Bryant Lake Bowl melts cheese, hearts with Sweet Yamma Jamma Rarebit

When that “little nip” in the air turns into a full-on chill, what’s better than a quick warm up from the inside out courtesy of some gooey, melty, cheesy comfort food and a pint of seasonal beer? Try Bryant Lake Bowl’s version of Welsh rarebit on for size: the beer is in the cheese. Made with Sweet Yamma Jamma, it’s the second dish of The Kids’ Table (All Grown Up), our foray into fall cooking with our seasonal sweet potato ale.

Sweet and savory caramelized onions meet oven-toasted baguette, and for those folks playing at home, this might be the perfect time to layer on some crisped bacon or ham. Pour on a Sweet Yamma Jamma beer-cheese sauce brimming with a smoky-salty-tangy mix of cheddar, Parmesan, and smoked Gouda, sweet paprika and a faint kick of cayenne, and you’ve got yourself the fixings for the ultimate ease-into-autumn bite.

Enjoy at Bryant Lake Bowl, starting Monday September 15th through Sunday September 28th, or try your hand at Sweet Yamma Jamma Rarebit at your house. Good bread, good cheese, good beer: you can’t lose! (And we know you want to “win” your next Friendsgiving potluck.)

Sweet Yamma Jamma Rarebit, from the Bryant Lake Bowl kitchen

Makes 12 pieces, 3-6 snack sized servings

(1½  hours of prep, mostly unattended)

  • 1 cup clarified butter
  • 1 cup peeled fresh garlic cloves
  • 3 large yellow onions, peeled and sliced thinly
  • 1 ½ tsp kosher salt
  • ¼ cup all purpose flour
  • 2 cups whole or 2% milk
  • 1 cup Yamma Jamma
  • 1 tsp sweet paprika, plus more for dusting
  • ¼ tsp cayenne
  • 1 pinch ground white pepper
  • 1 cup shredded Cheddar
  • ½ cup shredded smoked Gouda
  • ¼ cup grated Parmesan
  • 1 crusty baguette

Place the butter and the garlic cloves in a small saucepan; cook over low heat until the garlic is completely soft and sweet (about 40-50 minutes). Remove garlic and reserved for another use.

Reserved ¼ c of the (now) garlic flavored butter and in a wide bottom fry pan cook the onions on medium heat until really well caramelized. Stir in salt. Reserve caramelized onion.

In a heavy bottom saucepan (1 ½ quarts or larger), place the reserved ¼ cup garlic flavored butter, stir in the flour well, and cook on low heat, stirring from time to time for at least 10 minutes (but do not brown the flour/butter mixture). Whisk in the milk until smooth and bring to a boil, stirring. Whisk in the Sweet Yamma Jamma until smooth, then whisk in the paprika, cayenne, and pepper. Simmer for 5 minutes, then remove from heat and continue stirring for 5 minutes.

Stir in the Cheddar first, followed by the Gouda and finally the Parmesan. Add salt to taste, if needed, being careful not to oversalt the already salty cheese mixture.

Preheat oven to 425 F and line a sheet pan or cookie sheet with parchment or foil and slice the baguette into long diagonal slices about ½ inch thick.  Arrange the bread on the sheet pan and toast in oven until lightly brown, turning each slice over to brown both sides.  Divide the caramelized onions between the toasts and coat generously with the Yamma Jamma cheese sauce.  Place the pan back in the oven until the sauce is bubbly and beginning to brown.  Alternately, this step can be done under your broiler.  Dust the top with additional paprika.

Serve on a warm platter piping hot with a pint of Sweet Yamma Jamma on the side. Cooked bacon or ham may be placed between the toast and the sauce along with the caramelized onions.

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