Alders Pub Cheese Recipes

Steps:

• To make the potato bread chips, heat the oven to 200 degrees. Place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible. Brush both sides of the bread with butter and sprinkle lightly with salt. Repeat with remaining bread slices. Spread flattened slices out on baking sheets. Bake until golden and crisp, about 4 hours. Chips can be made the day before.
• While the chips bake, prepare the pub cheese: In a large pot over medium heat, combine the wine, garlic, shallots, thyme, bay leaf and clove. Bring mixture to a boil; reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes. Strain mixture through a fine-mesh sieve into a bowl (you should have about 1/3 cup); use a rubber spatula to press on the solids and extract additional liquid. Whisk in mustard and miso. Cool to room temperature. This can be made up to a week ahead; refrigerate if not using the same day.
• Place a medium bowl in a freezer to chill. Meanwhile, in a blender or food processor, combine 1/3 cup of the wine mixture (save the rest or discard), milk, cream cheese and cheddar. Run until the mixture is fairly smooth; stop to scrape down the sides occasionally.
• Scrape the mixture into a medium-sized pot. Cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 to 10 minutes. Pour mixture into the chilled bowl and whisk to cool. Chill in the refrigerator until very cold, at least 4 hours (or up to 5 days).
• Serve pub cheese in a bowl or ramekins, or mounded on a plate, with the potato bread chips alongside. Garnish pub cheese with pistachio nuts if using.

Steps:

• To quickly remove any carbonation, pour the room temperature beer into a bowl, and whisk occasionally for 5 to 10 minutes.
• Combine Cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
• Turn food processor to high and slowly pour in beer through the feed tube; blend until smooth. If mixture is too thick, add a bit more beer to reach your desired consistency.
• Transfer to a serving bowl and sprinkle with chopped chives. Store in the fridge, tightly covered, for up to 10 days.

Steps:

• In a large pot over medium heat, combine the wine, garlic, shallots, thyme, bay leaf and clove. Bring mixture to a boil; reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes. Strain mixture through a fine-mesh sieve into a bowl (you should have about 1/3 cup); use a rubber spatula to press on the solids and extract additional liquid. Whisk in mustard and miso. Cool to room temperature. This can be made up to a week ahead; refrigerate if not using the same day. 3.Place a medium bowl in a freezer to chill. Meanwhile, in a blender or food processor, combine 1/3 cup of the wine mixture (save the rest or discard), milk, cream cheese and cheddar. Run until the mixture is fairly smooth; stop to scrape down the sides occasionally.4.Scrape the mixture into a medium-sized pot. Cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 to 10 minutes. Pour mixture into the chilled bowl and whisk to cool. Chill in the refrigerator until very cold, at least 4 hours (or up to 5 days).5.Serve pub cheese in a bowl or ramekins, or mounded on a plate, with the potato bread chips alongside.

Steps:

• Place cheeses in food processor or blender, process until smooth.
• Gradually add ale, mustard and cayenne pepper.
• If mixture is soft, refrigerate until firm enough to hold shape.
• Mould into a disc shape (a sphere or ball!!).
• Combine pecans and parsley.
• Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
• Place on a serving plate or board and surround with crackers or flatbreads.
• Slices of apple are nice with this too.