SC - Fw- Savory toasted

[Marisa Herzog]

- -----Original Message-----
From: Beth Morris <bmorris at access.digex.net>
To: Karen Lyons-McGann <dvkld.dev at mhs.unc.edu>
Cc: atlantia at atlantia.sca.org <atlantia at atlantia.sca.org>
Date: Tuesday, November 25, 1997 12:33 PM
Subject: Re: Savory toasted cheese


>
>Poster: Beth Morris <bmorris at access.digex.net>
>
>Karen Lyons-McGann wrote:
>> 
>> >> If someone could help this gentle, who is not on the Merry Rose.
>> 
>> >> Brie
>> >> Camembert
>> >> Green Beans or Broccoli
>> >> Bake in a small meatloaf pan,  serves 4-6,
>> 
>> > Will answer  privately.
>> 
>> Waaaaah!   But I wanted to see the recipe!   My lord really likes moldy
>> cheese and I am sure he would enjoy this.
>> 
>> Responding privately to keep traffic down is generally all well and to
>> the good.  But not when munching is involved! Many lists I am on require
>> that any recipe mentioned must be posted to the list so as not to leave
>> anyone in salivating suspense or gustatory anticipation. Would I be
>> upsetting ancient traditon by proposing a similar standard on the Merry
>> Rose?
>
>Golly.  Having had my mailbox deluged with responses regarding Savory
>Tosted Cheese (or STC as it sometimes known), here's the recipe.  It is
>largely based on the redaction of Duke Cariadoc of the Bow as given in
>his Miscelleny, but has been influenced over the years by a number of
>cooks with whom I've played, and by my own taste for rotting
>cheese-food.  Please note, I'm doing this off the top of my head.  If
>you want to cook this for a feast, please either research the original
>or at least talk to me about a serious redaction.
>
>As a side note, its also pretty easy to make over a camp stove....
>
>Here's your receipt, which is originally from the Closet of Sir Kenelm
>Digbie.  (The original is probably on line somewhere - Cariadoc's
>Miscelleny perhaps?)
>
>I use about equal parts brie and cream cheese (remember to peel the brie
>thoroughly) and a little less butter - maybe 1/2# of each of the first
>two and 1/3# of butter?  (Everyone has their own proportions)
>
>Cream all three together over low heat (a double boiler might work!),
>whisking until smooth.
>
>Pour over a pan of hot veggies and throw in the oven long enough to
>toast the top (Digbie scorches his with a hot iron from the fire....)
>
>In Digbie, he mentions 'sparages' in the recipe, and that you can serve
>it on sops (little toast bits).  I like asparagus when I can afford it
>(frozen will work, but drain it well and don't overcook it!) and
>broccoli is great because the florets hold a lot of cheese.  I've even
>seen it done with mushrooms.  Digbie also suggests that you can add
>bacon (which is probably equivalent to modern ham).  As far as
>seasoning, a little white pepper is usually all it needs....
>
>Enjoy!
>
>Keilyn
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