[Ansteorra] National Savory Toasted Cheese Day

[Deborah Wade]

The answer is yes you have and it looks like something you might run across in a D&D campaign.  But eating it is another story altogether, and it should come with Heart attack and cholesteral warnings which are not heard by anyone consumeing this particular dish.

Rhiannon (the old one)


 



________________________________
From: Paul DeLisle <ferretpd at gmail.com>
To: "Kingdom of Ansteorra - SCA, Inc." <ansteorra at lists.ansteorra.org>
Sent: Thursday, September 3, 2009 5:15:29 PM
Subject: Re: [Ansteorra] National Savory Toasted Cheese Day

Obviously I've been gone *way* too long...that sounds like something you'd
see in a D&D campaign...

Alden (the old one)

-----Original Message-----
From: ansteorra-bounces+ferretpd=gmail.com at lists.ansteorra.org
[mailto:ansteorra-bounces+ferretpd=gmail.com at lists.ansteorra.org] On Behalf
Of Melissa Long Blevins
Sent: Thursday, September 03, 2009 4:13 PM
To: Kingdom of Ansteorra - SCA, Inc.
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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