My Fanciful Accounts

... with a little Baltimore and a little San Francisco on the side

The following dishes were prepared by the amazing Abbey and Antoine for our eating pleasure this past Sunday. Can you say food coma?!

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings 8

Ingredients
1 1/2 cups diced carrots
1 1/2 cups diced onion
1 1/2 cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups beer
1/3 cup butter
1/3 cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Directions
Saute the vegetables in butter until they are tender. Then add the flour and dry mustard, stirring constantly until well mixed. Then add broth, beer, hot sauce, and spices. Cook for about 10 minutes or until warm, and then REDUCE the temperature to medium low. This will prevent curdling when you add your dairy next. Gradually add half and half and simmer for 10-15 minutes to thicken, stirring periodically. DO NOT ALLOW TO BOIL as this causes curdling. )Watch carefully, as this can happen quickly.) Then remove the pot from heat and gradually add cheese by small handfuls, stirring constantly. Stir in Dijon and Worcestershire, and put the pot back on to simmer on LOW for about 10 minutes. The key thing here is to keep the temperature low! Also, adding cheese at the end will prevent it from reacting with the beer, which can also cause it to curdle, especially if it is too hot or cold when added. By the way, this recipe is great the next day, too. Just remember to reheat it gently!


http://allrecipes.com/customrecipe/63087586/wisconsin-natives-beer-cheese-soup/detail.aspx


No carrots or celery added. Skim milk was used in place of Half and Half. Used Cabot's Extra Sharp Cheddar. When reheated last night, I added a cup of frozen chopped broccoli to my bowl. Awesome!


http://www.prnewswire.com/news-releases/celebrate-the-baltimore-ravens-trip-to-the-championship-game-with-signature-recipes-from-mt-bank-stadium-188876361.html


M&T Bank Stadium Crab Tots

Ingredients
2 pounds tots (any supermarket brand will do)
2 cups diced tomato
½ cup chopped scallions
2 cups shredded cheddar/Monterey Jack cheese
1 pound lump crab meat
1 batch crab dip (recipe below)

Preparation:

Preheat broiler. Follow instructions on package for preparation of potato tots. Place hot tots in large casserole dish. Drizzle crab dip over tots and top with cheese. Add diced tomato and crabmeat. Place under broiler and remove once cheese has melted. Sprinkle with scallions and serve.

M&T Bank Stadium Crab Dip

Ingredients
½ cup diced onion
1/3 cup diced celery
3 tablespoons butter
1 pound cream cheese
4 ounces heavy cream
1 ½ teaspoon Old Bay
1 ½ teaspoon ranch powder mix
1 teaspoon Worcestershire sauce

Preparation:

Sweat the onion and celery in butter until translucent. Add the heavy cream and bring to a boil. Add the Old Bay, Worcestershire and ranch powder. Remove from heat and add the cream cheese, a few small pieces at a time, using a stick/wand mixer.

Used imitation crab meat and no celery and because I read the grocery list incorrectly, shallots were used instead of scallions. The verdict: real crabmeat when next created and chop it finer. Also, we would keep the two pounds of tots, but half the dip. A little bit goes a long way!

http://www.itsiticecream.com/

A scoop of ice cream, sandwiched between two old-fashioned oatmeal cookies, and dipped in dark chocolate.

Easy to make and very, very tasty. Take a half bag of dark chocolate chips. Melt them in the microwave. Meanwhile, in a small baking dish, create four ice cream sandwiches using 8 oatmeal cookies and your favorite vanilla ice cream. Pour melted dark chocolate over the cookies and return to freezer until chocolate hardens. Yum, yum good!