RAREBIT: Take 1

If you love cheese then this is your dish!  There are two different rarebit recipes in my cookbook, one has a milk base, the other one a beer base.  Tonight I made the Rarebit with the beer base (I  think it is my favorite, though in a few weeks I will make the other one, which I had more often as a child, and compare!)

So here is the recipe:

RAREBIT: Take 1 (Beer based)

3 TBL. butter
1 clove garlic, minced
2 TBL. flour
2 room temperature cans of beer - lighter flavor beer = lighter rarebit
24 oz. or more grated/shredded cheddar cheese (mild or sharp, your preference)

Start with a big skillet on the stove on medium high heat.  Melt the butter with the minced garlic.

 Next spread the melted butter over the pan and sprinkle the flour over the butter.  Stir it together with a wooden spoon or wooden spatula until it gets a little thick (this is called making a roux).

 Now add the 2 cans of beer and stir gently for several minutes, letting it foam up at first, then settling down into a slightly thick sauce (it will not get really thick).  Now you can add your cheese in two batches to the middle of the pan, and stir while the cheese melts.  (You can add more cheese if you want to have a little thicker rarebit).

  Continue stirring until it is all melted in and is sizzling just a bit.  Lower the heat and continue to cook for about 10 minutes, stirring frequently so it doesn't stick to the pan.

Serve the rarebit over toasted bread, toasted English muffins or vegetables if you prefer. I have made gently pan-cooked eggplant slices for the rarebit, while the others had toast and it was excellent.  It has become a tradition to always serve a slice of tomato over the rarebit and sometimes, we cook up bacon for a topping too (I know, that really takes it over the fat content quotient!!!!!!).

Serve it up with a big green salad like we did tonight!