POTTED CHEDDAR WITH ALE & MUSTARD
Make this potted cheddar as a Christmas gift, or serve with drinks, crackers and crusty bread after dinner. Ideal for using up cheeseboard leftovers
Provided by Cassie Best
Categories Snack, Treat
Time 15m
Yield 6-8 (1 x 400ml jar)
Number Of Ingredients 5
Steps:
- Put the cheese, 100g butter and ale in a food processor. Blitz until creamy and well combined. Stir in the mustard, then pack into a large sterilised jar, ramekin or ceramic pot, making sure to eliminate any air pockets.
- Melt the remaining butter and leave to sit for a minute to let the fat separate from the milk solids (these will form a milky puddle at the bottom). Pour the clear fat over the cheese, leaving the milk solids in the pan. Place a thyme sprig on top, if using, and chill for a few hours. The sealed cheese will keep for a couple of months in the fridge. Once you've cracked the buttery crust, use up within a week.
Nutrition Facts : Calories 229 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
POTTED CHEDDAR CHEESE SPREAD
Make and share this Potted Cheddar Cheese Spread recipe from Food.com.
Provided by Diana Adcock
Categories Spreads
Time 40m
Yield 5 cups
Number Of Ingredients 8
Steps:
- In a large bowl combine the cheese and beer.
- Give it a good stir and let stand for 30 minutes.
- Blend in the remaining ingredients-mix very well.
- Pack into airtight containers and store in the fridge for 1 month or the freezer for 3 months.
CHEESE FONDUE MELTING POT CHEDDAR WITH BEER RECIPE - (3.9/5)
Provided by btaylor
Number Of Ingredients 8
Steps:
- If you are using an electric fondue pot, turn it onto medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire sauce in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth. Cooks notes: If you do not wish to make this with beer, I cannot give you a suggestion for the beer other than a product like O'Doul's or a near-beer with less than 3.2 percent alcohol. The beer flavor really adds a lot to this dish. Please do not serve this dish to people who do not drink alcohol. Alcohol really doesn't fully cook out of the food. The Melting Pot uses vegetable broth in place of beer for those that do not want alcohol. It is just as good as with the beer.
CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT)
Make and share this Cheddar Cheese Fondue (Courtesy of the Melting Pot) recipe from Food.com.
Provided by chicago gillott-i
Categories Cheese
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- start with 4 oz of base (beer, milk or broth).
- add garlic.
- add 3 shakes of mustard powder.
- stir.
- add small amount of cheddar cheese.
- mix thoroughly (using whipping motion until cheese is melted).
- add five turns of pepper grinder.
- add three to four shakes of worcestershire sauce.
- fold in pepper & worcestershire.
- remove mixing fork.
Nutrition Facts : Calories 247.3, Fat 18.8, SaturatedFat 12, Cholesterol 59.6, Sodium 354.5, Carbohydrate 2.4, Sugar 0.3, Protein 14.4
CHEDDAR ALE CHOWDER
this is a really manly version of the regular beer cheese soup. A hearty warming winter treat. I like to use GUINESS, but any dark beer could be used. Also if you like your soup smooth; puree the soup before adding the beer and cheese.
Provided by ChefDebs
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter, and saute onion, celery and carrots until soft ( 15 mins ).
- Stir in flour and cook for 5 minutes.
- Add milk and stock, stirring constantly and cook until thickened ( 10 mins).
- At this point you can puree mixture if you want a smooth soup.
- Add beer, worcestershire sauce and mustard, simmer for 5 minutes.
- Slowly add the cheddar cheese, but do not let the soup boil .
- Season with salt and ladle into bowls.
- Garnish with cilantro or parsley if desired.
Nutrition Facts : Calories 1305.3, Fat 64.2, SaturatedFat 40, Cholesterol 197.5, Sodium 1205.2, Carbohydrate 65.6, Fiber 2, Sugar 9, Protein 48.3
MELTING POT SWISS CHEDDAR FONDUE
How can you go wrong with bread and hot melted cheese? This is the actual recipe used at The Melting Pot. It's not exactly a secret since they make it at the table, but our waitress even told me the exact amounts and I wrote them down!
Provided by JenniferK2
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix cheeses with flour.
- Heat beer in fondue pot until steaming.
- Add Worcestershire, garlic, mustard and pepper; mix well.
- Add cheese and stir until melted.
- Use chunks of bread, veggies and apples for dipping in cheese mixture.
POTTED CHEESE SPREAD WITH CRACKERS
Categories Food Processor Cheese Onion Appetizer No-Cook Christmas Cocktail Party Thanksgiving New Year's Eve Cheddar Port Poker/Game Night Shower Party Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Combine cheese, Port, butter, mustard and pepper in processor. Blend until mixture is smooth, scraping down sides of bowl occasionally. Add onions; using on/off turns, process until just blended. Transfer spread to small bowl or crock. (Can be prepared 3 days ahead. Cover and refrigerate. Bring spread to room temperature before serving.)
- Place bowl of spread on platter. Surround with crackers and serve.
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