Tuesday, January 16, 2007

Welsh Rarebit

No picture on this one because it is rather unattractive. I don't think there is anything you could do to this recipe to make it pretty. However, when I made it for New Year's Eve and New Year's Day, everyone liked the taste. Once you get past the ugly nature and silly name, you have what Petras described as a fancy, open grilled cheese.

Welsh Rarebit

2 Tbsp butter
2 Tbsp flour
1 Tbsp mustard powder (or to taste)
1/2 tsp cayenne (or to taste)
3/4 cup strong dark beer (I used Guinness.)
2 Tbsp Worcestershire sauce (or to taste)
1 lb. Cheddar, Double Gloucester or other English cheese, grated (I used a mixture of aged white cheddar and Dubliner.)
4 to 8 pieces lightly toasted bread (I put thin slices of Italian bread in the broiler so I could toast lots at a time.)

1- Put butter in a saucepan over medium head and, as it melts, stir in flour. Continue to cok, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
2- When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
3- Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.

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