Tag Archives: Cheese

Classic Cheese Fondue

Dinner, Lunch March 2, 2020 Leave a comment

Ingredients

FOR THE FONDUE:

1/3 pound firm alpine-style cheese — such as gruyere
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine — such as Sauvignon Blanc
1 clove garlic — minced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg

ASSORTED FONDUE DIPPERS:

Boiled baby new potatoes in their skins — quartered if large
Lightly steamed broccoli florets (wait till the water is boiling before putting in the florets to steam, steam for 5 minutes)
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms (clean and wipe day, roast in 350F for 12 minutes)
Cherry tomatoes
Sliced firm apples — such as Granny Smith
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

Instructions

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Murray’s Beer Cheese

Appetizer, Snack March 2, 2020 Leave a comment
beer-cheese-recipe-cheese-bar6549-1500x600

Hey wait why’s there cheese in my beer?

  • Prep Time : 2 min.
  • Cook Time : 5 min.
  • Total Time : 60 min.
  • Serves 8

Ingredients

  • 1 lb Murray’s High Plains Cheddar, grated
  • 8 oz Black Hog Granola Brown Ale, room temperature
  • 4 oz cream cheese, room temperature
  • 1 clove garlic, micro-planed
  • 1/4 cup red wine
  • 1 tbsp whole grain mustard
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • 2 pretzel rolls

Directions

  1. Put all of the ingredients in a food processor, except for the beer, and blend until finely chopped.
  2. Pour in 1/2 cup of the beer and continue to blend. Slowly add the rest of the beer a bit at a time, blending in between each pour.
  3. Cover and refrigerate for one hour.
  4. Before serving, toast the pretzel rolls in the oven until warmed through. Serve with pretzel rolls and veggies, or spread the beer cheese on sandwiches.
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