Edible Read: Books to Devour
Uncommonly good tastes from the Commonwealth.
I experimented with different cheeses and beer and came up with this recipe. Crushed mustard seeds add the right amount of heat. I went for a smoked cheddar, and the coffee stout adds a richness to it — and also more beer. In addition to beer, nothing says Kentucky like bourbon.
Recipe from The Beer Cheese Book
Ingredients
SERVINGS: 3 Cup(s)
- 1 pound smoked cheddar cheese
- ¼ pound Lakefront Brewery Beer Cheese Coffee Stout cheese, from Wisconsin Cheese Market
- 2 tablespoons mustard seeds, brown and/or yellow, crushed
- 1 shallot, minced
- 1 garlic clove, peeled
- ½ cup hoppy beer
- 1 tablespoon bourbon
Instructions
Note: If you can’t find the Lakefront beer cheese or another type of beer-washed cheese, then substitute gouda and add 2 tablespoons of flattened coffee stout beer.
Shred the cheeses and add to the work bowl of a food processor. Use a mortar and pestle to grind the mustard seeds semi-fine.
Add the shallots, garlic clove and mustard seeds to the cheese and blend. Slowly add in the beer, followed by the bourbon. Scrape down the sides of the processor with a spatula to incorporate any sticky bits. Blend until smooth and creamy.
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