Fun fact- this recipe was later published on an Irish beer brewery's website! Check it out- http://www.slbc.ie/food/
2 chopped yellow onions
¾ cup chopped celery
8 medium Yukon Gold potatoes, coarsely chopped (or 3-4 russet potatoes)
4 cups chicken stock
1/2 teaspoon salt
Freshly ground pepper to taste
3 tablespoons all-purpose flour
4 cups whole or 2% low-fat milk
4 oz. Gruyere cheese, shredded
3/4 cup finely minced parsley
1. Melt 2 tablespoons butter in a 6- to 8-quart stockpot. Add onion and celery; cook over medium heat for about 10 minutes.
2. Add potatoes, ale, stock, salt and pepper, and bring to a boil. Lower the heat, cover, and simmer until potatoes are tender about 45 minutes.
3. Melt remaining butter in a medium saucepan; gradually add flour, whisking until smooth. Cook 3 minutes on medium-low heat, stirring constantly. Slowly stir in milk, whisking until hot and thickened. Add cheese, stir until melted.
4. Stir cheese mixture into potato mixture until combined. Cook over very low heat for 10 minutes.
5. Ladle into soup bowls and sprinkle with parsley and bacon. Serve with pretzel bread or soft baguette.
Recipe adapted from Relish
Fresh lettuces, sweet apples and tangy blue cheese shine in a maple vinaigrette
1 head butter lettuce, shredded
2 Belgium endives, thinly sliced
2 celery stalks, chopped
1 apple, thinly sliced
Crumbled blue cheese
Place ingredients in large bowl.
2 T. extra virgin olive oil
1 T. cider vinegar
1 tsp. Dijon mustard
2 tsp. maple syrup
Salt and pepper, to taste
Add dressing ingredients and small bowl and whisk to combine. Pour over salad and toss to thoroughly combine.
Fluffy, creamy and light, always a crowd pleaser!
Add half the whipped cream and all but 3 Tbsp. candy to remaining pudding. Spoon over layer in crust.
Top with remaining whipped cream and candy. Melt remaining chocolate square; drizzle over pie. Refrigerate 1 hour.
Recipe courtesy of Kraft