Almond Custard Buns

There's one thing I know I love, and it's almond pastries. Give me an almond croissant, almond frangipane, financiers, almond tarts and I'm a very happy girl. There's one thing I also know about my family: they love me most when I make them almond pastries, so what can a girl do but make some almond pastries for her family?

The other thing I know is that almonds are expensive - especially almond flour! Which, sucks because I use almond flour ALL of the time. I'm a lucky girl who was fortunate enough to have Oh Nuts! provide me with plentiful amounts of almond flour to satisfy all of my almond-related baking needs. I'm not even just saying this because I was fortunate enough to get their products sponsored, but because their products are awesome quality. Their almond flour is perfectly and evenly ground, and I cannot say the same when I try to ground almonds myself. They also have great prices, compared to Bob's, which I've also tried. Safe to say, if I ever need almond flour again, I know where I'll be purchasing it from ;)

But, on to my FAVORITE recipe on earth, at the moment anyway... almond custard buns! This is the easiest and most delicious pastry I've ever tried. Literally, the whole thing is pulsed together in a food processor, quickly mixed together and refrigerated for up to 4 days. So if you're in a real pinch, you can make this days ahead and not even worry about it! It's truly sublime...

I added my two favorite things inside: custard and almond paste, baked it and blissfully enjoyed the fruits of my labor... over and over again.

P. S. Stay tuned for the coconut-raisin custard version of this pastry!

P. S. S. Purchase from Oh Nuts! here.

Almond Custard Buns

Yields: 24 buns

Adapted from here.

For the food processor Danish pastry:

1/2 cup warm water

1 cup milk, room temperature

2 large eggs, room temperature

4 1/2 cups white bread flour

2 packages (1/4 oz.) rapid-rise yeast or 2 tbsn. fresh yeast

2 tsp. salt

6 tbsn. sugar

2 cups/ 4 sticks unsalted butter, cold, cut into thin sliced

For the almond filling:

1 7 oz. package almond paste

1 stick unsalted butter, room temperature

1/4 cup almond flour

1/2 cup all-purpose flour

2 eggs

1/2 tsp. almond extract

For the custard:

1 small package French vanilla instant pudding

3/4 cup heavy cream

1 cup whole milk

1 tsp. vanilla extract

1 cup sliced almonds, divided

1/2 cup sugar, divided

1 egg, whisked

To make the bun dough, pour the water and milk into a measuring cup. Add the egg, beating with a fork to mix, set aside. Set a large bowl near your food processor. Using your food processor, pulse the flour, yeast, salt and sugar to combine. Add the cold slices of butter, process briefly so the butter is cut up a little, though you still want to see visible chunks of at least 1/2" pieces. Transfer to the large bowl and quickly add the contents of the measuring cup. Use your hands or a rubber spatula to fold the ingredients together, but do not over mix. Expect to have a gooey mess with some butter lumps in it. Cover the bowl with plastic wrap, place in the refrigerator and leave it overnight or up to 4 days. 

To turn the dough into pastry, remove the dough from the refrigerator and let it come to room temperature. Dust your surface with bread flour and split the dough evenly in half, then roll each half into a 20" square. Fold the dough into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book (it will still look very messy). Repeat this process 3 more times with each half; each time the dough will get smoother and better looking. Wrap each rectangle in plastic wrap and place in the refrigerator for 30 minutes. Or refrigerate half to use now and freeze the other half to use later.

To make the almond filling, cream together the almond paste and butter in a food processor until smooth. Add the eggs, one at a time until well combined. Add the almond flour, all-purpose flour and almond extract and pulse until combined and smooth. Set aside until needed. To make the custard, combine everything in a medium bowl and mix until combined and starts to thicken, about 3 minutes. Refrigerate until needed.

To assemble the buns, working with one rectangle of dough at a time, roll the dough into a 20" x 8" rectangle or loosely so. Spread half of the almond filling mixture across the whole rectangle. Spread half of the custard mixture on top of the almond filling, then sprinkle the whole surface with slivered almonds and 1/4 cup sugar. Roll the entire thing up like you would when making cinnamon rolls, long side in. Use your fingers to pinch the end of the roll into the dough to seal it, to ensure custard doesn't escape. Using a sharp knife, cut the long log into 12 equal pieces and place, swirl side up on a parchment-paper lined baking sheet. Repeat with the remaining rectangle of dough. You can separate each bun, leaving them 3" apart or you can have them all touch sides. It does not affect the baking time but it is up to you whether you want them to be separate or communal. Let the buns rise in a warm place for 45 minutes. Preheat the oven to 375 F. Before baking brush the buns with the whisked egg and sprinkle with more sliced almonds and sugar. Bake for 18 - 22 minutes or until golden brown.

