Friday, March 21, 2014

Recipe of the Week: Welsh Rarebit

Welsh Rarebit

(adapted from the
  • 2 tablespoons butter ***
  • 2 tablespoons all-purpose flour 
  • 1 teaspoon Dijon mustard (not whole grain, for a smooth sauce)  ***
  • 1/2 teaspoon sea salt  ***
  • 1/2 teaspoon freshly ground black pepper ***
  • 1/2 cup Porter beer (Founders, Bells....) ***
  • 3/4 cup heavy cream 
  • 6 ounces (approximately 1 1/2 cups) shredded Cheddar (Tilamook for the correct color)  ***
  • 2 drops hot sauce (D.L. Jardines texas Champagne) ***
  • Sliced toasted rye bread or baguette ***

*** In stock at The Wine and Cheese Place Forsyth

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, 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.

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