← Back to Search Results
broiling
Stilton Rarebit with Pear and Walnuts

Photo by:
Comments: 0
 

Recipe

This is a more sophisticated recipe of the supper dish, Welsh rarebit, which is a comforting meal of cheese sauce over toast.

Yield: 4 servings
Prep time: 10 Minutes<Br>
Cooking time: 20 Minutes

Ingredients

  • 4 slices crusty walnut bread
  • 1/3 cup hard cider
  • 1 shallot, finely chopped
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 2/3 cup whole milk
  • ¾ cup crumbled Stilton or other blue cheese
  • ½ cup shredded sharp Cheddar
  • 2 large eggs
  • 1 tsp dry mustard
  • 4 oz (115g) watercress, tough stems removed
  • 2 ripe pears, cored and sliced
  • ½ cup coarsely chopped walnuts
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Freshly ground black pepper

Directions

1. Toast the bread. Boil the cider and shallots in a small saucepan over medium heat until the cider is almost completely evaporated. Transfer to a small bowl.

2. Wipe out the saucepan. Add the butter and melt over medium-low heat. Whisk in the flour and let bubble without browning for 1 minute. Whisk in the milk. Cook, whisking often, until simmering and thickened. Add the Stilton and Cheddar cheeses and whisk until melted. Remove from the heat and whisk in the egg yolks, mustard, and shallots. Spread the cheese mixture generously on to each toasted bread slice.

3. Position a broiler rack about 6 in (15cm) from the source of heat and preheat the broiler. Arrange the toasts on a broiler pan and broil for 1-2 minutes, until the tops are golden and bubbling.

4. Toss the watercress, pears, walnuts, oil, and vinegar, in a bowl, and season with pepper. Divide among serving plates. Place the toasts on the side and serve at once.

Notes

The toasts can be prepared several hours ahead of time to the end of step 3, and broiled just before serving.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

590kcal (29%)
397mg (40%)
17mg (28%)
240mcg RAE (8%)
529mg
73mg
20g
15g
5g
38g
159mg (53%)
641mg (27%)
15g (75%)
39g (61%)
3mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
mexican-everyday Mexican Everyday
by Rick Bayless
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?