Beer and cheese recipes - Omaha.com
Published Wednesday, February 27, 2013 at 1:00 am / Updated at 3:06 pm
Beer and cheese recipes

Beer and Cheddar Fondue

• 4 cups (16 ounces) shredded cheddar cheese
• 1 tablespoon all-purpose flour
• 1 cup beer or nonalcoholic beer
• 3 garlic cloves, minced
• 1½ teaspoons ground mustard
• ¼ teaspoon coarsely ground pepper
• Pretzel dipping sticks and sliced smoked sausage

In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.

Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with pretzels and sausage. Yield: 2 cups.

— Courtesy of Taste of Home

RELATED: Beer and cheese, the perfect pairing

Finnish Cauliflower

• 2 cups cubed day-old rye bread
• 1 small head cauliflower, cut into florets
• 2 tablespoons butter
• 1 teaspoon caraway seeds
• 3 cups (12 ounces) shredded sharp cheddar cheese
• 4 eggs, beaten
• 1 cup flat beer or nonalcoholic beer
• 1 teaspoon ground mustard
• ½ teaspoon ground coriander
• ¼ teaspoon pepper

Place bread in a 15-inch-by-10-inch-by-1-inch baking pan; bake at 300 degrees for 15-20 minutes or until crisp. In a large skillet, saute cauliflower in butter with the caraway seeds until tender. Remove from the heat; stir in bread and cheese. Transfer to a greased 11-inch-by-7-inch baking dish.

In a small bowl, whisk the eggs, beer, mustard, coriander and pepper. Pour over bread mixture. Bake at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

— Courtesy of Taste of Home

RELATED: Beer and cheese, the perfect pairing

Beer and Brats Nachos

PHOTO: TASTE OF HOME

• 1 package (14 ounces) fully cooked smoked bratwurst links, sliced
• 2¼ cups frozen pepper and onion stir-fry blend
• 3 cups (12 ounces) shredded cheddar cheese
• 2½ teaspoons all-purpose flour
• 1 cup chopped onion
• 1 tablespoon olive oil
• 1 garlic clove, minced
• ¾ cup beer or beef broth
• 12 cups tortilla chips

In a large skillet, saute bratwurst for 1 minute. Add stir-fry blend; cook 3-5 minutes longer or until vegetables are tender. Set aside and keep warm.

In a large bowl, combine cheese and flour. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in beer; heat over medium heat until bubbles form around sides of pan.

Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.

Arrange tortilla chips on a large serving platter. Spoon cheese mixture over chips. Top with bratwurst mixture. Serve immediately. Yield: 12 servings.

— Courtesy of Taste of Home

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