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Recipes Sauces Dipping
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| Servings: | 6 |
| Author Notes: | When I was growing up, my mother's Welsh rarebit (the English term for this dish) was one of my favorite treats. Now that I'm a mother myself, I still think it's yummy, and so does my family. Made with beer, this slightly adult version is a great pre-dinner nibbler for guests. It also doubles as a light luncheon dish served, like Mom's, over hot toast. |
| Ingredients: |
8 ounces old cheddar cheese, shredded 1 cup beer 2 egg yolks, beaten 1/4 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon packed brown sugar 1 pinch cayenne pepper white bread, crusts removed, cut into 1-inch cubes and lightly toasted under broiler |
| Instructions: |
Recipe works best in a small (maximum 3-1/2 quart) slow cooker In slow cooker stoneware, combine cheese and beer. Cover and cook on low for 30 minutes, or until cheese melts. In a bowl, whisk together egg yolks, mustard, Worcestershire sauce, brown sugar and cayenne. Pour mixture into slow cooker stoneware and stir until thickened. Spear toasted bread with fondue forks and dip in cheese, ensuring that guests have napkins or plates to catch any dripping sauce. Tip: |
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