[Ansteorra] National Savory Toasted Cheese Day

[Karla Norris]

You are a rock star....at least whenever you serve a feast!!!!  Can't wait for the next one!!!!!!!!!!

 

Mistress Melisande de Frayne
 
> Date: Thu, 3 Sep 2009 14:13:07 -0700
> From: hlecalais at sbcglobal.net
> To: ansteorra at lists.ansteorra.org
> Subject: Re: [Ansteorra] National Savory Toasted Cheese Day
> 
> I love making the Savory Toasted Cheese when I am feast steward, because of the way it is received!  Makes me feel like a rock star!  Not to mention, it is so nummy!
> 
> Au Service,
>   HLy Elisabeth de Calais
> 
> 
> 
> 
> ________________________________
> From: Michael Gunter <countgunthar at hotmail.com>
> To: "Kingdom of Ansteorra - SCA, Inc." <ansteorra at lists.ansteorra.org>
> Sent: Thursday, September 3, 2009 1:21:30 PM
> Subject: [Ansteorra] National Savory Toasted Cheese Day
> 
> 
> This cross posted from the SCA-Cook's list. 
> 
> It is evidentally "National Welsh Rarebit Day" as if this
> 
> needs a special day. But so many in the SCA love
> 
> Digby's Savory Toasted Cheese (aka "Cheese Goo") that
> 
> we should celebrate.
> 
> 
> 
> Gunthar
> 
> > From: kingstaste at comcast.net
> > To: sca-cooks at lists.ansteorra.org
> > Date: Thu, 3 Sep 2009 12:37:30 -0400
> > Subject: [Sca-cooks] Digby's Savory Toasted Cheese
> > 
> > And in honor of the newly-declared holiday, here is the recipe originally
> > posted by Elizabeth:
> > 
> > 
> > 
> > Savoury Tosted or Melted Cheese
> > 
> > Digby p. 228/177
> > 
> > 
> > 
> > Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye,
> > 
> > Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten
> > 
> > melted Butter, that hath served for Sparages or the like, or pease, or
> > 
> > other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you
> > 
> > will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or
> > 
> > fresh-collops, or Onions, or Sibboulets [green onions], or Anchovis, and
> > 
> > set all this to melt upon a Chafing-dish of Coals, and stir all well
> > 
> > together, to Incorporate them; and when all is of an equal consistence,
> > 
> > strew some gross White-Pepper on it, and eat it with tosts or crusts of
> > 
> > White-bread. You may scorch it at the top with a hot Fire-Shovel. [end of
> > 
> > original]
> > 
> > 
> > 
> > 1/2 lb butter 1/8 lb Brie or other strongly flavored cheese
> > 
> > 1/2 lb cream cheese 1/4 t white pepper
> > 
> > 
> > 
> > Melt the butter. Cut up the cheese and stir it into the butter over low
> > 
> > heat. You will probably want to use a whisk to blend the two together and
> > 
> > keep the sauce from separating (which it is very much inclined to do). When
> > 
> > you have a uniform, creamy sauce you are done. You may serve it over
> > 
> > asparagus or other vegetables, or over toast; if you want to brown the top,
> > 
> > put it under the broiling unit in your stove for a minute or so. Experiment
> > 
> > with some of the variations suggested in the original.
> > 
> > 
> > 
> > Elizabeth/Betty Cook
> > 
> > 
> > 
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> 
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