Dark Ale Welsh Rarebit With Roasted Tomato Bisque

Dark Ale Welsh Rarebit With Roasted Tomato Bisque
4.3 from 3 ratings
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.Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.
  • 1 1/2 pound halved plum tomato
  • 1 teaspoon ground thyme
  • 1/2 cup brunoise shallot
  • 1/2 cup brown sugar
  • 1 tablespoon white sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 chopped garlic cloves
  • 5 ounce heavy cream
  • 1 1/2 tablespoon smoked paprika
  • 1 cup tomato juice
  • 2 slices of country bread (cut in long, finger-sized rectangles)
  • 3 tablespoon clarified butter
  • 1 tablespoon salt
  • 1 pinch of dry guindilla
  • 1 cup heavy cream
  • 1 1/2 quarts shredded cheddar
  • 2 tablespoon worcestershire sauce
  • 1/2 bottle of stout beer, preferably guinness
  1. 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.
  2. 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.