PAGE 26 Cheddar Dip Beer & Recipe from The Kitchn The great thing about this dip is that you don't need a


football game as an excuse to enjoy it. It's the perfect win- ter snack for après-ski or après-work. Technically it's just America's version of fondue. And who doesn't like fondue?


Serves 4-6


1 cup (8 ounces) evaporated milk 2 eggs


1 teaspoon Dijon mustard 1/2 teaspoon Worcestershire sauce 10 ounces extra-sharp cheddar cheese, shredded 1 cup amber beer


2 tablespoon cornstarch mixed with 2 tablespoons water Kosher salt and freshly ground black pepper, to taste Bacon crumbles and green onions, for garnish (optional) Pretzels, pretzel bread, or crudités, for serving


In a medium saucepan over medium-low heat, whisk


together evaporated milk, eggs, mustard, Worcestershire sauce, and half of the shredded cheese. Once the cheese sauce begins to warm, add the beer and cornstarch-water mixture (aka the slurry). Whisking frequently, gradually add the remaining cheese and cook until the sauce reaches desired thickness, about 10 - 12 minutes. Season gener- ously with salt and pepper. Keep warm over lowest heat setting, stirring frequently, until ready to serve. Garnish with bacon crumbles and green onions and serve with pretzels, pretzel bread, or crudités.


Food


FEBRUARY 2017


And….. You Need Pretzels of Course! Buttery Soft Pretzels Recipe by: Christa Rose


"After spending so much money on those Mall bought pretzels, I thought I'd try making some myself. So


here's a recipe that has worked for me. These pretzels are a bit sweeter than other types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors. Enjoy!"


Ingredients 2 h 20 m - 12 servings 1 teaspoon white sugar 5 cups all-purpose flour 1 1/2 teaspoons salt 1/2 cup baking soda


1/4 cup kosher salt, for topping 4 teaspoons active dry yeast


1 1/4 cups warm water (110 degrees F/45 degrees C) 1/2 cup white sugar


1 tablespoon vegetable oil 4 cups hot water


Add all ingredients to list


1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.


2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into dough. If the mixture is dry, add one or two more table- spoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.


3. Preheat oven to 450 degrees F (230 degrees C). Grease 2 bak- ing sheets.


4. In a large bowl, dissolve baking soda in 4 cups hot water; aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.


5. Bake in preheated oven until browned, about 8 minutes.


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