POTTED CHEDDAR WITH ALE & MUSTARD
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
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
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.
POTTED CHEESE
Serve this cheese spread with an assortment of crackers and melba toast. Great tasting. Sustitute other cheese E.G. Blue or White cheddar. The number of servings will vary depending on what else you serve.
Provided by Bergy
Categories Spreads
Time P1DT50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Beat together the grated cheddar and cream cheese until very smooth.
- Add the green onion,parsley, sherry, mayo, mustard, brown sugar, worcestershire, and cayenne.
- Mix well.
- Pack into a wide mouth crock or other attrative dish.
- Cover with cooled toasted almond.
- Cover& chill 24 hours.
- Bring to room Temperature 30 minutes before serving.
Nutrition Facts : Calories 373.5, Fat 31.6, SaturatedFat 17.7, Cholesterol 90.9, Sodium 486.6, Carbohydrate 5.7, Fiber 0.8, Sugar 3.5, Protein 17.2
POTTED CHEESE SPREAD WITH CRACKERS
Categories Food Processor Cheese Onion Appetizer No-Cook Christmas Cocktail Party Thanksgiving New Year's Eve Cheddar Port Poker/Game Night Shower Party Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)
- Place bowl of spread on platter. Surround with crackers and serve.
CHEDDAR ALE CHOWDER
this is a really manly version of the regular beer cheese soup. A hearty warming winter treat. I like to use GUINESS, but any dark beer could be used. Also if you like your soup smooth; puree the soup before adding the beer and cheese.
Provided by ChefDebs
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter, and saute onion, celery and carrots until soft ( 15 mins ).
- Stir in flour and cook for 5 minutes.
- Add milk and stock, stirring constantly and cook until thickened ( 10 mins).
- At this point you can puree mixture if you want a smooth soup.
- Add beer, worcestershire sauce and mustard, simmer for 5 minutes.
- Slowly add the cheddar cheese, but do not let the soup boil .
- Season with salt and ladle into bowls.
- Garnish with cilantro or parsley if desired.
Nutrition Facts : Calories 1305.3, Fat 64.2, SaturatedFat 40, Cholesterol 197.5, Sodium 1205.2, Carbohydrate 65.6, Fiber 2, Sugar 9, Protein 48.3
CHEDDAR ALE PUB SPREAD
Make and share this Cheddar Ale Pub Spread recipe from Food.com.
Provided by Millereg
Categories Spreads
Time 25m
Yield 1 pound, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place cheeses in food processor or blender, process until smooth.
- Gradually add ale, mustard and cayenne pepper.
- If mixture is soft, refrigerate until firm enough to hold shape.
- Mould into a disc shape (a sphere or ball!!).
- Combine pecans and parsley.
- Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
- Place on a serving plate or board and surround with crackers or flatbreads.
- Slices of apple are nice with this too.
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