Whether you say welsh rarebit or welsh rabbit, when Guinness Stout meets melted extra-sharp cheddar cheese, an irresistible open-faced sandwich is born. You might need a knife and a fork, but even if you tackle it with your hands, it’s well worth it and might even become your new favorite comfort food. I served this sandwich with some roasted broccoli spiked with chili flakes, because broccoli is one of those vegetables that has a great relationship with cheese. Enjoy this meal with a glass of Guinness, of course!
Welsh Rarebit (From the January 2009 issue of Food & Wine) and Roasted Broccoli
1 cup Guinness Stout
1 cup heavy cream
9 ounces extra-sharp cheddar cheese, shredded (3 cups)
4 large egg yolks
1 1/2 TBS. Worcestershire sauce
2 tsp. dry mustard
salt & freshly ground pepper
1 sweet baguette, halved lengthwise and cut into 8 pieces, toasted
2 small heads of broccoli
extra virgin olive oil
- Preheat the oven to 425 degrees for the broccoli
- In a small saucepan, boil the Guinness over high heat until reduced to 1/2 cup, about 4 minutes.
- Add the cream and boil until reduced to 3/4 cup, about 4 minutes.
- Scrape into a bowl and let cool to room temperature.
- Meanwhile, cut the tough stems off of the broccoli and toss the florets with olive oil, salt, pepper and chili flakes on a rimmed baking sheet. Bake for 10 minutes. Stir with a spatula and continue roasting for 5 more minutes or just until starting to brown on the edges. Take broccoli out of the oven and set aside.
- Turn off the oven and preheat the broiler.
- To the Guinness-cream mixture, add the cheddar, egg yolks, Worcestershire sauce and dry mustard. Stir to combine and season with salt and pepper.
- Arrange the toasted baguette pieces on a large rimmed baking sheet. Spread the toasts with a 1/4-inch-thick layer of the cheddar mixture. Broil 4 inches from the heat for about 2 minutes, until the topping is bubbling and browned around the edges. Serve right away with the roasted broccoli. Serves 3-4.