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.
🧂🧂🧂🧂🧂🧂🧂🧂🧂🧂
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.
🧂🧂🧂🧂🧂🧂🧂🧂🧂🧂
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.
🧂🧂🧂🧂🧂🧂🧂🧂🧂🧂
FRUIT AND NUT CRACKERS
Ingredients
½ cup all-purpose flour
½ cup whole wheat flour
2 teaspoons Celly Salt® Chirpin’ Herb
1 teaspoon baking soda
½ teaspoon sea salt, fine grain
1/8 teaspoon ground black pepper
¾ cup dried fruit, chopped
¾ cup nuts or seeds
2 teaspoons orange or lemon zest
1 cup milk (dairy or non-dairy)
¼ cup honey
Vegetable cooking spray
Directions
1. Preheat oven to 350 degrees. Coat 2 mini loaf pans with cooking spray; set aside.
2. Combine both flours, baking soda, Celly Salt® Chirpin’ Herb, salt and pepper in a large bowl. Add dried fruit, nuts, seeds and zest; stir until well combined.
3. Add milk and honey to dry ingredients and stir until well combined.
4. Divide batter into prepared loaf pans. Bake 32-34 minutes or until an inserted toothpick comes out clean.
5. Place pans on cooling rack for 10 minutes. Remove loaves from pans and cool completely on rack.
6. Wrap loaves in plastic wrap and place in freezer 4 hours or overnight.
7. Preheat oven to 300 degrees. Remove loaves from freezer and discard plastic wrap. Line a baking sheet with parchment paper; set aside.
8. Place loaves on a cutting board. Cut loaves into 1/8-inch-thick slices with a serrated edge knife. Place slices on baking sheet and bake 12-14 minutes. Flip slices over and bake an additional 12-14 minutes or until golden brown and feel dry to the touch. Remove crackers to a cooling rack to allow to crisp as they cool.
9. Store in an airtight container up to 1 week.
Cook’s Note: Use any combination of dried fruit such as, apricots, dates, raisins or cherries. The same goes for nuts and seeds - any combination such as, pepitas, sunflower seeds, walnuts or almonds.
🧂🧂🧂🧂🧂🧂🧂🧂🧂🧂
Celly Salt Beer Cheese Bread