At Adler in New York City, chef Wyle Dufresne is putting a modernist spin on a classic pub favorite. He uses miso, mustard, and red wine to elevate his pub cheese from snack food to haute cuisine. If this sounds like your idea of the perfect game-day snack, check out the recipe and make it at home.
Instead of beer to loosen and spike the mix of cheddar and cream cheese, Mr. Dufresne uses a red wine reduction seasoned with miso and mustard. This accounts for the color and adds a complex, slightly sweet tang. It also makes his spread impossible to stop eating, which isn’t always the case with the more traditional iteration.
Photo by Evan Sung