Best Ever Beer Cheese Food

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 SAUCE (FOR EVERYTHING)

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.

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.

BEER CHEESE SOUP WITH GARLIC BUTTER CROSTINI

Steps:

• Melt the butter in a Dutch oven or large saucepot over medium heat. Add the carrots, celery, garlic, onions, mustard powder, cayenne and sprinkle with salt and pepper. Sweat the vegetables until tender, about 15 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute. Pour in the stock, mustard and Worcestershire and simmer until the veggies are very soft, about 15 minutes. Add the ale, simmer, about 5 minutes, and then puree with an immersion blender until smooth. Add the Cheddar, gruyere and half-and-half and stir until melted through and smooth. Adjust the seasoning and top with the Garlic Butter Crostini. Enjoy with a 30-pack of your favorite cheap beer.
• Heat a grill pan over medium heat. Brush the baguette slices on both sides with the butter and sprinkle with salt. Grill the slices on both sides until grill marks form, about 3 minutes per side. Rub the slices with the garlic.

BEER CHEESE BREAD BOWL

Steps:

• For the bread bowl: Preheat the oven to 375 degrees F.
• Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
• Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
• For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
• Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

BEST EVER BEER CHEESE SOUP

Steps:

• Melt butter in dutch oven over medium heat.
• Stir in onion, celery, carrot, parsley, and garlic.
• Cook 5 - 6 minutes or until vegetables are crisp tender.
• Stir in flour, mustard, and pepper.
• Mix well.
• Cook 1 minute stirring constantly.
• Gradually add milk and chicken broth and mix well.
• Cook uncovered over medium heat for 10 - 15 minutes or until soup is thickened and thoroughly heated.
• Stir in cheese and beer and cooke 5 - 8 minutes or until cheese is melted, stirring frequently.
• DO NOT BOIL.

BEST EVER BEER CHEESE

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.

THE BEST BEER CHEESE

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.