RECIPE #442, DAY #612
ORIGINAL RECIPE: “Welsh Rarebit” from Bert Greene’s Kitchen Bouquets
TIMING: 15 minutes
DIFFICULTY: Things can go wrong here pretty easily, as you can see from my curdled, runny result
TOOLS: A double boiler or a super-heavy-bottomed saucepan
COOK TYPE: Stovetop
HEALTH: Not healthy. A very imbalanced meal, in line with grilled cheese served with a beer.
EXPERIENCE: I have made rarebit before (pronounced something like “rabbit,” or maybe it was just once named that). What’s not to love about cheese fondue with beer? Served over toast and called a meal, it’s comfort food for when you just can’t manage anything more. Or, you could serve with an egg, ham, and tomatoes. If you want to be all formal like that.
We found this rarebit to be way too boozy and bitter, however. We sort of choked it down, which is a first for a Bert Greene recipe. I have made some notes and modifications for you, but if I were you I might wait ‘round for me to post another, roux-based rarebit recipe. Provided you don’t want beer and cheese immediately.
NOTES: It is important that you use a light beer. Also, add it slowly to the yolk mixture so that it doesn’t froth up all over your counter.
I usually use an super-aged, extra sharp cheddar for everything, but the rarebit needs a little less bitter and a little more sweet, so stay toward the mild end of sharp.
The original recipe call for 1 teaspoon of Scotch whiskey at the end, but we found even this little but really upped the already-boozy rarebit. Add it if you want to try it.
- In a small mixing bowl, whisk together 3 egg yolks, 1 teaspoon Dijon, 1 teaspoon soy sauce, ½ teaspoon beef bouillon powder or paste, and a pinch of nutmeg. Whisk in ¾ cup light beer. Set aside.
- In a double boiler or a Le Creusset sauce pan, get the heat to low-medium. Melt 2 tablespoons unsalted butter until melted. As soon as it melts, stir in the beer mixture with a wooden spoon, stirring continuously.
- When it’s hot through, stir in 10 ounces grated sharp cheddar, a handful at a time. Keep stirring until melted, then add 1 tablespoon whipping cream.
- Serve right away, over slices of toast.
Serve with fried ham, fried eggs, and tomato slices. Completely optional, though.
LEFTOVER IDEAS: There really is no leftover option for rarebit.You could try to re-warm it or use it like a spread, but it’s really just a gummy mess. Eat it all NOW!
*Recipe changed from the original.