Beer And Cheddar Cheesecake Food

JALAPENO-CHEDDAR BEER BREAD

Steps:

• Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
• Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
• Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
• Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
• Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

CHEDDAR AND BEER CHEESECAKE

Steps:

• 1. Let cheeses soften to room temperature in a large bowl, set aside
• 2. combine crackers, melted margarine and 1/4 cup sugar and press firmly over bottom and halfway up a springform pan (lightly buttered)
• 3. beat cheeses with sugar until fluffy.
• 4. Add eggs and egg yolks one at a time to cheese mixture beating well after each addition.
• 5. beat in beer and heavy cream at low speed.
• 6. pour into prepared pan
• 7. bake in preheated 300 degree oven for 2 hours Turn off oven and leave in there with door ajar another 30 minutes
• 8. Remove cake from oven and let cool on wire rack. refrigerate several hours or overnight
• 9. To Serve: Loosen cake with metal spatula around edges remove side of pan
• 10. Serve at room temperature, but store leftover cake in refrigerator. Garnish with frosted green grapes if you wish.
• 11. FROSTED GRAPES :dip small clusters of grapes in egg whites and sprinkle with granulated sugar

CHEDDAR-BEER FONDUE

Steps:

• Mix Cheddar cheese and flour together in a bowl.
• Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

CHEDDAR CHEESE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Cheddar cheese. Combine the flour and baking powder; stir into the batter alternating with the milk until smooth. Pour into the prepared pan.
• Bake for 45 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.

CHEDDAR CHEESE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Cheddar cheese. Combine the flour and baking powder; stir into the batter alternating with the milk until smooth. Pour into the prepared pan.
• Bake for 45 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.

BEER AND CHEDDAR CHEESECAKE

Steps:

• Preheat oven to 300F degrees.
• For crust, combine crumbs with melted butter.
• Press on bottom and sides of a buttered 8-inch spring-form pan.
• For filling, beat cream cheese until soft.
• Beat in sugar.
• Add eggs, one at a time, beating well after each addition.
• Add lemon juice, beer, and cheese.
• Mix thoroughly.
• Fold in cream.
• Pour into the crust.
• Bake in preheated oven for 1 ½ to 2 hours, or until center is set (cake will be golden in color).
• Do not remove from oven.
• Turn the oven off and allow the cake to remain in the oven with the door slightly open to let the heat out gradually.
• Remove from oven and cool.
• Chill before serving.

BAKED BEER MAC AND CHEESE

Steps:

• Preheat oven to 350°F. In a small bowl, combine melted butter, panko, and parmesan together until well-combined and panko is well-coated. Set aside.
• Bring a pot of well-salted water to a boil over high heat. Add pasta and turn down to medium-high heat. Cook according to box instructions less one minute.
• Meanwhile, add butter to a medium saucepan over medium heat. Once the butter has melted starts to bubble, add the flour, then whisk together to combine. Once the roux begins to bubble, slowly poor the milk and beer in, whisking as you pour.
• After all the milk and beer has been added, continue to heat the bechamel, while continuously whisking. Heat the bechamel until it begins to bubble and has thickened to the consistency of full-fat buttermilk. Remove from the heat, then add all the cheese and stir lightly. Set aside to let the cheese melt.
• After 3 or so minutes, stir the cheese sauce to evenly combine. Add noodles and sauce to a 9" cast iron skillet or a rectangular baking dish, then fold the noodles and sauce together until each noodle is well-coated in sauce.
• Sprinkle the panko topping over top of the mac and cheese, then place into the oven to bake for 25 minutes, or until the panko topping is golden and the cheese sauce is boiling.

WELSH RAREBIT (CHEDDAR BEER TOAST)

Steps:

• Preheat the broiler.
• Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 1 minute. Add the Cheddar, dry mustard, paprika and cayenne and a pinch each of salt and black pepper and whisk to combine. As the cheese melts, gradually add the pale ale, stirring to combine. Bring to a simmer, whisking until smooth. Remove from the heat.
• Place the baguette slices on a baking sheet. Spoon on the cheese sauce and coat each slice in the middle. Broil until the cheese is bubbly and browned, about 2 minutes (watch closely, as broilers vary). Top with chives and enjoy!

SUPER EASY BEER CHEESE DIP

Steps:

• In a medium-size saucepan over medium-high heat, add the butter and melt. Whisk in the flour and slowly whisk in the milk. Whisk in the beer.
• Add in the cheese and mix until cheese is melted.
• Add in the paprika, garlic, and dijon mustard and whisk until it is desired consistency.