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Holy Grail Recipes - Scottish Rarebit
SCOTTISH RAREBIT
yield: 2 Servings; prep time: 10 minutes; cook time: 10 minutes; total time: 20 minutes
No I didn't cook real rabbit-- I'm not a monster aaaaaaaaaagh. But trust me when I say that this Scottish version of rarebit (the historical poor man's rabbit in the UK) is a scrummy alternative. It's basically cheese on toast with a BITE (get it?).
INGREDIENTS
1 tbsp Butter
1 tbsp Flour
1/4 tsp Mustard Powder
1 tbsp Whiskey
1/2 tsp Worcestershire sauce
1 1/2 tbsp Heavy Cream
2 cups Grated Scottish Cheddar
2 slices Sourdough Bread, cut in half
INSTRUCTIONS
Begin with a roux-- melt butter in a sauce pan over medium heat until foaming, then add flour. Stir and allow to cook for a minute or two, until the smell of flour fades and you have a popcorn-smelling wet sand texture.Add your remaining ingredients (except the bread, you silly K-nig-hts), and stir over medium-low heat until melted.Keep your cheese mixture warm while you lightly toast your bread. Pour cheese sauce over bread and summon fire without flint or tinder-- ie toast the cheese with a blow torch or under a broiler. To avoid burning the toast, I suggest counting to three, no more, no less. Three shall be the number thou shalt count, and the number of the counting shall be three. Four shalt thou not count, neither count thou two, excepting that thou then proceed to three. Five is right out.And now, brave knights! If you do doubt your courage or your strength, come no further, for death awaits you all with nasty, big, pointy teeth...RUN AWAAAAAY!
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