Breads

CELLY SALT BEER CHEESE BREAD

Ingredients

Vegetable Cooking Spray

1 tablespoon olive oil

½ cup finely chopped onion

½ teaspoon Celly Salt® Original, divided

3 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

1 cup shredded sharp cheddar cheese

1 (12 ounce) bottle Bell’s Oberon (or favorite wheat ale or lager)

2 tablespoons melted butter, divided  

Directions

1. Preheat oven to 375 degrees. Coat a 9 x 5-inch loaf pan with cooking spray. 

2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until lightly golden. Stir in ¼ teaspoon Celly Salt® Original; set aside to cool. 

3. Whisk together flour, sugar, baking powder and salt in a large bowl. Make a well in the center. Add cooked onion, cheese and beer, stirring until just moist. 

4. Spoon batter into prepared loaf pan evenly. Drizzle with 1 tablespoon of butter and sprinkle with ¼ teaspoon Celly Salt® Original. Bake for 35 minutes. Remove from oven and drizzle with remaining 1 tablespoon of butter and bake an additional 25 minutes. Cool in pan 5 minutes on a wire rack; remove from pan and cool completely.  

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CELLY SALT SCONES

Chef Chandra Riccetti is the Chef and Owner at Bastion Restaurant in Fort Worth, Texas and has more than twenty-five years of professional cooking experience. Chef Ricetti's cooking is inspired by her extensive world travels and use of fresh, local ingredients. A must visit while in Fort Worth. 

the Bastion Restaurant and Catering Service | Fort Worth 

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons sugar

2 tablespoons chopped Jamon Serrano

2 tablespoons grated Gruyere cheese

1 cup heavy cream

1/2 cup milk

Celly Salt® Original

Directions

1. Preheat oven to 400 degrees F. Place a sheet of parchment paper on a rimmed baking sheet.

2. Combine flour, baking powder and sugar in a large bowl. Add ham and cheese and toss lightly together.

3. Pour heavy cream and milk into dry ingredients. Combine lightly until dry ingredients are just moist.

4. Place 8 equal scoops onto the prepared parchment lined pan spaced evenly.

Sprinkle the tops generously with Celly Salt® Original.

5. Bake for 20-25 minutes or until golden. Cool on a wire rack.

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SIN BIN CORN MUFFINS

Ingredients

Vegetable cooking spray

1 cup whole wheat pastry flour

1 cup cornmeal

1/3 cup sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon Celly Salt® Sin Bin Fire

1 cup low-fat buttermilk

1/4 cup canola oil

1 large egg

1 fresh jalapeno pepper, stem removed and thinly sliced

Directions

1. Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray.

2. Whisk together flour, cornmeal, sugar, baking powder, baking soda and Celly Salt® Sin Bin Fire in a large bowl. 

3. Add buttermilk, oil and egg in a medium bowl; whisk to combine.

4. Pour wet ingredients into the dry ingredients. Stir until mixture is just moist.

5. Evenly distribute batter into 12 muffin cups. Place one slice of jalapeno on top of each muffin. Bake 13-15 minutes or until an inserted toothpick comes out clean. Cool in pan 10 minutes and remove to a wire cooling rack to finish cooling.

Cook's Note: Use all-purpose flour or whole wheat flour if pastry flour is not available. Also, try mincing fresh seeded jalapeno and folding into batter in place of topping the muffin.

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