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Welsh Rabbit

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Chef Mark Hix says "rabbit," while other Brits say "rarebit"; whatever the pronunciation, these open-faced sandwiches are hard to resist. Thick slices of toasted country bread get topped with melted extra-sharp English cheddar cheese that's spiced with Worcestershire sauce and Guinness stout.

  1. 1 cup Guinness stout
  2. 1 cup heavy cream
  3. 9 ounces extra-sharp cheddar cheese, shredded (3 cups)
  4. 4 large egg yolks
  5. 1 1/2 tablespoons Worcestershire sauce
  6. 2 teaspoons dry mustard
  7. Salt and freshly ground pepper
  8. Eight 1/2-inch-thick slices of whole-grain country bread, toasted
  1. Preheat the broiler. In a small saucepan, boil the stout 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. Stir in the cheddar, egg yolks, Worcestershire sauce and dry mustard and season with salt and pepper.
  2. Arrange the toasts 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.

Make Ahead The cheese mixture can be refrigerated overnight.

Suggested Pairing

Though many people would jump to a red wine for this cheesy dish, a firmly acidic white is actually a better partner—in fact, zesty whites are more versatile with cheese in general than reds are. Since Welsh wine isn't exactly easy to come by, head to northern Italy instead and pour a refreshing Pinot Grigio.

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