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Today we make a hangover breakfast out of leftover beer. Because we are zero waste minded like that. Let me introduce you to Obazda: 
As usual here is the recipe plus the story behind it in German if you can swing it. Otherwise stick to the thread.
dasgrad.com/spielraum/arti…
dasgrad.com/spielraum/arti…
Obazda is a Bavarian spread/dip that tastes.... weird. Kind of funky. A bit off but in a good way. And it is completely and utterly addictive. The reason for the "different" taste is one of the ingredients: really flat beer.
you will need:
some flat beer (that ideally stood outside 12-24 hours)
150g of ripe, room temp camembert
2 tablespoons of soft butter
1 teaspoon of sweet paprika
1 teaspoon of caraway
optional: half a shallot VERY finely diced (which is why i usually leave it out)
salt, pepper
some flat beer (that ideally stood outside 12-24 hours)
150g of ripe, room temp camembert
2 tablespoons of soft butter
1 teaspoon of sweet paprika
1 teaspoon of caraway
optional: half a shallot VERY finely diced (which is why i usually leave it out)
salt, pepper
diligently mix camembert, butter and spices (and the shallot) with a fork while drizzling in flat beer until you reach a creamy consistency. Season to taste with salt and pepper. Ideally let it ripen for 1-2 hours in the fridge.
The result is... different. Personally I LOVE the stuff - ideally on a pretzel or some crackers. It's like... an adult spread. It doesnt just taste salty or fatty - it tastes a bit bitter and a tad fermented. It tastes really complex for something that simple.
