by thirschfeld
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A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand12 each, 1/2 to 3/4 inch thick slices of tomato Ask a question about this ingredient
4 thin slices of prosciutto Ask a question about this ingredient
1 cup lager beer Ask a question about this ingredient
2 cups grated fontina Ask a question about this ingredient
1 teaspoon worcestershire sauce Ask a question about this ingredient
1 tablespoon Dijon mustard Ask a question about this ingredient
1/3 cup bread crumbs Ask a question about this ingredient
1 teaspoon hot sauce Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
Kosher salt and fresh ground pepper Ask a question about this ingredient
Turn on your broiler and place an oven wrack 8 inches below it. Place 4 eight inch ramekins onto a sheet tray.
Ask a question about this stepPlace three slices of tomato into each 8 inch ramekin.
Ask a question about this stepPlace the beer into a sauce pan and place it over medium heat. Add the worcestershire sauce, Dijon and hot sauce stirring to combine and then bringing it to a boil.
Ask a question about this stepReduce the heat to low and add the cheese. Stir to melt the cheese and then add the bread crumbs. Season with salt and pepper. Taste and adjust the seasoning as needed. Once it has thickened add the butter and stir it until it has melted. Reduce the heat to as low as it will go. if it seems to thick add more beer to thin it out.
Ask a question about this stepSlide the tomatoes into the oven and set a timer for four minutes. At the end of four minutes remove the sheet tray from the oven and place a piece of prosciutto across the tops of the tomatoes.
Ask a question about this stepPlace back into the oven and crisp the prosciutto, about another 4 minutes. Once again remove from the oven.
Ask a question about this stepSpoon the sauce in equal amounts over the prosciutto and tomatoes and go back to the oven with it. Broil until brown and bubbly. Another 4 minutes or so. You may need to rotate the tray in order to brown them evenly so keep an eye on them. This dish will be extremely hot so let it rest for about 3-5 minutes before serving.
Ask a question about this stepMr Hirschfeld, if you were to serve this to someone who could not eat wheat -- but gluten is not a problem -- what would you use instead of the bread crumbs? Making this tonight, I hope. ;o)
I have found a new product, peanut flour that they say is good to thicken things but I have not tried it yet. How do you usually thicken things? Do you have rye crackers? If rye is ok you could crumble them and use them.
I've seen that peanut flour too and have been thinking about trying it. My usual alternate ingredients for thickening are, depending on the recipe, (i) potato flakes, which I use often in baking bread, so I always have them on hand; (ii) barley flour and (iii) quick oats. Now, rye crackers. That's interesting. I'm not crazy about them for eating, but I can see how they might be great for this, and for other applications. Thanks! And stay tuned . . . will be posting an interesting recipe most likely tomorrow, for something you'll like, to be served with this rarebit. ;o)
Your rarebit looks delicious, but I have to say I have flatware envy! Love the silverware - I'm such a geek for that kind of stuff :)
Yum. Thanks for another great recipe, thirschfeld. Will be trying this when my oven gets fixed.
thanks
I just bought the most gorgeous aged fontina from my favorite cheesemaker because this recipe Must Be Made. I dreamt of it last night, Tom. You're brilliant.
I hope you enjoy it and I am glad I am not the only one who dreams of food. LOL
By the way, have you ever grown Kellogg's Breakfast tomato? That's my favorite.
This mouth-watering recipe kind of reminds me of your lovely tomato pudding...
I had a dear friend who used to make rarebit for me....I miss him and his wife. I haven't had it since....your recipe sounds so good (like all your recipes!) that I am going to make yours. And, your photographs are appetizing. (again, as always!)
One of the things I like most about food are the memories it evokes. Very few things have that ability. I hope you enjoy it and thanks.
Thank you toast. It is funny I go to a small nursery near my home and they have a table of heirlooms and then another with the rest of their tomatoes. I buy a couple of heirloom and then, until now, some of what I thought where not. The 55's are always so prolific and somewhat disease resistant that I never questioned that they could be heirloom. I just looked up the variety on Tomatofest and they do list it as an heirloom. I am so glad you pointed this out. Thank you for the correction.
Slamming creative cooks (or any cook on the site) is very un-food52. Chef Tom has inspired me and I always look forward to seeing what he has up his sleeve. He is generous with his praise for those of us struggling to match his beautiful recipes. Bravo, Tom.
Hear, hear!
This looks so incredible. This could be the recipe to quell any potential revolutions for turning the house into a sauna with my excessive baking.
I made this last night and it was fabulous! I cut the recipe in half, like an idiot. Both of us would have eaten another serving!
thanks I am so glad you liked it. I should of warned you not to halve it.
Yummmmmm. Have never put lager in rarebit before . . . or used fontina. Everything about this recipe is brilliant. Like all your recipes. So glad you posted this. I'm making it this weekend, maybe changing up the cheese according to what's already in my fridge. Stay tuned . . . . ;o)
You can definitely use what's in the fridge but use a yeasty beer it adds a lot to it.
What kind of lager did you use, by the way? I'm not sure that what we have on hand is really yeasty enough. (I'm not a beer afficionado, by any stretch of the imagination, so I need a bit of help here . . . . .) Thank you. I'm so looking forward to making this, very likely tomorrow, when both sons are back in town. ;o)
I used Pabst but I any non lite beer would be good. Miller High Life, nothing fancy.
Thanks drbabs.
I've been waiting for your recipe, and you did not disappoint me. Thumbs up!
thanks LTC. I hope you try it.
Thanks. Let me know what you think.
Thanks, I have been eyeing the Double Dutch Choc. Buttermilkshake.
Your recipes have such style! I am glad you are interested in that drink. No one has mentioned it yet.
Miranda is an editor at Food52.
Wow, this is good! To get back to the point about thickening without the bread crumbs . . . I made a barley beurre manié, toasting the flour first. Good move. Did not have fontina, but 4 parts manchego, 1 part smoked gouda and 1 part sharp cheddar worked well instead . . . . used a Franziskaner, thinking of Oktoberfest and the fun I had in Munich a few years ago, about this time. Served the rarebit to Mr. T with yeast biscuits studded with bacon and thyme (recipe to follow), inspired by a Hungarian recipe for crackling biscuits. Roasted cauliflower and Brussels sprouts, and an amazing autumn salad (recipe also to follow) on the side. Dinner is always good here, but tonight, it was exceptional! ;o)