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Kentucky Beer Cheese on Toast

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Welsh rarebit’s American cousin—a punchy blend of cheese and beer melted over toast—is a classic horse-country dish. “You can open any fridge in Kentucky and find a tub of Hall’s beer cheese in there,” says Amber Huffman. “It’s one of the regional dishes Jess Jackson likes to eat when he’s here.”

See also F&W’s Grilled Cheese slideshow.

Pairing Suggestion

Dark beer would be more appropriate with this down-home dish, but Huffman is just as happy with Kendall-Jackson’s lively 2006 Vintner’s Reserve Riesling, which typically has a zippy acidity that’s a good complement to sharp cheese.

Kentucky Beer Cheese on Toast

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Kentucky Beer Cheese on Toast

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Kentucky Beer Cheese on Toast

easy and a big hit. keeps in the fridge for a quick snack.

Posted by: STORMYGIRL on January 24, 2009

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I would have liked to have read other's reviews before making this (I couldn't log in all day to foodandwine.com, so made it without lookig at reviews).  I found the dijon a tad overwhelming - I made it EXACTLY as the recipe stated.  I still can't see anyone else's reviews, so not sure what the general consensus is.  I will DEFINITELY make it again - perhaps with half as much dijon or perhaps some horseradish instead.  Possibilities abound with this recipe!!

Posted by: heybets30 on December 26, 2008

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Posted by: hidek on July 12, 2008

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