John Harman’s Recipes

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John Harman’s Recipes
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Dr. Samuel Johnson’s Stewed Cheese

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harman's stewed cheese recipe

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  1. Heat to a simmer in a heavy pan (or double boiler) 2 Tablespoons of sweet butter and 1 cup of light cream.
  2. Stir in 1 and 1/2 cups grated Harman’s Really-Aged Cheddar.
  3. Serve piping out over crisp lightly browned toast, with mugs of ale.

The forerunner to Welsh Rabbit sold in Dr. Johnson’s day for a tuppence per plate (3 1/2 cents). John Harman used this recipe for several years in Harman’s recipe booklets.

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Puffed Cheese

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harman's cheese and country store logo

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  1. Grate 1 lb. Harman’s Really-Aged Cheddar and mix in enough mayonnaise to be able to form walnut-sized balls.
  2. Place balls on thin sliced bread shapes.
  3. Broil until they puff.

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Welsh Rabbit

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john harman's welsh rabbit recipe

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Serves 4-8.

2 Tbsp Butter
1 Pound John Harman’s Aged Cheddar, grated or finely chopped
½ tsp Dry Mustard
Pinch of Cayenne Pepper
½ tsp Salt
1 tsp Worcestershire Sauce (in some recipes, much more is added)
½ cup Beer or Ale
2 Slightly beaten Eggs
8 slices toasted bread

  1. Melt butter in the top of the double boiler.
  2. Add cheese, stirring constantly until cheese melts.
  3. Add seasonings.
  4. Combine ale and eggs, add to cheese. Stir until thick and serve at once on toast.
  5. If fat separates from cheese beat with rotary better until smooth.

Recipe from John Harman’s “little black book” of recipes. In the 1961-1962 Brochure, Mr. Harman added the following to this Rabbit recipe.
“You cannot make a good Welsh Rabbit using young cheese. You can make an outstanding one with our Cheese.”

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