Don't be fooled by the name. This traditional English appetizer is made of seasoned cheese and toast -- no rabbit meat in sight!
When I cook with beer, I often suggest using a light, cheap brew, but not so with this recipe. I've popped open a dark ale; a porter would also be nice for this. That, plus some butter, dried mustard and a healthy serving of cheese and you've got a rich football-watching sack.
The traditional way to serve this fancy Cheez Whiz is poured on top of a thick slice of toast. Put it under the broiler and eat it like an open-face grilled cheese sandwich. I also like serving it fondu-style with some biscuit biscotti. Be like the English and include a dish of pickles on the side.
You might consider inviting some friends over to enjoy the Welsh rarebit, because this recipe can serve 10-12 people. If you have any leftovers, you put it in your omelette the next morning.
This recipe features the Aux Poivres Spice Blend.
Ingredients
- 3 1/4 cups grated cheddar cheese (set 1/4 cup of this aside)
- 1 ounce butter
- 1/2 cup dark ale (PBR won't cut it. Use a darker beer you would enjoy drinking on its own.)
- 1 teaspoon Aux Poivres spice blend
- 2 teaspoons mustard powder
- ground black pepper and salt
- 8 slices of baguette, cut on a long bias
Instructions
- Combine 3 cups of cheese, butter and ale in a heavy-bottomed saucepan. Over medium heat, allow the cheese to melt.
- Season with mustard and salt and pepper to taste. Set cheese sauce aside.
- Butter the baguette slices, sprinkle with salt and pepper if you like. Toast the slices baguette.
- Then, place the baguette slices in a baking dish. Pour cheese sauce over top and sprinkle with extra grated cheese. Broil in a toaster oven until the cheese has a nice brown crust.
This recipe features the .
