Irish Rarebit : World Spice Merchants

Irish Rarebit

What is Rarebit anyway? Think beer and cheese fondue on toast. A perfect snack for a St. Patrick's Day buffet, this Irish twist on a classic is boldly spiced with mustard and Worcestershire powders and, of course, a spot of Guinness. Rye bread gives the toast a stand-up flavor of earthy caraway and molasses.

Generously ladle the beer and cheese mixture onto the toast. Truth? Some people stop there. In some kitchens rarebit is served as a cheesy sauce over toast, but we like it hot! So, toss it under the broiler for a few minutes. You won't be sorry. The cheesy goodness will seep into the toast and top of will blister under the broiler, creating a delightful crust.

Hot out of the oven, add a crack of Smoked Black Pepper and a sprinkle of green parsley for the finish. Serve while hot and keep the rounds coming for a parade of flavor. The base ingredients are simple and you may already have them in your pantry. Our local Tilllamook Extra Sharp Cheddar was a winner with the Guinness! Happy St. Paddy's Day!

Ingredients

8-10 slices toasted rye bread
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon

Mustard Powder

Mustard Powder

For mustard powder, our first choice is this Coleman's Mustard because it is specially processed, yielding a bright intensity and flavor. The texture easily disperses into any dish. ...
1 teaspoon

Worcestershire

Worcestershire

Powdered worcestershire. Who knew? We are sure happy to be in on this little culinary secret. Everyone knows about the complex flavor of Worcestershire sauce, but few find it in this...
1/2 teaspoon

Murray River Flake Salt

Murray River Flake Salt

This delicate, apricot-colored flake salt is harvested from salt ponds along the Murray River which flows from the Australian Alps. It dissolves quickly, releasing a mild flavor for ...
1/2 cup Guinness stout
3/4 cup heavy cream
1-1/2 cups shredded extra sharp cheddar cheese
2 drops Tabasco hot sauce
1/2 teaspoon

Peppercorn - Black - Tellicherry - Smoked

Peppercorn - Black - Tellicherry - Smoked

Fill up your grinder with our Smoked Tellicherry Black Pepper and add it to everything from scrambled eggs, soups and salads, fresh fish fillets and more. Enjoy a wisp of smoke that ...

, cracked
1 tablespoon

Parsley

Parsley

Not all parsely is created equal, and this California-grown variety is much more than simply decorative. One of the richest herbs in chlorophyll, parsely imparts a wonderful, savory ...

Preparation

Arrange the toast on a rack over a sheet pan and set aside.

In a medium saucepan over low heat, melt the butter and whisk in the flour. Whisk continually for about 2 minutes, until the flour butter mixture is golden, but not browned.

Add the mustard, Worcestershire powder and salt and quickly whisk to incorporate the powders. Add the stout, cream and hot sauce and whisk until well combined and smooth. Bring the sauce to a light simmer and cook until thickened about 2-3 minutes, so that it easily coats the back of a spoon.

Pull the sauce off of the heat and gradually add shredded cheese, stirring constantly, until the cheese melts and the sauce is smooth again.

Pour the cheese sauce over the toast and broil in the oven on high for 3-5 minutes or until the cheese is blistered.

Serve immediately with a crack of smoked Tellicherry pepper and sprinkle of parsley.