or directly onto a baking sheet to free-form, or into a bread pan (if your dough is wetter).*

*I’ve played around with this: Cold beer is better than warm beer. 3 cups of flour is better than 3.5 (I actually think the 1/2 cup was for sprinkling and kneading, but I never transferred the directions… my bad!)

Betty’s bread dough was wetter than mine, and she uses a bread pan. I have used both a pan and free-formed the dough. Both are yum.

The egg is for glazing; brush it on prior to baking. Betty uses melted butter on hers; about ten minutes before finishing. AWESOME.

Adding the cheese and chives took the bread to such an amazingly savory place. Jason, my folks, and I polished off this loaf in a single night. It was THAT good.

Advertisements

Grolsch Premium Lager

Today is my husband and my 1st anniversary. A year ago today we shared a lovely few hours with friends and family and celebrated our commitment to each other.

I’ve never had cause or means to have a guest post on my blog. But I thought about it and who better to proved an alternative voice to my blog than my amazing husband, Jason.

What you should know: He blogs about beer. That’s right, he’s cool like that. Should you read his blog? Heck yeah! and to convince you of that, here’s a taste (see what I did there?) of what his blog is all about.

*************************

2013-04-08 12.53.05

Grolsch has that certain kind of name. You know, a name that you pronounce the same before and after drinking a twelve pack of the stuff. It’s also probably the only beer that your dog could successfully order.

This beer came in my 18 pack of international beers. My wife asked that I review this beer to guest blog on her blog page. She’s doing the alphabetical days project. Today is G. G is for guest blog, and G is for Grolsch.

Grolsch has been brewed in Holland since 1615. Grolee, where this beer was first brewed, was known for its greenwood forests. In fact, I understand that ‘grolsch’ means ‘beer from the green woods.’ The water source for this beer has always been a natural spring, but since 2004, the water travels out of the spring and down a 7 km pipe before reaching the location of the ultra-modern Grolsch Brewery.

2013-04-08 12.52.27

The first taste of this beer was slightly flowery, but that devolved into a light, thin beer. I would believe it if someone had told me this beer was cut with water, or even club soda since there was a quality to it similar to that. When the beer was held in the mouth, it was almost astringent. When it was consumed quickly, it had almost a metallic flavor. I can’t say that I enjoyed this beer.

Would I buy this beer again? No, and I’d choose a different one if this beer had companions in a friend’s cooler. Should you buy this beer? It’s not the worst beer out there, but with so many good beers available, I can’t recommend spending your time with this one. Of course, you might like it. If you do, please tell me what you like about this beer in the comments. Maybe I can try it again paying attention to the points you make.

I give this beer only 2/5 caps.