This week, I’ve been working on creative ways to get rid of the last of my pumpkin ale. The end of October is here. Our little ghosts and goblins will ring for treats this Friday. November 1st will be upon us with the looming task of Thanksgiving and the switch from all things Octoberfest (my pumpkin beer!) to good wine pairings for turkey and stuffing. So here’s a unique and devilishly tasty way to mix your beer in the meal with my ghoulishly good Cheddar Pumpkin Ale Dip!
3 TBS butter
2 TBS flour
1/2 tsp garlic powder
Salt and pepper to taste
4-6 ounces pumpkin beer
1/4 cup chicken broth
4-6 ounces shredded sharp cheddar (I used white)
1 tsp Worcestershire
1 tsp dijon mustard
1/4 cup heavy cream
In a medium saucepan melt butter over medium-high heat. Sprinkle in flour while whisking at the same time. Let mixture cook for about 2-3 minutes to let the “floury” taste cook out. Whisk in the garlic, salt, and pepper.
Add the beer and chicken broth and whisk. Let cook one minute. Add in the Worcestershire and mustard and whisk. Add in the cheese and whisk until all the lumps are smooth. Turn heat to low and add in the cream. Serve warm.
This makes a great sauce for over loaded stuffed baked potatoes but it would also make a killer dip for your Halloween party. Serve with carrot and pretzel “fingers!”
Eat Well and Happy Halloween!
Stephanie a.k.a. The Foodetarian