KENTUCKY BEER CHEESE
I grew up in central Kentucky and now hold a Kentucky Derby party out here in California every year now. It was approaching and I was jonesin for Hall's Beer Cheese. This was the recipe I settled on...
Provided by tilthouse
Categories Spreads
Time 8h15m
Yield 1 batch, 20 serving(s)
Number Of Ingredients 6
Steps:
- Open beer and bring to room temperature It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit if you are in a hurry, but don't boil it.
- Grate cheese and garlic in a food processor.
- Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended.
- Refridgerate overnight. This really helps the flavors develop and meld properly.
Nutrition Facts : Calories 119.2, Fat 9.4, SaturatedFat 6, Cholesterol 29.8, Sodium 191.3, Carbohydrate 0.8, Sugar 0.1, Protein 7.1
BEER-CHEESE BURGERS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Melt the butter in a medium saucepan over medium heat. Add the flour and mustard powder and cook, stirring, 3 minutes. Whisk in the beer and bring to a simmer; whisk in the half-and-half until smooth. Return the sauce to a simmer and cook, whisking occasionally, until thickened, 3 to 4 minutes. Stir in the cheese and horseradish until smooth; keep warm.
- Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
- Top the bun bottoms with the burger patties, cheese sauce, tomato and chives. Cover with the bun tops.
BUTTER BURGER WITH BEER CHEESE SAUCE AND BACON
Steps:
- For the burger: Preheat the oven to 350 degrees F.
- Place the bacon on a rimmed baking sheet and bake until golden brown but not completely crisp, 15 to 20 minutes. Keep warm for the burgers.
- For the beer cheese sauce: Meanwhile, melt the butter in a heavy-bottom saucepan over medium heat. Add the onions and cook until soft, 2 to 3 minutes. Add the flour and cook, stirring, until the roux starts to brown, about 2 minutes. Whisk in the beer until smooth.
- Reduce the heat and cook until the beer begins to reduce and the alcohol is cooked out, 4 to 5 minutes. Add the cream and garlic and continue to cook, stirring continuously, until the sauce thickens, about 10 minutes. Remove from the heat and season with 1/2 teaspoon salt and some pepper; gradually whisk in the cheeses until melted completely. Keep warm. Note: This recipe makes about 4 cups of cheese sauce, more than needed for the burgers. Refrigerate the extra for up to 3 days.
- To make the burgers, cut the butter into four 1/2-inch thick pieces and set aside, taking care to keep them cold. In a medium bowl, gently fold the ground beef with 1 to 2 teaspoons salt and some pepper to season, and divide into four equal portions. Form each portion of meat into a ball and press your thumb into the center. Place a cold slice of butter into each indent and cover over with some meat, pressing each ball into a patty so the butter is in the center. Hold the patties on a plate for cooking.
- Heat a grill pan over medium high heat, and brush with oil. When the pan is hot, add the patties, spacing them evenly. Cook on one side until browned, about 5 minutes, and then flip the patties and cook to desired doneness, adding the cheese slices in the last 2 minutes.
- Butter both sides of the pretzel buns and place on the grill pan, cut-side down. Grill until golden brown and toasted. Place the buns onto plates, and place the patties onto the toasted buns. Top each burger with 2 bacon slices and 1/4 cup beer cheese sauce. Serve immediately.
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 FONDUE
My family always wants me to make this for them! It's so perfect for the Holidays! I put this out on the table with other appetizers and let everyone dip at their own pace.
Provided by Joanne Fraser
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rub inside of fondue pot with garlic.
- Discard garlic.
- Do at stovetop-------------------.
- Add beer to fondue pot and heat until boiling.
- Turn down heat.
- Coat grated cheeses with flour and add to pot.
- Heat slowly.
- At the table------------------.
- Turn on your fondue pot element.
- Put your fondue pot into place.
- Place one cube of bread onto the your fondue spear and dip into Cheese mixture.
