29 May 2012

Welsh Rarebit for Summer Days

This weekend brought some hot and steamy weather Michigan.  It was the perfect time to power wash the house (we are down to THREE weeks before the graduation party), make a giant bowl of Gazpacho, start a new novel and attend a Memorial Day parade.

Pierre was the happiest to go to the farm and play with his friends. 

The food highlight of the weekend was the Welsh Rarebit!  Basically an open faced grilled cheese, English style!


1 Pound Cheddar Cheese, chopped (I used 1/2 Cantal and 1/2 Mature English Cheddar)
1/2 cup Sour Cream
1 teaspoon Coleman's Dry Mustard
Salt & Pepper to taste
2 Egg Yolks

8 Slices good Artisan Bread (I used a Cibatta)
Worcestershire Sauce

Under the broiler, toast bread until lightly browned.  Remove from oven and set aside.

In a large mixing bowl, combine cheese, sour cream, mustard, salt, pepper and egg yolks.  Mix until combined.

Place an even layer of the cheese mixture over the toasted bread and return to the broiler until melted and a deep golden brown.  Sprinkle with a few drops of Worcestershire Sauce and enjoy!  The drops of sauce really MAKE this combo, please don't omit it!

We really loved this dish and I see it becoming a year-round affair!  


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