KOA

Red Wine Marinade

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This marinade is perfect for all sorts of beef steaks. It’s especially good when making kabobs. This recipe makes enough to marinate 2 pounds of meat.

Ingredients:

  • 3/4 cup red wine
  • 2 tablespoons olive oil
  • 1 tablespoon garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh oregano

Directions:

  1. In a nonreactive bowl, combine wine, olive oil, lemon juice, and oregano.
  2. Add desired meat, and cover.
  3. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.

Source: Recipe By:Lol via Cathy Painter and Allison Painter

 

Mediterranean Chopped Salad

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Find all your favorite Greek flavors in this fresh and easy Mediterranean Chopped Salad. It’s great for lunch or makes a stellar summer side dish!  Top it with a piece of grilled salmon and you have a healthy, tasty dinner.

Ingredients:

  • 4 c chopped lettuce
  • 2 c grape tomatoes halved lengthwise
  • 1 cucumbers halved lengthwise and chopped 
  • 1 (15 ounce) can chickpeas drained and rinsed
  • ¼ c pitted Kalamata olives halved lengthwise
  • ¼ c red onion finely chopped
  • 4 ounces feta cheese cubed
  • 1 bottle red wine vinaigrette, you will not need the whole bottle

Directions:

  1. In a large bowl, combine lettuce, tomatoes, cucumbers, chickpeas, olives, red onion, and feta cheese.
  2. Drizzle with vinaigrette and toss to combine.
  3. Season to taste with salt and pepper.  

Serves:    4-6

Source:    Cathy Painter, Allison Painter

This entry was posted in Salads and tagged .

Slow-Cooker French Dip Sandwiches

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These Easy Crock Pot French Dip Sandwiches are as simple as adding the ingredients to your slow cooker and letting it infuse your house with the intoxicating aroma of beef simmering in a richly seasoned au jus until it reaches mouthwatering perfection.

Ingredients:

  • 3 pounds boneless beef chuck roast
  • Freshly ground black pepper
  • 2 to 3 tsp vegetable oil
  • 1 large onion, thinly sliced
  • 1/2 tsp kosher salt, plus more to season the roast
  • 3 c low-sodium beef broth (or , sometimes beer and a package of onion soup mix)
  • 1 bay leaf

Directions:

  1. Remove the roast from its packaging and pat dry with paper towels.
  2. Generously season on all sides with salt and pepper. (or garlic salt, Worcestershire Sauce)
  3. Heat oil in large pan.
  4. Put a roast in a hot pan, and get a nice brown crust on it. If you want to skip this step, and dump everything and go, you can, but browning it really adds extra flavor.
  5. Transfer the roast to a 6 quart or larger slow cooker.
  6. Add the onions to the slow cooker. (or brown them first in the pan you browned the meat)
  7. Add the broth and bay leaf to the slow cooker.
  8. Stir to combine.
  9. Cover and cook on low for 6 to 8 hours until the roast is tender.
  10. Shred meat, serve on buns with onions, cheese and extra cooking liquid if desired.

To serve:
6 to 8 crusty French sandwich rolls, sub buns, or hoagie buns, split
Sliced provolone or Swiss cheese (optional)

Serves:  6-8

Source:  Cathy Painter, Allison Painter

Five Minute Million Dollar Dip

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The Five Miniute Million Dollar Dip is only 5 ingredients and they don’t call it million dollar dip for nothing! It is so deliciously addicting and will be the biggest hit wherever it goes! (And you can have everything in your cupboard/fridge/freezer for emergencies.)

Ingredients:

  • 5 green onions chopped (in a pinch use dried onions or those great French’s crispy fried onions)
  • 8 oz cheddar cheese shredded
  • 1½ c mayonnaise
  • 1/2 c real bacon bits
  • 1/2 c slivered almonds

Directions:

  1. Add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds to a small bowl.
  2. Mix until combined and chill for at least 2 hours.
  3. Serve with your favorite crackers.

Serves:  Makes about 2 cups

Source: therecipecritic.com

Charcuterie – Meat and Cheese Tray

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Meats and Cheese Platter photographed from the top view

 

How To Make The Best Meat and Cheese Tray

I know what you’re thinking: charcuterie is restaurant food, something your order with your cocktails before the main event. Generally it comes with artisanal, house-made pickles and bread made from wheat ground by tiny elves in the restaurant’s basement, or whatever.

