UBAHDANK BEER CHEESE

Overall time: 15min            Servings: 4           Difficulty: Easy

Bring an app they say…Impress them with this one, because Ubahdank Beer Cheese will always be the first to go on any grazing table.

Ingredients:

  • 2 Pints Ubahdank
  • 1/2 Cup Heavy Cream 
  • 3/4 Cup Shredded Gouda Cheese 
  • 1 ¼ Lbs. American Cheese (cubed)
  • 1/2 Tsp. Granulated Garlic
  • 1 bag of your favorite tortilla chips.

Instructions:

  • Crack open a can of Ubahdank and pour yourself a pint.
  • Pour a second Ubahdank into a large pot. Bring to a simmer and reduce by half on medium heat (about 5 min). 
  • Add heavy cream to the pot and bring back to a simmer 
  • Gradually add in Gouda and American cheese stirring continuously until combined and melted.
  • Remove from the heat and mix in garlic. Let stand for two minutes then serve!

Serving Suggestions:

  • Garnish with green onion and bacon pieces.
  • Serve with soft pretzels, tortilla chips, or add to a loaded burger.

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HOLIDAY TURKEY BRINE

Overall time: 15min            Servings: 12-20          Difficulty: Easy

This one’s a New Glory classic! Juicy citrusy flavor compliments the savoriness of the herbs, and the sweetness/saltiness of the brine itself.

Ingredients:

  • 1 (12- to 20-pound) Fresh (not Frozen) Turkey
  • 3 Quarts Cold Water
  • 2 Pints Beer (1 Citra Dream, 1 Gummy Worms)
  • 1 Cup Kosher Salt
  • 1 Cup Brown Sugar
  • ½ Cup White Sugar
  • ½ Bunch Fresh Thyme
  • ½ Bunch Fresh Rosemary
  • 10 Cloves Garlic, Peeled and Smashed
  • 3 Tbsp. Whole Peppercorns
  • Peel of 3 Large Oranges

Instructions:

  • Combine all the ingredients in a large pot and bring to a boil, stirring until the salt and sugar dissolve. Turn off heat, cover and allow the brine to cool completely. 
  • Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours. 
  • Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes. This removes excess salt from the outside. 
  • Remove the turkey from the water, pat dry, and cook according to your normal roasting method.