- If mixture become too thick, thin it with a little beer by pouring it directly into fondue pot.
Nutrition Facts : Calories 238.1, Fat 16.8, SaturatedFat 10.7, Cholesterol 54.6, Sodium 192.5, Carbohydrate 4.5, Fiber 0.1, Sugar 0.6, Protein 15.2
BEER CHEESE SPREAD
A good snack on crackers. Eaten while watching many Super Bowls, among other occasions. I've also given it as a gift at Christmas.
Provided by echo echo
Categories Spreads
Time 10m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Grate the cheeses finely.
- Mix the cheeses with the garlic, dry mustard and Worcestershire.
- Gradually beat in the beer until the mixture is well blended and of spreading consistency.
- Store in a covered container in the refrigerator.
- Serve at room temperature.
BEER-CHEESE FONDUE
Try out our Beer-Cheese Fondue for a new go-to get-together food. Our Beer-Cheese Fondue is ready to party with beer, cheddar and pretzel roll dippers.
Provided by My Food and Family
Categories Cheese Appetizers
Time 10m
Yield 18 servings
Number Of Ingredients 4
Steps:
- Whisk beer and flour in microwaveable bowl until blended. Microwave on HIGH 1 min.
- Stir in cheese. Microwave 2 min. or until cheese is melted and dip is well blended, stirring after 1 min.
- Serve with bread slices.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHEESE BEER BREAD
Make and share this Cheese Beer Bread recipe from Food.com.
Provided by Rhonda O
Categories Quick Breads
Time 1h5m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Grease and flour 9 inch loaf pan.
- Mix all dry ingredients, stir in beer and cheese until well blended.
- Spread evenly in pan.
- Bake 50 to 55 minutes.
- Cool 10 minutes.
BEER CHEESE DIP FOR PRETZELS
Homemade pretzels are incomplete without a pub-style cheese dip to dunk into. This beer cheese dip is so creamy and delicious that it will make every bite of homemade soft pretzels even more delicious.I know you saw a glimpse of this cheese dip yesterday when I shared Soft Pretzels recipe. I decided to share Cheese Dip in separate post because this dip can also be served without pretzels. You can serve it baked soft potato wedges, tortilla chips, or add it over a rustic spinach artichoke pizza. So I thought, for the versatility of this cheesy dip.... it sure needed a separate spot in my recipe cabinet. What do you say?That being said, beer Cheese Sauce or dip is a classic pub-style accompaniment to soft pretzels. (a must have) What I like the best? How easy it is to make Beer Cheese Sauce. It may sound complicated but really it is 10 minute recipe. Super easy! I told you yesterday, pretzels take 10 minutes to bake in oven.. remember? My friends, by the time pretzels are out of the oven, the bubbling hot cheese sauce is ready to serve. Honestly, it can't get easier than this. You can make cheese sauce up-to a day in advance too. It will still need 1-2 minute to dilute before serving as it gets thicker as it sits in refrigerator. What I suggest? Make fresh, you guys! Just 10 minutes is all it needs.Beer or No Beer?Even though a 1.5 cup cheese sauce needs just 1/4 cup of beer.... The flavor of Beer Cheese dip depends a lot... I mean A LOT, on flavor/taste of beer. Sweeter (pale and lite) the beer, sweeter the dip.... darker the beer - more intense will be the cheese dip. In simple words, if you love aroma and bitterness of beer? Use a darker beer or if you prefer less intense then use pale ale or any lite beers. If you don't like beer, this cheese dip tastes good even without it. If not adding beer, add some extra liquid (apple cider or root beer) to adjust the thickness of sauce. (check recipe notes below for more details.)To me it is also a good use of leftover beer. If we have a few bottles left after a party/game day, I prefer to save them for making beer-based foods. This is a once-in-a-while thingy so I'm always excited to use the leftovers for my foodie adventures. Like last year I shared Beer Braised Chicken Sausage with you.... it is still one of family favorite and often demanded when I have few beer bottles to spare. That being said, you don't need a lot of beer to make this cheese sauce, a cup and half batch needs about 1/4 cup beer. I like to make bigger