You might ask, what does Charcuterie mean? It is the French term that is used for cold cooked meats collectively. However, a charcuterie and cheese board is much more than throwing a few cheeses and cold cuts on a board and serving it with crackers or bread. While that is certainly acceptable, look at it as a form of art and an opportunity to feed the eyes of your guests before you satisfy their palates.  So you have two options: you can dig deep into the book and make your own charcuterie to serve on a board. Or, you can buy some salamis, pâtés, and cured hams (readily available in gourmet stores, butcher shops, and even regular old grocery stores these days) and make a charcuterie board in less than ten minutes.

PICK YOUR MEAT (AKA CHARCUTERIE):   When picking meats for a charcuterie board, go with the equal number of cheeses.  Mix up the textures. A hard salami, and then something kind of soft and decadent like a pâté, something tangy like a more sour sausage, and then something like some smoked ham or a piece of smoked kielbasa. A good rule to remember with salami: slice it cold, serve it at room temp. Slice salami the thickness of a quarter on the bias, because it’s prettier. For ham and stuff like that, just slice it as thin as possible.

PICK YOUR CHEESE:  Most supermarkets today have a section for a variety of cheeses that goes beyond the usual provolone, mozzarella, and cheddar cheeses. There are also wonderful specialty cheese shops –  just bring your checkbook! When it comes to picking the cheese, think about two things – Taste and Texture:  It is no secret that cheeses come in a variety of taste and textures. Go for an odd number of cheeses and a different texture for each type of cheese. For example slices of an aged Gouda, sharp Cheddar, Gruyere. Try a soft and creamy Brie, Camembert, Epoisses, Burrata, Fresh Buffalo Mozzarella. Cut cubes of firm Parmigiano Reggiano, Manchego, Smoked Gouda.  And don’t forget a Blue: Gorgonzola, Stilton, Roquefort.

When it comes to cheeses, it is best to make sure that they are finger-food friendly. Guests to be able to easily pick it up without needing a utensil or with the help of a toothpick. For that reason, if the cheese is firm, slice it thinly or cut into smaller bite-size cubes.  If the cheese is a soft spreadable cheese, make sure to place a cheese knife alongside so guests can easily spread it on their crackers or bread.

On a final note, cheese taste best when it is served at room temperature so take it out of the fridge 10-15 minutes before serving.

CRACKERS AND BREAD

You need a vehicle to get all this goodness into your mouth. That is where crackers and bread come into play. Thankfully, grocery stores offer a variety of crackers and breads to choose from. Try some of the gourmet crackers that has sweet and nutty notes to them.  In terms of bread, A loaf of crusty French baguette is great because it offers the perfect portion size after it is sliced and can be toasted – or not.

OTHER ACCOMPANIMENTS

In addition to a variety meats and cheeses, a few other accompaniments  add-on and balance the layers of flavors in a charcuterie and cheese board.

  • Sweets: To balance all the salty and umami flavors provided by cheese and meats, use sweet condiments like quince paste fig (or other seasonal) preserves, local honey (with the comb), and fresh fruit in season such as grapes, kumquats, whatever is handy. Sweets not also “sweeten” the board and mellow the flavors, but also add color making it visually impressive.
  • Crunchy: A handful of nuts are good for adding crunch and making the meat and cheese tray look full and abundant.
  • Olives and Pickles: Though they are savory, the tartness coming from olives and pickles are always welcome on a charcuterie and cheese board. Goo for a mixture of black and green olives and cornichon , but feel free to serve whatever olives and pickles you like.
  • Condiments:  Mustards and other “spreads” like bacon jam add to the variety of tastes.  Dish your condiments into small jars or bowls with a spoon to keep things tidy.

How to serve your cheese and meat?

