Thursday, November 5, 2009
Berkeley Rarebit is like Welsh Rarebit, only with hippie-friendly flour. Other than that, we don't have a lot to add to this classic recipe, other than to say: you MUST eat this! We've been serving this boozy cheese sauce with simple vegetables to keep dinner exciting and to use up the beer that has languished in the fridge since our last party. Here, we serve it alongside roasted brussels sprouts.
2 tablespoons butter
2-3 tablespoons whole wheat flour (use extra flour for a thicker sauce)
2 garlic cloves, minced
1 12-ounce bottle of beer
1 cup sharp cheddar cheese, packed
Melt the butter in a medium saucepan. Add the garlic and flour and whisk until the flour is browned. Keep whisking while you add the beer and bring to a boil. Reduce heat and simmer, stirring frequently, for about ten minutes. Add the cheese and pepper and stir until the cheese is melted. Salt isn't really necessary, but it wouldn't hurt.