| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Grains |
Vegetarian |
Main dish, Cheese/eggs, Vegetarian |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Grated sharp cheddar cheese |
| 6 |
fl |
Beer; at room temperature |
| 2 |
|
Egg yolks; beaten |
| 1/8 |
ts |
Cayenne |
| 1 |
ts |
Dijon mustard |
| 3/4 |
c |
Walnuts |
| 2 |
|
Apples |
| 16 |
|
Broccoli spears |
| 8 |
sl |
Bread |
INSTRUCTIONS
Heat the grated cheese in the top of a double boiler. Mix the warm beer
with the beaten egg yolks. When the cheese has melted, slowly stir in the
egg-beer mixture. Add the cayenne and mustard. Stir until smooth.
Chop and toast the walnuts. Slice the apples thinly. Steam the broccoli
spears until tender but still bright. Toast the bread.
For each serving of rarebit, start with two slices of toast. The general
idea is to cover the toast with broccoli and apples, pour cheese sauce over
them, and top with walnuts. However, I like to put apple slices between two
slices of toast, top with broccoli spears, cover with cheese, and garnish
with nuts.
Source: Sundays at Moosewood Restaurant, by the Moosewood Collective Typed
for you by Karen Mintzias
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