This would be perfect for your Superbowl party!
I’m excited to share that I’ve teamed up with Morton Salt to help #EraseFoodWaste, which is especially timely with The Big Game taking place tomorrow! Did you know that this Sunday is the second biggest food consumption day of the year? Yep, only beat by Thanksgiving! That means lots of leftovers, and lots of great options for next-day meals to reuse that extra food!
If you’re entertaining like me, I can pretty much guarantee that you’ve already got two of the most essential ingredients for any football party: beer and cheese! I’m making my Molasses Mustard Beer Cheese – the perfect dip for pretzel bites to enjoy during The Big Game. The best part about this recipe? You can use the leftover pretzel buns and beer cheese to make pulled pork sandwiches for Monday night dinner!
Along with Jay D’s Louisiana Molasses Mustard, this dip featuring both beer and cheese will warm your body and soul no matter who you’re cheering for. We used Avery Brewing Co. TWEAK Stout to add a deep flavor along with the Molasses Mustard, which balances well with the tangy and sweet notes of the mustard, and a touch of Morton’s Kosher Salt to bring it all together.
For a perfect dip, we used some local pretzel brioche buns from Rösch Bakehaus, but you can use whatever you’d like.
Molasses Mustard Beer Cheese
|Photo: Jordan Hefler Photography|
4 Tbsp flour
2 cups shredded cheddar cheese
¼ cup Jay D’s Louisiana Molasses Mustard
12 oz stout beer
1 tsp horseradish
1 quart warm milk
3 cloves garlic, microplaned/finely grated
1 tsp onion powder
2 Tbsp Morton kosher salt
In a saucepan, combine butter and flour over medium heat to make a blonde roux; stir constantly. Add milk, stout beer, horseradish, garlic, Molasses Mustard and dried seasonings. Simmer for 15-20 minutes. Turn off heat and whisk in cheese.
from Bite and Booze