Beer Whipped Cheese

Beer Whipped Cheese

The Super Bowl is just days away, so I thought a delicious dip recipe would be perfect to share! This creamy, warm dip is ideal for the cold weather and a guaranteed crowd-pleaser for entertaining. The dip has a slight kick from the hot pepper sauce, but feel free to add more if you prefer extra spice. For variety, other cheeses like Pepper Jack or Gouda can be substituted for the Cheddar with equally tasty results.

Beer and cheese are fast friends, they go hand in hand in this rich garlicky recipe.These classic pub flavors are also what makes this the best casual party dip. The creamy texture coats pretzels, tortilla chips and makes an excellent fondue style dip for sausage bites and bread cubes.

25 servings

¼ cup butter

¼ cup flour

1½ cups milk

1 tablespoon worcestershire sauce

1 teaspoon seasoned salt

1 teaspoon dry mustard

1 tablespoon hot pepper sauce

2 cloves garlic minced

12 ounces beer

1 pound sharp cheddar cheese shredded

1. In a sauce pan melt butter and whisk in flour. Cook about one minute.

2. Whisk in milk. Add the worcestershire sauce, seasoned salt, mustard, hot pepper sauce, and garlic. Whisk in one half of the beer and bring to a simmer.

3. Add cheese a bit of at a time, whisking all the while. Once incorporated add the other half of the beer and continue to whisk until smooth.

4. Place in a crock or heated serving dish and serve warm.

Chevre Cheese Tart with Red Onion Jam

I stumbled upon a memorable recipe for goat cheese tarts in a magazine. I would offer credit to its creator, but it was so long ago and has since been revised to a larger version for catering. During my search, I found recipes for mini goat cheese tarts, but what I really wanted was a full-size savory cheesecake served as a spread with crackers or baguette slices.

Meet my Chèvre Cheese Tart with Red Onion Jam! An elegant appetizer made with a buttery cracker crust, a creamy goat cheese filling, and topped with sweet and tangy red onion jam. The tart is baked until the crust is golden brown, and the hidden ribbon of spinach adds another layer of flavor. Rosemary and garlic are the perfect duo to season this savory tart.

This spread is a great way to showcase the flavor of goat cheese. Goat cheese is creamy and has a slightly tangy flavor that pairs perfectly with the sweetness of the red onion jam. The red onion jam is delicious on its own, and it's a versatile condiment that can be used on sandwiches, burgers, and more.

Chevre Cheese Tart with Red Onion Jam

A creamy and savory cheese spread that makes a stunning presentation. Bright red onions cooked into a sweet tangy jam are the perfect topping for silky Chevre cheese with just a hint of rosemary. The hidden layers of tender garlic wilted spinach is a delicious surprise. Serve with crackers or a sliced baguette on the side.

25 to 35 servings

2 cups butter cracker crumbs

½ cup butter melted

1 tablespoon olive oil

4 cloves garlic minced

12 ounces fresh spinach shredded

¼ teaspoons salt

14 ounces cream cheese softened

8 ounces chevre cheese

3 eggs

¼ cup all purpose flour

2 teaspoons fresh rosemary

1 teaspoon onion powder

1 teaspoon ground pepper

1 cup whipping cream

red onion jam

1. For crust, combine cracker crumbs and melted butter in a medium mixing bowl. Press mixture evenly onto the bottom and about 1 inch up the sides of a 9-10 inch spring form pan. Set pan aside.

2. For filling, heat a large skillet, add oil and cook garlic for 30 seconds. Stir in spinach until just wilted. Remove from heat and add salt, move into a colander to drain. Place ½ spinach mixture evenly over the bottom of the crust pan.

3. Beat softened cream cheese and chevre in a large mixing bowl until smooth. Add eggs, flour, rosemary, onion powder, and pepper. Beat just until combined. Stir in whipping cream.

4. Carefully pour half the cheese mixture over spinach. Layer in the other half of the spinach and the rest of the cheese mixture. Place on a baking pan and into a pre heated 350°F oven. Bake for 30 to 35 minutes (center will be soft but nearly set when shaken).

Jalapeño Cheese Skull

Planning a theme party? Have some fun with a delicious cheese spread that is easy to shape and decorate. Here is a step by step skeleton face you can make by molding the cheese in a Halloween mask.

Line a clean Halloween mask with plastic wrap. Pros wrap down into all crevices and make sure wrap extends beyond mask.

Whip up the cream cheese mixture and press evenly into the mask and chill until firm.

Turn molded cheese mixture onto serving tray and gently remove the plastic wrap.

Garnish with olives to make a spooky character and serve with crackers.

Jalapeño Cheddar Cheese Spread

This spicy cheese spread gets raves at any party. It’s flexible nature allows it to take shape for any theme and loves fun garnishes. The basic recipe is easily altered to create other spreads. Instead of olives and cheddar, try chopped mango and mozzarella for a delicious tropical version.

