OHIO-STYLE BEER CHEESE
Steps:
- Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
THE BEST BEER CHEESE
Tried about 5 different beer cheese recipes, and just couldn't find exactly what I was looking for. I finally found one on the McCormick website, I believe, that I jazzed up a bit. Wonderful with pretzels!
Provided by C in PA
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, blend cheddar, cream cheese, beer, worcestershire, chili powder, mustard, red pepper, and garlic.
- Blend for 5 minutes, or until creamy.
- Add in parsley, blend 1 more minute.
- Pour into bowl, cover, and chill in refrigerator.
- Cheese will firm.
BEER CHEESE SAUCE (FOR EVERYTHING)
How to make beer cheese sauce you can put on everything from pasta to burgers and nachos.
Provided by Craft Beering
Categories Cooking with Beer
Time 20m
Number Of Ingredients 7
Steps:
- Toss the cheese with the flour or starch and set aside.
- In a large sauce pan over medium-low heat melt the butter and saute the minced garlic just until it is fragrant and begins to soften.
- Move the pan away from the heat temporarily and slowly add the beer, stirring constantly. Return to the stove ring, and simmer for 2-3 minutes to reduce Add the heavy cream and oregano and simmer for another 2-3 minutes.
- Remove from the heat and slowly begin to incorporate the prepared cheese, about a handful at a time, stirring as you go. Once all the cheese has melted into the sauce you can place it back over a stove ring on low heat for a final thermal boost, about 1 minute. Stir again and enjoy while warm.
Nutrition Facts : Calories 607 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 48 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 28 grams saturated fat, ServingSize 1, Sodium 772 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
BEST EVER BEER CHEESE
Make and share this Best Ever Beer Cheese recipe from Food.com.
Provided by Donna Luckadoo
Categories Cheese
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Blend all ingredients together in a food processor.
- (Mixer can be used but it takes a long time to get it smooth.) Let stand in refrigerator 24- 48 hours and serve with Crackers or Celery sticks.
Nutrition Facts : Calories 634.2, Fat 45.7, SaturatedFat 29, Cholesterol 155.2, Sodium 2308.3, Carbohydrate 19, Fiber 1, Sugar 12.3, Protein 34.7
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