Jenny's Noodle

Photo credit: Adactio/Flickr

When I read that Sept. 3 is National Welsh Rarebit Day I thought to myself -- what the heck is Welsh Rarebit anyway? I've heard of the dish before, but I just assumed it was some sort of nasty, meaty, rabbit stew. Not the case at all. Turns out Welsh Rarebit is some sort of ooey, gooey, grilled cheesy dish that I'd actually like to try.

Welsh rarebit is a British dish that was originally called Welsh rabbit (aha!). During the eighteenth century, rabbit was the poor man's meat in England. But the notoriously poorer people of Wales could only afford cheese. The exact etymology of rabbit becoming rarebit remains unknown, although it's not really too far of a leap (hence my previous confusion). 

Welsh Rarebit (Serves 4)

Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground 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

Directions
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.

Courtesy Alton Brown/Food Network