Over the Christmas holiday, Chris and I attended a dinner party over at our friend EW’s house. We decided to bring a bottle of wine and this bread. I know EW is a HUGE bread lover so I thought I’d bake him a loaf. In the past, I have baked him savory breads but he seemed to love beer bread more than others. I’m guessing it’s the dense texture and the crusty top.
Today is Christmas Eve! I hope everyone has all their Christmas shopping done and presents wrapped. I’m still behind on my gift wrapping. My last few presents came via delivery yesterday so I’ll be wrapping today —yay!
I’m a bit late on this post but I made this last week to pair it with the Ranchero Beef Stew we had for dinner. I made this into mini loaves so I can give some away. This beer bread is fantastic by itself or with soups or stews. Anything with beer in it is a great start to the week! Toodles!
Hello readers! There’s still time to enter in the Sur la Table $50 gift card giveaway!
Every so often I would make bangers and mash for dinner. I usually use Bratwurst sausages. But in the month of March, my market always carries Irish bangers. In celebration of St. Patrick’s Day, I thought I’d make it as Irish as possible. Starting with the Irish bangers and then the Guinness beer. You have Bangers and Mash with Guinness Onion Gravy! I served my bangers with green onions and buttermilk mashed potatoes but feel free to use your favorite mashed potato recipe. Happy St. Patrick’s Day!
I’m not a big fan of pulled pork only because I hate the texture of stringy meat. Chris however, LOVES pulled pork so I thought I make him some at home. And since this was my first time making it, I thought I make it easy on myself. There are only three ingredients here so it can’t get any easier than that. I figured any leftovers, I can get creative and make something else with them. Since I’m not a fan of stringy meat, I didn’t shred my meat. Instead, I cut them into small pieces and it was delicious! For anyone who doesn’t care for stringy meat, this is a good way to have “pulled” pork. Enjoy!