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Day 56: Cheddar Beer Bread and Sticky Chicken Thighs


(I like this photo because it looks like Ned is being sucked up into the light fixture.)

I was on set all day and evening today too – there before 7:30 am, left at 10 pm. I’m not really sure what Mike and W ate for dinner, but they appear to have survived. Since we shot the Snacks & Finger Foods and Breads episodes today, that’s what I snacked on around dinnertime. Here are some of the things we made (try the beer bread!):

Cheddar Beer Bread

AuthorJulie

Yields1 Serving

3 cups flour
1 tbsp baking powder
3 tbsp sugar
1 tsp salt
1 cup grated old cheddar cheese
1 bottle beer, at room temperature
2-4 Tbsp. melted butter, or canola or olive oil

1

Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the cheese and toss to combine. Add the beer all at once, mixing as little as possible just until blended; the batter should be lumpy. Pour the batter into a 4"x8" or 9"x5" loaf pan that has been sprayed with nonstick spray, and brush with the melted butter or oil. Bake in the oven for 40-45 minutes, or until a skewer poked into the middle comes out clean. Turn out onto a rack to cool.

Category,

Ingredients

 3 cups flour
 1 tbsp baking powder
 3 tbsp sugar
 1 tsp salt
 1 cup grated old cheddar cheese
 1 bottle beer, at room temperature
 2-4 Tbsp. melted butter, or canola or olive oil

Directions

1

Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the cheese and toss to combine. Add the beer all at once, mixing as little as possible just until blended; the batter should be lumpy. Pour the batter into a 4"x8" or 9"x5" loaf pan that has been sprayed with nonstick spray, and brush with the melted butter or oil. Bake in the oven for 40-45 minutes, or until a skewer poked into the middle comes out clean. Turn out onto a rack to cool.

Cheddar Beer Bread

Sticky, Sweet & Spicy Chicken Thighs

AuthorJulie

Yields1 Serving

about 2 lbs. chicken thighs and/or drumsticks, skinned
½ cup soy sauce
½ cup maple syrup or honey
1-2 Tbsp. chili sauce
2-3 cloves garlic, crushed
1 tsp grated ginger

1

Place the chicken in a bowl. Add all the sauce ingredients and toss it all about to blend and coat the chicken. Cover and refrigerate for a couple hours, or overnight.

2

When ready to roast, preheat oven to 375F. Spread the chicken pieces onto a rimmed baking sheet or in a large, shallow dish.

3

Bake for an hour or so, turning occasionally and brushing with leftover marinade (making sure that you do this for the last time at least 15 minutes before the chicken comes out of the oven, to give it a chance to cook) until the juices run clear.

Category,

Ingredients

 about 2 lbs. chicken thighs and/or drumsticks, skinned
 ½ cup soy sauce
 ½ cup maple syrup or honey
 1-2 Tbsp. chili sauce
 2-3 cloves garlic, crushed
 1 tsp grated ginger

Directions

1

Place the chicken in a bowl. Add all the sauce ingredients and toss it all about to blend and coat the chicken. Cover and refrigerate for a couple hours, or overnight.

2

When ready to roast, preheat oven to 375F. Spread the chicken pieces onto a rimmed baking sheet or in a large, shallow dish.

3

Bake for an hour or so, turning occasionally and brushing with leftover marinade (making sure that you do this for the last time at least 15 minutes before the chicken comes out of the oven, to give it a chance to cook) until the juices run clear.

Sticky, Sweet & Spicy Chicken Thighs

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