Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Feb 14, 2012

Guinness & White Cheddar Spread

Libations used: 1/3 cup Guinness 
Libations left over: 3/4 of the bottle, so polish that off while you're making the dip
In addition to my Bacon Bourbon Caramel Popcorn, I also brought this Guinness & White Cheddar Spread to a Super Bowl party over a week ago.  I had run across this recipe on The Galley Gourmet a long time ago and was waiting for the right time to make it.  Of course you have to have beer when watching football, so it seemed fitting that I finally whipped it up.  Don't be scared off by all the ingredients.  You just throw everything into a food processor and it's done.  It can also be made a few days in advance—just make sure you bring it to room temperature before serving. The original recipe recommends serving it with rye toasts, but I thought pretzels would be more fun—they're easier to dip and they go so well with beer and cheese!  There were a few of us at the party (me included) who huddled together and wouldn't let anyone move this spread away from us.  It was so freakin' addictive that I very well could have tackled someone if they took it away from me.

Guinness & White Cheddar Spread - makes 2 cups
  • 10 oz sharp white cheddar cheese (I used the Dubliner brand - looove that stuff), grated
  • 2 Tbs unsalted butter, room temperature
  • 2 Tbs cream cheese, room temperature
  • 1/3 cup Guinness Stout
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tsp whole grain Dijon mustard
  • 1/4 cup yellow onion, diced
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp freshly ground black pepper
  • 2 Tbs fresh parsley, chopped
  • Cayenne pepper, to taste (I used a couple pinches)
- In a food processor, combine the cheddar, cream cheese, butter, Guinness and mustards and purée until smooth.
- Make sure to scrape down the sides of the bowl, and then add the onion, Worcestershire, black pepper, parsley and cayenne and pulse until nice and smooth.