Obatzda Recipe From Hofbrauhaus Food

OBATZDA (GERMAN CHEESE DIP)

Steps:

• In a small bowl, mash Camembert cheese with a fork to desired consistency. Beat in cream cheese, onion and seasonings. If desired, sprinkle with additional caraway seeds.

BAVARIAN BEER CHEESE SPREAD (OBATZDA)

Steps:

• Cut the Brie (or Camembert) Cheese into small cubes and add it to a medium bowl.
• Add Laughing cow cheese, butter, wheat beer, ground caraway, ground paprika, salt, and freshly ground pepper and mix with a fork until combined and smooth.
• Cover airtight and let it sit in the fridge for at least 3 hours or overnight.
• Take it out of the fridge and let come to room temperature before serving. Garnish with chives and finely sliced onion rings. This dip keeps fresh in the fridge for about 3 days (without onions).

OBATZDA (BEER CHEESE)

Steps:

• Combine the cheese, butter, beer, cream, chives, paprika, caraway if using, onion and some salt and pepper in a food processor and blend to combine until smooth. Transfer to a serving bowl. Taste and adjust the salt and pepper as needed. Top with additional paprika and chives.

HOW TO MAKE OBATZDA - GERMAN BEER CHEESE SPREAD

Steps:

• Take the Cheese and Butter out of the Refrigerator around 30 minutes before you start.
• You need a medium bowl and a cutting board. To make it easier, use a food processor.
• Cut the Camembert into small pieces
• Cut the cream cheese into pieces, add to the Camembert
• Cut the butter into pieces, add to the cheeses
• Mash them all together with a fork.
• NOTE:
• This takes more energy and patience than I usually have. I ended up putting it all into the bowl of my food processor and using "pulse" to bring it together.
• Add the Beer, Paprika, salt and pepper.
• Mix well.
• (take out of the food processor, if you used it)
• Mix in the Caraway seeds.
• Onion:
• If you like your Obatzda with onion. Chop the onion very fine, and add it to the cheese right before serving. The onion makes the Obatzda taste "off" if it sits in it too long.
• Another alternative is to serve the Obatzda with diced onion or rings of onion on top.
• Spinkle with chopped chives before serving (also optional, but it does look nice)

OBATZDA FüR DEN BIERGARTEN GERMAN CHEESE SPREAD

Steps:

• Gather the ingredients.
• In a medium bowl, mash together Romadur or Brie cheese, Camembert cheese, and softened butter until well combined.
• Add minced onion, sweet Hungarian paprika, spicy Hungarian paprika, ground caraway, salt, and freshly ground black pepper to taste. Mix until thoroughly combined.
• Add heavy cream to desired spreading consistency. The Obatzda spread should be the color of bricks.
• Refrigerate for a few hours to let tastes meld together.
• If you like a smooth spread, combine cheeses, butter, and spices in a food processor until smooth. Add the minced onion last, by hand.
• Serve with more thinly sliced onions, pretzels, bread, and beer.

OBATZDA (GERMAN BEER CHEESE SPREAD)

Steps:

• Cut the camembert and the butter into small pieces. Add them to a medium-sized mixing bowl and mince them with a fork or with a pastry cutter (works really well).
• Add the cream cheese, paprika, ground caraway, salt, and pepper and mix well.
• Now add the finely chopped onion and mix again.
• Finally add the wheat beer. We usually add two tablespoons, but depending on the consistency of your cheese spread you might want to add slightly more or less. Mix well.
• Cover the cheese spread and place it in the fridge for at least an hour to chill and allow the flavors to mingle.
• Before serving, try the spread and add more salt and/or pepper to taste. You can garnish it with some chopped parsley or chives.

BAVARIAN CHEESE DIP (OBATZDA)

Steps:

• Place the brie or camembert in a medium bowl.
• Add the cream cheese, butter, ale, garlic, and caraway seeds.
• Add paprika, and salt and pepper to taste; beat well to combine.
• In a strainer, rinse the diced onion under cold water.
• Drain and transfer to a clean kitchen towel, squeezing out all the liquid.
• Fold the onion mixture into the cheese mixture.
• Cover and refrigerate at least 2 hours, allowing the flavors to melt, or store, covered and refrigerated, for up to 4 days.
• If using French bread, slice into 1/4 inch thick slices.
• if using German bread, halve lengthwise, then slice into 1/4 inch thick slices.
• To serve, top the obatzda with the Vidalia onion and radish slices, and surround with the fresh cut vegetables, olives and sliced of French or German hard bread.
• NOTE: To roast the garlic; peel off any papery coating from the garlic head.
• Using a large sharp knife, cut about 1/2 inch from the top of the bulb, exposing the tips of the garlic cloves.
• Place in a small baking dish, drizzle lightly with olive oil, and season with salt.
• Pour 1/4 cup of water in the bottom of the dish, cover tightly with foil, and roast in 375*F oven, about 1 hour.
• A sharp paring knife should insert into the garlic easily.

OBATZDA

Steps:

• Make sure the butter and cheese are at room temperature. Mash them together leaving some chunky bits.
• Add the paprika, salt and pepper and beer. Mix well and refrigerate for several hours.