Yield: 6 servings
|2 \N||Cloves garlic, finely chopped|
|4 teaspoons||Worcestershire sauce|
|1 teaspoon||Hot pepper sauce|
|1 teaspoon||Dry mustard|
|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