Crocked Beer Cheese Food

KENTUCKY BEER CHEESE

Kentucky Beer Cheese image

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

Ingredients

20 ounces extra-sharp cheddar cheese, grated
2 garlic cloves, grated
7 ounces bottled dark beer, flat
1/8 teaspoon salt
Tabasco sauce
mustard powder (optional)

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

CROCKED BEER CHEESE

Crocked Beer Cheese image

This is hot and tangy - great to have on hand at all times.

Provided by Penny Hall

Categories Other Snacks

Time 10m

Number Of Ingredients 7

Ingredients

1 1/2 lbs cheddar cheese grated
2 tbsp worcestershire sauce
2 cloves garlic, minced
1 to 2 tsp tabasco sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 (12 oz) can beer, allowed to go flat

Steps:

1. Place all ingredients in a blender or food processor and blend until a coarse puree. Cut a square of colored plastic wrap to fit a nice, new terracotta container or other suitable container. Put square inside the container with about 5 inches showing above the top of the container. Fill container with cheese. Gather wrap and tie with a raffia bow. This will keep for several weeks in the refrigerator.

BEST-EVER BEER CHEESE SOUP

Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

Ingredients

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

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.

CROCK POT BEER AND CHEESE SOUP

Crock Pot Beer and Cheese Soup image

From a cookbook called "Best Loved Slow Cooker Recipes," this soup tastes very similar to French onion soup, but the cheese is mixed right in. I've had a little trouble in the past with the cheese and milk curdling, so I turn my slow cooker off and let the soup cool a little before adding. *Update Sept 22/06: Try adding a pound of smoked sausage and 2 diced potatoes for a heartier version.

Provided by Swan Valley Tammi

Categories Cheese

Time 5h10m

Yield 4 cups

Number Of Ingredients 9

Ingredients

2 -3 slices pumpernickel bread or 2 -3 slices rye bread
2 cups chicken broth
1 cup beer (dang it, I guess you'll just have to drink the rest!)
1/4 cup finely chopped onion
2 garlic cloves, minced
3/4 teaspoon dried thyme
12 ounces shredded sharp cheddar cheese
1 cup milk
1/2 teaspoon paprika

Steps:

Preheat oven to 425°F Cut bread into 1/2-inch cubes; place on baking sheet.
Bake 10-12 minutes, stirring once, or until crisp. Set aside.
Combine broth, beer, onion, garlic, and thyme in slow cooker. Cover and cook on low for 4 hours.
Turn to high and stir in cheese, milk, and paprika. Cook another 45-60 minutes until cheese is melted.
Stir and ladle into bowls; top with croutons before serving.

Nutrition Facts : Calories 474.4, Fat 31.7, SaturatedFat 19.6, Cholesterol 97.8, Sodium 1050.2, Carbohydrate 15.9, Fiber 1.4, Sugar 1.4, Protein 27.5

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