Tomato Cheddar Rarebit
"From "A Fireside Supper", Good Food Magazine, January 1988. Serve with Recipe #297806."
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 tablespoon unsalted butter
- 1⁄3 cup finely chopped onion
- 1 cup canned plum tomatoes, drained
- 1 (12 ounce) bottle beer
- 1 lb sharp cheddar cheese, shredded
- 2 tablespoons mild grainy mustard
- 1⁄2 teaspoon Worcestershire sauce
- 2 -3 drops hot red pepper sauce
- fresh ground pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
directions
- Melt butter in large heavy casserole or Dutch oven over medium heat. Add onion and cook 3 minutes. Stir in tomatoes and cook gently, breaking up tomatoes, about 5 minutes. Let stand until about 15 minutes before serving.
- Add beer to tomato mixture and heat to simmering. Reduce heat to maintain slow simmer, then stir in cheese 1 handful at a time, adding next handful when first is almost completely melted. (Do not allow to boil.).
- Stir in mustard, Worcestershire, pepper sauce, and ground pepper. Mix cornstarch and the cold water until completely smooth; add to rarebit and cook, stirring constantly, until slightly thickened, about 2 minutes. Spoon over Whole-Wheat Biscuit Triangles.
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Reviews
-
A rarebit is a tasty supper dish that Malcolm and I love! I cut this back by half - to make a generous double portion each. I followed the recipe to the letter and was rewarded with a tangy, cheesy rarebit. I am not sure if I would use the tinned tomatoes again - I would maybe add sliced tomatoes on top or cook them and place them under the rarebit mixture. The pepper sauce was not needed with the beer and Worcestershire sauce - but that is JUST my opinion! We really liked this Jackie - thanks so much for posting a different rarebit recipe! Made for the culinary virtual tour of GB........merci encore! FT:-) PS: I served this on toasted Scottish Morning Rolls - Baps, my mum's recipe! -
I used a rich dark beer and fresh tomatoes. Easy to follow and tasty recipe. The would be particularly good on top of an English muffin. Best fresh. Will reheat, but not as good as freshly made. -
Very delicious and savory! The beer I used (magic hat elder betty) gave it a nice flavor, and the cheese and beer combination was incredible and I liked it with the tomatoes. It made a lot! My husband and I enjoyed this very much, and we will again for lunch tomorrow :) Thanks for posting! Made for ZWT8. -
We enjoyed this recipe for lunch today. The tomatoes added made for a tasty addition, and the whole cheese mixture was very rich. Thanks.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
