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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(6 of 6)
Re: Guinness and Cheddar Potted Cheese (for shamrock day)
Mar 17, 2009 6:20 PM
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Hmmm... interesting combination! I think I'll add this to my file to try. The recipe cracked me up: "Keep your lips off the rest of the bottle..."  -- Lisa |
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(5 of 6)
Re: Guinness and Cheddar Potted Cheese (for shamrock day)
Mar 15, 2009 10:09 PM
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Unlike Janet, I always have beer in the house-lol!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(4 of 6)
Re: Guinness and Cheddar Potted Cheese (for shamrock day)
Mar 15, 2009 9:46 AM
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Thanks Scott! I don't usually have beer in the house unless it's for a recipe or with a specific menu, and this could inspire a beer-shopping outing. • Janet
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(3 of 6)
Re: Guinness and Cheddar Potted Cheese (for shamrock day)
Mar 14, 2009 11:38 PM
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I like the bottles (double stout) rather than the cans. I use it a lot to cook roasts in it is a good compliment to beef. My heritage is English and German so I cook with a lot of beer/ale and wine. I like to use beer (the amrican brew) in my bread to give it an extra level of flavor (beer in stead of water) the yeast is dead but the flavor isn't.
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(2 of 6)
Re: Guinness and Cheddar Potted Cheese (for shamrock day)
Mar 13, 2009 10:41 PM
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Yum!
So Scott, are you saying I need to get my own beer-lol! I better buy a 6 pack when I make this!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(1 of 6)
Guinness and Cheddar Potted Cheese (for shamrock day)
Mar 13, 2009 9:57 PM
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Guinness and Cheddar Potted Cheese
This versatile cheese spread can also be molded into shapes like logs or balls or SHAMROCKS and coated with finely minced parsley.
1/2 pound extra sharp Cheddar Cheese (or 1/2 pound Dubliner cheese for a stronger flavored spread)
1 bottle Guinness Stout
1 yellow onion (I use a small one or half of a bigger one)
1/4 teaspoon dry mustard
fresh ground black pepper to taste
If there is any rind present on your cheese, trim it away and save it for other purposes. Cut the cheese into 1/2 in. cubes.
Small dice the onion
Measure one cup of Guinness.
Keep your lips off the rest of the beer in that bottle until you're done with the recipe. You just might need it.
Add the stout, onion and black pepper to the bowl of a food processor.
Put the lid in place and process until the contents are a spreadable consistency (you may need to add some more Guinness depending on the onion). Transfer the potted cheese to a container with a tight fitting lid and refrigerate for at least an hour, but preferably two or more hours to allow the flavors to intermingle.
Butter crackers do the job here, but rye crackers would sing!
This spread will be good, refrigerated and covered tightly, for at least two weeks.
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