Welsh Rabbit

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.

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.

The cheese mixture can be refrigerated overnight.

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.