love cooking so we plan to share some of our favorite recipes.
Here are two that will get you ready to enjoy the Super Bowl
or any occasion that includes relaxing with friends. Enjoy!
Artois Cheese Potpourri
1 1/2 pds grated aged cheddar cheese - Grafton or Shelburne
1/4 pd blue cheese
1 tsp dry mustard
2 Tbs softened butter
1 tsp Worcestershire sauce
1/3 tsp pepper sauce
2 tsp grated onions or chopped chives
1 1/2 cups Stella Artois or other lager beer at room temp
Place all ingredients
except beer in an electric mixer bowl. Let stand at room temperature
about 30 minutes to soften cheese.
adding beer gradually until spread is smooth and fluffy. Serve
immediately or store in a tightly covered container in the
refrigerator or freezer.
it dramatically in a hollowed-out round loaf of pumpernickel
or rye bread. Cut the bread from the center into thin slices
and supplement the supply with slices of salty rye or pumpernickel.
From IGA Hometown 2010 holiday magazine. You never
know what you will find in the grocery store's promotional
magazine. We made this with some of the leftover onions
from making bratts and a darker beer which gave it a stronger
flavor. This is a good recipe for a beer that's gone a bit
Enjoy with a beer similar to what you make it with or a
notch or two up on the flavor scale. For Greg that would
be making it with an IPA and then pairing it with a black
2 pickled jalapenos
3 cups (12 oz) grated cheddar
2/3 cup beer (not dark)
1/3 cup sour cream
2 Tbs mayonnaise
3/4 tsp caraway seeds
Finely chop jalapenos. In food processor or blender pulse
other ingredients until smooth. Transfer to a bowl and stir
From inside the hutch, in a box, with a pile of other forgotten
recipe cards and scraps, on a piece of paper with an old
email on the other side, written in my usual scribble, with
a note at the bottom atlas.gc.ca.