Prep 10 mins
Cook 20 mins
This recipe appeared in the SOS column of the LA Times. The original recipe is from The Whip Tavern in Coatesille, PA. This is a rich, cheesy dish that is browned under the broiler and served with crostini for dipping. The ale they recommend is Smithwick's Irish Ale, but any will do.
- 2 tablespoons butter
- 3 tablespoons flour
- 1⁄2 cup ale
- 2 cups heavy cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 2 ounces cheddar cheese, shredded
- 3 ounces Stilton cheese
- 1 (8 ounce) baguette, thinly sliced on the bias and toasted
- In a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
- Use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
- Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses.
- Continue cooking until the mixture is smooth; remove from heat.
- Transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top.
- Serve with the toasted baguette slices (crostini).