Rarebit or Rabbit…

The origin of this dish is generally understood to be Welsh. It is thought by many to be "Welsh rabbit, that is, a rabbit prepared in the Welsh fashion." It is not a rabbit, but sharp cheddar cheese, melted to a certain degree. The idea is that melted cheese on toast is what a Welsh rabbit hunter had to eat when he comes home empty-handed.

Welsh Rabbit is one of those things that I could eat over and over again and still come back for more. What could be a better supper than this? Extra mature cheddar – like Double Gloucester or Lancashire - a dollop of mustard, either grainy for a speckled look or Colman's for its fiery character, and a lovely dark ale that has been brewed to its rich, yeasty flavor, all melted together and grilled on a proper slice of crusty bread. Serve with a simple salad of mixed greens, cherry tomatoes, thinly-sliced shallots and a mild berry vinaigrette. Enjoy!


Welsh Rabbit

Ingredients:
3 tablespoons butter
12 ounces sharp cheddar cheese, shredded
½ cup ale (I like Sierra Nevada Stout), at room temperature
1½ tablespoon grainy mustard
1 teaspoon Worcestershire sauce
⅛ teaspoon cayenne pepper

Melt butter in a heavy saucepan over low heat. Whisk in cheese a small handful at a time, melting completely before adding next handful, and whisk in a bit of beer as needed to keep the mixture liquid. Add additional beer in small increments until mixture is about the consistency of a thick sauce or gravy. Whisk in remaining ingredients.

Pour over crusty dense bread and grill under a low broiler until just seared.

Serves 4

Note: Depending on the cheese and your preferred consistency, you may use more or less beer.