Ireland

Crunchy Blue Cheese Bread Croutons

1/3 cup melted butter
1 loaf stale, hearty bread, cut in 1 inch cubes
1 bottle (12 ounces) ale (Sierra Nevada Pale Ale)
1 cup crumbled Stilton or other blue cheese
Fresh cracked pepper

Preheat the oven to 400 degrees F. Lightly grease a baking sheet with the melted butter, reserving most of it for later. Place the cubes in a large bowl and lightly moisten them with the ale, stirring with a large spoon or your hands. Spread them on the baking sheet and press the crumbled cheese on top of each one. Drizzle with the remaining butter and sprinkle with cracked pepper to taste. Bake for 10—15 minutes, until crunchy.

Note:
We adapted this recipe from one appearing in Real Beer and Good Eats by Bruce Aidells and Denis Kelly. The original recipe used a technique that proved tasty but difficult, calling for 1/2-inch cubes to be rolled in the crumbled cheese. While this might be appropriate for a hard grated cheese like Parmesan, the soft, moist Stilton resisted adhering to the cubes. Hence we came up with this method which works more easily. —Global Gourmet

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Ireland

• Background
• What to Eat
• Menu Guide
• Irish Toasts

Irish Recipes

• St. Paddy's Green Potato Pancakes
            with Pale Green Horseradish Drizzle

• Irish Ale and Stout Party
  • Crunchy Blue Cheese Bread Croutons
  • Sharp Ale Cheese
  • Beer "Latkes" or Pancakes
  • Corned Beef & Cabbage in Ale
  • Pork Chops in Beer

Irish Cookbooks

• The New Irish Table
  • Lamb Cutlets with Honey, Apricot, and Tarragon Sauce
  • Gratin of Summer Fruits with Irish Mist Sabayon

• Gourmet Ireland
  • Wilted Cabbage Salad with Bacon and Cashel Blue Cheese
  • Loin of Hare with Bacon and Irish Whiskey Cream
  • Roasted Sea Bass with a Parsley and Caper Sauce
  • Brown Chicken Stock
  • Mussels with Potato and Garlic
  • Braised Lamb Shanks with Pearl Barley and Root Vegetables
  • Old-Fashioned Salmon Mayonnaise

• The Irish Heritage Cookbook
  • Champ
  • Lamb Folláin
  • Salmon and Spinach Terrine
  • Toasted Oatmeal and Bushmills Crème Brûlée
              with Rhubarb Compote

• The Irish Pub Cookbook
  • Mussels in Garlic and Guinness
  • Hargadon's Brown Soda Bread
  • Hargadon's Irish Stew

 
St. Patrick's Day Holiday Handbook  

Ireland on Wikipedia

More country Destinations

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This page modified January 2007

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