Crocked Beer Cheese Spread Recipes

GERMAN BEER CHEESE SPREAD

Steps:

• Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes., Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

PRETZELS AND BEER CHEESE SPREAD RECIPE BY TASTY

Steps:

• Preheat oven to 300°F (150˚C).
• In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
• Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
• Bake until the pretzels are crisp and the seeds golden, stirring often, 10-15 minutes. Set aside to cool completely.
• In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
• With the processor running, slowly pour in the beer, blending until the mixture is smooth and spreadable. Season with salt, pepper, and cayenne to taste.
• Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
• Serve beer cheese with pretzels.
• Enjoy!

CROCKED BEER CHEESE

Steps:

• 1. Place all ingredients in a blender or food processor and blend until a coarse puree. Cut a square of colored plastic wrap to fit a nice, new terracotta container or other suitable container. Put square inside the container with about 5 inches showing above the top of the container. Fill container with cheese. Gather wrap and tie with a raffia bow. This will keep for several weeks in the refrigerator.

KENTUCKY BEER CHEESE SPREAD

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.

BEER CHEESE SAUCE (FOR EVERYTHING)

Steps:

• Toss the cheese with the flour or starch and set aside.
• In a large sauce pan over medium-low heat melt the butter and saute the minced garlic just until it is fragrant and begins to soften.
• Move the pan away from the heat temporarily and slowly add the beer, stirring constantly. Return to the stove ring, and simmer for 2-3 minutes to reduce Add the heavy cream and oregano and simmer for another 2-3 minutes.
• Remove from the heat and slowly begin to incorporate the prepared cheese, about a handful at a time, stirring as you go. Once all the cheese has melted into the sauce you can place it back over a stove ring on low heat for a final thermal boost, about 1 minute. Stir again and enjoy while warm.

HOT AND TANGY CROCKED BEER CHEESE

Steps:

• Place all the ingredients in food processor and blend until a coarse puree.
• Cut a square of plastic wrap to fit a nice, new terra cotta container or other suitable container.
• Put inside the crock with about 5-inces of the wrap showing above the top of pot.
• Fill with the cheese. Gather wrap and tie with a bow.
• This keeps several weeks in the refrigerator.

CROCKED BEER CHEESE SPREAD

Steps:

• Blend all ingredients in a blender or food processor until a coarse puree.
• Place in a crock and chill several hours or overnight before serving.
• Keeps several weeks in refrigerator.