- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
The legend in Kentucky is that beer cheese was served in taverns and restaurants along the River, usually as complimentary on the bar.
The best that can be remembered according to " A Second Serving", is that the cheese was introduced at Johnny Allman's restaurant on the Kentucky River at Boonesboro in the 1940s. Allman's cousin Joe, a chef in Phoenex, was said to have created it for the popular hangout. Allman said "we should have kept that cheese recipe a secret, but everybody on the river worked for us at one time or another and learned the recipe".
The best beer to use is the cheapest and the choice way to get it stale is to open a can or bottle and leave it in the refrigerator overnight. You just need a hint of beer.
Beer Cheese:
2 10 ounce sticks Cracker Barrel extra sharp Cheddar Cheese
2 cloves garlic
1 7 ounce bottle beer
1/8 teaspoon salt
tabasco sauce to taste
Grate cheese and garlic in a food processor; adding remaining ingredients, mixing until thoroughly blended. The mixture will be soft but will harden in the refrigerator. It is better if made ahead of time. Serve with crackers, celery sticks and radish roses.
From: "A Second Serving" Favorite recipes from "Lexington Herald-Leader", Fall 1998.
The best that can be remembered according to " A Second Serving", is that the cheese was introduced at Johnny Allman's restaurant on the Kentucky River at Boonesboro in the 1940s. Allman's cousin Joe, a chef in Phoenex, was said to have created it for the popular hangout. Allman said "we should have kept that cheese recipe a secret, but everybody on the river worked for us at one time or another and learned the recipe".
The best beer to use is the cheapest and the choice way to get it stale is to open a can or bottle and leave it in the refrigerator overnight. You just need a hint of beer.
Beer Cheese:
2 10 ounce sticks Cracker Barrel extra sharp Cheddar Cheese
2 cloves garlic
1 7 ounce bottle beer
1/8 teaspoon salt
tabasco sauce to taste
Grate cheese and garlic in a food processor; adding remaining ingredients, mixing until thoroughly blended. The mixture will be soft but will harden in the refrigerator. It is better if made ahead of time. Serve with crackers, celery sticks and radish roses.
From: "A Second Serving" Favorite recipes from "Lexington Herald-Leader", Fall 1998.