BEER CHEESE FOR BRATS RECIPES

CHEDDAR-BEER FONDUE RECIPE | ALLRECIPES

Cheddar-Beer Fondue Recipe | Allrecipes image

A great Cheddar-based fondue recipe for dipping cubed pieces of French bread, broccoli, cauliflower, baby carrots, or Granny Smith apples!

Provided by danzer19

Categories Cheese Dips and Spreads

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 pound shredded sharp Cheddar cheese
1 tablespoon all-purpose flour
¾ cup lager beer
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder

Steps:

Mix Cheddar cheese and flour together in a bowl.
Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 248.1 calories, CarbohydrateContent 3 g, CholesterolContent 59.6 mg, FatContent 19 g, FiberContent 0.1 g, ProteinContent 14.6 g, SaturatedFatContent 12 g, SodiumContent 367.5 mg, SugarContent 0.5 g

WISCONSIN NATIVE'S BEER CHEESE SOUP RECIPE | ALLRECIPES

Wisconsin Native's Beer Cheese Soup Recipe | Allrecipes image

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!

Provided by SAVVYHOSTESS

Categories Cream Soups

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

Steps:

In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Nutrition Facts : Calories 564.9 calories, CarbohydrateContent 21.2 g, CholesterolContent 119.1 mg, FatContent 39.7 g, FiberContent 1.9 g, ProteinContent 27.1 g, SaturatedFatContent 24.5 g, SodiumContent 908.3 mg, SugarContent 9.2 g

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