When I was around 10 my family visited Colonial Williamsburg. I only remember one thing from that trip: My first taste of Welsh Rabbit. It was at Chowning's Tavern (somehow I remembered that as well) and I adored it. Smooth unctuous cheddar with a hint of spiciness served on English muffins and contrasted with the bright acid flavor of tomato. Seriously good stuff. This is my version and I like it best served on English muffins because the holes hold the melted cheese so delightfully. This quick meal is great for brunch, lunch, and supper. (Larger image.] Serves 2.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 12 oz. sharp cheddar cheese; shredded
- 3 Tbsp. butter
- 1/2 cup dark beer or ale
- 1 Tbsp. ground mustard
- 1/8 tsp. cayenne pepper
- 1 tsp. Worcestershire sauce
- 2 English muffins or 4 slices of bread
Preparation:
1. Melt butter in a heavy sauce pan over low heat.
2. Add cheese a small handful at a time and stir until melted, adding a bit of beer as needed to keep the mixture sauce-like.
3. Once all the cheese is melted and you like the consistency, whisk in remaining ingredients.
4. Pour over toast or taosted English muffins.
Note: Depending on the cheese and your preferred consistency you may not need all the beer or may need a bit more.
