Welsh Rabbit
(Relax it’s just Cheese on Toast)
Now that I let the secret out in the title, let’s get down to basics: What could be anymore wonderful than melted cheese over toast? This is an Olde English recipe handed down over the generations and has gone through innumerable variations. My version is pretty authentic expect for the red peppers and hot sauce — those ingredients weren’t readily available in Great Britain when the dish was invented in the 1700s, but a savory bite to the cheese and toast has always been prerequisite. The original name Welsh Rabbit, came about as a slur to Welshmen’s hunting skills, meaning that if they went out to hunt rabbits they would have to settle for cheese and toast for dinner. Over the time the name transmogrified into a more politically correct ‘rarebit’ (and there is no rabbit actually used). Other stories behind the name are even less kind to the Welsh. Nevertheless, I have always been fond of the title just for its namesake.
There is no need to use beer and go through the trouble of making a Mornay or Béchamel sauce to enjoy this meal. Remember Welsh Rabbit is just cheese and toast — which is why it has always been simple folk food and is very comforting. It’s a crowd pleaser for children and you can adjust the seasoning based on their likes. If your kids don’t like Sourdough or hearty Artisan breads, try it on English Muffins. Pick your favorite quality cheddar cheese. The exact amount of crème and cheese will vary depending on how many slices of bread you plan on making. Just taste test the mixture to check the seasonings before cooking. And Look for Crème Freche in the market; it’s worth the effort to find it. (By the way, you can serve this at a party too, no need to reserve it just for children.)
Ingredients:
- 4-6 slices Sourdough bread, sliced thick
- ½-¾ Cup Crème Freche (or Sour Cream)
- 1 Cup Shredded Sharp Cheddar Cheese
- 1 Tbsp. Worcestershire Sauce
- 1 Tbsp. Dijon Mustard
- 3-4 pieces Roasted Marinated Red Peppers (the jarred kind)
- ½ Tsp. Hot Sauce (optional)
Procedure:
- Toast the sliced bread on both sides, under the broiler. About 2 minutes per side.
- Mix the Cheddar, Crème Freche and Dijon Mustard in bowl. (You can add the hot sauce here or use it as topping before serving.)
- Chop up the red peppers.
- Remove the toast from the oven and spread the chopped peppers atop the bread. Here is where you may need to adjust the amount of peppers. You will want a thin layer spread over the toast.
- Lay the Cheese and cream mixture over the toast and peppers evenly. Put it on pretty thick but not so that most of it will pour off the sides.
- Place under the broiler for about 2 minutes, until the cheese begins to bubble and is a beautiful shade of golden brown.
- Remove from broiler and cut a cross hatch pattern in the crispy cheese topping. This looks cool and catches the sauce. (Use the blunt edge of a chef’s knife).
- Hit each piece with a dash or two of Worcestershire Sauce and serve.
