Brockville Recipes

Welsh Rarebit on Country White toast Ingredients 2 tbsp butter 2 tbsp flour 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1/2 tsp black pepper 1/8 tsp cayenne pepper 1/2 cup lager beer 3/4 cup heavy cream 6oz/170 gm cheddar cheese, grated fine (about 2 cups) 4 slices toast Directions Make Roux In a medium saucepan at medium heat, make a roux by melting the 2 tbsp butter, adding the 2 tbsp flour and stirring and cooking gently for about 2 minutes.  Mix Add to the roux the 1 tsp mustard, 1 tsp Worcestershire sauce, 1/2 tsp pepper and 1/8 tsp and stir until mixed.  Add the beer a bit at a time while constantly mixing.  When beer is mixed in, add the cream and stir until mixed and smooth.  Add Cheese Add the cheese a small handful at a time while stirring until the all the cheese is melted and the sauce is smooth.  Finishing up Set the sauce aside and toast four slices of bread. I like to do this under ...

Ingredients Bowl 1 1 1/3 Cups warm water 3 tbsp sugar 3 tsp bread yeast** Bowl 2 2 eggs 5 tbsp oil (I use safflower oil) Bread maker/Bowl 3 4 Cups Bread Flour* 1 1/2 tsp salt Directions Mixing In a small bowl dissolve the sugar in the water. When it is clear, sprinkle the yeast all over the top of the water. Some will sink, some should stay in a layer on the top of the water. Allow the yeast to activate -- about 8 minutes or so depending on how lively the yeast is, how warm the water is and the room temperature.  While yeast is developing, crack the two eggs into a small bowl, add the 5 tablespoons of oil and beat until mixed.  Add the flour to a bread-maker if you have one, or a large bowl otherwise. Sprinkle the salt over the flour and mix a little until salt is distributed.  Once yeast mix is ready, pour the eggs over the flour in the breadmaker/bowl and pour the yeast mixture over that. Mix the dough until completely mixed and rea...

This is a basic Jerk Sauce. I concocted this sauce because I ran out of a similar sauce in the middle of cooking. I was going to adjust this depending on feedback from my ungrateful family. A friend who used the spices liked this enough to ask for more, so I am leaving the recipe as-is for now.  1/2 tsp black pepper 1/2 tsp marjoram 1/2 tsp paprika 1/2 tsp allspice 1/2 tsp basil 1/2 tsp red chili flakes 1/2 tsp cinnamon 1/2 tsp nutmeg 1 tsp cayenne pepper 1 tsp thyme 1 tsp onion powder 1 tbsp garlic powder 1 tbsp beef bouillon concentrate 2 tbsp chicken bouillon concentrate 2 tbsp water 1/4 cup brown sugar Combine all ingredients until sugar is mostly dissolved. Add more water to bring sauce up to 3/4 cup and/or thin as desired.