Easy Pub Cheese Recipe 455 Recipes

PUB CHEESE DIP

Steps:

• 1. In medium bowl toss together cheddar cheese, Colby cheese and
• cornstarch. Set aside.
• 2. In medium saucepan whisk together cider and mustard. Cook over
• medium-high heat until boiling. Slowly add the cheese mixture, a little at
• a time, stirring constantly until smooth. Remove from heat. Stir in
• jalapeno peppers and red pepper.
• 3. Transfer to 1-quart slow cooker or fondue pot. Keep warm over very
• low heat. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original
• crackers.
• *Note: Hard cider, the fermented version of sweet apple cider, can be found near the beer section of your local grocery or liquor store.
• Entwine Pairing: Chardonnay (apple notes and rich cheese are a match made in heaven)
• Nutrition Information:
• Serving Size: 1/4 cup cheese mixture plus 4 crackers; Calories 290, Calories From Fat 180, Saturated Fat 10g, Trans Fat 0g, Total Fat 20g, Cholesterol 50mg, Sodium 590mg, Total Carbohydrates 15g, Sugars 2g, Dietary Fiber 0g, Protein 12g, Vitamin A 10%, Vitamin C 0%, Calcium 30%, Iron 2%

ALDER'S PUB CHEESE WITH POTATO BREAD CHIPS

Steps:

• To make the potato bread chips, heat the oven to 200 degrees. Place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible. Brush both sides of the bread with butter and sprinkle lightly with salt. Repeat with remaining bread slices. Spread flattened slices out on baking sheets. Bake until golden and crisp, about 4 hours. Chips can be made the day before.
• While the chips bake, prepare the pub cheese: In a large pot over medium heat, combine the wine, garlic, shallots, thyme, bay leaf and clove. Bring mixture to a boil; reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes. Strain mixture through a fine-mesh sieve into a bowl (you should have about 1/3 cup); use a rubber spatula to press on the solids and extract additional liquid. Whisk in mustard and miso. Cool to room temperature. This can be made up to a week ahead; refrigerate if not using the same day.
• Place a medium bowl in a freezer to chill. Meanwhile, in a blender or food processor, combine 1/3 cup of the wine mixture (save the rest or discard), milk, cream cheese and cheddar. Run until the mixture is fairly smooth; stop to scrape down the sides occasionally.
• Scrape the mixture into a medium-sized pot. Cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 to 10 minutes. Pour mixture into the chilled bowl and whisk to cool. Chill in the refrigerator until very cold, at least 4 hours (or up to 5 days).
• Serve pub cheese in a bowl or ramekins, or mounded on a plate, with the potato bread chips alongside. Garnish pub cheese with pistachio nuts if using.

EASY PUB CHEESE RECIPE - (4.5/5)

Steps:

• Place all ingredients into a food processor and pulse until blended. Mixture may have some small lumps. Refrigerate for 20-30 minutes before serving. Note: light beers may be great for sipping, but this recipe needs something with more body. You may substitute water for an alcohol-free version, but it will thin out the flavor, so you may want to increase the horseradish.

HOMEMADE PUB CHEESE

Steps:

• To quickly remove any carbonation, pour the room temperature beer into a bowl, and whisk occasionally for 5 to 10 minutes.
• Combine Cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
• Turn food processor to high and slowly pour in beer through the feed tube; blend until smooth. If mixture is too thick, add a bit more beer to reach your desired consistency.
• Transfer to a serving bowl and sprinkle with chopped chives. Store in the fridge, tightly covered, for up to 10 days.