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This morning we were reading about Ale and stumbled across a recipe for Welsh Rabbit. After a little bit of debate about how it is pronounced (rarebit/rabbit) we looked it up and found that both were correct! On the surface it is basically cheese on toast right? But it is more about sauce versus a slice of melted cheese. We though that we could admonish the recipe by using wine instead of ale and add a more dynamic kind of cheese.

We shredded three types of cheese before we started: sharp cheddar, Gruyere, and Swiss. We tasted them separately and in different combinations and decided the standard Swiss overpowered the other two and settled on just the Gruyere and Cheddar together. And in our experience, Gruyere goes well with white wine and onions so we added them without checking if should be included or not.

The flavors and different textures were enjoyable, although next time we will use a denser bread, like a bagel or something. But we were trying to work with what we have on hand and even with the wrong bread it did not disappoint.

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Swiss Rabbit à la Karen

Ingredients

  • 1 Kaiser roll
  • 1-2 tbsp shallots finely chopped
  • 1½ tbsp butter
  • ½ cup Gruyere cheese shredded
  • ½ cup Sharp Chedder cheese shredded
  • ½ tsp Worcestershire sauce
  • 1 tsp dijon mustard
  • pepper to taste
  • 1 tbsp flour
  • ¼ cup white wine
  • 1 tbsp milk optional
  • sea salt to taste

Instructions

  • Preheat broiler.
  • Split Kaiser roll, butter both sides and place on a broiler pan.
  • Toast both sides of roll, remove from oven and set aside.
  • Melt butter in small saucepan.
  • Sautee shallots in butter for 1 minute.
  • Reduce heat and add Worchestershire sauce, dijon mustard and black pepper until blended.
  • Add flour to create a roux.
  • Deglaze with white wine.
  • Add in cheeses and stir until blended. Add milk to loosen mixture if too thick. Stir until combined.
  • Spoon mixture evenly onto toasted buns, place into broiler to toast cheese topping (about 1 minute or until golden brown).
  • Sprinkle with sea salt to taste. Serve with your favorite spicy mustard.
by Karen
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