Smoky Kentucky Beer Cheese Recipes
KIM'S KENTUCKY BEER CHEESE
Beer Cheese dates back to the 1940's in Clark Co. when it is believed to first be made by Joe Allman for his cousin, John Allman's, restaurants on the Kentucky River. Since then people have fallen for this delicious spread that goes great on carrots, celery, crackers, pretzels, potato chips or anything you want! I grew up with beer cheese and didn't realize it was exclusive to Kentucky until we moved to South Carolina. I now make it for all our Carolina friends every Christmas.
Provided by AbsurdBookNerd
Categories Spreads
Time P2DT15m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Pour beer into a glass or bowl and let it go flat.
- Combine remaining ingredients in food processor and PULSE until slightly blended.
- Then turn processor ON and slowly pour in beer until you get desired consistency. Mixture should be somewhat soft, but will harden in refrigerator.
- Make at least two days ahead of time, the longer the flavors have to blend the better. Store in ceramic crocks or good ole Tupperware. Serve with pretzels, crackers, potato chips, carrot sticks, celery, etc. Enjoy the taste pf home!
Nutrition Facts : Calories 60.6, Fat 4.7, SaturatedFat 3, Cholesterol 14.9, Sodium 99, Carbohydrate 0.5, Sugar 0.1, Protein 3.6
KENTUCKY BEER CHEESE
This is an heirloom recipe from a restaurant on the Kentucky River near Lexington (out of business since the late 1990s). It's a quick fix for a party, one batch goes a long way, and it packs a great flavor punch for how easy it is! Serve this appetizer with chips, crackers, chopped vegetables, soft or crispy pretzels, warm bread...
Provided by germanyjess
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Process Cheddar cheese chunks in the bowl of a food processor until crumbly. Add garlic powder, cayenne, and hot sauce. Begin pouring in the beer a little at a time, mixing until desired consistency has been reached.
- Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 0.7 g, Cholesterol 29.4 mg, Fat 9.3 g, Protein 7 g, SaturatedFat 5.9 g, Sodium 178.1 mg, Sugar 0.2 g
OLD KENTUCKY BEER CHEESE
I love to make this cheese. I make it a lot around Christmas for gifts, but it's great any time of the year.
Provided by southern chef in lo
Categories Spreads
Time 20m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Cut cheese into cubes, place in food processor; process until smooth. Add garlic, Worcestershire sauce, mustard, and Tabasco, blend well.
- Add the beer a little at a time while blending cheese, until the cheese is a good firm spreading consistency (too much beer will make cheese fluffy so pour a little at a time).
- Stir in salt and refrigerate.
- Serve with slices of pumpernickel or crackers--great with cold beer.
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