Beer Cheese

Hello again, virtual audience. Without going into too much detail about my lack of motivation and plain blog avoidance, lets just say I am moving on to the next chapter, turning over a new leaf, if you will. I am going to revamp my focus a bit and steer towards "rustic and remote island-style cooking." Where previously I was able to pop to the gourmet market on a whim, I've since relocated to a small island in which supplies are limited, ingredients are not readily available and creativity is a necessity. I have learned to use food items that I may normally throw away and find a use for things like canned pumpkin or an over abundance of red peppers.

This may be a helpful style of cooking for those of you who stare blankly into the cupboard on more evenings than not, wondering what combination of ingredients will jump out and present themselves as a worthy suppertime meal. It has become kind of a "glass is half full" style of cooking. I could dwell on what I don't have, but that would not get me anywhere. Instead - what do I have and how can I create something delicious out of it?

This recipe came from the guilt I felt from an undrunken beer. Out here, beer and wine are prized commodities. They are expensive and, speaking personally, consumed well before rum. When I woke up one morning and realized with grave despair that I had only taken two sips out of my late night beer, I knew something must be made out of my flat lager.

A friend from Kentucky had visited the island several years ago and brought a Kentuckian recipe with her: Beer Cheese. When she made the appetizer for us, she hadn't the patience to wait for her beer to flatten, so it still had a sparkling effervescence when we devoured it. I had a tinge of satisfaction knowing that I had subconsciously flattened my beer without having to "plan ahead."

So if you find yourself in the sad predicament of a wounded soldier on your hands, cheer up and make yourself some beer cheese.

Beer Cheese

3/4 bottle or can of a light lager

16 ounces cheddar cheese, grated

2 cloves garlic, minced

1/4 tsp hot sauce

1/2 tsp Worcestershire sauce

1/4 tsp black pepper

1/4 tsp salt

pinch smoked paprika

Take two sips out of your beer and let it sit out on the counter overnight or for several hours until sufficiently flat.

Combine all ingredients except for the beer in the food processor and pulse until slightly blended. Then turn the food processor on and slowly pour the beer through the top. Mixture will be soft. Place in refrigerator and let firm up for several hours.

Serve with crackers or an assortment of vegetables.