Use a good quality cheese for this recipe. The better the cheese, the better the dish. I like a sharp cheddar, and usually choose one from Ireland for this recipe, just for authenticity.
This Rarebit is like an open face sandwich. The toasted bread is an appealing contrast to the creamy, smooth melted cheddar cheese, and the tomato is a colorful addition as well as a good pairing with the cheese in both texture and flavor.
Yield: 10
Ingredients:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup vegetable or chicken broth
- 1 tablespoon stone-ground (coarse) mustard
- 2 teaspoons honey
- 1 cup dark beer or ale
- 2 cups grated Cheddar cheese (apx. 6 ounces)
- 10 slices whole wheat bread (firm or country-style), toasted
- 5 medium tomatoes, quartered
Preparation:
Melt butter until bubbly in a large skillet set over medium-high heat. Add flour and stir together until golden brown, about 2 minutes. Turn heat to high, add broth and whisk together until combined and thickened, about 1 minute.
Reduce heat and whisk in mustard and honey until well mixed. Add ale and whisk over medium-high heat for about 3 minutes. Add cheese and cook over low heat, just until cheese is melted. If serving immediately, pour over 10 slices of toasted whole wheat bread and brown under broiler.
If made ahead, spread rarebit on the toasted bread and brown under broiler.
See other Irish recipes that are favorites in Cajun Country and in New Orleans:
Queen of PuddingsCorned Beef, Home-Cured
Irish Stew
Colcannon
Irish Soda Bread
For delightful stories on 'Irish in Louisiana' see:
When Nana Cooked for St. Pat's DaySt. Patrick's Day- -Irish in Louisiana
St. Patrick’s Day Parades in Cajun & Creole Louisiana
More St. Patrick's Day Food
Top Corned Beef RecipesLeftover Corned Beef Recipes
A Variety of St. Patrick's Day Recipes