Irish Beer Cheese Puffs Recipes

IRISH PUB CHEESE RECIPE

Irish Pub Cheese Recipe image

Irish Pub Cheese Recipe - silky smooth and loaded with Irish cheddar and beer flavor. This Pub Cheese Recipe makes a fabulous snack for Saint Patrick's Day.

Provided by Sommer Collier

Time 5m

Number Of Ingredients 6

Ingredients

14 ounces Irish cheddar
4 ounces cream cheese
1/2 cup light Irish-style beer ((Harp Lager))
1 clove garlic
1 1/2 teaspoon ground mustard
1 teaspoon paprika

Steps:

Break the cheddar into chunks and place in the food processor. Pulse to break the cheddar up into small pieces.
Add the cream cheese, beer, garlic, ground mustard, and paprika. Puree until completely smooth. Scrape the sides of the bowl and puree again if needed. Serve with pita chips, bread, crackers, veggies, or apple slices.

Nutrition Facts : ServingSize 0.125 cup, Calories 94 kcal, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 150 mg

CHEESE PUFFS

Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

Ingredients

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

Steps:

In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

IRISH BEER CHEDDAR SOUP

Irish Beer Cheddar Soup image

Provided by Food Network

Time 40m

Yield 8 to 11 servings

Number Of Ingredients 9

Ingredients

64 ounces Irish lager, such as Harp
25 ounces chicken stock
2 tablespoons onion powder
2 tablespoons white pepper
2 pounds peeled and diced potatoes
2 ounces cornstarch
6 ounces water
1 pound Cheddar, shredded
8 ounces Cheddar cheese sauce

Steps:

Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil. Add the potatoes and cook until tender. Combine the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the soup and reduce the heat to low. Stir in the shredded Cheddar, 1 handful at a time. Turn off heat and whisk in the cheese sauce. Ladle into serving bowls and serve.

BOURBON BEER CHEESE PUFFS

Bourbon Beer Cheese Puffs image

Provided by Food Network

Categories appetizer

Time 50m

Yield 1.5 Dozen

Number Of Ingredients 9

Ingredients

8 ounces sharp yellow cheddar cheese, grated (2½ cups)
2 ounces cream cheese
¼ cup beer, preferably bourbon ale
2 tablespoons Maker's Mark® Bourbon
1 teaspoon hot paprika
1 teaspoon mustard, preferably beer mustard
Kosher salt and freshly ground black pepper
1 (17-ounce) package frozen puff pastry, thawed
1 large egg, beaten

Steps:

1. Preheat the oven to 425°F. Line a half-sheet pan with parchment paper. 2. In a food processor, pulse the cheddar, cream cheese, beer, bourbon, paprika, and mustard until smooth, scraping the bowl occasionally. Season to taste with salt and pepper. Transfer to a large resealable plastic bag. 3. Unwrap and unfold the puff pastry sheets. Cut each into 9 3-inch squares. Snip a 1/2-inch hole in the corner of the bag with the cheese mixture. Pipe the cheese mixture onto one half of each pastry square, leaving a ½-inch rim. 4. In a small bowl, beat the egg with 1 tablespoon water. Brush the egg wash on the rim of a pastry square. Fold the pastry in half to form a triangle and press the edges to seal, then press with the tines of a fork. Repeat with the remaining pastries. Transfer to the prepared pan, spacing ½ inch apart. Brush the tops of the pastry with the egg wash. 5. Bake until golden brown, about 20 minutes. Transfer to a wire rack to cool, leaving behind any cheese that may have oozed out of the pastry. Serve warm or room temperature.

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