Welsh Rarebit

This is one of those dishes that had always caught my eye in the past.  A mixture of cream, cheese, and beer drizzled over a buttery toasted piece of bread?  Ummm, ok.  Hold me back.

But it’s also one of those recipes that I was afraid to make for the sole reason that I would fall in love with it and then make it way too often (read: high cholesterol.)

And so I did.

Of course, there’s a million different ways to make/eat this dish.  You can broil it, serve it with fried eggs on top (I did this, and it is equally as delicious), or you can serve it up with various different herbs and flavorings.  I wanted something  relatively straightforward here-something reminiscent of a beer cheese fondue.  I found this version by Alton Brown and decided to run with it.  And so I did…over and over and over again.

This is so simple to make. For breakfast, dinner, whatever.  (It also would probably make a great breakfast the morning after indulging a bit too much the night before-not that anyone ever does that.  Ummm.)  It comes together in less than ten minutes, and it’s completely satisfying.  Save this for a rainy day or a day for a much needed comfort food indulgence, and you’ll be sold, too.

 

 

 

Welsh Rarebit

Servings: 4

 

Ingredients

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce (use a vegetarian-friendly one if this is a concern)

1/2 teaspoon salt

Pepper, to taste

1/2 cup beer (use a porter; I had Guinness on hand, so I used that.)

3/4 cup heavy whipping cream

6 ounces sharp cheddar cheese, grated

Sriracha, to taste

Pumpernickel bread, toasted (or use whatever kind you like) and buttered

For the top: chives, fried egg, etc.

 

Instructions

1.  In a medium saucepan set over low heat, melt the butter.

2. Whisk in the flour and cook, whisking constantly, until the flour is lightly golden, about 2 minutes.

3. Whisk in the mustard, Worcestershire sauce, and salt.

4. Add the beer, stirring until combined.

5. Add the cream and stir until smooth.

6. Slowly add the cheese in batches, stirring until each batch is thoroughly incorporated.

7. Once all the cheese has been added and the mixture is smooth, add the Sriracha (or other hot sauce) and salt and pepper, to taste.

8. Pour the rarebit over the toast and serve immediately.
Source:  Directly from Alton Brown and the Food Network.