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.
Because ...
- 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
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📖 Recipe
RECIPE CARD
Equipment
- Bowl and pan (au-bain-marie)
Ingredients
- 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
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- 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
Nutrition
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