Monday, March 6, 2017

Beer Cheese

Beer Cheese Spread
1 (12-ounce) bottle Pilsner beer
kosher salt, to taste
1 pound sharp cheddar cheese, grated
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon yellow mustard powder
1 garlic clove, grated
hot sauce to taste
sourdough, crackers, and radishes, to serve

Start by warming the beer in a small pan with a pinch of salt.  Bring to a boil to flatten the beer, then set aside to cool.

Place the cheddar cheese in the bowl of a food processor or a blender.  With the motor running slowly pour in the beer.  Process until it is the consistency of hummus.  You probably will not need all of the beer.

Add the spices, garlic, mustard, and peppers and a plug of hot sauce.  It may seem loose but as it chills it will tighten up to a spread.

After an hour or so it will be ready to go.  It really is best after a day when the spices will have time to mellow.  It will keep refrigerated up to 2 weeks.

To serve, remove from the refrigerator 20 minutes prior to serving to take off some of the chill and spoon into a ramekin.  Serve with thick slices of toasted sourdough bread coated with olive oil, Ritz crackers, a few dill pickled radishes and some raw garlic cloves to rub on the toast.  Some cold beers are the recommended beverage.

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