batch if friends coming over or prepare two recipes which uses whole bottle of beer and nothing goes waste.I still have a bottle left, let'me try and share something with you. Look for it in coming days. Back to cheese dip after boozy beer discussion.Honestly, this Cheese Dip is very forgiving. There is nothing in here which can't be swapped which makes it my special favorite as I can adapt it to my refrigerator's resources. You know what I mean ;) Other than beer, one most common swapped ingredient is : cheese. One month it is soft white cheddar and goat cheese and other time leftover sharp cheddar and cream cheese. Just throw in there and enjoy!Most pub-style beer cheese dips only rely on flavor of cheese and beer. I go an extra-step and spice-up things a bit. A few simple pantry condiments can enhance the richness of creamy cheese such as my favorite are Worcestershire sauce, mustard, Tabasco, some fresh chopped parsley, chopped dill pickle or jalapeno, and lemon pepper. All of these are optional as cheese dip has bold beer flavor which is good on it's own... though I recommend trying Tabasco, pickle and parsley for hot spicy rich tangy cheese dip.. if you please. :) Now, I can steal this line from Ree Redmond - thank you for listening. :)How to make Pretzel Cheese Dip Kids Friendly?Just a few simple swaps will make it perfect for kids. No worries, adults will still enjoy it.1. Skip Beer, use root beer or apple cider if you like.2. Use only mild white cheddar cheese3. Skip Tabasco.4. Don't use Worcestershire if have any fish allergies.that's pretty much it. Easy, right?Enjoy the day! I see you soon with something delicious from my kitchen! :)
Provided by Savita
Categories Dip
Time 10m
Number Of Ingredients 12
Steps:
- Heat milk in a sauce pan and keep warm. In a another sauce pan, heat butter until just melted, add flour and cook (medium heat) stirring often until flour has cooked yet not browned (1-2 minutes) Add milk little at a time and stir continuously to make smooth white bachamel sort-of sauce. Add in beer and mix well (keep heat medium-low).
- Add shredded cheddar cheese and cream cheese, and mix until cheese dissolve fully. Cook until sauce is thick to your liking. (1-2 minute more)
- Remove from heat, add chopped parsley, *Tabasco, mustard, lemon pepper (if using). Mix well. Taste and adjust alt or more Tabasco (if you prefer).
- Serve with soft pretzels and enjoy!!
CHEESE DIP WITH BEER
This is great for football gatherings when you want to serve something hearty and filling. It gets lots of compliments. Serve with bite-size pieces of bread and vegetables.
Provided by PJ's kitchen
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter.
- Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 15 g, Cholesterol 39.1 mg, Fat 12.6 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 519.3 mg, Sugar 0.4 g
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.
BEER CHEESE AND SOFT PRETZEL BITES
This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!
Provided by Kardea Brown
Categories appetizer
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
- Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
- While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
- When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
- For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
BEER CHEESE DIP
Provided by Food Network
Number Of Ingredients 6
Steps:
- Combine Cheddar cheese, cream cheese and Hidden Valley® Original Ranch® Dips Mix in medium bowl. Gradually stir in beer until mixture reaches desired consistency. Garnish with green onion and additional Cheddar cheese. Serve with pretzels or vegetable pieces.;
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- Reduce heat to low. Add cheese one handful at a time, whisking after each addition, until cheese is melted and smooth. Increase heat to medium and cook until small bubbles form around the edges. Remove from heat and stir in mustard. Serve with soft pretzels, toasted baguette, or vegetables for dipping. Fondue can be reheated over low heat, stirring until smooth, or transfer to a slow cooker on low, and keep warm for up to 1 hour.
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