[Ravensfort] FW: Savory Toasted Cheese or Cheese Goo
mirabelis_ at hotmail.com
Sun Dec 6 15:36:50 PST 2009
Inquiring minds wanna know:
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, 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.
2 boxes of cream cheese
1 Queso Fresco (or Brie is what you usually see at SCA events but I like Queso Fresco)
1 stick of butter
(double these for a larger group)
I have made this in a pan after doing a pan fried meat (pork chops, steak) and onions to get the tasty brown bits mixed in. I have specifically fried up finely chopped beef, onions, and garlic and then melted all this into it. This past weekend we tossed pre-cooked meatballs in there and Seraphina puts pre-cooked bacon in hers. I just bought some of the HEB Philly Cheesesteak with onions and peppers to mix in mine.
To make this a bit fancier, you can put it in an oven-proof pan and broil it to get the top toasty brown.
I've also made it up and put it in little mini loaf pans and given it as gifts. The gift of cheese goo! ;-)
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