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Bourbon Stout French Onion Soup

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Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout.  It’s rich and smooth with french baguette croutons and topped with melted gruyere cheese.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

It’s coming to the end of National Soup Month, so why wouldn’t you want to get a little out of control?

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

I get it that everyone is trying to make a fresh start, eat healthy, and exercise, but let’s just take a break. It won’t kill you to indulge in some Bourbon Barrel Aged Russian Imperial Stout caramelized onions, deglazed and simmered with more of the same stout beer and a bit of beef consomme for extra richness. It would be a shame not to drop in some baguettes then smother the top with gruyere cheese and broil in the oven until it’s golden, gooey, and bubbly.  Then grab a beer, curl up by the fireplace, and faceplant into some warm, cheesy soup.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is rich and smooth with french baguette croutons and topped with melted gruyere cheese

Go ahead.  You know you deserve it.  You can have a salad tomorrow.

Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout.  It's rich and smooth with french baguette croutons and topped with melted gruyere cheese.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup
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Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Ingredients

  • 2 tablespoons butter
  • 3 onions halved, peeled, and thinly sliced
  • 1/4 cup Russian Imperial Stout or other stout beer
  • 1 10.5 ounce can beef consomme
  • 4 cups beef stock
  • 4 slices baguette
  • 1/2 pound gruyere or swiss cheese shredded

Instructions

  1. Melt butter over medium high heat
  2. Add onions, toss to coat, cover and steam for 4 - 5 minutes
  3. Uncover onions and add beer, reduce heat to medium-low and cook about another 20 minutes or until softened, stirring occasionally
  4. Add consomme and beef stock, stir to combine
  5. Bring to boil, reduce to simmer and cook another 20 minutes
  6. Transfer soup to 2 large oven-safe serving bowls, top each with 2 slices of bread then with as much cheese as desired
  7. Broil for 4 - 5 minutes or until cheese is melted and bubbly
  8. Serve immediately

NOTES:

  1. I used Monstro Russian Imperial Stout from NoDa Brewing Company here in Charlotte
  2. This recipe will make 2 large entree servings or 4 small side dish servings
  3. Use as much or as little cheese as you want
  4. Be careful when serving because these are finished in the oven and the bowls will be hot

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Mother’s Day Recipe Roundup

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Mother’s Day Recipe Roundup

 

Mother's Day Recipe Roundup (2)

 

It’s Mother’s Day this weekend.  I don’t know about y’all, but it kind of surprised me.  If you’re in the same boat as me, I’ve got your back with anything and everything that can please Mom this weekend! Let’s do this!

First and Most Important – COCKTAILS!

 

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Preserved Lemon Martini with Spicy Olives – Tasty Ever After (recipe and photo credit)

 

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Strawberry Lime Frozen Margaritas – Beer Girl Cooks

 

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White Chocolate Covered Strawberry Boozy Milkshake – No Spoon Necessary (recipe and photo credit)

 

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Butterscotch Martini with Bailey’s Irish Whipped Cream – Beer Girl Cooks

 

Jalapeno-Margarita1

Jalapeno Margarita – Spiced Blog (recipe and photo credit)

 

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Patio Passion Martini – Beer Girl Cooks

 

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Creme Brulee Stout Ice Cream Float – Beer Girl Cooks

 

Now that we’ve had sufficient amount of booze to get us started, it’s time for breakfast and brunch recipes!

BREAKFAST AND BRUNCH RECIPES

 

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Candied Ginger and Rhubarb Crumb Coffee Cake – No Spoon Necessary (recipe and photo credit)

 

Strawberry Banana Muffins – Pumpkin ‘n Spice

Banana Nutella Stuffed Cardamom Maple Toast – My Garlic Ginger Kitchen

 

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Eggs Benedict Crostini with Roasted Asparagus, Bacon, and Easy Hollandaise – Beer Girl Cooks

 

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Goat Cheese Brie Souffle – Tasty Ever After (recipe and photo credit)

 

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Spinach and Tomato Breakfast Flatbread – Hungry Healthy Happy (recipe and photo credit)

 

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Breakfast Casserole – Beer Girl Cooks

 

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Strawberry Chia Jam Recipe – Show Me The Yummy (recipe and photo credit)

 

DOUGHNUTS V. DONUTS

Let’s be real.  No matter how you spell the word, the masterpiece deserves its own category.

 

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Key Lime Pie Donuts – The Beach House Kitchen (recipe and photo credit)

 

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Baked Vegan Chocolate Peanut Butter Donuts – Veganosity (recipe and photo credit)

 

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Brown Sugar and Pecan Baked Cake Donuts with Bourbon Maple Glaze – No Spoon Necessary (recipe and photo credit)

 

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Baked Lemon Doughnuts – Spiced Blog (recipe and photo credit)

 

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Cara Cara Orange and White Chocolate Glazed Baked Doughnuts – Beer Girl Cooks

 

How about some lunch ideas?