25 servings

2 pounds cream cheese

2 cloves garlic chopped fine

¼ teaspoon cayenne pepper

½ teaspoon chili powder

½ teaspoon black pepper

1 cup cheddar cheese grated

⅓ cup green onion chopped

1 cup black olives chopped

3 to 4 large jalapeños seeded chopped fine

2 tablespoons cilantro chopped

*additional peppers, cilantro or olives for garnish.

1. Bring cream cheese to room temperature. Place in mixer with paddle attachment (or large bowl with hand mixer). Beat until smooth. Add garlic, cayenne, chili powder and black pepper, mix well. Slow mixer add cheddar cheese, green onion, olives, jalapeños and cilantro.

2. Mold cheese mixture into any desired shape container lined with plastic wrap. Extend plastic wrap over edges of mold to make it easier to remove from mold.

3. Chill cheese spread until firm. Turn out onto a serving tray and garnish. Serve with thick homemade corn tortilla chips, or crackers.

How to make a Vegetable Tray with Spinach Dip

I remember when I was new to catering and clueless on how much to purchase and prepare the most basic catering platters. Today I want to share by putting together a vegetable tray with a popular spinach dip. Traditional as it sounds, it’s a menu item that a caterer should know.

Most parties still serve fresh fruit, cheese platters and vegetables with a dip. They are not only traditional party fare, but also when there are a wide variety of diets to consider. Both a vegetable tray and a veggie stick platter appear in "Cook like a Caterer”.

Below is a guide for approximate amounts to prepare for about 25 guests. The fresh spinach dip is cool and delicious but feel free to serve any favorite dip along with the tray.

Raw vegetable crudite is a welcome snack at any party and the fresh spinach dip is classic. Hollowed out produce, vases or flower pots are great containers for the spinach dip. Lined baskets and even a cupcake pan can make interesting display platters for the vegetables.

Serves 25 (2 ounces of vegetables per person after preparation)

¾ pound zucchini

¾ pound yellow squash

¾ pound cucumber

1½ pounds celery

1½ pounds carrots

1 large red bell pepper

1 large green bell pepper

1 pound cauliflower

¾ pound broccoli

6 ounces mushrooms

1 pint cherry tomatoes

Fresh Spinach Dip

Makes 2⅓ cups

1 bunch green chopped                

1 garlic clove minced                

12 ounces fresh spinach stemmed      

½ cup mayonnaise               

1 cup sour cream                

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon onion powder

  ½ teaspoon hot pepper sauce

 ¼ teaspoon kosher salt

black pepper freshly ground

1. Put green onions, garlic and spinach in a food processor and pulse 2 to 3 times.

2. Add mayonnaise, sour cream, lemon zest, lemon juice, hot sauce, onion powder, salt and season with pepper. Puree until smooth.

3. Transfer to a bowl, cover, and refrigerate for at least 1 hour (or up to 3 days). Stir the dip and serve with vegetables.

Vegetable Selection and Preparation

• Substitute any suggested vegetable for something that you prefer or double up on favorites, placing in separate sections on the tray.

• Choose crisp, firm, high quality vegetables. Fresh vegetables will have a mild scent, no brown spots or soft/slick areas.

• Wash all vegetables thouroughly and store in separte containers (if prepping ahead) to preserve flavor.

• Colorful vegetables are beautiful and appetizing. Choose more then one variety of a vegetable, like purple broccoli or yellow/green cauliflower to brighten the tray.

• Use seasonal vegetables like asparagus or green beans, which can be slightly blanched to be brighter and tender.

• Other raw vegetables like radishes, whole pea pods and jicama offer interesting color and flavor.

• Store pre-cut vegetables have a short shelf life so cleaning and cutting the vegetables yourself will give you a better quality.

• Choose some colorful kale or large edible leaves to line the platter or garnish with herbs.

• Prepare at least 2 ounces of prepared vegetables per guest. For small gatherings put out a little more.

• Make cuts in broccoli and cauliflower, so guests have a "handle."

Vegetable Serving

• To make a try seem fuller, build a bed of curly kale before you set the vegetables on it.

• Placing the dip in the center of the tray will help it take shape and create a focal point.

• For a small event, arrange smaller glass bowls on a roomy platter, stand up vegetable sticks in the glasses.

• Other great garnishes are olives, canned or pickled vegetables (like baby corn).

• Serve 2 to 3 ounces of dip per person.

How to make a PARTY CHEESE TRAY

There is nothing more eye-catching and appealing then a well selected assortment of cheeses that are artfully arranged for a party. The cheese tray offers popular party sustenance with make ahead convenience. Today's deli section in the market allows you to choose from a wide variety of soft, creamy, dry, sharp and mellow varieties to keep it interesting and uniquely you.

Not sure what cheeses or how much to put on a platter? Below is a basic guide to popular cheeses and offers something for every taste. Pair with mild crackers, bread and fruit and you will have an opening act that will please every party guest!