A wooden cutting board, rustic wood cheese plate, wooden lazy susan, or a pre-cut marble set it all up. If you are serving to a large crowd and those options are too small, you can also get a piece of wood cut to your liking at your closest hardware store and use it as your backdrop. You can cover it with parchment paper or use food-safe finish to paint the board.  Small sprigs of fresh herbs elevate the presentation with little effort.  Fresh seasonal fruit is always a plus. Think beyond apples and pears — pomegranate seeds, blood orange, Concord grapes, and kumquats are all fun additions.  Don’ shy away from dried fruits, especially i the winter – cherries, apricots, even mangoes.

What is the best portion per serving?

2 ounces of charcuterie per person. It’s pretty rich.However, if you’re doing it for a cocktail party, where the charcuterie is the majority of the food people are eating, you’re going to double the amount of meat and serve it with plenty of bread. So about 5 ounces per person.

P. S.  Nothing wrong with a straight grocery store tray of easily available foods!  Cheddar, Colby Jack, Gouda, Monterrey Jack, Pepper Jack in slices or cubes. Sliced Black Forest Ham, Smoked Turkey, Deli Roast Beef, Summer Sausage, Peppered Salami, Pepperoni rolled for easy serving.  And all the old favorites -Saltines, Stone Wheat Crackers, Water Crackers, Triscuits, Ritz Crackers , Club Crackers.  Check your fridge and cupboards – instant “Charcuterie”!

 

 

Roast Pheasant – Really Cornish Game Hens

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It is rare that you will have pheasants to roast.  Cornish hens make a good pretend substitute!

Cornish Hens Ingredients:

  • 5 – 6 Cornish hens, halved lengthwise through breast
  • 1 tsp salt
  • 1 tsp pepper
  • glaze

Cornish Hens Directions:

  1. Place hens, cut side down, in a heavy shallow roasting pan
  2. Pat hens dry and sprinkle with salt and pepper.
  3. Put oven rack in middle position and preheat oven to 450°
  4. Roast until just cooked through, about 30 minutes. When the juices run clear (when a thigh is pierced with a knife) and a meat thermometer registers 170°, the hens are done.
  5. Brush glaze on hens and roast 5 minutes more.
  • Apricot Glaze: Mix 1/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.
  • Asian Accent: Mix 2 tablespoons of soy sauce, 2 tablespoons of chicken broth, and 1 teaspoon of sesame oil. Brush the mixture over the hens and pour a little into the cavities before roasting.
  • Citrus Glaze: Mix 1/4 cup of thawed, frozen orange juice concentrate, 2 tablespoons of Dijon mustard, and 2 tablespoons of honey until well-blended. Brush the glaze over the hens during the last 15 to 20 minutes of roasting.
  • Garlic-Herb: Mix 2 tablespoons of minced fresh garlic, 2 teaspoons of finely chopped fresh thyme, 2 teaspoons of finely chopped fresh rosemary, and 2 teaspoons of finely chopped sage. Loosen the breast skin of each hen and rub one-quarter of the mixture under the skin of each bird.
  • Lemon-Basil: Rub the outside of the hens with a cut lemon and brush with melted butter. Place one lemon half and a sprig of fresh basil into each cavity.
  • Mexican Spiced: Rub the outside of the hens with packaged taco seasoning and lightly coat with cooking spray.
  • Mustard-Herb: Coat the outside of each hen with about 1 tablespoon of Dijon mustard. Sprinkle with a mixture of dried tarragon, basil, and thyme. Deglaze the pan after roasting with 3/4 cup of white wine and serve with the pan juices.
  • Orange Glaze:  In a saucepan, combine 3/4 cup orange juice, 1/2 cup packed brown sugar, 1/2 cup Madeira wine, sherry or chicken broth, 2 tablespoons lemon juice, 1 teaspoon ground mustard, 1/4 teaspoon ground allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon over hens. Bake 15 minutes longer or until a thermometer reads 180°.
  • Orange Honey Glaze:1 teaspoon fresh orange peel (grated)1/4 cup orange juice concentrate (thawed, undiluted), 3 tablespoons lemon juice, 2 tablespoons soy sauce, 2 cloves garlic (crushed and minced), 1 tablespoon honey, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, fresh orange wedges. In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.  Pour orange juice mixture over hens.  basting every 10 to 15 minutes with cooking juices.  Garnish with orange slices.
  • Grand Marnier:1 1/4 cup orange juice,1 1/2 cup chicken broth,1/2 cup honey,1 large orange, sliced but not peeled,1/2 cup grand marnier salt and pepper, 1/2 cup orange sections. Rub the hens with salt and pepper and put 2-3 slices of orange into the cavity of each hen.  Roast, basting frequently with a mixture of 1/2 c orange juice and honey.   Remove the hens from the pan. Skim the fat from the pan juices and place the pan over direct heat. Add the broth and 1/2 cup of orange juice. Cook over high heat for 5 minutes and then add 1/2 cup of Grand Marnier and taste for seasoning. Heat and blend, add 1/2 cup of orange sections (peeled) and heat them through. Place hens on bed of rice and pour a small amount of the sauce over the hens. Serve remaining sauce separately.

