Beer & Cheddar Soup served w/ a Bacon & Onion Tart

Some of y’all may have already seen shots of the Turkey I prepared for Thanksgiving this year, but I also wanted to share a fantastic course I pulled together from two great recipes in Food & Wine and Saveur for the holiday.

 

Both of these dishes alone are absolutely delicious and easy to make ahead of any larger dinner, but together… Whoa!  The sweetness of the tart (I used both red & yellow onion instead of the pure recipe) played very well together when I was tasting them for seasoning, so I just re-jiggered the micro greens I’d planned on serving with the tart into a salad w/ mustard vinaigrette.  What a hit!

 

Considering the degree of difficulty here (very low) and the fanstastic reward on flavor, I’ll likely be mixing and matching a whole range of other ingredients into these core recipe ratios throughout the winter – tune in for more, but until then, ENJOY!

 

PS – Serious thumbs up to Jonathon Erdeljac and his fantastic restaurant by his namesake in Oakcliff.