I think it’s safe to say that I love English things. I have an English dog (hi Amelia), an English car (hi Mini Cooper), I love baking scones and drinking tea with a splash of milk in it and I love reading English literature. I also grew up watching English dramas on PBS, including most recently Downton Abbey.
Next month I’m headed to London with Grey Poupon to visit a few Downton Abbey locations, including Highclere Castle. Imagine forty exclamation points because I feel like that expresses my true excitement. I can’t wait to sip tea in the same rooms as Edith and Mary and Sybil. (I miss her!)
To kick things off, I’m sharing this recipe for Welsh Rarebit.
Now, when I first heard the name of this recipe I swore it had rabbit in it or something. I dunno! It’s confusing! Rarebit…rabbit. They sort of look alike.
If you don’t know what it is, Welsh Rarebit is basically a beer sauce that’s typically poured over a piece of toast. I love melted leeks so I added that to the bread for a bit of an onion flavor.
If you’re afraid it’s too rich, don’t be. The beer and Dijon mustard and Worcestershire all help balance out the cheese and milk. This recipe is the perfect balance of those varying flavors.
It takes about 10 minutes to prepare so please file this under “awesome snacks” category.
- 3 tablespoons unsalted butter, divided
- 2 leeks, thinly sliced and washed thoroughly
- 2 tablespoons all-purpose flour
- 1/3 cup whole milk
- 1/3 cup ale or porter
- 1 teaspoon Grey Poupon Dijon Mustard
- Pinch of crushed red pepper flakes
- 2 dashes of Worcestershire
- 3/4 cup shredded Comte or Gruyere cheese
- 1 whole egg yolk
- Fresh parsley, chopped
- In a small saute pan, set over medium-low heat, melt 1 tablespoon of butter. Add the leeks and a few pinches of salt. Cook slowly, stirring regularly, until softened, about 7 to 10 minutes.
- To a medium saucepan, set over medium heat, melt the remaining 2 tablespoons butter. When melted, stir in the all-purpose flour and cook for about 1 minute. Pour in the milk and whisk until combined and thickened, about 1 minute. Pour in the beer and again give it a good whisk. Cook the sauce for an additional minute or so. During this time it will thicken slightly. Mix in the Dijon mustard, pinch of crushed red pepper, Worcestershire, shredded cheese and egg yolk; stir until cheese has melted. Give it a taste and adjust the salt to your liking. I added about 1/2 teaspoon of salt.
- Divide the melted leeks among the slices of toasted bread. Top with a few spoonfuls of the welsh rarebit and garnish with a sprinkling of Italian parsley.