Best Beer Crackers Topped With Garlic And Three Cheeses Recipes

KENTUCKY BEER CHEESE

Kentucky Beer Cheese image

This is an heirloom recipe from a restaurant on the Kentucky River near Lexington (out of business since the late 1990s). It's a quick fix for a party, one batch goes a long way, and it packs a great flavor punch for how easy it is! Serve this appetizer with chips, crackers, chopped vegetables, soft or crispy pretzels, warm bread...

Provided by germanyjess

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 35m

Yield 8

Number Of Ingredients 5

Ingredients

1 (8 ounce) package sharp Cheddar cheese, cut into chunks
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon hot sauce
¼ cup warm beer

Steps:

Process Cheddar cheese chunks in the bowl of a food processor until crumbly. Add garlic powder, cayenne, and hot sauce. Begin pouring in the beer a little at a time, mixing until desired consistency has been reached.
Refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 0.7 g, Cholesterol 29.4 mg, Fat 9.3 g, Protein 7 g, SaturatedFat 5.9 g, Sodium 178.1 mg, Sugar 0.2 g

BEER CRACKERS TOPPED WITH GARLIC AND THREE CHEESES

Beer Crackers Topped with Garlic and Three Cheeses image

Yield Serves 12 to 16

Number Of Ingredients 13

Ingredients

1 1/4 cups warm water (105°F to 115°F)
2 envelopes dry yeast
1 teaspoon sugar
1/4 cup white cornmeal
1 tablespoon olive oil
2 teaspoons coarse salt
3 1/4 cups all purpose flour
2 cups grated mozzarella cheese
1 cup crumbled Gorgonzola cheese
1 cup grated Parmesan cheese
4 teaspoons minced garlic
4 tablespoons chopped fresh parsley
4 tablespoons chopped green onions

Steps:

Place 1 1/4 cups warm water in large bowl. Sprinkle yeast and sugar over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix in cornmeal, oil and salt.
Add 3 cups flour to yeast mixture; stir until dough forms. Turn dough out onto floured work surface. Add remaining 1/4 cup flour; knead until dough is smooth and elastic, about 2 minutes.
Lightly oil clean large bowl. Add dough; turn to coat. Cover with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 45 minutes.
Punch dough down. Turn out onto floured surface; knead briefly until smooth. Return to oiled bowl; turn to coat. Cover with plastic, then kitchen towel. Let dough rise 40 minutes. Punch dough down. Turn out onto floured surface. Divide into 4 pieces. Cover with plastic; chill at least 1 hour or overnight.
Preheat oven to 450°F. Oil 11x15-inch baking sheet. Roll out 1 dough piece to 1/8-inch-thick rectangle. Transfer to prepared baking sheet. Using fingers, gently stretch dough to edges of baking sheet. Bake until golden, puffed and crisp, about 8 minutes. Remove from oven. Top with 1/2 cup mozzarella, 1/4 cup Gorgonzola, 1/4 cup Parmesan and 1 teaspoon garlic. Return cracker to oven; bake until cheese melts and bubbles, about 4 minutes. Remove from oven. Sprinkle with 1 tablespoon each of parsley and green onions. Remove cracker from baking sheet. Cool baking sheet. Repeat with remaining dough, cheeses, garlic, parsley and onions. Break warm crackers into pieces.