Slow Cooker Nippy Cheddar Rabbit -

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Slow Cooker Nippy Cheddar Rabbit

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By Judith Finlayson

Posted July 23rd, 2007

This article is reprinted with permission from 175 Essential Slow Cooker Classics, by Judith Finlayson, (2006, Robert Rose)

175 Essential Slow Cooker Classics

Servings:	6
Author Notes:	When I was growing up, my mother's Welsh rarebit (the English term for this dish) was one of my favorite treats. Now that I'm a mother myself, I still think it's yummy, and so does my family. Made with beer, this slightly adult version is a great pre-dinner nibbler for guests. It also doubles as a light luncheon dish served, like Mom's, over hot toast.
Ingredients:	8 ounces old cheddar cheese, shredded 1 cup beer 2 egg yolks, beaten 1/4 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon packed brown sugar 1 pinch cayenne pepper white bread, crusts removed, cut into 1-inch cubes and lightly toasted under broiler
Instructions:	Recipe works best in a small (maximum 3-1/2 quart) slow cooker Equipment: fondue forks In slow cooker stoneware, combine cheese and beer. Cover and cook on low for 30 minutes, or until cheese melts. In a bowl, whisk together egg yolks, mustard, Worcestershire sauce, brown sugar and cayenne. Pour mixture into slow cooker stoneware and stir until thickened. Spear toasted bread with fondue forks and dip in cheese, ensuring that guests have napkins or plates to catch any dripping sauce. Tip: I always keep a bottle of Worcestershire sauce in the pantry as just a spoonful of this venerable concoction (it was created over a century and a half ago) adds welcome zest to many dishes.