- 1 package of our to-die-for smoked bacon
- 1 large onion, diced
- 8 tablespoons butter
- ½ cup all purpose flour
- 1 quart chicken stock
- 2 12-oz. bottles of beer*
- 1 quart whole milk
- 12 oz. cheddar cheese, grated (use more or less to taste)
- salt & pepper to taste
- chives (fresh or dried) to garnish
Preheat oven to 400 degrees F. Lay bacon strips in a wide baking dish or cookie sheet and place in the oven. Bake 15 minutes and then remove bacon to cool.
Meanwhile, melt the butter in a stockpot and sauté the onions until soft. Add the flour, stirring constantly until the flour and onions cook to a light golden color. Add the chicken stock and beer, bring just to a boil and simmer for 10 minutes.
Stir in the milk and remove the pot from the heat. Stir in cheddar until melted. Chop up the bacon and stir into the soup. Salt and pepper to taste and garnish with chives.
This soup will satisfy 4-6 hungry people ☺
*Use a type of beer that you like. A dark beer will lend a stronger flavor to the soup, while a lighter beer will taste less beery.
You will need:
- 2 quarts good quality milk (recipe may be multiplied for larger quantities)
- 1 packet yogurt culture or 4 tablespoons plain live culture yogurt from a previous batch
Sterilize your milk containers and utensils in boiling water. Over low to medium heat, gently heat milk to 185° F*, stirring often. Fill a sink with ice water. As soon as the milk has reached 185° F, remove from heat and set in the sink of ice water. Stir the milk constantly until the temperature has dropped to 114° F. Take the pot of milk out of the sink and stir in culture or plain yogurt. Place the inoculated milk inside an insulated container and allow it to sit undisturbed for 6-8 hours or until thickened. Refrigerate and serve cold with honey or fruit preserves. For best quality, consume within one week. Yogurt batches may be re-cultured about four times before you need to start over with new culture packets.
*It is a common misconception that the first step in yogurt making of heating milk to 185° F is to pasteurize the milk, and so proponents of raw milk will often recommend skipping this step. In fact, the purpose of this step is to prepare the milk proteins to form a thick yogurt curd. The step of heating the milk may be skipped, but the resulting yogurt will be thin. I like a thick yogurt, and I don’t worry about any beneficial bacteria that may be lost in the heating since, after all, we will inoculate the milk with beneficial bacteria in the yogurt culture!
This is a favorite at our house, especially with the kids. If your only exposure to egg nog is the stuff they sell at the grocery store, do your self a favor and try this. Given that this recipe contains raw eggs, we urge you to only prepare this with clean, farm fresh eggs. When we make it at home, it also contains raw milk. The USDA has many warnings about consuming these products. That said…
4 egg yolks
1/3 cup of maple syrup
1 pint whole milk
1 cup heavy cream
1 tablespoon of vanilla extract or whiskey/rum to taste
1 teaspoon of freshly grated nutmeg
4 egg whites
1 tablespoon of maple syrup
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup of maple syrup and continue to beat until it begins to thicken. Add the milk, cream, vanilla/bourbon and nutmeg and stir to combine. Pour this mixture into a pitcher and set aside.
Place the egg whites in the bowl of a stand mixer and beat until the eggs have soft peaks. With the mixer still running, gradually add the tablespoon of maple syrup and beat until stiff peaks form. Whisk the egg whites into the egg yolk mixture.
Chill and serve.