Appetizer #1 - Potpourri Cheese

 The Year of Appetizers

Number One: Potpourri Cheese

    This recipe is in my second printing copy of The Good Housekeeping Cookbook, published in 1963. All I can say is this definitely is a 1960's era dip.  The consistency I ended up with was like a Pimento Cheese. I didn't know what to expect over all, but I think it tasted fine and I was good with the consistency (I just kept mixing until I liked it).  I am hoping that it tastes good after sitting covered in the refrigerator. You know that some things just taste better after the flavors have had a chance to "settle"? I am curious to see how it tastes on Tuesday.  I made this for my church ladies group potluck on Tuesday, so I will report back on how they like it (or not) and if I like it better after the flavors have "settled".  The original recipe says you can keep this in covered jars and that it keeps for weeks.  I tried it out on some crackers. I'm not sure that I would make this again, but I am glad I tried it (that is the goal of this blog; to try out recipes from my collection of cookbooks). You may like it a bit more than I did.  My notes in italics. 

Ingredients:

12 oz beer

1 1/2 lb cheddar cheese, grated

1/4 lb crumbled blue cheese

1/2 tsp salt

1 tsp dry mustard

2 tbsp butter or margarine, softened

1 tsp Worcestershire sauce

1/8 tsp Tabasco (I didn't have Tabasco, so I used the hot sauce I had on hand)

crackers for serving

Directions:

Open beer and let stand. Mix cheeses, salt and mustard. Blend in butter, Worcestershire sauce and Tabasco. Add beer slowly, with an electric hand mixer, until creamy. Store in a covered jar or dish. Makes about 5 cups. Serve as a dip with crackers or you could possibly use this as a sandwich spread. I am intrigued by the thought of making a grilled cheese sandwich using this in the middle.

The mixing did not go easily. After mixing the butter, Worcestershire sauce, Tabasco, cheeses, salt and mustard, I used my mixer, but I was making a mess, so I ended up using my potato masher to blend the ingredients a little better and then I used my hand mixer on medium to high until I was "happy" with the consistency. It is creamy, but with little chunky bits.  I think the consistency is a lot like that of Pimento Cheese. I tested this with butter crackers and it was fine. Even though this has not been my favorite recipe, you might like it! So, if you try it, let me know what you think.  

Potpourri Cheese 

Potpourri Cheese