Brooklyn beer cheese

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

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