Easy Smoked Farmhouse Rarebit
What’s rarebit, you might ask. No, it’s not rabbit, but it might be rare, at least in this day and age. It’s an English pub food, a drunken mixture of ale and a strong aged Cheddar, something for a weary traveler to douse a chunk of bread in with some sausage. Simple peasant food, easily made from ale that might have gone flat and random bits of leftover cheese. Melt it all together, and you have a sauce that is heartier, earthier, with a bit of bitterness, a slightly brash, less refined cousin of fondue from across the Channel. Made with our Aged English Smoked Farmhouse, this rarebit will entertain your palate with its range of flavors and lustrous umami. A good bread for dunking is essential, but why not pour it over a baked potato, tempeh, or cauliflower? Change it up by adding some chopped chives, and that British pub will come alive in your kitchen.
- 1 round Miyoko’s Kitchen Aged English Smoked Farmhouse, cut into ½ inch pieces or grated
- 1 pint ale (there are gluten-free ales available to make this recipe gluten-free)
- 1 teaspoon sea salt
- 1/2 cup chopped chives, optional
In a 2-quart saucepan, combine the Smoked Farmhouse and the ale. Over low heat, bring to a simmer, stirring occasionally. Simmer for about 5 to 10 minutes, stirring frequently, until the cheese has melted completely. Season with salt. If desired, stir in the chopped chives prior to serving. Serve with bread, potatoes, cruciferous veggies, roasted portabello mushrooms, vegan sausages, or anything else that might need spiking up. You can find our Aged English Smoked Farmhouse in our Traditional Collection and our Miwok Mix.