Like most Welsh rarebits, this Dark Ale Welsh Rarebit is quite the heavy comfort food. Save it for a dismal, rainy day when you need a little bit of extra energy from a savory meal.
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Marinate tomatoes with shallots, brown sugar, balsamic vinegar, evoo, and chopped garlic. Then place on top of a cooling rack and roast for 2 hours at 250 degrees (slow roast). Take out of the oven and place them in a juicer or blender, add tomato juice, paprika, salt, dry guindilla, five ounces of heavy cream, and white sugar and blend. After well blended, strain and adjust flavor to taste. Let simmer in pot at a low heat so it doesn’t burn.
In a sauté pan, heat clarified butter. Mark the rectangles of bread until golden brown all around. Remove and set aside. In a sauce pot, heat 1 cup of cream. Slowly whisk in 1 quart cheddar. Add 1/2 a bottle of Guinness. Add worcestershire sauce. Once all incorporated, remove from heat. Smear cheese sauce on bread (toasts) and brulée with a torch. Pour soup in a tiny sake-sized cup. Place the toast next to it and enjoy.