Recipe Provided By: Chef Daniel Stern of Midatlantic Restaurant
Ingredients:
½ c. butter
1 c. spanish onion, sliced
5 cloves garlic, minced
1 Tbsp. paprika
2 tsp. caraway seed, toasted and ground
1 tsp. mustard powder
¼ c. plain bread crumbs
4 egg yolks, hard cooked
1 ½ c. potato, cooked and mashed
½ lemon, segmented
1 ½ c. (12 oz.) and ¾ c. (6 oz.) lager beer
1 ½ c. (12 oz.) buttermilk
1 1/3 c. (10 oz.) cream cheese
2 ¾ c. cheddar cheese, grated
2 c. gruyere cheese, grated
4 tsp. Dijon mustard
1 tsp. kosher salt
Directions:
In large bowl, mix together caraway, mustard, bread crumb, lemon, potato and egg yolks and reserve.
In a large sauce pan over medium heat melt butter and sweat onions and garlic until translucent and soft.
Add paprika and toast until fragrant then add the reserved mashed up mixture.
De glaze with 12oz. of beer, add buttermilk and bring to a simmer.
Remove from the heat and add the remainder of the ingredients.
Add all ingredients to a blender and process on high until very smooth and well incorporated.
Check seasoning and adjust salt to taste.
Serve immediately with assorted breads, crackers and crudités.
