s WELSH RABBIT *** s   

Yields: 0


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

3. Ladle the cheese mixture over each slice of toast and serve
immediately while very hot.

Emily Schwab


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