Hello! Thank you so much to the lovely, enthusiastic, attentive people who came to my demo at Bazaar Bizarre. It was SUCH a fun event all around, with a truly amazing array of wonderful vendors. The cuteness was actually a little bit overwhelming! But I’m not complaining. I know I promised those of you who couldn’t make it the tutorial early this week, but I’m afraid it is going to have to wait a bit. What with holiday crafting, shopping, shipping, erranding and travel (I head east tomorrow morning), I haven’t had as much time as I’d hoped to make the tutorial all pretty and post it up. I shall try to do it from my parents’ house, but my mother says her computer is “on the fritz” so we shall see.
In the meantime, let me share with you a recipe for a combination that has been making me very happy lately. Namely, bread and cheese:
This is my version of a mutant Welsh Rarebit (the real thing of which I’ve only had once in a lovely tearoom in Woodstock, outside of Oxford. it was delicious and I’ll never forget it). I’m a big believer in individual servings, particularly of desserts and other rich, yummy things. You get to eat ALL of it (no ostentatiously taking a small spoonful from the big bowl because other people are looking and tsking) plus you don’t have to share. Perfect. Which is why I love ramekins, and the individual au gratin dishes you see above. Anyway, you can make the deliciousness you see there, just for you, by doing the following
Mutant Welsh Rarebit
2 oz sharp cheddar coarsely grated
chives
several generous dashes worchestershire sauce
1 T creme fraiche or sour cream
1 tsp beer (or white wine)- this is optional, as obviously it is not worth opening a beer or wine for 1 tsp. but if you have a little on hand, put it in.
1 egg, beaten
pinch cayenne pepper
salt and pepper to taste
1/2 english muffin, toasted and generously buttered
Heat oven to 400.
Mix cheddar, chives, worchestershire, creme fraiche, egg, beer,cayenne, salt and pepper in a small bowl. Place your toasted, generously buttered (yes, really, nothing will make this a diet dish, so just go for it) english muffin half in the center of your mini gratin dish and pour the rest of the mixture over it. Place in the hot oven for 10 minutes, then heat up your broiler and pop it under the broiler for another 5 (or until it is brown and bubbly and gorgeous). Remove carefully (it is hot!) and eat. Yum.
I hope to pop in with the virtual gift of a pattern and tutorial for you before Christmas. But if I’m not able, I wish you all a very happy holiday (be it Christmas or Solstice or just a few days off from work), and I’ll see you in the new year!