[Ansteorra] National Savory Toasted Cheese Day

Paul DeLisle ferretpd at gmail.com
Thu Sep 3 15:15:29 PDT 2009


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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