-=> Mike Powell wrote to SHAWN HIGHFIELD <=-

 >  DD> Here is my go-to beer/cheese recipe. It works as a dip, a fondue, or as
 >  DD> a pour-over sauce. You can make it thicker by adding more cheese and/or
 >  DD> cutting back on the miik.

 > I'm going to try this next time Andrea buys GF beer and see how it works.

 MP> A Kentucky city about an hour East of me claims to be the beer cheese
 MP> capital of the world.  I don't know about that, but the best beer
 MP> cheese I have had either came from there, or from a little place just
 MP> to the South of there.

I've eaten at the Winchester 96 truck stop. But I don't remember beer
cheese mentioned on their menu - either as a side dish or an add-on to
a burger or entree. So, I whistled up a recipe link from the Beer Cheese
Festival web site. I'm going to try this at some point ... if for no 
more reason than to see how long it takes to reduce 36 oz of beer to a
mere 3 oz.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brooklyn Brew Shop's Beer Cheese
 Categories: Cheese, Dairy, Vegetables, Beer
      Yield: 1 recipe

     36 oz Newcastle Brown Ale *
      2    Shallots; peeled, thin
           - sliced
      2 cl Garlic; crushed
      1 ts Whole black peppercorns
    2/3 c  Whole milk
      6 oz Cream cheese; softened
     10 oz (2 heaping cups) grated
           - Cheddar

  Combine beer, shallots, garlic, and peppercorns in a
  large pot over medium-high heat. Bring to a boil, and
  then reduce heat and simmer until the beer reduces to
  1/3 cup (approximately one hour).

  UDD NOTE: That may take a while. You're reducing more
  than a quart of beer/ale to a third of a cup (less
  than 3 oz).

  When liquid is reduced, strain into a heat-safe bowl and
  let cool.

  When your beer reduction is cool enough to handle,
  combine milk, cream cheese, cheddar, and beer reduction
  in a food processor. Pulse until the mixture is somewhat
  smooth, but stop before it becomes a paste.

  Transfer cheese mixture to a large pot and heat over
  medium-low, stirring occasionally, until cheese is
  completely melted (approximately 10 minutes). Whisk
  until smooth.

  Remove from heat, let cool, and cover. Refrigerate for
  at least four and up to 24 hours to marry flavors.
  Enjoy.

  * brown ale, wheat beer (think Leinenkugel) or other 
  lightly hopped beer.
  
  RECIPE FROM: https://vinepair.com

  Uncle Dirty Dave's Archives

MMMMM

... Progress is good, but it has gone on far too long.
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