GERMAN BEER CHEESE SPREAD
We love recipes inspired by our German heritage. This tangy spread is fantastic served alongside everything, including pretzels and pumpernickel or crackers and sausage. Choose your favorite beer-the flavor really comes through. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes., Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.
Nutrition Facts : Calories 95 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
OBATZDA (GERMAN BEER CHEESE DIP)
Get in the Oktoberfest spirit with obatzda, a German beer cheese dip that's perfect for spreading on your pretzels, and more!
Provided by Caroline's Cooking
Categories Appetizer/Starter
Time 5m
Number Of Ingredients 6
Steps:
- Peel and roughly dice the onion and cut the camembert and butter in to roughly bite sized pieces. Put everything in a food processor and pulse together until fairly smooth ad well-blended. Serve immediately, or you can chill and serve later - you will probably want to allow it to come to room temperature and stir before serving if you chill it as otherwise it will be much firmer.
Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 190 mg, ServingSize 1 serving
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.
GERMAN BIER CHEESE
Categories Cheese
Number Of Ingredients 7
Steps:
- Shred cheese in processor. Add all ingredients except bier and mix. Add bier through tube and process until smooth. Refrigerate for remainder of the hour. Or Place all ingredients except bier in a mixing bowl; mix with hand blender. Add bier and mix unti puréed. Place in refrigerator for remainder of the hour.
GERMAN CHEESE & BEER FONDUE
Make and share this German Cheese & Beer Fondue recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a small skillet over medium heat with 1 turn of the pan of vegetable oil. Once hot, add the chopped bacon and cook, stirring every now and then until crispy.
- Remove from the skillet, drain on a paper towel-lined plate and reserve.
- Bring 1 inch water to boil in a large skillet and add wursts or mini franks of choice.
- Boil 5 minutes, drain and brown in 1 tablespoon butter to crisp casings.
- Bring a second pan with a couple inches of water to a boil and blanch the cauliflower a minute or so and drain.
- Combine cheeses in a bowl with the flour.
- Add beer to a small pot and bring up to a bubble over medium heat.
- Reduce the heat to a simmer and add the cheese in batches.
- Stir in a figure-eight pattern with wooden spoon.
- When all the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.
- Transfer fondue to warm fondue pot and sprinkle the top with the reserved bacon.
- To serve, arrange the wursts, cauliflower, pickles, onions, cubed bread and smoked almonds around the fondue pot and dig in!
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- Allow cheese to stand at room temperature for 30 minutes. In a large food processor combine cheese, Worcestershire sauce, mustard, and pepper. Cover and process until mixed. With the machine running, add beer in a steady stream through feed tube until mixture is nearly smooth and reaches spreading consistency. Stir in green onions.
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