The Whip Taverns Welsh Rarebit

threeovens's Note:

This recipe appeared in the SOS column of the LA Times. The original recipe is from The Whip Tavern in Coatesille, PA. This is a rich, cheesy dish that is browned under the broiler and served with crostini for dipping. The ale they recommend is Smithwick's Irish Ale, but any will do.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup ale
• 2 cups heavy cream
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dry mustard
• 2 ounces cheddar cheese, shredded
• 3 ounces Stilton cheese
• 1 (8 ounce) baguette, thinly sliced on the bias and toasted

Directions:

1. In a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
2. Use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
3. Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses.
4. Continue cooking until the mixture is smooth; remove from heat.
5. Transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top.
6. Serve with the toasted baguette slices (crostini).