Remember when I made FrankenCheese? I actually made two kinds of FrankenCheese
For as much as I love bacon, I wanted to try something different with that second batch.
Ok, I’m lying.
I burnt the bacon.
I know.. I know.. horrible, horrible crime against the porky goodness, but I just.. well, I wasn’t paying attention, okay?
Well, so anyway, I went digging around in the pantry for things I could do with the basic FrankenCheese Recipe and found this!
and also? This!
Folks… this combination.. omg.. I just.. woah..
You know that time that you were sitting at a bar with a nice dark beer and you thought, “hey? I could use a snack.. I think I’ll order some jalapeno poppers to go with the beer”.. and you take a bite of your popper and you slug down a glug of beer and the taste explosion in your mouth is totally freaking awesome?
Yeah, that.. that is this cheese.
What makes this a little different is I used a young (orange) cheddar cheese… you know the stuff. I know you do. It’s cheddar but it’s not RESERVE Cheddar.. it’s not AGED cheddar.. it’s cheddar that’s wrapped in plastic and NOT wax. That’s the shit you want.
So here you go peeps, Bride of FrankenCheese. (I actually like this better than the bacon version. HERESY!)
- 3 tablespoon dark beer (drink the rest.. go ahead)
- One pouch of Knox Gelatin (about two teaspoons)
- 6 ounces Colby cheese, shredded
- 6 ounces of young Cheddar cheese, shredded
- 2 tablespoons to a ¼ cup of dried jalapeno rings (only you know how spicy you like it)
- 1 tablespoon non-fat powdered milk
- ¾ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup whole milk
- Line a small 4in x 5 in tupperware container or aluminum loaf pan with plastic wrap.
- Put the beer in a small bowl and sprinkle with the gelatin. Allow to bloom while you do the next bits.
- Put the shredded cheeses, jalapenos, milk powder, salt and cream of tartar in your food processor.
- Pulse a few times until the jalapenos are minced up.
- Heat the milk in a microwave safe bowl until just boiling.
- Pour the milk over the gelatin mixture and whisk slowly until the gelatin is melted (try not to create too many bubbles)
- Turn on your food processor and drizzle in the milk while it's running.
- The FrankenCheese will form into a goopy blob. This is okay
- Smash the FrankenCheese into the plastic lined container, smushing to remove as many air bubbles as possible.
- Pop in the fridge and leave it there for at least 4 hours. Overnight is better.