My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Saturday, December 4, 2010

Beaumond Bread

"Cheese has always been a food that both sophisticated and simple humans love."
~M.F.K. Fisher, How to Cook a Wolf (1942)
"Wow"  "Oh wow"  Those were the only words I heard for the five minutes this bread was on the table before we inhaled it.  The inspiration for the recipe came from one I found in a cookbook called Old Fashioned Country Christmas.  The page has been dog-eared for 10 years.  Why does it take me so long to try these things?  It was easy, too.  If you like Swiss cheese, you WANT to try this.  Now it will probably be making a weekly appearance here until we get sick of it.  This could be an appetizer, paired with soup or salad for a light meal, or a fun snack anytime.  

I bought a 9 ounce loaf of French bread, but the amount of spread the recipe makes is enough for a 12-15 ounce loaf.  One last thing; a couple teaspoons of minced fresh rosemary added to the butter mixture or sprinkled on top before baking is a nice twist.

Beaumond Bread

1 loaf French bread (9 to 15 ounces)
8 to 12 ounces of Swiss cheese slices
3 tablespoons minced onion
1/2 teaspoon beaumond seasoning*
1/2 cup butter, softened
1 teaspoon dry mustard
2 t. lemon juice
1/4 cup Parmesan cheese

Preheat oven to 350 degrees.  In a medium bowl, mix together the butter, onion, beaumond seasoning, dry mustard lemon juice and Parmesan cheese. *If you cannot find beaumond seasoning at your local market, you can make it yourself by combining equal parts onion powder and celery salt.

Place French bread on a cookie sheet lined with parchment paper or tin foil.  Without cutting all the way through, make diagonal cuts in the French bread all the way across and then back the opposite way.
 Stuff the cuts with Swiss cheese.
Spread butter mixture all over the top.
Bake at 350 degrees for 30 minutes or until golden brown.  Have everyone pull the bread apart.


KDoucette said...

This looks too die for Margaret!! Another recipe I must try this holiday!! Where do you get the time and energy for all of this?? Bless your heart!! I sure wish my body was what it once was and allow me to do what I want to do for my family!! Bless your heart!! xoxo<3

Margaret Murphy Tripp said...

You're too nice, Kris, thank you! I've always had a passion for cooking and collecting recipes, so I find time or steal it from other things I should be doing (like ironing, haha!)
Hope you get stronger physically, soon. Bless you and yours.

I'm Just Saying said...

I am so making this tonight with our planned lentil soup (Carabba's recipe)

Thank you so much for sharing this recipe and your pictures are fantastic!!!!

tracy said...

Oooooohh, this looks so good! I can just taste it. Reminds me of my mother's garlic bread recipe, (only better*-*) Perfect for Christmas-time ~ what a great idea. Thanks for sharing this; it is truly is a gift you impart. (I'll bet your kitchen smells heavenly) ~

Margaret Murphy Tripp said...

@I'm Just Saying: Thanks for the encouraging words! Hope you enjoy it!

@tracy: Thank you! I'm happy to share....I love when people try the recipes I post!

Anna Johnston said...

OMG Margaret. This looks almost a bit sinful in its calorific naughtiness...... but I must have it. No soup would be complete without it. Thanks lovely :)

Susan Johnson said...

Hi Margaret, it's Susan, Holly's sister. I am so happy Holly shared your Blog with me... so impressive, nicely done! I must try this Beaumond Bread, a nice substitute for fondu and much easier. Love cheese and bread! I was back East for 2 weeks and had your chocolate Guinness Cake twice, thanks to Holly. Agh!
Merry Christmas to you and your family.

Margaret Murphy Tripp said...

@Anna: Calories,'s worth it!

@Susan: Hi! Nice to see you here :-) Thanks! You're right, it is kind of like fondu, and the very first time I had fondu was at YOUR apartment in NY when Holly & I were there once (as Freshmen or Sophomores)! Merry Christmas to you and yours as well.

Sue said...

My friend just tweeted about a recipe on your site..and I came and browsed...WOW! this is being made in my house in the not too distant future..maybe for lunch on Saturday alongside the White Chili Chicken I am planning!! I will be adding you to my Reader list :-) (Oh and I tweeted about this one!!)

leslie (crookedstamper) said...

O.M.G. That is all.

Margaret Murphy Tripp said...

@Sue: It would go great with the white chili chicken!

@leslie: haha! It's true.

I'm Just Saying said...

Ok now making the Beaumond Bread for breakfast.. Woke up early as of lately and had one craving.. BEAMOND BREAD!! Mucho luvo to youo

Margaret Murphy Tripp said...

@Im: Yes, I just got a craving and am making it now! Nothing else will do!
Love to you and yours! xoxo