Emerils Long Trail Cheddar Ale Soup Recipes

EMERIL'S LONG TRAIL CHEDDAR ALE SOUP

Steps:

• In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux.
• Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes.
• Slowly whisk in the water, ale and chicken stock and bring to a simmer.
• Add the Parmesan cheese.
• Reduce heat to low and add the Jack and cheddar slowly, whisking constantly.
• When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated.
• Turn off heat and let stand for 5 minutes.

CHEDDAR ALE PUB SPREAD

Steps:

• Place cheeses in food processor or blender, process until smooth.
• Gradually add ale, mustard and cayenne pepper.
• If mixture is soft, refrigerate until firm enough to hold shape.
• Mould into a disc shape (a sphere or ball!!).
• Combine pecans and parsley.
• Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
• Place on a serving plate or board and surround with crackers or flatbreads.
• Slices of apple are nice with this too.

EMERIL'S MOCK MEATBALLS

Steps:

• Preheat oven to 350°F.
• In a small sauté pan, over medium heat, add the olive oil, when hot add the garlic and onions and cook for 3 to 4 minutes or until the onion is soft and translucent. In a large heat resistant bowl, combine the onions and garlic with the textured vegetable protein and the Parmesan cheese, basil, oregano, crushed red pepper, salt, Worcestershire and all purpose flour; mix well. Add the water, bit by bit, until the mixture is damp and can hold its shape.
• Shape the meatballs, either using a medium size ice cream scooper or with your hands. Meatballs should be about 1 ½ inches. Place the meatballs on a greased baking sheet and brown them in the oven, about 20- 25 minutes. Alternately, the meatballs can be browned in a sauté pan with a little olive oil, rolling them in the pan in order to keep their shape.
• Serve with warm marinara sauce, pasta and grated Parmesan cheese.