Okay so remember how the other day I gave you the base recipe for the Cheesy Hefeweizen Spread? Well you should know me by now that I just can’t let well enough alone. I need to find ways where you can start off with a great base recipe and then by tweaking it, you can turn it into something else, something more. I learned this less at a young age. Start with something good and then learn to mix it up with just a few additions/tweaks to turn it into something else. Growing up poor, we didn’t have much and we often weren’t given a variety. We used what we had and did the best we could with the basics. Honestly, that was probably one of the best lessons I learned as a child. That simplicity isn’t a bad thing but in a way, almost a blessing. If you have a great foundation, it can only get better or even so, it can turn into another thing. We did this a lot with cooking. So when we had a 10 pound pot roast my parents could take that 1 simple piece of meat, cook it as a roast in soup and have that turn into a multitude of dishes – beef soup, beef roast, add carrot/celery and potatoes and you had your side dishes. Remove some of the beef, shred it, add in some bbq sauce or even ketchup (shush.. I LOVE ketchup on beef – don’t judge, k?! I come from the land of Heinz ketchup) and you had great beef sandwiches. Slice some of that beef down, take a few cups of the beef broth, add in some homemade wine, a slurry, some seasonings and you had some of the best hot roast beef sandwiches. Yeah – all that from 1 cooked meal and a 10 pound roast.
Well when I initially created the base recipe for this I wanted to see if I could go back to my roots and just by adding a few ingredients or tweaking it some, if I could build off of it. Folks, that’s exactly what I did. This is AWESOME on Flatbreads and then toasted. SERIOUSLY good! Even though this had dried beef in it, I put some thin slices of roast beef on the flat bread and then spread this on top. Baked it at 400 for about 8 minutes………. OMG!
So, you remember me telling you I had to *borrow* that bottle of snobby beer from Mr. Fantabulous??? Well he sees the last post and said “Honey, how come you took a picture of your recipe with that beer in it? You use the other stuff, right? Honey.. right? You used the OTHER BEER??? RIIIIIIIIIIGHT??? HONEY!!!” I just kind of stood there doe-eyed, batting my big baby blues and long black lashes, tracing circles in the carpet with my big toe and kind of didn’t look at him. THEN he saw the bottle.. the much empty bottle. I got the look, heard the mumble and the deep sigh. I mean we all have “our stuff” and I kinda felt bad. I asked if he at least wanted to try it and said that I would give him a back rub to make it up for touching his prized beer. Well he loved it and then loved the backrub even more but then went back for MORE of this stuff. I did say I was sorry and he just laughed and said “Honey, you are so gullible. I don’t care but hey, thanks for the backrub… SUCKER!” LOL I’m gonna beat that man yet! LOL
Me, being the little brat that I am, the next day I put out a bunch of mixing bowls, ingredients and 8 bottles of this beer on the counter. He walked in, asked what I was doing and then saw the 8 bottles of HIS beer. He went “WTH?? Honey… SERIOUSLY???? You really need all 8??? Baby, there’s only 20 to a case!” and he went on and on and on. I said “Well, that’s all that’s left. I’m finishing up these as the first batch didn’t turn out and I had to throw away the other 8 bottles worth. OMG people his eyes got as big as silver dollars and I thought he was going to have a coronary.
I just stood there, batting my big baby blues and looked up at him. I then muttered one word… “SUCKER!”
Yeah.. that’s when I got the wooden spoon to my behind! LOLPrint
- 3 cups sharp cheddar cheese
- 1 cup Asiago
- 1 cup mozzarella
- 8 ounces cream cheese, softened
- 1 heaping tablespoon garlic, minced
- 2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground mustard
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1/2–1 teaspoon smoked paprika
- 3/4 cup Hefeweizen wheat beer
- 10 slices of dried beef cut into thin strips
- 3 slices of dried beef cut into thin strips for garnish
- In a food processor fitted with a coarse shredder attachment, grate the cheddar, Asiago and mozzarella.
- Remove the shredder attachment and fit the food processor with the blade attachment.
- Add the garlic, cream cheese, 10 slices of dried beef, Worcestershire sauce, mustard, black pepper, smoked paprika, and cayenne pepper, and pulse to combine.
- With the processor running, slowly pour in the beer, blending until a smooth mixture forms.
- Transfer the beer cheese to a serving bowl. Garnish with the 3 slices of dried beef.
- Transfer the bowl to the refrigerator and chill for at least 3 hours or up to overnight (the longer it sits the more the flavors will develop).
- This can be eaten hot or cold. If you want it heated, remove the plastic wrap and bake at 350f for 20 minutes or until all melty and gooey.
I LOVED this on flatbread and thinly sliced roast beef. Baked at 400F for 8 minutes.
Try making this as a type of bruschetta with thin slices of roast beef and this melted on top.