Old Kentucky Beer Cheese Food
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
OLD KENTUCKY BEER CHEESE
I love to make this cheese. I make it a lot around Christmas for gifts, but it's great any time of the year.
Provided by southern chef in lo
Categories Spreads
Time 20m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Cut cheese into cubes, place in food processor; process until smooth. Add garlic, Worcestershire sauce, mustard, and Tabasco, blend well.
- Add the beer a little at a time while blending cheese, until the cheese is a good firm spreading consistency (too much beer will make cheese fluffy so pour a little at a time).
- Stir in salt and refrigerate.
- Serve with slices of pumpernickel or crackers--great with cold beer.
KIM'S KENTUCKY BEER CHEESE
Beer Cheese dates back to the 1940's in Clark Co. when it is believed to first be made by Joe Allman for his cousin, John Allman's, restaurants on the Kentucky River. Since then people have fallen for this delicious spread that goes great on carrots, celery, crackers, pretzels, potato chips or anything you want! I grew up with beer cheese and didn't realize it was exclusive to Kentucky until we moved to South Carolina. I now make it for all our Carolina friends every Christmas.
Provided by AbsurdBookNerd
Categories Spreads
Time P2DT15m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Pour beer into a glass or bowl and let it go flat.
- Combine remaining ingredients in food processor and PULSE until slightly blended.
- Then turn processor ON and slowly pour in beer until you get desired consistency. Mixture should be somewhat soft, but will harden in refrigerator.
- Make at least two days ahead of time, the longer the flavors have to blend the better. Store in ceramic crocks or good ole Tupperware. Serve with pretzels, crackers, potato chips, carrot sticks, celery, etc. Enjoy the taste pf home!
Nutrition Facts : Calories 60.6, Fat 4.7, SaturatedFat 3, Cholesterol 14.9, Sodium 99, Carbohydrate 0.5, Sugar 0.1, Protein 3.6
DERBY PARTY KENTUCKY BEER CHEESE
A staple at any true Derby party in the Blue Grass State, this cheese spread recipe is a bit different from others, as it contains Swiss cheese. I can't take total credit for it, as I got the recipe from a friend and tweaked it a bit. This makes a HUGE amount, so you may want to cut the recipe in half or even fourths, depending on how many people you will be serving. Important- allow 4-5 days for the cheese to age before serving.
Provided by Treewoman
Categories Spreads
Time 10m
Yield 6 8 oz containers
Number Of Ingredients 8
Steps:
- Place all ingredients into a bowl of electric mixer and mix well using paddle attachment if possible. Or place all ingredients into a food processor and mix well. Taste and adjust as needed.
- Divide cheese into six 8 oz. containers and wrap well in plastic wrap. Age the beer cheese for 4-5 days in refrigerator before serving.
- Before serving, allow cheese to come to room temperature. Serve with crackers, bagel chips, or pretzels.
- Note: I have frozen this, sometimes with good results, and sometimes not!
Nutrition Facts : Calories 613.9, Fat 46.3, SaturatedFat 29.4, Cholesterol 149.2, Sodium 668.1, Carbohydrate 7, Fiber 0.1, Sugar 1.5, Protein 39.6
KENTUCKY BEER CHEESE SPREAD
If you're a fan of beer and cheese like I am, you're going to enjoy this unique and super-easy cheese spread!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 24
Number Of Ingredients 10
Steps:
- Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
- Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
- Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
- Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 0.8 g, Cholesterol 19.9 mg, Fat 6.3 g, Protein 4.8 g, SaturatedFat 4 g, Sodium 144.1 mg, Sugar 0.1 g
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