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Welsh Rarebit

These wet, dreary days cry out for comfort food, don’t they? Welsh Rarebit combines three things that we dearly love: cheese, beer, and simplicity. It’s a snap to make and the spicy, savory goodness is perfect for a chilly March evening. Plus it only calls for one cup of beer – leaving you just enough to enjoy while you’re making dinner. If you want, you could add some sliced tomatoes or caramelized onions between the toast and sauce, or crumble good smoky bacon over the top. Or you could just crack open another beer and revel in the simplicity of melty cheese on toast. Yum!

Welsh Rarebit
Serves 3-4

1 cup porter or other dark (not too bitter) beer
1 cup heavy cream
9-12 ounces extra-sharp cheddar cheese, grated
4 large egg yolks
1 1/2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1/8 teaspoon cayenne
Salt and freshly ground pepper
Eight thick slices of dark rye bread

Preheat the broiler.

In a small saucepan, boil the beer over high heat until reduced to 1/2 cup. Add the cream and boil until reduced to 3/4 cup (should take about 4-5 minutes). Scrape into a bowl and cool to room temperature. In a small bowl, stir together the egg yolks, Worcestershire sauce, dry mustard, and cayenne, then stir in the cheddar. Add the cheese mixture to the beer and cream, mix thoroughly, and season to taste with salt and pepper.

Using a large rimmed baking sheet, toast the bread on both sides. Spread the cheese sauce thickly onto the toasts. Broil for about two minutes, until the cheese sauce is bubbling and browned around the edges. Serve immediately.