Traditional Cheese Platter

For an appetizer cheese tray figure about two ounces of each cheese per guest. Below is an example of a typical assortment. When it comes to presentation, you can give even the most simple cheese assortment a dash of rustic charm or glitz and glamour with wooden cutting boards, marble tiles and other clever serving pieces.

25 servings

6 ounces sharp Cheddar (or choose aged Cheddar or Comte)

6 ounces Swiss style cheese (or Emmental)

6 ounces Cotswold cheese

6 ounces pepper jack cheese

7 ounces Brie (or Camembert)

7 ounces Bleu or Gorgonzola cheese (or Stilton)

6 ounces Gouda (or Edam)

6 ounces Muenster (or Havarti)

Other good choices to add are Chevre, Manchego, Parmigiano-Reggiano, and Fetta.

4 sleeves of crackers

Cheese Selection

• Substitute any suggested cheese for something that you prefer or if your guests have milder pallets, leave off blue or sharp cheeses. 
• Serve at least one high quality but familiar cheese.
• Colorful cheeses are beautiful and appetizing. Choose cheeses with interesting rinds and leave whole for display.
• Try herbs, wine or smoked versions of your favorites. Choose a variety of flavors from mild and creamy, to tangy, sharp and a little spicy.
• For texture choose at least one soft, one medium and one hard cheese.
• Cut gourmet cheeses have a short shelf life so check carefully for mold and spoilage before you buy.
• Theme your assortment choices by choosing all cheeses from one region, like an Italian or French collection.

Quantity

• Choose at least 3 different cheese selections for smaller gathering of 4 to 8. For every 2 additional guests, add an additional selection. Most guests will only eat 2 ounces per person before a meal, but that might look like a small amount on the tray, you might plan to put out a little more.
• Larger groups of 20 or more, plan on serving a selection of 8 different cheeses about 2 ounces per person when other appetizers are served, 3 to 4 ounces if cheese is the only appetizer.
• Cheese only parties, plan 6 ounces per person.

Cheese Serving

• Set the cheese out a half hour before eating to bring them up to room temperature.

• When using wedges of cheese, put out a separate knife for each cheese.

• Label cheeses for guests who may not be familiar with them.

• For a small event, arrange cheese on a roomy platter, marble or cutting board, put cheese cutting tools near for guests to cut.

• Garnish platters with dry fruits like grapes and whole berries. Dried-fruit like apricots and cranberries are perfect with cheese.

• Other great garnishes and condiments are whole nuts, honey, fresh ground black pepper, thick balsamic vinegar and olives.

• Serve 3 types of crackers and or thin sliced baguettes along with the cheese.

• For large events slice some of the harder cheeses into thin flat squares so its easy for a guest to slide right onto a cracker.

How to make a SLICED FRUIT TRAY

A recipe for a fruit tray might seem unnecessary but for any caterer it is the most requested item on the menu. It is helpful to have a quantity guide to assist in purchasing the right amount of fruit and avoid over-buying such a perishable item.

A few rules that I use in making up a platter are:

1. Keep the same fruit together on the platter. Mixing it up makes less of an impact and effects the fruits flavor.

2. Choose what’s ripe and tasty. It is better to serve fewer choices then unripe fruit that makes you pucker.

3. Smaller items like berries and softer items like kiwi last better and are more attractive toward the center or top of the platter.

4. If using pineapple the leafy top makes a nice centerpiece for your fruit platter (and it’s free). Place it on the platter first at the center or top then arrange other fruits in sections around.

5. Snip grapes in small 4 to 5 grape clusters then bunch back together to hide stems. Guests can grab a cluster and they have a visual impact as a group.

Sliced Fruit Tray

The calculations below are for a basic fruit tray. Customize your platter with fruits in season and garnish with a pineapple top for added height.

Serves 50

1 honeydew (2 pounds)

1 cantaloupe (4 pounds)

1 watermelon seedless (4 to 5 pounds)

1 pineapple (3 to 4 pounds)

2 pounds red grapes

1 pound green grapes

1 pound strawberries

1. Wash and dry fruit. Cut away rind and clear seeds from honeydew and cantaloupe.

2. Cut rind away from watermelon cut in half lengthwise then cut in half and half again, slice and arrange on platter.

3. Quarter honeydew, cantaloupe, slice arrange with watermelon.

4. Cut pineapple top and use as a garnish for the platter. Cut away pineapple rind, and quarter lengthwise. Cut away core, slice and add to platter.

5. Snip grapes into small bunches, add with strawberries, arranged over other fruits.

COOKS NOTE

• When fruit is not in peak season you can use flavored syrups to lightly drizzle on top of your fresh fruit. Flavored syrups will add another dimension of flavor to your fruit tray. 

• Use other berries, tropical fruits and kiwi to garnish as well.