Beer Forum

Any body have any tried and true recipes for a spicy cheddar beer cheese? I've had some really tasty ones but never got a recipe.

I'd just start out with a welsh rabbit / rarebit recipe and add the types of spices you like.

Depending on the beer I'd choose some chipotle peppers or rotel. Just some cayenne would be great.

http://video.nytimes.com/video/2006/12/ ... bit&st=cse

This is a video of Mark Bittman from the new york times doing a great welsh rarebit recipe.

For great recipes using beer check out Lucy Saunders books. Mine is at work (I'm a chef) or I would look up one for you. Here is a link to her website which should give you some good ideas. http://www.bestofamericanbeerandfood.co ... ipes-tips/

I would love to see Lucy get together with Sean Paxton sometime to see what kind of dishes they would come up with.

Wayne

I made some "Kentucky Beer Cheese" from a recipe that I found on Google. I used Bluegrass Brewing Alt beer, but I am sure you could substitute. It was a hit around Christmas time.

Andy

Spicy beer cheese:

2 tablespoons butter
1/ 2 cup white onion, peeled and minced
1 large shallot, peeled and minced
2 cloves garlic, peeled and minced
1 small jalapeño chili, seeded and chopped
1/2 teaspoon ancho chili powder
1/2 teaspoon chipotle chili powder
Pinch of ground cumin seed
Dash hot sauce or to taste
4-5 oz pale ale or beer of your choice
4 oz. cream cheese
1 1/2 cups (6 oz.) finely grated aged Cheddar cheese
Salt to taste

Melt butter in large skillet, and add onion, shallot, garlic, chili spices, and cumin. Cook over low heat until onion is translucent. Add hot sauce and ale, whisk well and add cream cheese in large chunks, stirring constantly. When cream cheese is melted, stir in Cheddar cheese and remove from heat. The cheese will melt slowly, but texture is rough. You can scrape mixture into a food processor and pulse on HIGH if you want a smooth-textured dip. Taste and add salt if needed. Scrape mixture into a serving bowl and chill until ready to serve, at least 2 hours for flavors to meld. Garnish: top with chopped toasted pecans or chopped green onions.

Sean Paxton will be cooking up the gala with Randy Mosher at this year's Craft Brewers Conference in Chicago - so tix should go fast!