A Cheesy Recipe for Fall

by Joan on October 4, 2012

Leaves. Dead Leaves. Ah, the joys of fall!

Hello, October!  I hope all you “oh-my-god-it’s-so-hot-I-can’t-stand-it” summer haters are enjoying fall.  Me, I think of it as the season of things dying.  Because it is.  (You know I’m right, Nancy.)  The yard is full of work dealing with dead stuff – raking leaves, turning under the exhausted garden, pulling the wilted annuals…

As if all this death and dying in preparation for the season of darkness (winter) wasn’t enough, fall is also the season of changes – clothing changes.  So far today I’ve had on a hoodie and jeans to feed the animals at 7am, showered and changed to jeans, t-shirt and light jacket, took the jacket off when I went to run errands at noon, put on shorts at 2pm to walk the dog, went to the backyard to sit in the sun to write this and had to put the jacket back on after the sun went behind the trees at 5pm, and then thirty minutes later had to put the jeans back on too.  It’s exhausting.

My, aren’t I all sunshine and happiness?

I guess one good thing about fall is the food.  I’m looking forward to chilis and stews and baked cheese.  Lots of baked cheese.

First recipe on the list – beer bread and asiago cheese dip from a local restaurant, The Walnut Brewery.  I cut out this recipe when it was published in our local paper in 1995.  It’s yellowing, as you can imagine.  I also have a reprint that was published in 2000.  The intro on the reprint stated, ” A number of readers expressed an interest in making the bread but wondered about some of the more unusual ingredient measurements which included “one ounce” of baking powder and “two quarts” of flour.”

Good grief, REALLY?  Couldn’t find a measurement conversion ANYWHERE folks?  (As you can tell, fall is making me REALLY crabby.)

But that’s besides the point, I guess.  Because it’s an awesome combination of dense, hearty bread and luscious cheese dip.  Makes fall almost bearable.

Walnut Brewery’s Beer Bread

  • 1/4 cup shredded cheddar cheese
  • 1 cup sliced green onions
  • 3/4 cup sugar
  • 2 tablespoons salt
  • 4 cups beer (a microbrew ale is good here)
  • 8 cups flour
  • 2 tablespoons baking powder
  • butter

Pre-heat oven to 350 degrees. Butter two large loaf pans.

Mix cheese, green onions, sugar and salt together.  Mix flour and baking soda together.  Add beer to cheese mixture.  Add flour mixture and thoroughly combine by hand.  Divide into loaf pans and brush with butter.

Bake for about an hour, rotating mid-way throughout the baking time.


Walnut Brewery’s Asiago Cheese Dip

  • 1 cup Best Foods mayo (don’t even think about substituting another kind)
  • 1 cup sour cream
  • 1/2 cup shredded asiago cheese
  • 1/4 cup julienned sun-dried tomatoes (reconstituted in hot water if needed)
  • 1/4 cup sliced green onions
  • 1/4 cup sliced crimini mushrooms

Pre-heat oven to 350 degrees.

Combine all ingredients.  Place in ovenproof container and top with a little extra shredded asiago cheese.  Bake for 15 minutes or until bubbly.

{ 2 comments… read them below or add one }

Gwynne Hackworth October 4, 2012 at 12:39 pm

Great to be reminded of the Walnut Brewery! How much sugar Joan? Also, for those east of the Mississippi Hellman’s is the substitute for Best Foods. Same mayo, different name.

admin October 4, 2012 at 8:55 pm

Gwynne! So good to hear from you – and so sorry I can’t copy a recipe! Recipe amended to show the 3/4 cup sugar it needs to be tasty – thanks for the catch! While I’m tied for so many reasons to Colorado, wish I could be in Florida so I could vote for Bob. :-)

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