makes about 3 cups

1 medium bulb of garlic

Olive oil

Kosher salt

1 pound camembert cheese, rind removed and cut into pieces; at room temperature

6 ounces cream cheese, at room temperature

1/4 cup (2 ounces) unsalted butter, at room temperature

1/4 cup dark German beer (I used Beck's Dark)

1 teaspoon caraway seeds

1/4 teaspoon paprika

1/2 cup sweet onion, finely diced; rinsed under cold water and dried on paper towels

Kosher salt and freshly ground black pepper to taste

1 Tablespoon chopped chives


Radishes, sliced


Rye Crackers

Pretzel Buns

Preheat the oven to 400º F.  Using a sharp knife, cut the garlic bulb in half.  Keeping the halves together, place the bulb on a sheet of aluminum foil; drizzle with olive oil and season with kosher salt.  Wrap the foil around the bulb and place on a baking sheet.  Bake until the garlic cloves have softened and caramelized, about 30-35 minutes.  Once the bulb is cool enough to handle, squeeze the top and bottom of the cut bulb to extract the roasted cloves; set aside.

In the bowl of a food processor, combine the camembert, cream cheese, butter, and beer; process until smooth.  Add the reserved garlic, caraway, and paprika; process to combine.  Add the rinsed and dried chopped onion and pulse 2 to 3 one second pulses just to incorporate.  Season with salt and freshly ground black pepper.  Transfer the cheese mixture to an airtight container and refrigerate for at least 2 hours for the flavors to blend.  Bring to room temperature before serving.  Sprinkle with chopped chives and more freshly ground black pepper.  Serve with sliced radishes, pickled gherkins, rye crackers, and pretzel buns.  Enjoy! 

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