Serves:   Plan on 1/2 hen per person, except for teenagers.

Source:  Many and varied

Recipe Tags:

Glaze for Chicken and Game Hens

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These say they are for chicken but they will be good on “the other white meat”  pork.  Maybe even a turkey breast/leg.

  • Apricot Glaze: Mix 1/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.
  • Asian Accent: Mix 2 tablespoons of soy sauce, 2 tablespoons of chicken broth, and 1 teaspoon of sesame oil. Brush the mixture over the hens and pour a little into the cavities before roasting.
  • Citrus Glaze: Mix 1/4 cup of thawed, frozen orange juice concentrate, 2 tablespoons of Dijon mustard, and 2 tablespoons of honey until well-blended. Brush the glaze over the hens during the last 15 to 20 minutes of roasting.
  • Garlic-Herb: Mix 2 tablespoons of minced fresh garlic, 2 teaspoons of finely chopped fresh thyme, 2 teaspoons of finely chopped fresh rosemary, and 2 teaspoons of finely chopped sage. Loosen the breast skin of each hen and rub one-quarter of the mixture under the skin of each bird.
  • Lemon-Basil: Rub the outside of the hens with a cut lemon and brush with melted butter. Place one lemon half and a sprig of fresh basil into each cavity.
  • Mexican Spiced: Rub the outside of the hens with packaged taco seasoning and lightly coat with cooking spray.
  • Mustard-Herb: Coat the outside of each hen with about 1 tablespoon of Dijon mustard. Sprinkle with a mixture of dried tarragon, basil, and thyme. Deglaze the pan after roasting with 3/4 cup of white wine and serve with the pan juices.
  • Orange Glaze:  In a saucepan, combine 3/4 cup orange juice, 1/2 cup packed brown sugar, 1/2 cup Madeira wine, sherry or chicken broth, 2 tablespoons lemon juice, 1 teaspoon ground mustard, 1/4 teaspoon ground allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon over hens. Bake 15 minutes longer or until a thermometer reads 180°.
  • Orange Honey Glaze:1 teaspoon fresh orange peel (grated)1/4 cup orange juice concentrate (thawed, undiluted), 3 tablespoons lemon juice, 2 tablespoons soy sauce, 2 cloves garlic (crushed and minced), 1 tablespoon honey, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, fresh orange wedges. In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.  Pour orange juice mixture over hens.  basting every 10 to 15 minutes with cooking juices.  Garnish with orange slices.
  • Grand Marnier:1 1/4 cup orange juice,1 1/2 cup chicken broth,1/2 cup honey,1 large orange, sliced but not peeled,1/2 cup grand marnier salt and pepper, 1/2 cup orange sections. Rub the hens with salt and pepper and put 2-3 slices of orange into the cavity of each hen.  Roast, basting frequently with a mixture of 1/2 c orange juice and honey.   Remove the hens from the pan. Skim the fat from the pan juices and place the pan over direct heat. Add the broth and 1/2 cup of orange juice. Cook over high heat for 5 minutes and then add 1/2 cup of Grand Marnier and taste for seasoning. Heat and blend, add 1/2 cup of orange sections (peeled) and heat them through. Place hens on bed of rice and pour a small amount of the sauce over the hens. Serve remaining sauce separately.

