[Sca-cooks] Harvest Days - Feast Report

[Stephanie Ross]

> > The batter for this helps make the dish.  Egg yolk, flour and a little
white 
> > wine.  Cariadoc's recipe is 8 egg yolks, 2 tablespoons of flour and 1
1/2 
> > tablespoons of wine to 1/2 pound cheese.  I gave it a try many years
ago and 
> > it turned out pretty good.  I've got a couple pounds of a really good
Extra 
> > Sharp Cheddar in the refrigerator.  It sounds like a dish for the
weekend.
> >
> > Bear
>
> Yeah, and mozzerella isn't exactly "good rich cheese", going back to my
question about mozz sticks. I bet these are the bomb with sharp cheddar,
and all the more so for being battered and fried. Does the cheese melt
really well inside the batter? Do they have to be served hot, or are they
ok cold?
>
> ~Aislinn~