Potted Bock Beer and Brie Spread

Makes 4 Cups
2 wheels baby brie cheese (about 13 oz each), rind removed
4 ounces sharp white Cheddar cheese, cut into chunks
2/3 cup Pale Bock beer
1/3 cup sun-dried tomatoes, finely diced
1 Tablespoon horseradish sauce
1 Tablespoon white wine Worchestershire sauce
½ teaspoon freshly ground black pepper
¼ cup parsley, chopped

Cut brie cheese into small chunks; place in food processor with cheddar cheese chunks, beer, sun-dried tomatoes, horseradish sauce, Worcestershire sauce and pepper. Pulse mixture, scraping down the sides of processor bowl with a rubber spatula, until mixture is fairly smooth, but with some bits of cheese still present.

Add parsley. Pulse mixture just to incorporate. If mixture remains too thick, work in a little more beer until desired spreading consistency is reached. Pack into two (2 cup) crocks; cover surface of spread with plastic wrap. Refrigerate at least one day before serving to allow flavors to blend. (Spread may be made up to 1 week ahead and refrigerated.)

Let spread come to room temperature before serving. Accompany with crackers, raw vegetables, and/or breadsticks.

Nutrition Information, per 2 tablespoon serving:
90 calories; 7 g fat; 4.5 g saturated fat; 1 g carbohydrate


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