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Post by gulfcoastguy on Apr 18, 2014 20:30:31 GMT -5
Okay here is a new party appetizer from Cooking With Beer
Potted Beer and Cheddar
8 ounces cream cheese, softened 4 tablespoons of unsalted butter, softened 4 cups grated sharp cheddar(about 1 lb) 1 tablespoon minced fresh chives 1 tablespoon chopped fresh parsley 1 teaspoon Worchestershire(Lea and Perrins Natural is corn syrup free) 1 teaspoon Dijon mustard 1 teaspoon prepared horseradish 1/2 clove garlic minced 1/4 teaspoon of ground black pepper 2 to 3 drops of hot pepper sauce 1/4 to 1/2 cup of flat beer
With an electric mixer beat the cream cheese and butter together Stir in the cheddar Stir in all of the rest except the beer Slowly add beer till it gets to the right consistency, allowing for the fact that it will thicken in the fridge. Store in a covered ceramic dish in the fridge for several hours before serving so the flavors will blend. It will keep for weeks if kept covered in the fridge. Serve with fresh apple slices or crackers.
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Post by garrett on Apr 18, 2014 20:56:36 GMT -5
sounds goodolicious gulf......
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Post by gulfcoastguy on Apr 18, 2014 21:00:13 GMT -5
I might try mixing in a hot pepper from the garden. I should have plenty this year. I especially like the fact that they say it keeps for weeks.
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