Welsh Rabbit
Author: Kimberly Hickok
Serves: 4
- French bread sliced on the diagonal ⅜" thick - toasted
- 3 cups sharp Cheddar combined with 1 tbsp of flour (I prefer Cabot's Seriously Sharp)
- ¾ cup beer (drink the rest!)
- 1½ tablespoon butter
- 1½ teaspoon Worcestershire sauce
- ½ teaspoon mustard - brown or dijon - NOT yellow
- pinch of cayenne pepper
- In a heavy 2-3 quart saucepan, combine the cheese and flour mixture, beer, butter, Worcestershire, mustard and cayenne.
- Stir over low heat while the mixture melts and combines. Be careful not to let the mixture boil.
- To serve, arrange the toasted French bread on a plate and pour the cheese sauce over. Garnish with a little paprika if you like and dig in.
Recipe by Kimversations at https://www.kimversations.com/2010/09/welsh-rabbit-cheesy-goodness/
3.2.2265