Gifted with a 2 pounds of Masters reserve medium cheddar today. Shredded into a Welsh rarebit for breakfast. A little bit of cheese can go a long way. Serve with bacon and poached eggs for a Sunday worthy breakfast. Fuzzy slippers, flannel pajamas, a thick robe, and hot coffee bring you a cozy start to your day. Welsh miners settled here to extract lead, copper, and quartzite from our hills. They brought their culture and food into the melting pot of Wisconsin. What do you make for breakfast?
Following a recipe by Alton Brown with a few changes.
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard (I prefer spicy brown here)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup porter beer (a dark beer works well)
- 3/4 cup heavy cream
- 6 ounces (approximately 1 1/2 cups) shredded medium Cheddar
- 2 drops hot sauce
- 4 slices toasted dark rye bread (home made thick sliced)
- In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.
- Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine.
- Pour in cream and whisk until well combined and smooth.
- Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce.
- Pour over toast and serve immediately.