Historical Cheese Dip of the Day
Last summer I had an internship at a living history museum where I learned how to prepare common nineteenth century recipes. The other interns and I were surprised by how good these recipes were and remarked that even though these dishes were made in the past, they are good enough to eat in the 21st century.
Recipe form the Old Sturbridge Village Cookbook
Yield: 1½ cups of spread
2 cups grated cheese (assorted hard, sharp cheese such as cheddar or Romano)
¼ cup butter 2 teaspoons prepared mustard
¼ teaspoon cayenne pepper
1 teaspoon curry powder
1 tablespoon sherry (can substitute with fruit juice) Using either food processor or mixer, combine all ingredients until smooth. Adjust spice according to taste.
One of our favorites was pounded cheese: a mixture of grated cheese, mustard and curry powder. This might seem like an odd combination, but the flavors work wonderfully to create a rich, spicy spread for bread, crackers or chips. The name “pounded cheese” comes from the pounding action taken to combine the cheese with the rest of the ingredients to create a smooth spread. Below is the modern adaption to make this recipe, replacing a food processor or mixer for the mortar and pestle. However, if you do not have a food processor or mixer on hand, the same results can be met using a water bottle or wooden spoon to pound the ingredients until smooth.
So try something new by making an old recipe for the Super Bowl this Sunday!