Swedish Semlor

I love anything involved with cream or custard. Cream puffs are just a complete celebration of the gorgeous lusciousness that is custard, which is why, naturally, I'm in love with them. After seeing gorgeous photos of Swedish semlor on Pinterest, I was intrigued and decided to find out a little bit more about them.

The Swedish have this lovely tradition called 'fika' which is basically a time in the day where they take the time to relax with some coffee and pastries. I think it's the most lovely idea ever, if only we could all take some time out of our busy lives to enjoy some fine company and fine pastries - I think it would do us all a big favor. Anyways, semlor are the Swedish version of cream puffs, but a little bit more involved and fragranced with the slightest bit of cardamom and almond.

 Soft, cardamom spiced buns filled with custard and whipped cream and topped with just a bit of powdered sugar... come on now, how can it not be good? Plus, they're really pretty too!

Swedish Semlor

Yields: 8 large buns or 16 mini buns

Adapted from here.

1 large egg

1/3 cup butter, melted

3/4 cup warm milk

1 1/4 tsp. active dry yeast

2 1/2 cups flour

1/4 cup sugar

1/4 tsp. salt

1/2 tsp. ground cardamom, plus more for filling

1/2 cup flour

2 tsp. baking powder

1/4 cup milk, or as needed

3 oz. marzipan

1/4 tsp. almond extract

1 cup heavy whipping cream

powdered sugar, for dusting

In a large bowl, whisk together the egg with the melted butter and milk. Sprinkle the yeast on top and allow to soften for 5 minutes. Meanwhile, sift together the 2 1/2 cups of flour with 1/4 cup sugar, salt and ground cardamom. Once the yeast has softened, stir the flour mixture into the milk mixture until a soft dough forms. Cover the bowl with a towel and allow to rise in a warm spot for 30 minutes. Sift together the remaining flour and baking powder. Stir into the risen dough, then knead until smooth. Form into 8 equal balls or 16 if you'd like smaller buns. Place onto a greased baking sheet, cover with a towel and allow to rise until doubled in bulk, 35 - 40 minutes. 

Preheat the oven to 350 F. Bake the buns for 10 - 15 minutes until golden brown and the center is firm. Cool the buns on a wire rack until room temperature. Once cool, cut about 1/2" thick slice off the top, set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2" thick. Tear the removed bread into small pieces and place into the bowl of a food processor. Add the milk and marzipan to the mixture and process until smooth, adding more milk if necessary. It should be the consistency of pudding. Add the almond extract and a pinch of cardamom and process until combined. Scoop this mixture into the hollowed buns. Whip the cream with 2 tbsn. of sugar to stiff peaks. Pipe the whipped cream on top of the filling to 1/2" over the top of the bun. Replace tops onto the buns and dust with powdered sugar.

10 Grain Milk Bread

I'm very lucky to work at a bakery. Lucky in the way that I get to eat tons and tons of award-winning baked goods. Mmmm. Possibly unlucky in the fact that I should not be eating these award-winning baked goods on a weekly basis...

But, that aside, one of my favorite things to nom on is their 7-grain bread. It's amazingly soft yet has so much texture from all of those hearty grains. This recipe isn't theirs, apparently their recipe is top secret pshhh! This recipe is something I kind of developed from my favorite, favorite milk bread recipe. The Tangzhong method keeps it soft for days as it always seems to magically do and then 10 grains make it hearty and perfect for sandwiches. Speaking of... delicious sandwich made from this 10 grain bread to be posted very soon!

10 Grain Milk Bread

Yields: 1 9x5" loaf

Original recipe here.

1 1/4 cups whole wheat flour

1 cup bread flour

1/2 cup 10 grain cereal mix, plus more for topping

3 tbsn. sugar

1/2 tsp. salt

2 tsp. instant yeast

1 large egg

1/2 cup buttermilk (regular milk or soy milk also works)

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

In the bowl of a stand up mixer, combine the flours, cereal mix, salt, sugar and yeast and mix. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Form a well in the center of the dry ingredients, then pour the wet ingredients into the center. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place it into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Sweet Cherry Scones

I've been kind of, in reality, totally obsessed with scones at the moment. I guess I actually can't even say 'at the moment' because I've been obsessed ever since I tried the most monumentally, mind-blowing scones ever at the Diamond Head Market & Grille in Oahu, Hawaii. I was never one to love scones. They have a bad reputation of being dry and chalky... but ever since I met the 'one' I can't get the idea of delicious scones out of my damn mind!

I've come to realization with the fact that I will never be able to duplicate the glorious scones that come from the Diamond Head Market & Grille and that's okay by me. I guess I'll just have to visit more often ;)

Anyway, despite failures to replicate their famous Blueberry-Cream Cheese scones, I now know that scones can be very loveable. They don't have to be dry, bland or chalky. These scones are easy, delicious and moist beyond belief. Seriously, I had a craving for scones and whipped these up in less than an hour with not a drop of sweat or a wave of stress. The best part is that you can toss anything you want into them - I happened to have some fresh cherries on hand so that's what I threw in and it was delicious.

