RECIPE: GRILLED WELSH RAREBIT

Use any kind of cheddar, Gruyere, or other sharp, melting cheese in your rarebit. Chop or shred the cheese, and flavour the creamy sauce with a bit of dry mustard and Worcestershire, then pour it over a thick piece of toasted whole grain bread and toast under the broiler. Serve with a salad and tomato chutney or sweet pickles, for a quick lunch or breakfast.

2 tablespoons butter

1 tablespoon flour

1/3 cup pale ale, hard apple cider or milk

1/2 teaspoon dry mustard (like Keen's)

1 teaspoon Worcestershire sauce

½ pound or about 2 cups, grated sharp cheese (cheddar or a combo of cheddar, Gruyere, Lancashire, Friulano, etc.)

2-4 thick slices whole grain bread, toasted

Smoky paprika or cayenne

1 green onion, chopped

Preheat the broiler.

In a saucepan, melt the butter and stir in the flour. Cook together, stirring, for 1 minute. Whisk in the ale, cider or milk to make a thick sauce and cook until bubbly. Stir in the mustard and Worcestershire, then the cheese, mixing to melt.

Place the toast on a baking sheet. Top each piece of toast with a thick layer of cheese sauce and sprinkle lightly with paprika or cayenne. Slide it under the preheated broiler, and broil for a minute, just until cheese begins to brown on top. Watch carefully. Sprinkle with chopped green onion and serve. Serves 2-4.

©Cinda Chavich 2011

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