Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | ++++++++++++++++++++ |
| 2 \N | Cloves garlic, finely chopped |
| 4 teaspoons | Worcestershire sauce |
| 1 teaspoon | Hot pepper sauce |
| 1 teaspoon | Dry mustard |
| ½ teaspoon | Salt |
| 1 cup | Brooklyn Lager (a local beer, any good lager |
| 4 cups | (1 pound) may be used as a substitute) |
| \N \N | Freshly grated sharp cheddar cheese |
In a deep book crush garlic with the back of a spoon. Beat in the Worcestershire and hot pepper sauces, mustard and salt. Stirring constantly, pour in the beer in a slow stream. Beat in the cheese, 1 cup at a time, until the mixture is smooth. (The Beer Cheese can also be made in a food processor.) Pack the cheese into a 2-cup mold or crock. Cover it with plastic wrap and refrigerate for 24 to 48 hours before serving. Serve with crisp crackers and more Brooklyn Lager. ++> Serves 6 to 8.
Source - The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy, Jr.
Published by Knopf.
Submitted By PAULETTE GOLDSTEIN MSG#: 3480 Submitted By GAIL SHIPP On 11-30-95