Subj : Tailgating Grub - 03
To   : All
From : Dave Drum
Date : Sun Sep 29 2024 15:12:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beer Cheese
 Categories: Dips, Cheese, Dairy, Beer, Herbs
      Yield: 4 servings
 
      4 tb Unsalted butter
      4 tb A-P flour
      1 tb Yellow miso paste
     12 oz Pilsner beer
      1 c  Whole milk
      1 lb Sharp Cheddar; shredded
      1 ts Garlic powder
      1 ts Onion powder
      1 ts Smoked paprika (optional)
           Pretzel sticks, cut-up
           - vegetables or crusty bread
           - for dippers
 
  In a medium saucepan on medium-low heat, melt the
  butter, then add the flour and whisk until smooth. Add
  the miso paste, if using, and mix until fully
  incorporated. Cook, whisking, until mixture is bubbling
  and smells nutty, about 3 minutes.
  
  Gradually add beer and milk and whisk together until
  smooth. Let cook on medium-low for 4 to 5 minutes,
  stirring occasionally, until thickened. Remove from the
  heat, then add the cheese and whisk until melted and
  well incorporated. (The beer cheese will continue to
  thicken as it cools.) Stir in the garlic powder, onion
  powder and smoked paprika (if using). Taste and add
  salt, if necessary. Serve with pretzel sticks,
  vegetables or crusty bread.
  
  By: Romel Bruno
  
  Yield: About 4 cups
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Remember the seaweed is always greener in someone else's lake.
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