Subj : 9/3 Welsh Rarebit Day - 4 To : All From : Dave Drum Date : Thu Sep 02 2021 22:46:10 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scrumpy Cider & Onion Soup w/Welsh Rarebit Croutons Categories: Vegetables, Breads, Fruits, Cheese Yield: 8 Servings MMMMM----------------------------SOUP--------------------------------- 3 Very large onions; sliced - fine 25 g Butter 2 cl Garlic; crushed 1 ts Dark muscavado sugar 1 l Vegetable stock 1 ts Marmite 275 ml Scrumpy cider; as alcoholic - as you can find MMMMM--------------------------CROUTONS------------------------------- 1 Mini/half baguette sliced - diagonally in 1" slices 1 Egg yolk 2 Spring onions; fine chopped 150 g Grated cheese * 3 tb Scrumpy cider * vintage cheddar if possible or a mixture of gruyere and cheddar would work well. In a large saucepan, melt the butter and add the sliced onions, garlic and sugar. Cook on a fairly high heat until starting to colour then reduce the heat down to the very lowest possible on your stove and leave to cook for at least 30 minutes until they are almost on the point of collapse. The bottom of your pan will be covered in brown and caramelised gunk - this is ideal, it will taste delicious later on. Pour in the stock, Marmite and cider, scrape the bottom of the pan to dislodge the sticky goo (see above), turn up the heat, and once it has come to the boil leave to simmer gently without a lid for 45 minutes to an hour until reduced. This can be done well in advance and just reheated when you want to serve it. For the croutons, preheat the grill to its highest setting. Place 6 slices of bread under the grill, (and keep an eagle eye on them as they turn to charcoal in seconds when your back is turned). Turn them over to toast both sides. In a bowl, combine the egg yolk, cheese, spring onions and cider and spoon this over each slice of toast, drizzling any liquid remaining in the bowl over the top. Toast under the grill until golden brown and bubbling. As this was a main course, I served a greedy 3 croutons per person, but if its a starter one will suffice! Author: Kate Ford RECIPE FROM: https://www.thevegspace.co.uk Uncle Dirty Dave's Archives MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Stout & Cheddar Rarebit w/Fried Eggs Categories: Cheese, Beer, Sauces, Eggs Yield: 4 Servings 1/3 c Cider vinegar 2 ts Granulated sugar 1 sm Red onion; thin sliced 1 1/2 tb Unsalted butter 1 1/2 tb All-purpose flour 1/2 ts Dry mustard 1/2 c Guinness Extra Stout 1/3 c Water 2 ts Packed brown sugar 1/2 ts Worcestershire sauce 8 lg Eggs 4 sl (thick) peasant bread 1/2 lb Extra-sharp white Cheddar; - grated 1 bn Watercress; coarse stems - discarded 1/2 tb Extra-virgin olive oil The beer and cheese combo gets saucy, turning toast and fried eggs into a truly luxurious meal all about extras: extra-stout beer, extra-sharp Cheddar, and extra good. Bring vinegar, granulated sugar, and 1/2 teaspoon salt to a simmer in a small saucepan. Stir in onion and transfer to a small bowl. Let stand, stirring occasionally. Melt butter in a small heavy saucepan over medium heat. Whisk in flour and dry mustard and cook, whisking, 2 min. Add beer, water, brown sugar, and Worcestershire sauce and simmer, whisking, until just thickened. Fry eggs and toast bread. Reheat sauce, then remove from heat and gradually whisk in cheese until smooth. Season with salt and pepper. Top each slice of toast with cheese sauce and 2 fried eggs. Toss watercress with oil, a pinch of salt, and drained pickled onions and arrange on top. by Maggie Ruggiero Gourmet | October 2008 Yield: Makes 4 servings Meal Master Format by Dave Drum - 05 November 2008 Uncle Dirty Dave's Archives MMMMM .... Diplomacy is the art of letting someone else have your way. --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452) .