Clarkes Beer Cheese Spread Recipes
CLARKE'S BEER CHEESE SPREAD
This has been popular in my family for decades. The old way my father made it was to grind the cheese in a meat grinder, then beat the mixture in the electric mixer, which was time consuming. I've experimented and developed a quicker way to make it with a food processor. Just make sure you have one with a strong motor. The spread keeps for at least a couple of weeks in the fridge. Before serving, it is better to let it come to room temperature. Serve with crackers as an appetizer. Can be warmed in the microwave for Welsh rarebit as well.
Provided by paullorton
Categories Cold Cheese Dips
Time 40m
Yield 20
Number Of Ingredients 8
Steps:
- Place the mild and sharp Cheddar cheese, Worcestershire sauce, dry mustard, garlic, hot pepper sauce, and salt into a food processor; pulse a few times to finely chop ingredients. Slowly pour beer into the cheese mixture as the processor is running to make a smooth spread, about 1 minute. Transfer to a bowl, chill, and serve. The spread will firm up when chilled; if too stiff, mix in more beer, a teaspoon at a time, to desired consistency.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 1.7 g, Cholesterol 47.7 mg, Fat 15.1 g, Protein 11.4 g, SaturatedFat 9.6 g, Sodium 425.1 mg, Sugar 0.5 g
CLARKE'S BEER CHEESE SPREAD
This has been popular in my family for decades. The old way my father made it was to grind the cheese in a meat grinder, then beat the mixture in the electric mixer, which was time consuming. I've experimented and developed a quicker way to make it with a food processor. Just make sure you have one with a strong motor. The spread keeps for at least a couple of weeks in the fridge. Before serving, it is better to let it come to room temperature. Serve with crackers as an appetizer. Can be warmed in the microwave for Welsh rarebit as well.
Provided by paullorton
Categories Cold Cheese Dips
Time 40m
Yield 20
Number Of Ingredients 8
Steps:
- Place the mild and sharp Cheddar cheese, Worcestershire sauce, dry mustard, garlic, hot pepper sauce, and salt into a food processor; pulse a few times to finely chop ingredients. Slowly pour beer into the cheese mixture as the processor is running to make a smooth spread, about 1 minute. Transfer to a bowl, chill, and serve. The spread will firm up when chilled; if too stiff, mix in more beer, a teaspoon at a time, to desired consistency.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 1.7 g, Cholesterol 47.7 mg, Fat 15.1 g, Protein 11.4 g, SaturatedFat 9.6 g, Sodium 425.1 mg, Sugar 0.5 g
BEER CHEESE SPREAD
A good snack on crackers. Eaten while watching many Super Bowls, among other occasions. I've also given it as a gift at Christmas.
Provided by echo echo
Categories Spreads
Time 10m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Grate the cheeses finely.
- Mix the cheeses with the garlic, dry mustard and Worcestershire.
- Gradually beat in the beer until the mixture is well blended and of spreading consistency.
- Store in a covered container in the refrigerator.
- Serve at room temperature.
CLARKE'S BEER CHEESE SPREAD
This has been popular in my family for decades. The old way my father made it was to grind the cheese in a meat grinder, then beat the mixture in the electric mixer, which was time consuming. I've experimented and developed a quicker way to make it with a food processor. Just make sure you have one with a strong motor. The spread keeps for at least a couple of weeks in the fridge. Before serving, it is better to let it come to room temperature. Serve with crackers as an appetizer. Can be warmed in the microwave for Welsh rarebit as well.
Provided by paullorton
Categories Cold Cheese Dips
Time 40m
Yield 20
Number Of Ingredients 8
Steps:
- Place the mild and sharp Cheddar cheese, Worcestershire sauce, dry mustard, garlic, hot pepper sauce, and salt into a food processor; pulse a few times to finely chop ingredients. Slowly pour beer into the cheese mixture as the processor is running to make a smooth spread, about 1 minute. Transfer to a bowl, chill, and serve. The spread will firm up when chilled; if too stiff, mix in more beer, a teaspoon at a time, to desired consistency.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 1.7 g, Cholesterol 47.7 mg, Fat 15.1 g, Protein 11.4 g, SaturatedFat 9.6 g, Sodium 425.1 mg, Sugar 0.5 g
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