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Graveyard Mud Dip and Tombstone Bread

Posted Nov 01 2010 3:00am

Saturday night we threw a little Pre-Halloween Party with our wonderful friends Emily and Aaron, complete with a Halloween-Themed menu of which I'm rather proud... :-)

Many toasts were made with excellent Belgian Trappist beer, many rounds of Jenga were played,

and despite the counter-intuitive combination record tower heights were reached, and a grand time was had by all!

In an ideal world, I imagine I would prepare holiday recipes twice, both to test them ahead of time and in order to be able to blog about them before the occasion arrives, such that my fellow bloggers might be able to peruse the recipes when thinking of their own holiday menus, but as I always read my blogger friends' archives when looking for holiday recipes anyway... and I can't imagine a universe in which I possessed enough free time to cook for Halloween in the weeks preceding Halloween, I have to remain satisfied with an enthusiastic recap each year. Starting with... our appetizer course and bread! The bread, naturally, was a variation on the beloved beer bread recipe taught to us by Susan of Farmgirl Fare , and was such a success that it was served alongside the soup, salad, and main course... all to follow soon! :-)

Graveyard Mud... aka Wild Rice and Re-fried Bean Dip

1/2 cup wild rice
1 cup vegetable broth
2 cups homemade (un)re-fried beans (I highly recommend making the beans well ahead of time)
1/4 to 1/2 cup vegetable broth
1 cup shredded low-fat cheddar cheese
Minced chives
Baked corn chips

~ In a covered saucepan over low heat, simmer the wild rice in the 1 cup of vegetable broth until the rice is tender and most of the liquid is absorbed.
~ Increase the heat to medium-low, stir in the (un)re-fried beans and 1/4 cup vegetable broth, and stir until heated through, adding an additional 1/4 cup vegetable broth if the mixture feels to thick.
~ Remove from the heat, and stir in the shredded cheddar cheese until melted.
~ Garnish with the minced chives and serve warm, with the baked corn chips!

Tombstone Bread... aka Whole Wheat Beer Bread with Onion and Sesame

2 cups whole wheat flour
1 cup all-purpose flour
1 T raw turbinado sugar
1 T baking powder
1 tsp salt
1/3 cup minced dehydrated onion
1/2 cup sesame seeds
12 oz beer (I used Trader Joe's Simpler Times Lager)
2 oz water

~ Preheat the oven to 350 degrees F. Coat a 9X5" loaf pan with cooking spray.
~ Stir together the two flours, sugar, baking powder, salt, dehydrated onion, and sesame seeds in a large bowl.
~ Make a well in the center of the dry ingredients, and stir in the beer and water until just combined.
~ Transfer the dough to the loaf pan, and bake for 45 minutes. Serve warm, with butter or herbed olive oil!

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