Potted Cheddar With Ale Mustard Recipes

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POTTED CHEDDAR WITH ALE & MUSTARD



Potted cheddar with ale & mustard image

Make this potted cheddar as a Christmas gift, or serve with drinks, crackers and crusty bread after dinner. Ideal for using up cheeseboard leftovers

Provided by Cassie Best

Categories     Snack, Treat

Time 15m

Yield 6-8 (1 x 400ml jar)

Number Of Ingredients 5

250g extra mature cheddar cheese , chopped
140g butter
1 tbsp ale
1 tbsp wholegrain mustard
1 thyme sprig (optional)

Steps:

  • Put the cheese, 100g butter and ale in a food processor. Blitz until creamy and well combined. Stir in the mustard, then pack into a large sterilised jar, ramekin or ceramic pot, making sure to eliminate any air pockets.
  • Melt the remaining butter and leave to sit for a minute to let the fat separate from the milk solids (these will form a milky puddle at the bottom). Pour the clear fat over the cheese, leaving the milk solids in the pan. Place a thyme sprig on top, if using, and chill for a few hours. The sealed cheese will keep for a couple of months in the fridge. Once you've cracked the buttery crust, use up within a week.

Nutrition Facts : Calories 229 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

ALE AND CHEDDAR BISCUITS



Ale and Cheddar Biscuits image

Provided by Nancy Fuller

Categories     side-dish

Time 55m

Yield 12 biscuits

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons kosher salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) cold unsalted butter, cut into cubes
1 cup shredded Cheddar cheese
1 cup buttermilk
1/2 cup ale

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Whisk together the flour, baking powder, salt and baking soda in a large bowl. Add the butter and use your hands to work it into the flour mixture until it resembles small pebbles. Add the Cheddar and toss lightly.
  • Add the buttermilk and ale and stir in with a wooden spoon just to combine. Using a 1/4 cup measure, scoop the dough onto the baking sheet, leaving about 1 1/2 inches between biscuits. Bake until golden brown, 20 to 25 minutes. Serve warm.

PRESSURE COOKER CHEDDAR BACON ALE DIP



Pressure Cooker Cheddar Bacon Ale Dip image

My tangy, smoky dip won the top prize at our office party recipe contest. Use whatever beer you like, but steer clear of dark varieties. -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4-1/2 cups.

Number Of Ingredients 10

18 ounces cream cheese, softened
1/4 cup sour cream
1-1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 cup beer or nonalcoholic beer
1 pound bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
1/4 cup heavy whipping cream
1 green onion, thinly sliced
Soft pretzel bites

Steps:

  • In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. , Select saute setting, and adjust for medium heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.

Nutrition Facts : Calories 213 calories, Fat 19g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 378mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

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Top Asked Questions

How do you make cheese sauce with mustard powder?
The mustard powder, which is simply ground up mustard seeds, adds a nice tanginess to the cheese sauce and cuts through the rich taste of the cheese. But if you'd like a richer sauce, use half-and-half or light cream in place of the milk. Gather the ingredients. In a small saucepan over medium-low heat, melt the butter.
What can I do with shredded cheese and mustard?
Add the shredded cheese, dry mustard, and garlic powder. Continue to cook and stir until the cheese is melted. Enjoy spooned over a main or side dish or as a dipping sauce.
What is the best way to make a beer cheese sandwich?
Put the cheese, 100g butter and ale in a food processor. Blitz until creamy and well combined. Stir in the mustard, then pack into a large sterilised jar, ramekin or ceramic pot, making sure to eliminate any air pockets.
What goes well with mustard in cheese sauce?
A cheese sauce is a welcome addition to a variety of dishes, and when a little mustard is mixed in, it takes that dish to a whole new level. In this easy cheese sauce recipe, dry mustard and garlic powder add a burst of flavor and a hint of spice.

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