Complex, huh? After some pondering, I noticed that these three items are the culinary equivalent to some mathematical property where the result of any two of these ingredients creates something that I would, in fact, happily consume.
- Beer + Cheese = Beer Cheese (there a post for that)
- Beer + Pumpkin = Pumpkin Beer (more on this in a moment)
- Pumpkin + Cheese = If you’ve never had the good fortune to have pumpkin and goat cheese together you are truly missing out…
After having my mind blown by this analysis, I came to the conclusion that if I added all three ingredients together, it was a scientific guarantee that I would like it. And the idea for pumpkin beer cheese was born.
First, we need the perfect pumpkin beer. I’ve had a lot in my day but if you take away anything from this blog post, let it be this: Pumking is the best pumpkin beer IN THE WORLD.
Okay…So I may be a smidgen bias due to the fact that the brewery that creates this heavenly beverage (Southern Tier Brewing Company) is actually from the town I grew up in. And not just the town – like the suburb of the town. Point is, it’s extraordinarily accessible – if you are in New York. Hell, its accessible pretty much anywhere, except Tennessee. Due to some exorborant taxes and uptight bible-beaters, our craft beer selection is particularly limited.
Ahh, she knows me so well and surprised me with a couple bottles (swaddled in bubble wrap for safety purposes) when I was home last weekend.
So I had the beer. Now I need cheese. I thought about doing something fancy – a goat cheese mixture of some sort – but then it just got too fussy and I wanted to keep it easy and simple. Pre-shredded Sharp Cheddar it was! I also considered buying a pumpkin and roasting it and immediately shot it down. Canned pumpkin is so much damn easier…
Enough with this babble. You’ve got PBC to make!
Pumpkin Beer Cheese
Yields: 4 cups
- 3 tablespoons butter
- 1 onion, minced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons sage
- 1 teaspoon ground allspice
- 1 cup pumpkin beer of choice (you really should use Pumking…just saying)
- 1 tablespoon brown sugar
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon hot sauce (I used Frank’)
- 1 cup pumpkin puree
- 2 cups sharp cheddar cheese, shredded
- In a large fry pan, melt the butter until bubbly
- Put in minced onions and garlic and simmer until translucent
- Add in salt, pepper, sage and allspice. Stir and continue to saute for 3 minutes.
- Deglaze the pan by slowly pouring the beer in. Be sure to scrape up all the good bits.
- Lower the heat and stir in brown sugar, worcestershire, and hot sauce.
- Allow the beer mixture to simmer for about 7 minutes.
- Add in the pumpkin puree and stir to incorporate.
- Finally, add the shredded cheese, a handful at a time, stirring until melted after each addition.
- Serve with your corn chip of choice (but we all know Frito scoops are the best) and pretzels
Feeling creative? Scoop out a small pumpkin and serve it in that. At the very least, it’s one less dish you have to clean up.
Have a wonderful weekend!