Triple Threat Guinness-Cheese Spread

Triple Threat Guinness-Cheese Spread

¹⁄₂ lb. sharp cheddar cheese, cut up

2 ounces blue cheese, cut up

3 ounces cream cheese, cut up

1 teaspoon caraway seed

1 teaspoon paprika

¹⁄₂ cup Guinness stout

 

Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender. 
Add caraway seeds, paprika and beer. 
Process until smooth.
Transfer to a serving bowl or crock.
Serve at room temperature with crackers, rye bread etc. or spread on grilled hamburgers or hot dogs.

Pub-Style Pretzels and Beer Cheese Sauce Recipe

Ingredients

Yield: 6-8 pretzels
Prep time: 30 minutes
Cook time: 30 minutes

1 1/2 cups warm water
1 packet active yeast
4 cups all-purpose flour (will need extra for kneading)
1 teaspoon salt
1 tablespoon sugar
1 large egg
1/2 tablespoon sea salt
1 tablespoon flavored seasoning of your choice (This recipe uses McCormick Grill Mates Molasses & Bacon)
 

Smoked Gouda and Cheddar Beer Sauce Ingredients

Yield: about one cup
Prep time: 5 minutes
Cook time: 5 minutes

1/2 cup of beer (This recipe uses Sierra Nevada for its strong taste. Use a wheat beer or blonde ale for a milder taste.)
1/2 cup grated smoked Gouda
1/2 cup grated sharp cheddar
2 tablespoons sour cream
1 1/2 tablespoons flour
1/4 teaspoon ground mustard
1/4 teaspoon paprika
salt & pepper to taste

Instructions

1. Preheat oven to 425 degrees F. Place a non-stick baking mat on a cookie sheet.
2. In a large mixing bowl, add yeast to warm water. Stir until dissolved. Stir in salt and sugar. Once mixed, add flour one cup at a time. Mix thoroughly until dough is thick and no longer sticky.
3. Create a floured surface for kneading. Knead dough for approximately 5 minutes. Separate dough into even sections, about six.
4. Roll dough into ropes (Image 1), making width even throughout. Make pretzel shapes by creating a circle with the dough. Twist ends and press down to finish shape (Image 2).
5. On a plate, mix sea salt and seasoning together for sprinkling. Beat egg in a small bowl and brush on pretzel tops. Place pretzels on baking sheet, and sprinkle salt mixture on top.
6. Bake for 10 minutes. After the first 5 minutes, switch to broil. Keep an eye on them to avoid over-browning. Remove from oven and serve warm with beer cheese dip.

Smoked Gouda and Cheddar Beer Sauce

1. In small saucepan, heat beer on low until it bubbles. Slowly whisk in flour, then add cheese (Image 3). Whisk until smooth.
2. Add sour cream, mustard and paprika while whisking. Add more flour for a thicker sauce, or more beer for a thinner sauce. Sprinkle salt and pepper to taste.

Guinness Butter Dipping Sauce

A hopped up dipping sauce for your lobster that is sweet and salty thanks to Guinness.
YIELD 1 pint
PREP TIME  30 minutes
COOK TIME 10 minutes
CATEGORIES Guinness, dipping sauce
DIFFICULTY LEVEL Very easy and a good arm workout!

INGREDIENTS

Main Components

Guinness draught  4 Tbsp
Butter, cubed  1 lb
Roasted Garlic, minced   2 cloves
Salt and FGWP    t.t.

METHOD

Main Components

Preheat your oven to 425 Degrees.
Split a whole head of garlic in half lengthwise and toss with oil, salt and pepper.
Wrap the garlic fully in foil and place into the oven for 25-30 minutes until it has become golden brown and soft. Let the garlic cool before squeezing it out and chopping it.
In a small pot over medium heat bring the Guinness to a bubbling simmer.
Add in 1 small cube of butter and whisk until the butter begins to emulsify with the beer.
Slowly add in a cube at a time and continue whisking to melt and emulsify. As you add go along you can starts to add more cubes at a time.
This technique is a little tricky because you do not want to let the mix to get too cold or too hot because it will break. If it does break and starts to look a little greasy add in a tsp of warm water and whisk.
Once you have emulsified all of the butter in and you have a nice creamy dipping sauce whisk in the roasted garlic and season with salt and freshly ground white pepper.
Hold warm and serve as a dipping sauce in place of draw butter for your freshly cooked lobster or crab!

EQUIPMENT

·         Baking sheet
·         Foil
·         Whisk
·         Small pot

PRO TIPS

·         This butter can be used as a sauce for tossing cooked vegetables in or even mixing into mashed potatoes. If you have left over sauce you can cool it and then use it like you would clarified butter.

·         Get crazy and make a large batch and slowly butter poach your lobster in it!