Welsh Rarebit
Welsh Rarebit is a versatile dish. You can use more Worcestershire sauce and choose the beer based on the bread you'll serve it with; a hearty bread like pumpernickel, for example, goes better with stronger flavors than does a sweet challah or brioche.
INGREDIENTS | SERVES 6
- 1 tablespoon butter
- Pinch cayenne pepper or hot sauce to taste
- 1 teaspoon Worcestershire sauce
- ⅔ cup warm beer
- 1 pound sharp Cheddar cheese, grated
- 2 teaspoons cornstarch
- 1 teaspoon dry mustard
- 6 thick slices bread, toasted
- OPTIONAL: tomato slices
- OPTIONAL: bacon
- OPTIONAL: 6 poached or fried eggs
In a nonstick saucepan, melt the butter and stir in the cayenne pepper or hot sauce and Worcestershire sauce over medium heat.
Add the beer and bring to a simmer. Lower the heat to medium-low or low; melting the cheese over a low temperature prevents it from separating into a greasy mess.
Toss the cheese with the cornstarch and dry mustard. Add it to the beer mixture. Stir occasionally until the cheese is melted.
Place the toast on individual plates and top with the Welsh Rarebit.
To serve with the optional ingredients, place the toast on individual plates. Top each slice of toast with a tomato slice, crisscrossed bacon slices, and an egg. Top with the Welsh Rarebit.
Kicked-Up Welsh Rarebit
For an alternative recipe, substitute milk for the beer. Sauté a small chopped onion and a cup of mushroom slices in butter, and stir into the Welsh Rarebit along with a 10 ¾-ounce can of condensed cream of tomato soup; bring to temperature. To serve, arrange slices of hard-boiled egg over the toast and top with the Kicked-Up Welsh Rarebit.