 

Scottish Stovies

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If it is real Scottish food that you are looking for, then you won’t find a better option than this Stovies recipe.  Ask 100 Scots for the recipe, and you will get 100 different answers, which is much like the English bubble and squeak recipe. Where you live in Scotland and what you traditionally eat for lunch on Sunday, all will have an impact on the final recipe.
The word Stovies means “bits from the stove,” so it is a recipe using whatever you happen to have to hand on a Monday, after your Sunday roast. Think of all those leftovers, with the main constituent being the bits of meat from the roast the day before.  This sounds a lot like what my mother used to make every Saturday when we defrosted the refrigerator.  (Remember defrosting the refrigerator – ugh!)

Ingredients:

  • 1 Tab lard (or beef dripping)
  • 2 medium onions (or 1 large onion, skinned and roughly diced)
  • 4 Tab dark beer (or stout) optional
  • 4 ounces roast beef (or lamb, cold and diced)
  • 1 1/2 pounds potatoes (washed, peeled, and cut into quarters)
  • 10 oz beef stock (or lamb stock or left over gravy) (1 1/4 cup)
  • Vegetables (any that you have leftover from the day before)
  • Salt (to taste)
  • Pepper (to taste)

Directions: 

  1. Preheat the oven to 375°
  2. Place a Dutch oven, or casserole dish, on the stove over medium heat.
  3. Add the lard or dripping, and melt.
  4. Add the onions and cook until soft, but not browned – about 5 to 8 minutes. Take care not to burn the onions.
  5. If using, add the beer or stout and turn the heat up and allow to boil for 2 minutes to burn the alcohol away.
  6. Add the meat and stir well.
  7. Add the potatoes in layers, seasoning each layer with salt and pepper as you go, before adding the next layer.
  8. Pour over the stock or gravy (or both).
  9. Cover with a lid and cook in the preheated oven for 45 to 50 minutes, checking from time to time to make sure the stock is not boiling dry. If it is, add a little extra stock.
  10. Ten minutes before the end of cooking, add any leftover vegetables to suit.
  11. Stir well, and check the seasoning.
  12. Cover with the lid and cook for a further 10 minutes. The meat and vegetables will break up to create a thick, hearty stew like consistency. Be careful not to over boil, as you need to retain chunks of meat and vegetables.
  13. Serve the stovies in a deep dish or bowl with rough oatcakes.
  14. Enjoy!

Serves:  6

Source:   The Spruce Eats

 

This entry was posted in Stews and tagged .

Basic Scones

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Scones are in a category of the baking world called quick breads. This means that scones (and other quick breads like biscuits) can be made and baked quickly because chemical leavening is used instead of yeast to make the bread rise.  Baking powder is what is used to leaven these scones and you may notice that this recipe has a lot of baking powder in it. This helps the scones be very fluffy.  Scones are very similar to an American biscuit and the two baked goods have very similar ingredients and techniques for making them. While there are varying kinds of scones around the world, the scones that are typically seen in American bakeries are slightly sweetened and typically have fruit or other add-ins mixed in.

Ingredients:

  • 2 c flour, plus more for hands and work surface
  • 1/2 c  sugar
  • 1/2 tsp salt
  • 1 Tab baking powder
  • 1/2 c butter, frozen, cut into 1/4 cubes
  • 1/2 c heavy cream or buttermilk (plus 2 Tab for brushing)
  • 1 large egg
  • 11/2 tsp vanilla
  • 1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc

Directions:

  1. Preheat the oven to 425°.
  2. In a large bowl whisk together the flour, sugar, baking powder, salt, and any other herbs or spices you may choose to add until well combined.
  3. Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal.
  4. Toss your berries or other mixins if using throughout the mixture at this point.
  5. Lightly whisk together the heavy cream, the egg, and any zests or extracts you may decide to use.
  6. Pour the wet ingredients into the dry ingredients.
  7. Mix just until the liquid is absorbed. The dough will be shaggy and crumbly at this point but it will come together on the counter.I cannot stress this point enough: do not over-mix this dough! Just a few turns of the spoon to get everything absorbed and then stop! Those gluten strands are going to start developing as soon as the liquid is added. We aren’t making a crusty, chewy yeast bread here! Be very gentle!
  8. Turn the dough out onto a lightly floured counter top.
  9. With floured hands, gently pat out the dough to about 1″ thick.
  10. Fold the dough in half and then turn it 90 degrees.
  11. Pat out and fold again about 5 more times. Be very gently with the dough here.
  12. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
  13. Gently transfer the scones onto a parchment paper or silicone baking mat lined baking sheet.
  14. Brush lightly with cream and sprinkle liberally with  sugar, if desired.
  15. Bake at 425° for 13-16 minutes until golden brown. If desired, sprinkle with extra sugar for more texture.
  16. Eat warm with coffee or tea. Try not to eat the whole pan. It’s a challenge.
  17. Store leftovers completely cooled in an airtight container for up to 2 days. OR wrap cooled scones in plastic wrap and store in the freezer for up to 3 months. Refresh in the oven at 325F (162C) until warmed through.

