Monday, February 01, 2010

Easy. Delicious. Beer Cheese Dip.

Saturday evening, we attended our latest Dinner/Beer Club gathering at the home of our favorite nano-brewers :) Our task at hand was to start the evening off right with a pub favorite: salty, soft barley pretzels complimented by none other than a beer infused cheese dipping sauce. Which was washed down with a nice dopplebock (aka double bock), Ayinger Celebrator.

1/4 cup of Stout or Porter (we used Great Lakes Brew Co's Edmund Fitzgerald)
1/4 cup of Dijon Mustard (Grey Poupon, but of course)
2 tablespoons of Unsalted Butter
1/8 teaspoon of Cayenne Pepper (next time we'll definitely put 1/4 or 1/2 teaspoon, we like it spicy, like the Neely's)
A bag of shredded Sharp Cheddar (Heinen's brand)

Directions: Combine the beer, mustard, butter, and cayenne pepper in a saucepan on medium heat until well mixed. Gradually add the cheese, whisking until the texture is smooth.

Voila!

fyi - Those delicious looking pretzels pictured above are from Zoss The Swiss Baker and are making us long for some more. . .

6 comments:

Cara said...

Yeah, Zoss on Cedar! I keep thinking we need to go there! The pretzels and dip look great.

Tino said...

So the cheese sauce sounds closer to a fondue than a sauce mornay ... do you need to keep the cheese sauce warm? Either way, fresh pretzels with a spicy beer cheese dip sounds like a little bit of heaven to me. Yum!

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Kelly and José said...

Cara - You should totally go to Zoss :) Also, be sure to try their chocolate dipped Macaroons and Brioche Mice!

Tino - You're completely correct, it was quite similar to a fondue. We didn't keep it warm (and it still tasted wonderful), but I might suggest a mini-fondue pot or mini-crock pot to those that prefer it as such.

Vincent - Happy to hear you enjoy the recipes and thank you for adding us to the Petitchef.com , we'll be sure to check out your site and add you to our blogroll. Happy cooking*

+++
Also meant to mention:

-Next time we will most likely use a little less mustard and more cheese, oh yes, AND more cayenne pepper.
-The soft pretzels only needed to go in the oven for about 3-4 minutes at 350 degrees.
+++

Cara said...

Will do. I think we're going exploring after spin class on Saturday. May check it out then!

Doug said...

Nice!