Cooking the Book Ep. 2 - We Have Always Lived in the Castle & Interview with a Vampire

Cooking the Book 2.png

In the spirit of October, here is a special episode of Cooking the Book that we just recursioned, I mean recovered, from a long past dead memory…

Uncle Julian’s Rarebit

INGREDIENTS:

• 1/4 cup butter

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 teaspoon dry mustard

• 1/4 teaspoon Worcestershire sauce

• 2 drops hot pepper sauce (like Tabasco)

• 1 cup whole milk

• 1/2 cup porter or stout beer (we used Guinness)

 • 1/2 pound white cheddar cheese, grated

• 4 slices of your preferred bread, toasted

DIRECTIONS:

You’ll notice in our video that we doubled this recipe. We had A LOT left over, so don’t feel the need to double unless you plan on making this for more than 4 people... or if you really want leftovers, though we can’t attest to how well it reheats. It also made an excellent dip.

  1. Melt your butter in a large saucepan over low heat.

  2. Blend in your flour, salt, pepper, mustard, Worcestershire and hot pepper sauce.

  3. Continue cooking and stirring until the mixture is smooth and bubbly; about 5 minutes.

  4. Don’t forget to toast your bread! After it’s toasted, lay it out on a pan for the final step. We used aluminum foil for easier clean-up.

  5. Remove your mixture from heat to gradually stir in the milk. Then return to heat, still stirring, until the mixture comes to a slight boil.

  6. Slowly pour in beer, cooking another minute while stirring continuously.

  7. Time to melt the cheese! Add your grated cheese in small portions to the mixture until all is completely incorporated and melty.

  8. Remove cheese mixture from heat, spoon over your toast, and broil until cheese starts to lightly brown.

  9. Serve to friends you trust not to poison you... and dive in!

The Sweet & Boozy Interview

INGREDIENTS:

• dark chocolate syrup (for the rims of your glasses)

 • 2 ounces whipped cream vodka

• 1 ounce vanilla vodka

• 1 ounce Crème de Cacao

• 1/4 ounce Aperol

• 1/2 ounce grenadine

DIRECTIONS:

  1. Stick your martini glasses in the freezer to chill.

  2. Fill a cocktail shaker halfway with ice.

  3. Measure out your whipped cream & vanilla vodkas, Crème de Cacao, Aperol, and grenadine.

  4. Shake until well blended, or your arms get tired.

  5. Take your martini glasses out of the freezer and carefully “dribble” your dark chocolate syrup around the rim to look like blood drips.

  6. Strain your martini mixture evenly (whoops) into the two glasses.

  7. Serve & sip!

  8. Optional: Drink an additional glass of water and take 2 ibuprofen before going to bed.