On a recent visit to the
area, I encountered the absolute best
rarebit at a local
serves a rarebit that combines good English cheddar and Stilton cheeses with Smithwick's Irish Ale, spiced with a bit of British mustard. Served with crostini. Stunning.
Now 3,000 miles away, I am trying to re-create this marvelous dish. Can you get us the recipe for this great comfort food, please?
The Whip Tavern was happy to share its recipe for this rich, cheesy dish, browned under a broiler and served alongside plenty of crostini for dipping.
The Whip Tavern's Welsh rarebit
4 to 6
Adapted from the Whip Tavern in Coatesville, Pa. The Whip Tavern uses Smithwick's Irish Red Ale in this recipe.
2 tablespoons butter
3 tablespoons flour
1/2 cup ale
2 cups heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
2 ounces shredded yellow cheddar cheese
3 ounces Stilton cheese
1 (8-ounce) baguette, thinly sliced on the bias and toasted
1. Make the roux:
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux. Remove from heat and set aside.
2. In a 2-quart saucepot,
bring the ale to a simmer. Whisk in the roux a little at a time until the mixture reaches the consistency of peanut butter; you may not use all of the roux. Whisk in the heavy cream, Worcestershire and dry mustard. Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth. Remove from heat.
3. Transfer the mixture
to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned. Serve immediately with the toasted baguette slices.
Each of 6 servings:
542 calories; 12 grams protein; 29 grams carbohydrates; 1 gram fiber; 42 grams fat; 26 grams saturated fat; 140 mg cholesterol; 2 grams sugar; 539 mg sodium.
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