I imagine any fresh fruit would be perfect, possibly some dark chocolate? Lemon zest? Cream cheese? The possibilities are really endless!

Sweet Cherry Scones

Yields: about 10 drop scones

Adapted from here.

8 tbsn. unsalted butter, cut into cubes and frozen

2 cups flour

1/2 cup sugar

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. kosher salt

1/2 cup sour cream

1/2 cup whole milk

1 1/2 cups fresh cherries, pitted and halved

Preheat the oven to 400 F. Combine all of the dry ingredients in a large bowl. Fold in the frozen cubed butter and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse meal, but do this fast so that the butter does not melt. In a large measuring cup, whisk together the sour cream and milk together to combine then add to the butter mixture. Stir with a wooden spoon until just combined. Use a large ice cream scoop to drop the dough onto a parchment paper-lined baking sheet. Bake for 15 - 20 minutes or until golden brown. 

Matcha & Chocolate Swirl Milk Bread + The Original Milk Bread + Other Variations

If there is one thing I love, it's chewy, dense, soft bread. Crusty works for me, but it just doesn't have that, let's say, oomph that chewy-soft bread has. When I eat baguettes, I usually just tunnel my way through the center and leave the crusts all lonesome on my barren plate. 

I've had my fair share of yeast ordeals, which you can read about here. I had to take a long break before dealing with yeast again; a person can only handle so many failures. I've over risen, over baked... I was just over it all! This? Well this is my yeasty salvation. I love this bread, so much so, that I've already made four loaves of the soft-chewy-dense deliciousness. It uses a special method called the 'Tangzhong' method which employs the use of a bread-water mixture that is cooked to 150 F, then mixed into the bread dough. It is simply amazing. It makes the bread stay soft for days on end and gives it the ultimate chewy-dense texture that I love so, so much.

If you're wondering what I'm referring to when I say soft-chewy-dense texture, just think of Hawaiian sweet bread. It has almost the same texture and is a bit sweet too. I made two version here, the original milk version and a green tea-chocolate swirl bread. 

Both were delicious and came out perfectly! I couldn't believe my eyes when I saw a golden, perfectly risen loaf come out of the oven - it was a serious celebration. Next time, for the green tea-chocolate loaf, I might add a bit more sugar and flavorings. Though you could taste the distinct chocolate and green tea flavors, I could have done with a stronger flavor. I think adding a bit more sugar would make the flavors stand out a bit more too, so if you intend on making this bread (which I highly recommend you do), you should up the sugar!

Matcha & Chocolate Swirl Bread

Yields: 1 9x5" loaf

Original recipe here.

2 1/2 cups bread flour, split

3 tbsn. + 2 tsp. sugar, split

1/2 tsp. salt, split

2 tsp. instant yeast, split

1 large egg

1/2 cup milk

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

1 tbsn. matcha powder

1/6 cup unsweetened cocoa powder

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

Grab two medium bowls and divide the flour, sugar, salt and yeast evenly among them. To one bowl add the matcha powder and to the other add the unsweetened cocoa powder and mix well. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Add one of the dry ingredients to the bowl of a stand mixer and make a well in the center. Look at your wet ingredient mixture and look at the volume as indicated by the measuring cup, then pour exactly half of the mixture into the center of the well. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the ball and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. With a clean mixer, repeat the process with the other dry and remaining wet ingredients. Place the dough into a greased bowl and let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the doughs have doubled in size, transfer the doughs to a clean surface. For each ball of dough, roll out each portion with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the doughs over with the folds facing down and flatten with a rolling pin. Roll out the doughs until they form thin rectangles - make sure they are about the same size. Place one rectangle on top of the other and begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place the swirled roll into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Milk Bread

Yields: 1 9x5" loaf

Original recipe here.

2 1/2 cups bread flour

3 tbsn. + 2 tsp. sugar

1/2 tsp. salt

2 tsp. instant yeast

1 large egg

1/2 cup milk

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

In the bowl of a stand up mixer, combine the flour, salt, sugar and yeast and mix. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Form a well in the center of the dry ingredients, then pour the wet ingredients into the center. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place it into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Other Variations I've Tried:

(1) Matcha Green Tea Swirl

For the filling:

1/2 small package of instant vanilla pudding

1/2 cup whole milk

1/2 cup chopped white chocolate

1 1/2 tbsn. matcha powder

To make the filling, whisk the pudding mix and matcha powder together until well combined. Whisk in the milk until smooth and slightly thickened. Allow this mixture to thicken some more in the refrigerator for about 15 minutes.

