Dace
Revolution in Progress
So I found the recipes and they say to put the cheese mixture into a crock... which of course I don;t have. I can just use a ball jar right?
Crocked Beer Cheese
This is hot and tangy - great to have on hand at all times.
1 1/2 pounds Cheddar cheese, grated
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 to 2 teaspoons Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 (12 ounce) can beer, allowed to go flat
Place all ingredients in a blender or food processor and blend until a coarse puree. Cut a square of colored plastic wrap to fit a nice, new terracotta container or other suitable container. Put square inside the container with about 5 inches showing above the top of the container. Fill container with cheese. Gather wrap and tie with a raffia bow. This will keep for several weeks in the refrigerator.
Jalapeno-Chile Cheese Crock
1 pound sharp Cheddar cheese, grated (4 cups)
3 ounces cream cheese
1/2 cup butter, plus 1 to 2 tablespoons (optional) to cover finished spread
1 tablespoon finely chopped onion
2 to 3 tablespoons chopped fresh jalapeno chiles, or to taste
1/2 teaspoon paprika
Place Cheddar cheese in a medium microwave-safe mixing bowl. Add cream cheese and the 1/2 cup butter. Microwave on MEDIUM-LOW (30 percent power) until cheeses are softened but not melted (1 to 3 minutes), stirring twice. Do not allow cheeses to melt; stirring will distribute heat and help to soften cheeses without melting them.
Place softened cheese mixture in work bowl of food processor. Add onion, jalapeno chile and paprika. Process cheese mixture until evenly blended. Scoop mixture into decorative crock, cover, and store in refrigerator.
Cheese will keep refrigerated up to 2 weeks. For longer storage (up to 2 months), microwave the 1 to 2 tablespoons butter in a small microwave-safe measure for 30 to 60 seconds. Pour melted butter over cheese in crock, covering top of cheese completely to seal. Cover and refrigerate.
Crocked Beer Cheese
This is hot and tangy - great to have on hand at all times.
1 1/2 pounds Cheddar cheese, grated
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 to 2 teaspoons Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 (12 ounce) can beer, allowed to go flat
Place all ingredients in a blender or food processor and blend until a coarse puree. Cut a square of colored plastic wrap to fit a nice, new terracotta container or other suitable container. Put square inside the container with about 5 inches showing above the top of the container. Fill container with cheese. Gather wrap and tie with a raffia bow. This will keep for several weeks in the refrigerator.
Jalapeno-Chile Cheese Crock
1 pound sharp Cheddar cheese, grated (4 cups)
3 ounces cream cheese
1/2 cup butter, plus 1 to 2 tablespoons (optional) to cover finished spread
1 tablespoon finely chopped onion
2 to 3 tablespoons chopped fresh jalapeno chiles, or to taste
1/2 teaspoon paprika
Place Cheddar cheese in a medium microwave-safe mixing bowl. Add cream cheese and the 1/2 cup butter. Microwave on MEDIUM-LOW (30 percent power) until cheeses are softened but not melted (1 to 3 minutes), stirring twice. Do not allow cheeses to melt; stirring will distribute heat and help to soften cheeses without melting them.
Place softened cheese mixture in work bowl of food processor. Add onion, jalapeno chile and paprika. Process cheese mixture until evenly blended. Scoop mixture into decorative crock, cover, and store in refrigerator.
Cheese will keep refrigerated up to 2 weeks. For longer storage (up to 2 months), microwave the 1 to 2 tablespoons butter in a small microwave-safe measure for 30 to 60 seconds. Pour melted butter over cheese in crock, covering top of cheese completely to seal. Cover and refrigerate.
