Cheese Rarebit Fondue Food

WELSH RAREBIT

Steps:

• Melt the butter over medium-low heat in a small saucepan. Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes, being careful not to brown the flour.
• Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add the beer and whisk to combine. Pour in the cream and whisk until well combined and smooth. Gradually add the cheese, stirring constantly, until the cheese melts and sauce is smooth, 4 to 5 minutes. Add the hot sauce. Pour over toast and serve immediately.

WELSH RAREBIT

Steps:

• In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

CHEESE RAREBIT FONDUE

Steps:

• In fondue pot or medium saucepan over low heat, combine cheese cubes, dry mustard, milk, Worcestershire sauce and hot pepper sauce.
• Heat until cheese is completely melted, stirring frequently.
• Stir in bacon.
• Serve in fodue pot or ceramic bowl.
• Use fondue forks or wooden skewers to dip bread cubes.
• Also great with vegies!

CLASSIC CHEESE FONDUE

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

REAL WELSH RAREBIT

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.

BEER CHEESE FONDUE IN SOURDOUGH ROUND (RAREBIT IN A HOLE)

Steps:

• Combine all ingredients except bread. Set aside.
• Hollow out the bread round leaving 1/2" sides. Cut pulled out bread into 1"cubes and also cut additional bread loaf into slices or cubes and put in a plastic bag until ready to serve.
• Fill bread-bowl with cheese mixture, wrap in foil and bake at 375 degrees for 1 hour.
• Place on a platter and serve with bread cubes and/or slices around the bread-bowl.

CLASSIC CHEESE RAREBIT

Steps:

• Place cheese, beer, butter and seasonings in saucepan; cook on low heat until cheese is completely melted, stirring occasionally.
• Beat egg lightly with fork in small bowl. Remove small amount of cheese sauce from saucepan. Add to egg; mix until well blended. Add to remaining cheese sauce in saucepan; stir until well blended. Cook until thickened, stirring frequently.
• Place 2 toast triangles on each serving plate. Top evenly with cheese sauce just before serving.

CHEESE RAREBIT

Steps:

• Melt butter in a heavy saucepan over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
• Stir in Cheddar cheese, salt, dry mustard, and paprika.
• Gradually stir approx one-fourth of hot mixture into beaten egg; add to remaining hot mixture.
• Cook mixture over low heat 1 minute.
• Serve over toast points.