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the matcha custard all over, leaving a 1cm border around the whole perimeter. Sprinkle with the white chocolate, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

(2) Raisin-Coconut Custard Swirl

For the filling:

1/2 small package of instant vanilla pudding

1/2 cup whole milk

1 tbsn. brown sugar

1/2 cup raisins

1/2 cup shredded coconut

To make the filling, whisk together the pudding mix and milk until smooth and slightly thickened. Whisk in the brown sugar and shredded coconut. Allow this mixture to thicken some more in the refrigerator for about 15 minutes. 

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the custard mixture all over, leaving a 1cm border around the whole perimeter. Sprinkle with the raisins, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

(3) Raisin with Cinnamon-Sugar Swirl (this one was the best, in my opinion)

For the dough: 

1 cup raisins

1 cup hot water

For the filling:

1/4 cup sugar

1 1/2 tbsn. cinnamon

To make the filling, mix the two ingredients until well combined. Soak the raisins in the hot water to allow them to plump up. Drain well, set aside. While preparing the original milk bread, during the kneading of the dough, add the plumped raisins so that they get kneaded in as well. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Sprinkle the enire surface with the cinnamon-sugar mixture, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Honey Beer Bread & Grilled Beer and Cheese Sandwiches

One cooking memory that is distinctly contained in my head is the first time I made beer bread. I was well underage, holding what I recall now as a Budweiser over a bowl of flour. I mixed, I baked, I ate... I spit it out. Yep, not the best cooking memory. I don't know what I did to maul such a carbohydrate, but I was pretty inexperienced then and I'm sure I botched just about every step of the process.

My love: BUTTER!

Well, a lot of time has passed between now and then and things have changed. I love beer for its slight bitterness, tang and distinctive scent. I love bread for its soft interior and comforting chew. Together, I think they create something that I not only love, I adore. I attempted beer bread again and I was pleasantly surprised with how delicious it was. Soft, a bit sweet from the honey with a gorgeous browned crust. Beer bread is a bit more dense than others and has a different texture than your typical loaf, but it's easy to learn to love. 

Yeasty-beer-butter-goodness:

If you're in the mood for bread and have a fear of yeast like I do (as documented here): make this! It's easy as can be. Combine, mix, bake, slice, enjoy! Really, that's it. My ultimate favorite thing about beer bread is that it actually tastes like beer. When you pull it out of the oven, the distinctive smell of beer rushes into your nostrils. You sneak a taste and there it is, beer. It's awesome. Plus, if you make this honey beer bread, you can use it to make the utterly divine goodness that is grilled beer and cheese sandwiches (below). You... will... not... regret... it. Not one bit!

Slices like a dream...

Honey Beer Bread

Yields: 1 loaf

Original recipe here.

3 cups flour

2 tbsn. sugar

1 tbsn. baking powder

1 tsp. salt

2 tbsn. warm honey

1 bottle (12 oz.) beer

4 tbsn. butter, melted

Preheat the oven to 350 F. Grease a 9x5" loaf pan, set aside. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed, DO NOT OVER MIX! Pour half of the melted butter into the loaf pan. Spoon the batter into the pan and pour the rest of the butter on top of the batter. Bake for 50 - 60 minutes or until the top of the loaf is golden and an inserted toothpick comes out clean.

I think the sole purpose of beer bread is to be made into this sandwich. Being a grilled beer and cheese sandwich is the life calling of beer bread. If only we all knew what our life purposes were; life would be so simple! Combine worcestershire-caramelized onions, cheese and beer bread and you really can't get any better than that. I challenge you, I really challenge you to try to make something more delicious. 

Ooey, gooey, crispy, creamy, tangy, sweet, crunchy deliciousness:

Grilled Beer and Cheese Sandwich

Yields: 4 servings

Adapted from here.

1 medium onion, sliced thinly
1 tbsn. olive oil

1 tbsn. Worcestershire sauce

4 tbsn. Dijon mustard

4 slices fontina cheese

4 slices cheddar cheese

8 slices homemade beer bread (recipe above)

salt and pepper
oregano, fresh or dried

In a medium pan, heat the olive oil over medium-high heat. Add the onions and saute until they begin to wilt. Add the worcestershire sauce, some fresh oregano (if using dried, use sparingly), and salt and pepper, to taste. Reduce the heat to medium and cook slowly until the onions start to caramelize and gain color. Once done, set aside. Spread 1 tbsn. of mustard on 4 slices of the beer bread. Pair up the bread slices. Top half of them with a slice of fontina cheese and the other half with a slice of cheddar cheese. Sprinkle with some pepper, then divide the caramelized onion among one side. Top with the other paired bread slice and grill, panini press or George Foreman the sandwiches until golden brown, cheesy, and thoroughly heated throughout. Enjoy!

Yea, this is for real.