a little of each

A family's cookbook

Welsh Rarebit March 29, 2013

Filed under: Breads — alittlemoreofeach @ 1:39 pm
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½ cup beer

1 tsp Worcestershire sauce

1 tsp dry mustard

½ tsp paprika

dash of cayenne pepper

1 pound Cheddar cheese, shredded

1 egg, slightly beaten

toast or English crackers



Combine the first five ingredients in a double boiler. Heat over simmering water until warm. Add cheese, stirring constantly until cheese is melted. Add small amount of the hot cheese mixture to the beaten egg, then stir into the mixture in the double broiler; stir until smooth and hot. Serve on toast or English crackers.


English Fondue

Filed under: Breads — alittlemoreofeach @ 1:36 pm
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Adam, Jenn, Ken, and I broke in our fondue pot, a wedding gift, with this fondue and a chocolate one for dessert.



½ pint beer

½ pound grated cheddar cheese

1 clove garlic, minced

2 Tbl butter

½ tsp dry mustard

2 Tbl cornstarch

a little extra beer



Put beer, cheese, and garlic into fondue pot. Stir over low heat until the cheese is melted. Stir in butter. In a separate bowl, mix dry mustard and cornstarch with a little extra beer until smooth. Stir into fondue. Stir until the mixture is thick and creamy. Serve with French bread chunks and crisp-tender vegetables.


Traditional Swiss Fondue

Filed under: Breads — alittlemoreofeach @ 11:58 am
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Adam and Jenn rang in 2005 with the English Cheddar Fondue, a chocolate fondue, and this yummy and stringy one.



8 oz Gruyere, finely shredded

8 oz Emmentaler, finely shredded

1 cup dry white wine

1 Tbl fresh lemon juice

½ – 1 clove garlic, to taste

1 Tbl cornstarch

1 Tbl Kirsch or vodka

salt and pepper to taste

good fresh bread, cubed

assorted fresh vegetables



In a fondue pot, heat white wine over medium heat (do not allow to boil). Then add cheeses. Stir until melted. Add lemon juice and garlic. Stir until completely blended. In a separate bowl, blend Kirsch or vodka and cornstarch together until smooth. Add cornstarch mixture to pot. Increase heat until mixture comes to a slow bubble. Allow to heat and bubble for a few minutes, stirring constantly. Lower heat and serve with fresh breads and vegetables.