Pear Mustard Rarebit Recipes
PEAR AND MUSTARD WELSH RAREBIT
Steps:
- Melt the butter in a medium size saucepan; add the flour, mix to make a roux. Continue to cook for a couple of minutes, stirring all the time to avoid burning
- Gradually add the beer into the roux, continue to stir to make a thick sauce
- Add the grated cheese, mustard and Worcestershire sauce and stir till the cheese has melted and is smooth. Season with pepper to taste
- Toast the bread, place on a baking tray lined with baking paper then generously spread with the cheese sauce. Lay the pear slices on top
- Sprinkle with a little parmesan cheese and cook under a pre-heated grill till browned and bubbling
- To serve, top with chards of grilled prosciutto and a fresh sage leaf
REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
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