Chownings Tavern Welsh Rarebit W Beer Recipes

Steps:

• Simmer 8 ounces of the beer.
• Stir in dissolved cornstarch solution and return to a simmer.
• Reduce heat to low.
• Add butter and cheese and stir until smooth.
• Add all remaining ingredients.
• Place in ovenproof serving dish.
• Brown quickly under broiler and serve immediately over thick toast with broiled tomato wedges.
• Note: Any cheese mixture that is left can be refrigerated and used as an excellent spread for crackers or toast.

Steps:

• In a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
• Use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
• Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses.
• Continue cooking until the mixture is smooth; remove from heat.
• Transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top.
• Serve with the toasted baguette slices (crostini).

Steps:

• Preheat the broiler.
• Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 1 minute. Add the Cheddar, dry mustard, paprika and cayenne and a pinch each of salt and black pepper and whisk to combine. As the cheese melts, gradually add the pale ale, stirring to combine. Bring to a simmer, whisking until smooth. Remove from the heat.
• Place the baguette slices on a baking sheet. Spoon on the cheese sauce and coat each slice in the middle. Broil until the cheese is bubbly and browned, about 2 minutes (watch closely, as broilers vary). Top with chives and enjoy!