Welsh rarebit
Serves 6
This version of the classic is from chef Fergus Henderson of the London restaurant St. John. Rarebit is a melted cheese and beer mixture, like a fondue, spread on toast, and broiled until golden. The recipe dates to the 18th century.
1 tablespoon butter
1 tablespoon flour
1 teaspoon dry English mustard
1/2 teaspoon cayenne pepper
3/4 cup beer
2 tablespoons Worcestershire sauce
1 pound aged cheddar, grated
6 thick slices bread, lightly toasted
Extra Worcestershire sauce (for serving)
1. In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, for 2 minutes or until the mixture smells toasty but is not brown. Stir in the mustard and cayenne pepper. Add the beer and Worcestershire sauce; mix well.
2. Reduce the heat to low. Stir in the cheese and let it gently melt. When it is smooth, remove from the heat. Pour into a shallow container, and let it sit at room temperature to cool.
3. Turn on the broiler.
4. On a large rimmed baking sheet, spread the cheese mixture thickly on the toast. Broil about 6 inches from the element or until the topping is bubbling and golden brown. Check the toasts often to make sure they do not burn. Serve with a splash of Worcestershire. Adapted from Culture magazine 
