Beer Cheese

Oh my...this is a winner if for no other reason than it can be flavor-tweaked in so many ways to suit your tastebuds.  In addition, its uses are many:  as a dip, as the base layer for crostini, as the main/sole component for grilled cheese, as a spoonful of goodness that has just come from a dive into this cheesy, beer-y spread/dip and you take a lick.

I was drawn to this recipe because there are people in my life that enjoy beer, particularly dark beers.  Me?  I enjoy a sip of beer and discussing its qualities on the palate.  But mostly I prefer wine.  However, given the chance to use beer in an appetizer respects both beer drinkers and non beer-drinkers.  This idea I like!  Beer cheese invites those who love cheese (pretty much everyone I imagine) to experience beer in a different way. Depending on the type of beer and cheese used, this recipe offers a depth of taste with a...ahem...spririted flavor load.

Recently this beer cheese debuted outdoors during an evening concert at the Mann Music Center in Philadelphia.  My family was picnicking on the lawn admiring the Philly skyline while being serenaded by the Philadelphia Orchestra.  Their treat was an overture, a piano concerto, and the symphony everyone knows by its first four notes.  Remember it?  Da-da-da-da... That's right!  His 5th. The weather was perfect for dining al fresco, and with appetizers, sandwiches, salads, desserts, and drinks, we were very happy.

I had prepared the cheese the day before, chilling it in the refrigerator while the flavors did their mingling-thing.  At the picnic, the cheese was used as a dip.  The general consensus was that it was a little picante and a little addictive.  Not too shabby for its introduction...

Notes

1.  Next time around I think I will play a bit with the spicy-ness.  Dial back on the cayenne and hot sauce if you are serving it to folks that prefer milder.  Crank it up for those that want a good nose-blowing.

2.  I am also thinking about playing around with the cheese.  Maybe a few ounces of mozzarella?  Maybe leave out the cayenne altogether and add a few ounces of Pepper Jack?  A little goat?  A bit of horseradish?

3.  After processing all the ingredients, place the beer cheese in a container to chill.  Let it warm up a bit before using.  Otherwise, you may have to use a knife to spread (as opposed to just dipping in your crudités).  In other words, the longer it warms up, the softer it becomes.

4.  The recipe I used also highlighted making soft pretzels to dip into the beer cheese.  Yummy goodness...but that's for another day...

Beer Cheese
Yield:  a substantial two cups

6 ounces beer (I used Samuel Smith Oatmeal Stout)
2 cloves garlic
12 ounces sharp cheddar cheese, shredded
1 teaspoon cayenne
1 teaspoon hot sauce (I used Frank's)
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard

Directions

1.  Measure out the beer and set aside to lose some of the carbonation.  Enjoy the remainder!
2.  Place the garlic cloves into a food processor and pulse until minced.
3.  Add in the shredded sharp cheese, cayenne, hot sauce, Worcestershire sauce, and mustard and process until creamy and smooth.

4.  Scrape down the sides of the processor with a spatula.  Then slowly add the beer.
5.  Process until well mixed.
6.  Transfer to a serving dish if using immediately or cover and refrigerate.

A Moister Cornbread

In my last post, I referenced a cornbread recipe that I wanted to share, but decided to post about Crispy Chocolate Bars instead.  Can you blame me?  But now it's time to deliver a recipe where the adjectives 'dry' and 'crumbly' do not apply.  On the contrary, this cornbread is moist and rich...dense even (in a good way).  Need a bit more convincing?  Well, after taking a bite of this cornbread, you will not need to reach quickly for something to drink, nor will you have to (unobtrusively) brush crumbs off your lap.  Does this help?

The versatility of this cornbread is substantial.  It will be an exceptional carbohydrate accompanying your entrée, but it could also be a dessert star!  Picture a cornbread shortcake: cut in half, each half grilled, a multi-berry compote and whipped cream sandwiched between the layers, more whipped cream on top... oh, yummy!  Likewise, it would make a great breakfast bread, slathered with your favorite nut butter or jam...or honey!  It's an every-meal bread that has a moist crumb and a memorable corn-y flavor.  I hereby pronounce it a winner!

The original recipe yields 12 muffins, but I decided to cut the recipe in half and bake it off in a pie pan.  Sometimes it just makes sense to go the cornbread-wedge-route.

A Moister Cornbread
(Yield:  8 substantial wedges)

1/2 cup cornmeal
1/2 cup all-purpose flour
1/8 cup sugar
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/2 cup sour cream
1/8 cup milk (I used homemade mascarpone that I needed to use up)
1 egg, well-beaten
1/8 cup butter, melted

Directions

1.  Preheat the oven to 425ºF.  Grease a pie pan with vegetable spray.
2.  In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, cream of tartar, and salt.

3.  In a smaller bowl, whisk together the sour cream, milk, egg, and melted butter.
4.  Add the liquid mixture to the dry mixture and stir together until just combined.
5.  Direct the batter into the prepared pie pan.  Use a silicone spatula or an offset spatula to smooth and level the top.

6.  Place pie pan on a baking sheet and place into the oven.
7.  Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean and the edges are golden.

8.  Remove from oven and cool on rack.  If desired, spread some softened butter on top of the cooling cornbread to produce a sheen and provide more great flavor.
9.  After cooling for 10-15 minutes, loosen edges and bottom with an offset spatula and remove entire cornbread from pan for slicing.  Or, just slice from the pie pan.  Serve with your accoutrements :)