It's the last weekend of the Olympics in Vancouver. We've seen the thrill of victory and the agony of defeat. Through it all, the Beer Chicks have toasted the winners and the losers alike with delicious craft beer. Today we're going to celebrate by preparing a great weekend treat and a true Canadian tavern dish, made with Canadian bacon, cheese and you guessed it, BEER: Canadian Rarebit!
You may have heard of Welsh Rarebit, a classic pub and tavern dish that is a tongue-in-cheek description of a beer/cheese sauce on toast dish that was made without meat (or specifically in this case, rabbit). It's the same kind of British humor that created the toad in the hole, which - as we hope you know - is not really made from toad!
We're all familiar with Canadian Bacon, (which is just back bacon or ham), and the Canadians are famous for their beers - but did you also know that some of the best cheeses in the world come from Canada? Although cheddar originates in the town of Cheddar in England, Canadian cheddars are smoother, have a creamier texture, and well known for their balance of flavor and aged sharpness.
Beer Chicks Pairing Suggestion: Pair this with the Canadian-made Belgian-style Tripel from Unibroue called Fin du Monde.
- 1 pound thinly sliced Canadian Bacon (Back bacon or round, sliced, smoked ham)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 2 teaspoons dry mustard
- pinch of pepper
- 3/4 cup Molson Canadian or LaBatt Blue (or an American Lager if you must)
- 6 ounces coarsely grated Canadian Cheddar (2 cups)
- 4 thick slices pumpernickel, rye bread or sourdough bread
- 2 tablespoons chopped parsley
Preheat broiler. Put ham in aluminum foil and put on rack in bottom of oven far from broiler to heat through, about 15 minutes.
Meanwhile, in a medium-sized heavy saucepan melt butter over medium-low heat until foam subsides. Whisk in flour and cook, whisking, 1 minute. Whisk in milk, mustard, and a pinch of pepper. Bring all to a boil over medium heat, whisking. Simmer, whisking, 2 minutes, then gradually add beer and simmer, whisking, 1 minute. Remove from heat and whisk in cheese until melted.
On a baking sheet, arrange slices of bread in 1 layer and broil 4 to 5 inches from heat, turning once, until lightly toasted, about 5 minutes total.
Transfer bread to plates and spoon some of sauce over it, then top with Canadian Bacon and remaining sauce. Garnish with chopped parsley and serve.
Open your beer, pour it into a beautiful glass and enjoy this amazing pub treat.
