Ingredients
- 4 Tablespoons unsalted butter
- 1 carrot, finely chopped
- 1 large yellow onion, diced
- 2 cloves peeled garlic, minced
- 2 T corn starch
- 1 cup milk
- 1 cup half-and-half
- 16 ounces beer (or upgrade to Springgate Vineyards' Hard Cider)
- 1 Tablespoon Dijon or stone-ground mustard
- 10 ounces white extra sharp cheddar, shredded
- 1/4 t turmeric
- Salt & Pepper
Instructions
- Melt the butter in a large pot over medium heat.
- Add the carrot, onion, and garlic; saute 10 minutes.
- Cook, stirring frequently, for until onions are clear.
- Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
- Mix 4 oz of Springgate Hard Cider and corn starch in a separate container and add to pot.
- Turn the heat up to medium-high and add the remaining beer and mustard. Bring to a boil, whisking frequently until foam subsides.
- Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time.
- Add turmeric and whisk in completely.
- Taste and add salt and pepper as needed.
Serve immediately.
Apple & Onion Topping Ingredients
1/2 of a Granny Smith apple, cored, peeled and sliced into 1/8" slices
1/4 of a medium yellow onion, sliced lengthwise into 1/8" slices
1 t olive oil
2 T balsamic vinegar
1 t white sugar
Crostini Ingredients
6 slices of baguette sliced on a long bias making 4-5" slices 3/8" thick
6 thin slices of extra sharp cheddar
1. heat a small non-stick skillet over low heat
2. Add Olive oil when heated, spread evenly
3. Add onions first, then cover with apple slices
4. saute until onions begin to soften, then add balsamic vinegar
5. allow to simmer for several minutes, softening the apples
6. Stir in sugar and continue to simmer on low for another 5 minutes. Balsamic should be reducing and getting slightly thicker. Stir occasionally and make sure heat remains low.
7. Place a cheese slice on each slice of baguette and toast in a toaster oven or in an oven broiler until the cheese is melted and the edges of the baguette slice begin to brown. Then remove from oven.
8. To server, place baguette slices on a plate and spoon apple/onion/balsamic mixture onto each slice, making sure to keep portions even.
Serve immediately.
This goes well as an accompaniment or appetizer for Cheese Soup and served with cold Springgate Hard Cider.
Ingredients
Dough
3 c rye flour
2 c white flour
1 1/2 tsp. salt
4 T olive oil
1/2 c molasses
2 pkgs. yeast (4 1/2 t bulk dry yeast)
1 1/2 c warm water
1 t light brown sugar
I added:
2 T expresso powder (for color)
Toppings
3 c shredded swiss cheese
1 c shredded corned beef
Thousand Island Dressing
Sauerkraut Latkes (here)
Instructions
1. Dissolve the yeast with the sugar in 1/2 c of warm water. Set aside for at least 5 minutes.
2. Dissolve expresso powder in remaining 1 c of warm water.
3. Sift the rye flour and 1 1/2 cups of the white flour together with the salt in a large bowl.
4. Add the olive oil, the molasses, 1 cup of warm water and the yeast mixture. Mix the ingredients together with your hands or in a mixer with dough hook. Knead for 10 minutes. Add more white flour as needed to keep the dough from sticking.
5. Coat the interior of a bowl with olive oil. Place the dough in the bowl and then turn it over so the top is coated as well. Cover and place in a warm, draft-free place for 1 1/2 hours.
Preheat oven to 450 degrees
6. Roll out the dough onto a lightly oiled jelly roll pan or onto two pizza pans.
7. Sprinkle a light coating of shredded swiss cheese.
8. Add broken up Sauerkraut Latkes evenly over the surface.
9. Add shredded Corned Beef evenly over the surface.
10. Sprinkle a generous layer of shredded swiss cheese over all.
11. Bake in the oven for 12-15 minutes until cheese is melted and bubbly.
12. Remove from oven and drizzle top with Thousand Island Dressing.
Makes two large round pizzas (16"+)
