Wednesday, February 6, 2008

Booze Sponge

Soupnight tends to go late into the evening (well, late for us since we normally go to bed around 10pm). When you've eaten dinner at 6 or 7 pm and then continue to drink until well past 11 or 12, you need to fill your belly again. If your house if full of drunk people - well, you gotta fill their bellies as well.

Behold the booze sponge. A booze sponge - by my definition - is any starchy, salty fattening snack that drunk people will scarf down at the end of the night that might, just might, help them to sober up a bit. Other examples of booze sponge are: Dick's Deluxe cheeseburgers, quesadillas, hot dogs, pizza. You get the idea.

We started a booze sponge tradition as soupnight this year. Around 11pm, the stove comes to life again and grilled cheese after grilled cheese is cranked out.

Booze Sponge (AKA Grilled Cheese)
Makes three sandwiches, serves 2-4

6 slices crusty artisan bread, sliced thick
6 oz grated Gruyere
6 oz grated Beecher’s Flagship
3 Tbsp butter
Edmund Fallot Dijon mustard

Mix together the grated cheeses. Load up approx. 4 oz grated cheese between two slices of bread. Generously butter the outside of each slice. Repeat 3 times. Place into a non-stick skillet on medium-low heat. Cook 3-5 minutes on each side (or until golden brown). Let rest for 1 minute before slicing in half. Serve warm with Edmund Fallot Dijon mustard.

Now, drink a big glass of water and go to bed!

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