Lots of stuff still going on with Amy & Tanya in town; had an impressive Easter dinner with an incredible Alton Brown-recipe ham and Jennifer's cheese sauce over broccoli. A full report of the weekend's goings-on soon.
Just for the record, Jennifer (Dudak) Holland's cheese sauce is approximately as follows:
1 large brick Velveeta, cubed
3/4 cup heavy cream
1/2 cup - 1 cup sour cream (to taste)
Since Jennifer couldn't give me proportions I had to experiment, but this is pretty close to the stuff she served at Thanksgiving. We melted the Velveeta in a saucier and added the cream a little at a time as it began to melt, then stirred in the sour cream until it got as tangy as we wanted it. Note: this makes a huge amount of sauce, which was fine for our group and the three large stalks of broccoli we cooked (toss in boiling water for about 5 minutes and then rinse under cold water to stop the cooking process), but it might be a bit much for a normal dinner crowd. The proportions above are about right.
Just for the record, Jennifer (Dudak) Holland's cheese sauce is approximately as follows:
1 large brick Velveeta, cubed
3/4 cup heavy cream
1/2 cup - 1 cup sour cream (to taste)
Since Jennifer couldn't give me proportions I had to experiment, but this is pretty close to the stuff she served at Thanksgiving. We melted the Velveeta in a saucier and added the cream a little at a time as it began to melt, then stirred in the sour cream until it got as tangy as we wanted it. Note: this makes a huge amount of sauce, which was fine for our group and the three large stalks of broccoli we cooked (toss in boiling water for about 5 minutes and then rinse under cold water to stop the cooking process), but it might be a bit much for a normal dinner crowd. The proportions above are about right.
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