Note:  Always make sure your fat and liquid ingredients are cold. You want a cold dough to hit the oven. The steam created from the evaporation of the water helps to create lighter scones.
Be very gentle with the dough and handle as little as possible. The heat from your hands will warm up the dough and working the dough too much will result in tough scones.
This recipe makes a sweet scone which is what we are used to in America. If you want a less sweet scone, cut down on the sugar in the recipe by half.

Ideas for flavoring your scones:
ADD SPICES such as cinnamon, nutmeg, cardamom, clove, allspice, and ginger into the dry ingredients when mixing.
ADD HERBS such as mint, basil, rosemary, and thyme into the dry ingredients when mixing.
ADD CITRUS ZESTS such as orange, lemon, lime, and grapefruit into the liquid ingredients when whisking them together.
ADD EXTRACTS such as vanilla, lemon, almond, anise, and mint into the liquid ingredients when whisking them together.
ADD MIX-INS such as fresh or frozen berries (blueberries, raspberries, cherries, strawberries), chocolate chips, toasted coconut, chopped nuts (pecans, almonds, pistachios) after cutting in the butter and before adding the liquid.
ADD A GLAZE OR FROSTING if you want more of a dessert scone. A simple powdered sugar glaze made with lemon or orange juice or a light cream cheese frosting can be added after baking and cooled slightly for a sweeter more dessert-like scone.

Serves:  8 scones

Source:  bakerbettie.com

Scottish Rarebit

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Don’t worry, Scottish rarebit has nothing to do with bunnies! You’ll definitely want to have this cheesy treat in your recipe repertoire.  The dish itself is made with a blend of melted cheese mixed with savory spices. This mix is then poured over slices of toasted bread, often with tomatoes or bacon on top. It makes a great breakfast, easy cheesy appetizer or just a nice snack for a cold, rainy day.

Originating in 18th century Great Britain, it is believed to first appear in The Art of Cookery made Plain and Easy (1747), written by Hannah Glasse. In the book, she offers readers four recipes:

Scotch rabbit: toasted bread with slices of melted cheese
Welch rabbit: toasted bread with slices of melted cheese and mustard
English rabbit: toasted bread soaked in red wine with slices of melted cheese
English rabbit: toasted bread soaked in red and white wine with slices of melted cheese and mustard
Over time, the recipe has evolved into what we know today.

Ingredients:

  • 1/4 c butter
  • 1/2 c flour
  • 1 c strong Scottish beer (stout or porter)
  • 1 /tab Whisky  (optional)
  • 1 tsp mustard powder
  • 8 oz (2 c) aged Cheddar Cheese, grated
  • 1 Tab Worcestershire Sauce
  • salt & white pepper
  • Bread – 4 slices or 1 baguette, sliced
  • butter, for bread

Directions: 

  1. Preheat your oven’s broiler or grill.
  2. Melt butter in a small saucepan.
  3. Whisk in flour to form a paste and cook, stirring for 2 minutes.
  4. Stir in beer and optional whisky gradually, to form a thick, smooth sauce.
  5. Add mustard powder and grated cheese.
  6. Stir until melted.
  7. Mix in Worcestershire sauce and season with salt and pepper.
  8. Toast and butter bread.
  9. Then pile up cheesy mixture on each slice.
  10. Cook under broiler/grill for a few minutes, until browned and bubbling.
  11. Ith do leòr! (Eat Plenty)

Serves: 4

Source:   Epicurus