Around New Year last year my friend Ryan sent an email to a bunch of our friends that included a recipe for Welsh Rarebit. My wife and I made it on New Year’s day last year and we enjoyed it so much we made it again on New Year’s day 2007 . We plan to make it a tradition! Like many things, the origins of the Welsh Rarebit seem to be hazy and perhaps even a little shady. Apparently, in the 17th and 18th centuries, “Welsh” was used in England as an adjective that meant “inferior.” It was a slur of sorts. “Rarebit” was originally rabbit. So the name implied that the Welsh were not up to the challenge of snaring a rabbit, or couldn’t afford to buy it, and would have to substitute this dish of cheese and toast instead. Whatever it all meant, I’m not sure it matters now. If you love cheese and beer, this dish is right up your alley.
My wife decided to research Welsh Rarebit recipes on the web to see what kind of variations are out there. In the end, being a huge Alton Brown fan, she settled on his recipe that’s posted at foodtv.com. The result was delicious. Guinness beer, mustard, cheese, and Worcestershire combine to make a very rich and savory dish that’s quick and easy to make.
Recipe courtesy Alton Brown
2 T unsalted butter
2 T all-purpose flour
1 t Dijon mustard
1 t Worcestershire sauce
1/2 t kosher salt
1/2 t black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread
In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.
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