Tomorrow I am going to whomp up a generous recipe of one of my favorite guilty pleasures: "Kentucky Beer Cheese". Or, "Snappy Cheese" as we used to call it in college days. There are few things in life better to eat than this.
So, to treat my readers to a simple, but other-worldly feast, I share this secret recipe.
Our cousin Caroline Stout, from Carrolton, sent me the recipe and says that this, the original, came from The Cabbage Patch Cookbook, published in Louisville in 1952. If she says so, I'll believe it, but it may have been around the Bluegrass state long before that. In Kentucky great foods are like great stories. They just are. It has the feel of authenticity about it.
Here's the recipe:
2 lbs. good quality Cheddar Cheese.
2 cloves Garlic - minced
1 tsp. Worcestershire Sauce
1/4 tsp. Cayenne Pepper
1/4 tsp. Tabasco Sauce
1/2 tsp. salt
1 bottle stale beer
Grind together the cheese, garlic and onion in a blender.
Mix in the Worcestershire, the Tabasco, the Cayenne, salt and beer until soft and well blended.
Put the Beer Cheese into small crocks and refrigerate, tightly covered, until ready to serve.
Carolyn has made up pounds and pounds of this for local functions. She has 1/2 onion in her recipe, which I omitted.
We like it on crackers with an appropriate beverage. Others swear by celery, radish or carrot sticks.