Sunday, October 4, 2009

Brew-quet

My mom told me that when I was a little girl I used to walk around at any event that had alcohol saying, "I mell beer." She said I was like a bloodhound when it came to brewskies. I could always detect when they were being served. I don't think beer has a very strong smell, so I find this story particularly amusing. I think I was probably just trying to assert the fact that I knew it was being served and that there was a beverage I couldn't partake in.

Now that I am allowed to have beer, I really like it! I particularly like the few recipes I have made that require beer as an ingredient. I have made beer bread, and chili with beer and several things beer battered. This was my first recipe that called for beer that didn't require cooking the beer in any fashion. It was definitely the recipe with the most potent beer flavor of all of the beer recipes I have tried. I would recommend using a beer that you love because the flavor is very prevalent in this spread.

Beer Cheese Spread
Adapted from Southern Living October 2007

Yield

Makes 3 cups

Ingredients
  • 1 (1-lb.) block sharp Cheddar cheese, shredded
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon ground red pepper
  • 1/2 (12-oz.) bottle amber beer, at room temperature
  • Salt and pepper to taste
  • Garnish: thyme sprig
Preparation

1. Saute onion and garlic in a small skillet until softened.

2. Mix together first 5 ingredients in a food processor until blended and the cheese turns into a spread like consistency.

Gradually add beer, pulsing until blended after each addition.

Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Serve with crackers or pretzel sticks. Store in an airtight container in refrigerator up to 2 weeks.

After you make this spread you can use it in the recipe below. Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.

7 comments:

Gabriela said...

Well whaddaya know? Looks like it's Miller Time! (hic)

Kerstin said...

LOL, what a talent! What a yummy beer spread! I haven't cooked much with beer, but want to use pumpkin beer in something this fall.

Krista said...

This sounds fabulous! I'm a fan of the beer too...in my hand or in a recipe.

Victor Yu said...

Dip and beer, what a combination... This is definitely a keeper.

Page said...

I've had my eye on this recipe! Glad to know that it's yummy!

Sophie said...

What a treat! You're right, normally we see beer cooked up in a recipe, this is definitely different. What a hearty dip!

Jeff Rasmussen said...

I love this recipe! What a great looking appetizer!