Sundays are for food, for family. Maybe for football. A few weekends ago, I was able to celebrate all three.
Can you see the resemblance? The birthday we were celebrating was that of my Gibby.
My Gibby is a pretty amazing gal. She was raised in Columbia, SC where she met my grandfather while he was serving in the military and stationed there. She ended up following him back to the ‘burgh and spending the rest of her life here. She raised five children here, which in turn provided her with eleven lovely grandchildren. She still speaks with a Southern accent and if you look closely at the picture, you can see her proudly displayed South Carolina palm tree necklace.
I have gotten so much from my Gibby – my love of the library, my fondness of gossip magazines, my yearly vacation to the South Carolina coast, my talkative nature, my inability to pass up a Reese’s peanut butter cup. Gibby will talk to anyone and listen to their story. She will also be sure to tell you some of her own stories. If you meet her, you will surely remember her.
To celebrate Gib’s big day this year, we had potato soup, vegetable soup, and chicken noodle soup – loaded up in crockpots lined up in the kitchen. To accompany the soups, I made this a-mazing cheese-bread. Ben’s mom made it over the Christmas holiday and I could not wait for a fitting occasion (ie, NOT just me Friday night dinner with Ben – its way too addicting for that) to try it out.
(based off Ben dictating his mom’s recipe to me via text message)
- 1 loaf/boulle sourdough bread
- 1/2 cup butter
- 1/2 teaspoon lemon juice
- 2 heaping tablespoons minced onions
- 1 teaspoon mustard
- 1 teaspoon beau monde spice (found at Giant Eagle)
- .5-.75 lb baby swiss cheese, grated
Slice loaf but not all the way through. You can also cut horizontally across the loaf (but not all the way through) to create a cross-hatch pattern on the bread.
Mix all remaining ingredients together over low heat until butter is melted.
Stuff grated cheese in between slices of bread
Pour butter mixture over bread and in between slices.
Loosely cover bread with foil and bake for about 45 minutes at 325. You can remove foil during last 10 minutes of cooking for extra crunch.
Note: This amount of butter and cheese works for a small/medium sized sourdough boulle. You could increase the butter to 1 cup and cheese to 1 lb for a larger sized loaf. I have now made this multiple times and various loaf sizes and I think this general rule should work! All other measurements can stay the same.