s WELSH RABBIT *** s |
Ingredients
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Instructions Instructions: *** 4-21-08 yummy, sort of like fondue without the fondue pot *** October 26, 2005 Serves 4 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 pepper. 3. Ladle the cheese mixture over each slice of toast and serve immediately while very hot. Emily Schwab Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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