We had a holiday potluck at work on Friday, so I decided to try a new recipe. Normally I bring one dish to potlucks and such - The cheese dip made with ranch seasoning and beer. It always goes over well. Although I decided to do something new, I didn't stray far.
In the "Peg's Kitchen" section of Leinenkugel's "The Lodge" there was a recipe for "Leinie's Fireside Cheese Spread". It sounded like something right up my alley.
1 pound Sharp Cheddar Cheese, grated
4-5 ounces Bleu or Gorgonzola Cheese, crumbled (I used Gorgonzola)
2 Tbsp soft butter
1 tsp grated onion
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp salt
3/4 cup Leinenkugel's Fireside Nut Brown or Creamy Dark
I skipped the paprika and parsley garnish and didn't make it into a cheese ball coated in chopped sugared pecans which were a couple of suggestions. I just wanted something I could put in a plastic bowl and take to work for people to spread on crackers.
Mix the grated cheddar cheese and crubled Bleu cheese with the butter, onion, Worcestershire sauce, mustard and salt. When soft (let sit 30 min to get soft) beat the mixture and gradually add the Leinie's.
I wanted more volume, so I used 1 lb/6 oz of cheddar. I increased the seasoning and butter to match, but I only used 5 oz of Gorgonzola and 3/4 cup of Fireside Nut Brown (I didn't want it too "strong" or "beery" for a first try at this recipe.)
I wasn't thrilled. The beer taste was still a little too strong, it was a little too salty, and something else was a bit too strong - I'm not sure what it was, but I'm thinking it was Gorgonzola, onion or Worcestershire. I want to say I must have messed something up, but even with increasing most of the recipe I measured everything. It didn't go over too well either, so I brought a bunch home.
But I didn't want to give up on what still sounds like a good combination to me. Today, I split some English muffins, topped them with the mixture and baked them. Aside from having put a little too much on the muffins, it turned out great. Baking the mixture mellowed and blended the flavors better than beating it and letting it sit to meld. I definately want to use this mixture as a baked toasty bread topping again!
I also want to try it as a dip again, but I think I'll cut back or cut out the salt, add another tablespoon of butter and maybe cut back the beer to a half cup instead of 3/4 of a cup. I'll also add in the Gorgonzola, and Worcestershire in stages and taste test. I doubt it was the onion, but I'll probably add that in stages too. Then when I find a mixture I like I'll have to write it down.
Not today, though. I still have the old batch left, and with a tasty way to use it I'm not looking to make any more right away.
