Recipes: Welsh Rarebit Fondue


I suppose Welsh Rarebit is sort of a fondue even if you don’t serve it in a fondue pot. But I had a hankering for fondue this weekend, and found this recipe in the new “Great Party Fondues” book by Peggy Fallon.

None of us could stop eating it. Delicious. The recipe, after the jump.

Welsh Rarebit Fondue
I ran out of Worcestershire, so I substituted soy sauce. I also used about half the recommended amount of tomatoes; the whole can seemed like too much. Also, Peggy recommends cooking the bacon in the microwave. Not my bag, but if it’s easier for you, go ahead.

Serve with toasted bread, English muffins, bread sticks, cubes of cooked ham or sausage or sturdy vegetables like cauliflower or broccoli florets.

4 slices bacon
1 pound sharp aged cheddar cheese, shredded
1 1/2 tablespoons corn starch
1 teaspoon powdered mustard, such as Colman’s
1 tablespoon unsalted butter
1 cup flat beer or ale
1 can (14 1/2 ounces) diced tomatoes, well drained
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne

Cook the bacon until crispy and dice into pieces.
In a large bowl, toss the cheddar with the cornstarch and powdered mustard to coat.
In a medium saucepan, melt the butter in the beer over medium heat. Bring to a boil, reduce the heat to low, and gradually stir in the cheese mixture, letting each addition melt before adding more. Stir in the diced tomatoes, bacon, Worcestershire and cayenne. Cook for one minute longer, or until heated through.
Transfer to a fondue pot and serve at once.
“Great Party Fondues” (Wiley) by Peggy Fallon


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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