As promised, I’ll be sharing all of the recipes from our chefs who participated in the Oxford Craft Beer Fest this weekend. Kicking things off is a Beer Cheese Soup from Sean Adams from Honey Bee Bakery.
There will be more recipes to come throughout the day. Enjoy, and be sure to visit all of the chefs at their restaurants. Send in your photos if you make any of the recipes at home.
Beer Cheese Soup from Chef Sean Adams at Honey Bee Bakery
- 3 yellow onions medium dice
- 4 carrots peeled, medium dice
- 4 stalks celery, peeled, medium dice
- 1 tablespoon garlic purée
- 1/2 lb. cubed butter
- 1c. all purpose flour
- 6 cups milk
- 5 c. shredded sharp cheddar cheese
- 3 12-oz. beers at room temp (Sean used Back Forty Beer Co. Kudzu porter here)
- Salt to taste
- Pepper to taste
- 1/2 tablespoon paprika
Sauté vegetables and garlic on medium heat for 5 minutes. Add butter, melt, mix, add flour and mix well. Slowly whisk in milk, 1 cup at a time, whisking the whole time until thick. Whisk in cheese a little bit at a time until mixed well. Add beer slowly, whisking, being careful not to make too frothy, until all is added. Simmer for 90 minutes, purée, and add salt, pepper and paprika. Refrigerate uncovered overnight to set up. Serve the next day.
Yield: 1 gallon
The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.
Can’t get enough of the bread and pastries at Lusa Pastry Cafe on North Lamar? Well, thanks to a tip from the Col. Reb Sez blog, we now know that the cafe is in the process of opening two additional locations here in Oxford.
One location will be in the Belk shopping center, a few doors down from Newk’s, and the other will be on Thacker Road off Hwy 6 in the old Bungalow location.
Stay tuned for opening dates as they become available.
UPDATE 10/23/12: The location on Thacker Rd. is scheduled to open this Thursday, Oct. 25.
Friends, supporters, employees and those looking for a sugar rush are invited to the official ribbon-cutting cermony at Sugar Buzz, a new bakery, which opened a couple of months ago. The event will take place at 11:30 a.m., Friday, February 3 at the shop’s location at 115-B Heritage Drive. For more information, call 662-550-4191.
UPDATE JULY 5: Sugar Buzz has closed.
After nine months in the Belk shopping center, Pretty Sweet Cupcakes and Cake Decor has closed its doors and a for lease sign has gone up in the window. I can only assume that it was a struggle to compete against an already well-established bakery located in the same strip mall.
On Wednesday, November 2, from 4:00 p.m. to 6:00 p.m., in celebration of Honey Bee Bakery’s 3rd birthday and its grand opening for dinner, Oxford is invited to an afternoon “Friends of Honey Bee” party filled with delicious food created at the bakery; a showing of artwork from local artists; music; and wine.
Similar to lunch, every dish offered at dinner is homemade, southern, simple, affordable, and utilizes local ingredients whenever possible. A renovated and redesigned dining room helps promote an intimate dining experience, and the bakery is also now licensed for brown bag services, so feel free to bring a bottle of your favorite wine when you try out the new dinner menu.
Honey Bee Bakery is no longer serving breakfast during the week, but the weekend brunch is still offered Saturday and Sunday until 2 p.m. The bakery’s new hours are Tuesday 11 a.m. to 5 p.m., Wednesday through Friday 11 a.m. to 10 p.m., Saturday 8 a.m. to 10 p.m., and Sunday 9 a.m. to 2 p.m.
Every now and then I like to share an Oxford recipe that I come across. I found the following recipe for Bottletree Bakery Chess Pie on FoodNetwork.com. Enjoy!
Bottletree Chess Pie
Recipe courtesy Cynthia Gerlach
- Prep Time: 20 min
- Inactive Prep Time: 8 min
- Cook Time: 45 min
- Level: Intermediate
- Serves: 1 (9-inch) pie
- 3 ounces cream cheese
- 1 stick unsalted butter
- 1 ¼ cups all-purpose flour
- 1 cup butter, at room temperature
- 2 cups sugar
- 8 egg yolks
- 3/4 cup water
- 1 tablespoon vanilla
- 1 tablespoon apple cider vinegar
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons cornmeal
To make the crust: With an electric mixer, beat cream cheese and butter until well combined. Add flour and mix until dough forms a ball. Pat into a 9-inch pie pan. Chill. Preheat the oven to 350 degrees F. To make the filling: With an electric mixer, cream butter and sugar. Add egg yolks. Slowly add water, vanilla, and vinegar with the mixer on medium speed. Add flour and cornmeal. Pour into prepared crust and bake for 45 minutes or until set. Chill overnight.
Have a recipe from a local restaurant you’d like to share with EatingOxford.com readers? Email me at firstname.lastname@example.org.