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.
AMY'S BEER & RANCH CHEESE BALL
I came across a recipe for "beer dip" a few years ago that I tweaked to turn into this wonderful cheese ball. It has since become my standard cheese ball, requested at family functions. It's rolled in cheddar cheese, because that's my family's preference-- I'm sure it could be rolled in chipped beef or nuts if you prefer. Cooking time includes time to chill and form the cheese ball.
Provided by AmyMCGS
Categories Spreads
Time 3h15m
Yield 1 cheeseball
Number Of Ingredients 6
Steps:
- Reserve one cup of cheese.
- In a medium bowl, combine remaining ingredients (I use a hand mixer to make sure it's combined well).
- Push mixture together in the center of the bowl, making a ball shape, cover bowl, and refrigerate 2 hours or longer.
- Place a large strip of plastic wrap on the counter top.
- Sprinkle remaining cup of cheese over the center of the plastic wrap.
- Place cream cheese mixture in the center of the shredded cheese, and use plastic wrap to mold into a ball.
- Roll the ball to completely cover in shredded cheese.
- (I often use more than one cup of cheese to completely cover the cheese ball).
- Wrap the formed cheese ball in plastic wrap and refrigerate one hour or until serving.
- Serve with hearty crackers such as Wheat Thins or Triscuits.
BEEF AND CHEESE BALL
This is a scrum-didley-umptious cheeseball made with cream cheese and dried beef.
Provided by Laurel Brown
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 5m
Yield 10
Number Of Ingredients 6
Steps:
- In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 2.3 g, Cholesterol 35.8 mg, Fat 8.1 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 5.1 g, Sodium 479 mg, Sugar 1.1 g
BEER RANCH CHEESE BALL
Make and share this Beer Ranch Cheese Ball recipe from Food.com.
Provided by GotBoxer
Categories Spreads
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Reserve one cup of the shredded cheese.
- In a medium bowl use a handmixer to combine the rest of the ingredients (to make sure they are mixed well).
- Push the mixture together in the center of the bowl and refrigerate for atleast two hours.
- Place a large piece of Saran Wrap on the counter and sprinkle remaining cheese on it.
- Place lump of cheese in the center of it and roll to form a ball - you may need a little extra cheese to cover.
- Wrap the ball in Saran Wrap and chill for atleast an hour.
- Serve with crackers.
Nutrition Facts : Calories 187.7, Fat 16.9, SaturatedFat 10.7, Cholesterol 53.4, Sodium 216.3, Carbohydrate 1.5, Fiber 0.1, Sugar 0.2, Protein 7.5
IRISH BEER CHEESE PUFFS
While this is by no means an authentic Irish recipe, I do use Irish beer, Irish butter, and sharp Irish Cheddar (along with a French technique!) to make these easy, cheesy puffs that are perfect for entertaining. Delicious to eat alone or with this spring onion and mascarpone spread.
Provided by Chef John
Categories Appetizers and Snacks
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer. Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so. Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
- Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
- Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
- Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
- Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
- Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
- Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
- Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
- Serve cheese puffs with spread.
Nutrition Facts : Calories 159 calories, Carbohydrate 7.2 g, Cholesterol 60.3 mg, Fat 12.6 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 251.8 mg
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