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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This wonderful recipe is from the Whip Tavern in Coatesville, Pennsylvania. Ingredients:
2 tablespoons butter |
3 tablespoons flour |
1/2 cup ale (smithwick's irish red ale) |
2 cups heavy cream |
2 tablespoons worcestershire sauce |
1 tablespoon dry mustard |
2 ounces shredded yellow cheddar cheese |
3 ounces stilton cheese |
1 (8 ounce) baguette, thinly sliced on the bias and toasted |
Directions:
1. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux. Remove from heat and set aside.
2. In a 2-quart saucepot, bring the ale to a simmer. Whisk in the roux a little at a time until the mixture reaches the consistency of peanut butter; you may not use all of the roux. Whisk in the heavy cream, Worcestershire and dry mustard.
3. Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth. Remove from heat.
4. Transfer the mixture to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned. Serve immediately with the toasted baguette slices.
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