We bid you welcome, Dracula

 Bram Stoker’s garlic goth blockbuster Dracula was published on this date in 1897. Stoker was born in Dublin and never visited the legendary impaler’s home, Transylvania, so I’ve included a recipe for garlic bread topped with Dubliner cheese. (Dubliner is a sharp cheddar-like cheese with a touch of Swiss cheese nuttiness and Parmesan bite.)

Non-garlic related trivia: Stoker was cremated and his ashes are in an urn at Golder’s Green Crematorium, London’s first crematorium. Visitors need an escort to see the urn so it’s protected from vandals. Other noteworthy residents include Sigmund Freud, Keith Moon, Mark Bolan (founder of T. Rex) and Peter Sellars. This being London, a sign next to a War Memorial encourages guests to visit the crematorium’s tea room.

Dubliner Garlic Bread

One French Baguette
One stick (8 T.) unsalted butter
1 clove minced garlic
1/2 c. grated Dubliner cheese *
Freshly ground black pepper

Split the baguette in half length-wise and spread the garlic butter on both
sides of the bread.
 Sprinkle with the grated Dubliner cheese.
 Place on a cookie sheet and cover with foil; bake in a pre-heated oven 350 degrees F. for about 10 minutes until heated through.
 Sprinkle with freshly ground pepper. Cut into slices and serve hot.


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