This apple Guinness melt reminds me of a Welsh rarebit, only with a kick. (John Valls / U.S. Apple Association)
You know what I love about the Irish? Everything. I love their food, I love their beautiful countryside, their brogue, their dancing and their choice of imbibing.
My first gulp of Guinness came as rather a shock, however. My brother and I both were home from college, sitting in the kitchen, shoving snacks in our mouth and catching up. I remember I had taken a bite of something I didn't like and looking for relief I grabbed my brother's glass and said, "Give me some of your root beer."
My brother gave me a funny look, handed over his glass, and I took a big gulp of Guinness. Whoa. When you're expecting a sweet swig and get a big blast of brew instead, it can be rather startling.
Of course, after I got my composure and my brother stopped laughing, I was able to appreciate what he was drinking. In fact, I liked it so much, I went to the fridge and grabbed a can. It was the last one. That'll teach him.
I think about that moment from time to time, and I always laugh. In fact, recently when I made this cheese dish, there was some leftover stout in the can, so of course I gulped it down.
This apple Guinness melt reminds me of a Welsh rarebit, only with a kick. It would make a fine treat to serve for a Sunday lunch to celebrate the beloved St. Patrick.
Green Apple Guinness Melt
Recipe from the U.S. Apple Association.
Turn broiler to high and set a rack about 6 inches from the heating element. Line a baking sheet with aluminum foil, shiny side up. Arrange the baguette pieces, cut side down, on the sheet and broil until lightly toasted, about 2 minutes. Remove from oven, turn the pieces over and use your fingers to scoop out enough bread to make a channel in the center of each piece. Set baguette pieces aside, still on the tray.
Melt the butter in a large skillet over medium-high heat and cook until bubbling and golden brown. Add flour and whisk it in until the mixture is smooth and chestnut brown. Add the beer and whisk until smooth, then reduce heat to medium and continue stirring until thickened and smooth. Reduce heat to low and add cheese, mustard and Worcestershire, stirring continuously until melted and smooth. Add salt and pepper to taste.
Spoon a generous amount of cheese sauce into each baguette piece. Lay a few overlapping apple slices over the cheese, then transfer to the oven and broil until browned and bubbling, 2 to 4 minutes. Serve hot. Serves 6.
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