Pale Ale Cheese Spread
Source: Real Beer and Good Eats, Alfred A. Knoph, Inc., 1992
I used yellow New York Cheddar and a homebrewed pale ale. I made it in a blender. Makes about 2 cups.
2 oz. Blue Cheese
1 oz. Fresh American chevre or other fresh goat cheese
6 oz. aged New York State white cheddar or other sharp cheddar, diced
1 oz. Philadelphia-type cream cheese
1/2 teaspoon celery seeds
1/2 teaspoon caraway seeds
2 teaspoons Hungarian paprika
1/2 teaspoon coarsely ground black pepper
1/2 cup hoppy Pale Ale
Process all the ingredients in a food processor until smooth. If spread is too thick, add a little more beer. Pack into a crock or small bowl, and let sit several hours or overnight in the refrigerator before using. Serve at room temperature.
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