No Rabbit in “Welsh Rabbit”

Growing up as a kid, I was often given baby chicks at Easter time, and one time, even received a pet rabbit.  Ironically, my mother used to make a rabbit fricassee on special occasions (the Italian version included sautéing in lots of wine), and although I am happy to report my pet rabbit lived a long, healthy life, eating rabbit became one of my favorite meats.

There is also a great application on the name “rabbit” for a very special dish that is derived from the Welsh.  Called Welsh Rarebit in traditional diction, “rabbit” actually means “cheese” in Welsh.   So, here I am actually sharing a grilled cheese recipe, one with a name that was created to dignify the tavern-esque dish with a creative name!

One thing to note: I love dry, aged cheddar cheesefor the golden, visual appeal it gives to recipes.  As is the case with the recipe below, the cheddar is truly the focal point of the dish.

Serves 4

1 pound dry aged cheddar cheese, cubed

1 tablespoon unsalted butter

Pinch salt

¼ teaspoon mustard powder

¾ teaspoon Worcestershire sauce

¼ teaspoon cayenne pepper

1 egg yolk

¼ cup milk

1 crusty bread or French baguette cut into slices

¼ cup fresh parsley chopped

In the top of a double boiler or a bowl set over boiling water, combine the cheese, butter, salt, mustard powder, Worcestershire sauce and cayenne.  Cook, stirring constantly until the cheese melts, for about 5 minutes.  Add the egg yolk and cook, stirring until thickened, about 1 minute more.

Gradually stir in the milk, adding just enough to reach the desired consistency of thickness.  Serve at once, spooned on top of the toasted bread. Garnish with parsley.

Tavern Version:

Add ¾ cup of ale or beer before adding the egg. Add a dash of Tabasco to spice it up more.