Aged Cheddar and Guinness Caramelized Shallot Cheeseball
From The Fromagette.- Ingredients:
- 4 large shallots, thinly sliced (1 cup)
- 1/2 T butter
- 1/2 cup Guinness beer
- 4 oz cream cheese (1/2 block), at room temperature
- 8 oz Beecher’s Flagship (highly recommended!) or sharp white cheddar cheese, grated
- 1 tsp Dijon mustard
- Pinch of kosher salt
- Several good grinds of black pepper (to taste)
- 1/2 cup whole hazelnuts, toasted and chopped
- Small toasts made of pumpernickel or rustic whole grain bread
Melt the butter on medium-low in a medium saute pan. Add the shallots, stirring frequently to keep them from burning, and to encourage the rings of shallots to separate. When shallots are fully caramelized, add the Guinness 1/4 cup at a time, stirring, and allowing it to cook down and fully incorporate into the shallots. Once absorbed but not completely dry, remove from heat, transfer to a bowl and allow to cool completely. Stir in Dijon, pepper, salt and cream cheese. Lastly, fold in the grated cheddar until completely combined. Shape into a ball, wrap in plastic, and refrigerate for 2 hours (preferably overnight), or until ready to serve. Unwrap the ball and roll in toasted nuts, pressing as you go to help them adhere. Enjoy!