Where did the month go? October’s coming to a close and I have yet to post anything about beer! I love a good micro brew, so here’s a quick shout-out to some of my Lone Star State faves.
I’m a fan of the Houston hometown brew, Saint Arnold, especially their Fancy Lawnmower, Elissa IPA, Spring Bock, and Summer Pils.
I also like Southern Star Brewing Company’s Blonde Bombshell. Southern Star is fairly new operation out of Conroe.
And this summer, along the banks of the Guadalupe, I got a swig of Real Ale Brewing Company’s Fireman’s #4 Blonde. These suds are made in Blanco, in the beautiful Texas Hill Country.
And the list would not be complete without Shiner Bock.
In fact, I often use Shiner Bock in the recipe below. I believe this recipe came from a chef at Ruth Meric Catering at a cooking demo and marketing event years ago.
I love this recipe because in my opinion it is hard to go wrong with caramelized onions and sun-dried tomatoes. These ingredients really pack a punch to make the bread rich, savory and satisfying.
Plus it is so, so simple! Now that the weather is cooling down, I suggest serving it alongside a hearty soup for an easy weeknight dinner option.
So pop open a cold one and toast Octoberfest! Enjoy. -alyce eyster
- 10 ounces unsalted butter, melted
- 3 cups self-rising flour
- 2 tablespoons granulated sugar
- ½ cup caramelized onions
- ½ cup julienne of sun-dried tomatoes
- ½ cup julienne of Kalamata olives
- 1 (12 oz.) beer, preferably dark
- Preheat oven to 400 degrees F. Pour 3 ounces melted butter into each of (2) 8.5 x 4.5 x 2.5" loaf pans.
- In separate bowl, combine flour and sugar with onions, tomatoes, and olives. Add beer slowly to mixture while gently folding until dough forms batter-like consistency. Divide into each loaf pan and pat down.
- Pour remaining 2 ounces of butter onto top of batter in each pan. Bake 15-20 minutes.
Thanks for stopping by. Here's to great food and good thymes! -