yummy, sort of like fondue without the fondue pot
October 26, 2005
This luxurious open-faced melted cheese sandwich, eaten with a knife
and fork, is a centuries-old dish that sometimes goes by the name
'rarebit." Instead of beer, you can use 1/2 cup of heavy cream.
Substitute Dijon for Colman's mustard powder, if you like, using twice
the amount of the prepared mustard. The mixture must be whisked
constantly to prevent separating.
4 slices thick white bread
3 tablespoons butter
8 ounces Vermont sharp cheddar, shredded
1/3 to 1/2 cup dark beer, at room temperature and flat
1 teaspoon Colman's mustard powder
Salt and pepper, to taste
1. Under a hot broiler or in the toaster oven, toast the bread until
light brown. Spread each slice with butter, using 1 tablespoon.
2. Fill the bottom of a double boiler with water. Bring it to a boil,
then lower the heat to simmering. In the top of the boiler, melt the
remaining 2 tablespoons butter. Whisking constantly, add half the
cheese, then 3 tablespoons of the beer. When the cheese is nearly
melted, add the remaining cheese and, gradually, 2 tablespoons of
beer. The mixture should turn smooth and silky. If it is not, add the
remaining beer 1 tablespoon at a time. Whisk in the mustard, salt, and
3. Ladle the cheese mixture over each slice of toast and serve
immediately while very hot.
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.