recipe by Lori Ross
My mother sometimes made this melted cheese dish on a cold day for breakfast or lunch. It is rich, filling and delicious and made in minutes using a microwave.
2 tbsp butter
½ cup beer
2 egg yolks
½ tsp dry mustard
pinch of pepper
1 tsp Worcestershire sauce
3 cups grated cheddar, swiss, American or other cheese, as desired
4 Slices of bread or English muffins, toasted
4 slices of tomato sautéed in a ½ tsp of oil, salt and pepper
In a deep, 1 1/2-quart non-metallic casserole, melt butter for 30 seconds on high in microwave. Add beer, beaten eggs and spices and stir until well blended. Stir in cheese and heat uncovered on high in microwave oven 2 minutes. Stir, then heat for 1 minute more. If cheese is not completely melted or the mixture has not thickened enough to coat a spoon, heat for 30 seconds then check again. Timing will depend on the individual microwave. If you want to make the mixture VERY smooth, beat with rotary beater for several minutes (I prefer it less smooth with some texture). Spoon welsh rarebit over toasted English muffins or bread topped with thin slices of sautéed tomato or ham.
Variations: Welsh rarebit is infinitely flexible…add small pieces of ham, sausage or bacon to the cheese mixture or add chopped scallions or chives for a fresh flavor. You may also want to experiment with adding small shrimp, crab, lobster or smoked salmon for an elegant brunch dish. Cooked, chopped broccoli, cauliflower, sugar snap peas or zucchini are also nice added to the cheese.