It’s nearly St David’s day and yet again there isn’t even the merest hint of a daffodil in my corner of Maryland. I can’t blame them really, it’s been so cold that I’m pretty reluctant to surface too some days. Or maybe they are out and in full glorious bloom but they’re hidden under the snow mini-mountains that are still hanging around! I’ll just have to rely on a round of this to mark the day.
I’m certain that everyone in the UK is familiar with Welsh rarebit/rabbit but I’m not so sure about right here in the USA. So let’s be clear, this not your standard American grilled cheese. It’s deliciously rich and considerably more indulgent than plain old cheese on toast. Once I was even served it as an amuse bouche in a Michelin starred restaurant! No Kraft singles here thank you.
I like this made with wholemeal or granary bread, some thing with a bit of texture to it. This particular one was made with some of my beer bread from the other week (https://coriandercooks.com/2015/02/20/beer-bread/ )and I’ve used Welsh cheddar, for obvious reasons, but you can actually use any full flavoured hard cheese that you like.
2-3 slices of toast (depending on how big the slices are)
1/2 tsp mustard powder
2 tbsp beer
dash of Worcestershire sauce
1 tbsp cream
1 egg yolk
Mix together the beer and the mustard powder in a small saucepan and bring it to a simmer to reduce it a little and concentrate the flavours. Add the Worcestershire sauce and reduce the heat. Stir in the cheese and cream and let it all melt together. Remove the pan from the heat and beat in the egg yolk. Immediately spread the mixture onto the slices of toast and grill until bubbling and golden. Serve right away before the cheese starts to solidify too much.