Who knew there were so many regional potted cheese spreads around?
This particular version, based on Potted Judy from The Country Cat Dinner House & Bar in Portland, OR, is kinda interesting, I think, for the grated onion, the beer, and the olive juice. And, I believe I will have to visit when we are out that way to see nephews.
All in all, a fine potted cheese, and pretty tasty on a crack with some salami, or mebbe a bit of paté and a cornichon on top.
INGREDIENTS
•2 cups grated sharp Cheddar cheese
•1/2 cup grated sweet onion
•2 tbsp mayonnaise
•1/4 cup beer
•2 tbsp olive juice
•1 tsp Cajun Power Spicy Garlic Pepper Sauce or your fave hot sauce, to taste
•1/2 tsp Kosher salt
•Freshly ground black pepper
Combine all the ingredients together in a bowl until creamy – an electric mixer works really well here – about five minutes total.
Pack into a jar, cover tightly, and stash in the fridge for at least 24 hours to allow the flavor to fully develop – you can keep it in the fridge for up to one week.
Pretty darned nice as part of an appetizer assortment with crackers and stuff; but live a little on the edge and try some slathered over a burger or sausage (beer brats would be nice); or mebbe even spread over a savory waffle and topped with smoked salmon.
And…
do not forget that bit about spreading it on a cracker with paté and a cornichon on top.
Potted cheese done right.