This recipe has been in the family for many years. It had it’s place on the party table for every Kentucky Derby party we had. Kentucky Beer Cheese has sharp cheese, garlic, onions, and of course beer to make it all creamy delicious.
This was a May staple in our house. You see, after moving from Kentucky to Virginia, my parents (Mom) decided to start throwing Kentucky Derby parties. I miss them. Well…I miss the food. I DO NOT miss the prep and cleaning!
We would have the country ham in the corner wrapped in blankets slow cooking. Sweet dinner rolls with fixins for sammies. Strawberries and powdered sugar. Beer cheese with crackers and vegggies. Derby Pie and Chess pie. Yes yes it WAS quite a feast, thank you!
I was always part of the prep. Chopping, cleaning, arranging, making drinks; you name it! Mom taught me how to be a perfect little hostess, and I enjoyed it!
Then once it was all over, it was…great. Now what do we do with the left overs? LOL I made a FABulous minestrone one year out of all the LO veggies. Made pies and jams out of the strawberries.
But beer cheese is just fine all by itself. If there is any left over, it does have a nice shelf life in the fridge. And it’s so versatile that you can pretty much eat it with ANYTHING. Well, maybe not ANYTHING, but chips, crackers, veggies, sammy spread, pita chips, add it to hummus, stuff chicken with it, spread it on a savory muffin (recipe to come).
Yesterday sort of felt like that again. I was a busy as a bee in the kitchen yesterday. I’ve joined up with the Get Your Chef On competition on White Lights on Wednesday, the Spiked! Recipe Challenge at Frugal Foodie Mama, AND the Crazy Ingredient Challenge from Hungry Little Girl.
You should see my ideas book. I’ve been a brainstorming fool this past week! My pen has been FLYING and my ideas just keep coming. I don’t have enough time to make them all. I have deadlines for these things and I’m NOT going to be working last minute to get these things done. I’m just NOT! I’m trying to be a more organized blogger.
Heh. I wasn’t so organized with these pictures though. It’s not really all that interesting of a process, to be honest. You pretty much just toss almost everything in the food processor, turn it on and let it run until it’s smooth. Then you slowly add the beer to make it creamy. That’s it.
Basically, it comes down to my now having pretty serving bowls. I’m working on props. I bought a clearance plate and place mat at WalMart on Thursday. I couldn’t pass up a nice blue plate for $1 and a nice steel grey place mat for $2.50. Now. Silverware and bowls. I need those.
So, I will leave you with the few pictures I have for this recipe. Maybe I’ll find a nice bowl this weekend to use as a prop and take some nice photos and update this one sometime next week. *shrugs*
- 1 clove garlic, chopped
- 1/4 cup onion, chopped
- 1 cup low fat Mexican blend cheese
- 6 ounces 2% sharp cheddar cheese, cubed
- 1/2 cup fat free cottage cheese
- 8 to 10 ounces beer
- cayenne pepper to taste
- Place garlic and onion in the bowl of a food processor and pulse until finely chopped.
- Add cheese and process until smooth.
- Slowly add beer and continue processing until the mixture is nice and smooth.
- Chill before serving.