Rarebit:
1 small baguette
3 tablespoons white wine
3 1/2 oz. very sharp cheddar cheese, grated
1 teaspoon Dijon mustard
2 egg yolks, beaten
Black pepper, to taste

Relish:
1 tablespoon olive oil
1 shallot, finely chopped
1 teaspoon grated fresh ginger
seeds of 2 cardamom pods, crushed
1 beet, peeled and grated
1/4 apple, peeled, cored, and grated
Freshly squeezed juice of 1 orange
Salt and black pepper, to taste

1. For the relish: heat the olive oil in a skillet and gently fry (low heat) the shallot for about 3 minutes. Ad the ginger and the cardamom seeds and fry for another minute. Add the beet, apple, orange juice, and season to taste w/ salt and pepper. Cook very gently, stirring frequently, for about 20 minutes until tender and moist, but not wet. Check and adjust the seasoning, if necessary, and set aside.

2. Cut 12 thin slices of baguette on the diagonal, about 1/2 inch thick. Put the wine, cheese, and mustard in a small saucepan and heat gently, until cheese has melted. Season w/ black pepper. Place you egg yolks in a small bowl. Add a few tablespoons of cheese mixture into the egg yolks, whisking constantly. Add cheese and egg mixture back into cheese mixture and stir until well incorporated. Set aside.

3. Grill or pan-fry the slices of baguette on one side until golden. Turn over, spoon on the cheese mixture (a small amount per slice will do), and grill/toast for another 2-3 minutes until cheese is golden and bubbling. Transfer to a serving platter and top w/ relish. Garnish w/ fresh dill sprigs (if you wish). Serve immediately.

Makes 12

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