Rarebit

I always made rarebit from the Moosewood recipe, but several of our Moosewood cookbooks were destroyed, and I had to find a new recipe for the old favorite dinner. Alton Brown to the rescue, of course. I've adapted it for gluten- and sugar-free dining.

The Rarebit:

2 T butter
2 T rice flour (or 1 rice and 1 chickpea)
1 t Dijon mustard
1 t soy sauce
1/2 t salt
1/2 t pepper
1/2 C gluten-free beer
3/4 C heavy cream or half and half (you may substitute more beer)
1 1/2 C shredded sharp cheddar (about 6 ounces)
2 drops hot sauce

The stuff you eat the Rarebit on:
steamed or baked potatoes
steamed or roasted asparagus
steamed broccoli
apple, sliced (dipped in water w/ a little lemon juice, to keep them from browning)

Prepare the stuff you eat the Rarebit on, and keep it warm while you make the sauce. Have all your ingredients ready before you start, including mixing mustard, soy sauce, salt, and pepper together. In a medium saucepan over low heat, melt the butter and whisk in the flour. When it's combined, whisk in mustard, soy sauce, salt, and pepper until smooth. Slowly pour in beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. 

Fill your plate with delicious vegetables, potatoes, and fruit and pour cheese sauce all over them!