So I found this cool beer cheese recipe through pinterest not long ago and thought I would make it as a side of some sort one day since I really enjoy beer cheese. It just has the right amount of tanginess to make it intriguing to the mouth. And who doesn't love making fondue?
So the night came that we were having homemade pizza, and I thought, why not? It's a game-night-kind-of dinner. Anyway, I was pleasantly surprised as I thought it was quite delicious.
Ingredients:
- 1/2 cup of light-medium beer (I used 312)
- 2 Green onions, (scallions, whatever you want to call them), chopped
- 1 Teaspoon Chile Powder
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Black Pepper
- 8oz Cream Cheese (1 block of Philadelphia)
- 1 1/2 Cups shredded Sharp Cheddar (I only had mild, it works too)
- 2-3oz of Swiss Cheese, shredded
- Pretzel Bread to serve with (I made mine from a can)
Step One: Prepare your pretzels. If you buy them in a can, they generally take 8-11 minutes, the cheese will not take this long to melt/make/serve. It's quite the simple dish! Preheat your oven and lay out your pretzels on a cookie sheet.
Please stop laughing at my wonky pretzels! :(
Step Two: If you're like me and don't have a double boiler pot, don't worry; they are relatively simple to copy with only a large pot filled with water (boiling), and a medium pot dipped inside it. Let your water come to a boil, then lower the heat to medium-to-low. Make sure you don't have so much water that it comes out of the pot when you put the other pot inside it.
Step Three: If you're lucky enough to find swiss cheese already shredded, great, you can skip this step. My grocer did not carry shredded swiss, and I had to do this on my own.
Step Four: Mix all your beer, cheeses, and spices (everything but the onions) into the medium pot. Rest inside large pot to melt, stirring occasionally.
Step Five: Chop your scallions. Add most to the mixture, leaving some for garnish.
Step Six: Continue to stir until you don't appear to have any cheese lumps left and cheese has desired consistency. Garnish with remaining scallions. Take out your pretzels and serve while it's hot! Enjoy!
See.... They didn't turn out so bad :p
I actually really enjoyed this. I couldn't tell a difference from this and restaurant beer cheese.
I discovered after I had made the cheese that my husband had never tried beer cheese before. So his dislike of it was not so much for my cheese, but that he learned he didn't like beer cheese. I think it's an acquired taste though, so maybe he will come around. He said it was a "texture thing."
I did notice that the cheese became grittier the longer it sat out, even if I kept it on low heat. So this is definitely a dish you want to serve right away.
Enjoy!
Link to recipe as found on pinterest: http://snapguide.com/guides/make-cheddar-and-swiss-beer-dip/
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