 

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Beet Salad with Goat Cheese, Apricots, and Pistachios – Tasty Ever After (recipe and photo credit)

 

Mediterranean Cucumber Salad – The Beach House Kitchen

Southwestern Orzo Salad – Family Food On The Table

Cesar Salad with Grilled Asparagus and Quail Eggs – Cooking LSL

Cranberry Pecan Chicken Salad – Beyond The Chicken Coop

 

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Baja Shrimp Ceviche Tostadas – No Spoon Necessary (recipe and photo credit)

 

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Southside Weiss with Pan Steamed Mussels with Roasted Lemon and Toasted Baguette – Beer Girl Cooks

 

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Salmon Burger with a Creamy Lime and Basil Sauce – Hungry Healthy Happy (recipe and photo credit)

 

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Lamb Burger with Tzatziki Sauce – Beer Girl Cooks

 

Going fancy pants and need some dinner ideas?

 

DINNER RECIPES

 

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Garganelli alla Vodka – Ciao Chow Bambaina (recipe and photo credit)

 

Tender Beef Kebobs with Tangy Barbaque Sauce – Cooking LSL

Thai Yellow Curry Turkey Meatballs – Fashionable Foods

 

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Grilled Coconut Lime Shrimp – Spiced Blog (recipe and photo credit)

 

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Belgian Tripel Beer Marinated Stuffed Pork Loin with Plum Sauce – Beer Girl Cooks

 

And finally.  We started with booze and we’ll finish with some awesome desserts.

 

DESSERTS RECIPES!

 

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Spumoni Cake – Beer Girl Cooks

 

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Vegan Lime Tarts with Meringue – Veganosity (recipe and photo credit)

 

Banana Sheet Cake – Cook With Manali

No-Bake Strawberry Cheesecake Mousse – Baked By An Introvert

Blackberry Ginger Cupcakes – Just About Baked

 

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Mixed Berry Pavlova with Blueberry Sauce – Beer Girl Cooks

 

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Vegan No-Bake Biscoff Tartletts – Whisk and Shout (recipe and photo credit)

 

I wish all of you a Happy Mother’s Day.  Whether you have little people, if you’re empty nesters, have grands, a bun in the oven, have a mom, or your a mom to a fur baby, I truly wish you a wonderful day of food, family, and of course, booze.   Cheers!

Mother Earth Weeping Willow Wit Steamed Mussels

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It’s official.  Cam, Luke, Greg, and the rest of the Cardiac Cats are totally trying to kill me.  That game, y’all!  I just can’t take it!  It was a super stressful second half, but thankfully we’re moving on to the next game and we’ll be hosting the Angry Birds here again in Panther Nation for another home field advantage.  I hope I survive.

 

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Because it’s Monday.  Because I had several cardiac arrests, a blood pressure emergency, and a head explosion yesterday, we’re starting out this week with beer.

As if I need a reason.

 

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We actually have beer-steamed mussels a lot.  They’re cheap, fast, easy and delicious.  Seriously, a pound at the Publix is usually only about $4.50.

 

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Add beer?  Yes, please!  Mother Earth Brewing is located in Kinston, North Carolina and makes some great craft beer.  How can you not love a brewery that brews beer with sustainable practices and whose motto is Peace, Love & Beer?!?!  I know, right?  These are clearly my kind of people.

 

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Any-hoo, I normally like to include the actual beer bottle or can in some in the photos with food I cook with the beer, but I didn’t this time because this was dinner and no one wants to eat cold and grainy mussels. Bottom line?  The Weeping Willow Wit bottle had already made it to the recycling bin and I wasn’t going back to get it or dinner would be cold.  At least I think Mother Earth Brewing would be proud that I recycled their bottle. 🙂

 

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Any-hoo again.  I tend to get distracted and digress.  These mussels are garlicky and delicious with the floral notes from the Belgian-style Weeping Willow Wit.  If you don’t have Mother Earth where you are, just use your favorite Belgian – a tripel would be awesome.

 

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You could serve them as an appetizer, toss them over pasta with some parmesan (which is what we did and don’t judge me for mixing cheese and fish – I give it an A-OK if it’s parm and pasta is involved), or just hoard them all to yourself with a big piece of crusty bread.

 

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Until next time friends.  In the words of the cool peeps at Mother Earth Brewing, I wish you Peace, Love & Beer.

 

I also wish you a $700 Amazon gift card, so don’t forget to enter the giveaway!!!! (CLOSED)

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Mother Earth Weeping Willow Wit Steamed Mussels

Ingredients

  • 1/4 cup flour
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 8 cloves garlic roughly chopped
  • 1 12 ounce bottle Mother Earth Weeping Willow Wit Belgian-Style Wit Beer
  • 1.5 pounds mussels
  • 1/4 cup chopped basil for garnish optional
  • 1/2 pound angel hair pasta prepared and optional
  • Parmesan to taste, optional

Instructions

  1. Combine 1/4 cup flour with a large bowl of water - enough to cover mussels by a couple of inches
  2. Add mussels and soak for 20 - 30 minutes
  3. Scoop mussels out of flour water with a slotted spoon and transfer to a colander, discard flour water
  4. Scrub mussels and remove the weird hairy beard things by using a towel to grab and pull it off, discard any that don't stay closed
  5. Melt butter and olive oil in a Dutch oven on medium heat, add garlic, and cook until soft and fragrant, about 2 minutes
  6. Transfer mussels from bowl to Dutch oven
  7. Add beer, cover, and cook on medium low until mussels open, 8-10 minutes, discard any that don't open
  8. Serve over pasta garnished with parmesan and basil if using

Mother Earth Weeping Willow Wit Steamed Mussels