Onion-Gouda Dip
10-ounce round imported Gouda cheese
4 tablespoons unsalted butter
small yellow onion, finely chopped
4 ounces Roquefort cheese, grated
4 ounces sharp cheddar cheese, grated
1 teaspoon Worcestershire sauce
3 drops hot-pepper sauce, or to taste
1 teaspoon whole-grain mustard
4 tablespoons dark beer or stout
With a sharp paring knife, cut a lid from round of Gouda, 1 inch from top; reserve the lid. Carefully hollow out the cheese, leaving a thin wall all around. Finely grate the Gouda you remove and set it aside.
In a small skillet, heat 2 tablespoons of butter over medium heat. Add onion and saute until golden brown, 7 to 10 minutes, stirring often. Remove from skillet and set aside to cool.
In a food processor, combine grated Gouda, Roquefort and cheddar, sauteed onion, Worcestershire sauce, hot-pepper sauce and mustard; process until smooth. Scrape down sides of work bowl; then, with motor running, pour in beer; process until smooth.
Fill hollowed Gouda with dip; reserve remaining dip in a bowl. Place lid on cheese; cover cheese and bowl with plastic wrap and refrigerate at least 4 hours. To serve, bring Gouda ball to room temperature; use additional dip to refill ball as needed.
10-ounce round imported Gouda cheese
4 tablespoons unsalted butter
small yellow onion, finely chopped
4 ounces Roquefort cheese, grated
4 ounces sharp cheddar cheese, grated
1 teaspoon Worcestershire sauce
3 drops hot-pepper sauce, or to taste
1 teaspoon whole-grain mustard
4 tablespoons dark beer or stout
With a sharp paring knife, cut a lid from round of Gouda, 1 inch from top; reserve the lid. Carefully hollow out the cheese, leaving a thin wall all around. Finely grate the Gouda you remove and set it aside.
In a small skillet, heat 2 tablespoons of butter over medium heat. Add onion and saute until golden brown, 7 to 10 minutes, stirring often. Remove from skillet and set aside to cool.
In a food processor, combine grated Gouda, Roquefort and cheddar, sauteed onion, Worcestershire sauce, hot-pepper sauce and mustard; process until smooth. Scrape down sides of work bowl; then, with motor running, pour in beer; process until smooth.
Fill hollowed Gouda with dip; reserve remaining dip in a bowl. Place lid on cheese; cover cheese and bowl with plastic wrap and refrigerate at least 4 hours. To serve, bring Gouda ball to room temperature; use additional dip to refill ball as needed.
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