Caws Pobi, Caws Pobi

Makes 20 servings (Good lord! Serving an even bigger crowd??)

5 Tablespoons butter
1 twelve ounce bottle of ale
2½ lb medium cheddar, grated (see notes)
5 Tablespoons prepared mustard (Dijon preferred)
salt and pepper to taste
5 eggs, beaten
20 English muffins, halved, toasted

Method

Melt the butter in the ale in a heavy pot on low heat. Add cheese and mustard, stirring constantly, until the cheese has melted. In a separate bowl, whip the beaten egg with ¼cup of the cheese mixture. Then add to the saucepan of cheese, season, and simmer another 5 minutes, still stirring constantly. Transfer to a steamer container to keep it warm, or keep it in the saucepan over the lightest flame.

Notes

This recipe is virtually identical to the single serving version, except for the ease of mass preparation: extra butter so we needn't take the time to butter the toast, egg to keep the cheese from separating while it's kept warm in the steamer. The only labour-intensive tast is the toasting of the muffins! Quickly prepared, easily kept servable, and universally beloved, no wonder it's a Mabinogi Inn staple.

Don't ever use institutional preshredded cheese. The dessicants they add to prevent it from clumping will also prevent it from melting into a smooth, creamy sauce. You'll end up with an ugly stringy cheese.

If the cheese mixture is going to be sitting in the steamer for a while, stir in some heavy cream to prevent it from breaking.

Lately we've been using an Irish cheddar with just a little bit (maybe a quarter pound) of a smoked cheddar. Incomparably delicious.

First served: Samhain 1993
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Last modified: © March 2015