The creamy beer cheese sauce, is best when served hot. Dip a nice piece of bread or vegetables in the sauce and enjoy. The beer gives a wonderful flavor to this dip. Delicious as fondue or snack!
Yesterday there wasn't a blog. It is autumn holiday around here and I was with the youngest two to Lego World in Utrecht. And I saw lots and lots of Lego all day. Beautiful and I certainly will go next year. According to the youngest, our biggest Lego fan, it was the best day of his life and I think it's a good reason to not blog that day. Just traveling by train was thrill enough and as a little boy from a very small village the escalator was already very special :-).
After a long tiring day, my body said that it was better to take a break. So I then listened to that signs. And my youngest went to bed and slept with a smile on his little face ...
Cheese fondue or snack?
During the beer week I make all kinds of tasty dishes with beer. After this, three more will come by, including one on special request, but more about that later. This dish I had initially intended as a snack. We often eat small appetizers on Sunday and it seemed like a nice addition. But when I served it the children said: Yes great cheese fondue. Well, I suppose I didn't look at it that way. But both ways are possible. And for serving: I thought it was at least fun to serve the cheese sauce in the bread for a country style.
- the cheese already has a distinct flavor, a white beer goes great with it. When you serve this dish with children take a non-alcoholic beer instead.
- You'd rather eat vegetarian, slice some sun-dried tomatoes into thin strips and add them to the sauce while skipping the bacon.
- cheese burns quickly when cooked. Therefore melt the cheese in a bowl that is hanging in water. Then warm the water slowly. That way the cheese melts well, but won't burn.
Recipe Beer cheese bread
Did you make this beer cheese bread? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
- Bowl and pan (au-bain-marie)
- 1 loaf country bread whole
- 1 clove garlic crushed and sliced thinly
- 200 grams Boursin
- 200 grams cream cheese
- 100 grams cheese Gouda, grated
- 100 ml white beer or alcohol-free beer
- 50 grams bacon baked until crispy
- 5 drops Worcestershire sauce
- 2 drops tabasco
- parsley fresh, finely chopped
- vegetables extra: such as carrots, celery sticks and cucumber
Ingredients you need per step are listed below the step in Italic
- Hollow the bread. Cut the stuffing into cubes and place in a basket.
- Put a pan with water on the fire.
- Hang a bowl in the pan but above the water (au-bain-marie)
- Add to the bowl the minced garlic, garlic herb cream cheese, cream cheese, grated cheese and beer.
- Heat the water slowly. Meanwhile, whisk the cheese sauce.
- When it is hot add the bacon, Worcestershire sauce and Tabasco and whisk through.
- Pour into the hollowed bread and sprinkle with parsley.
- Serve with the bread and raw vegetables