Welsh Rarebit with Mrs. McGarrigle’s Creamy Herb Dijon Mustard

(Originally published in LCBO’s Food & Drink Winter 2007)

Rarebits or rabbits are British cheese dishes similar to our melted cheese sandwiches. In Britain they are often served as a small savoury at the end of a meal or as a lunch or supper dish with a salad.

2 tbsp (25ml) butter
12 oz (375g) grated old cheddar cheese
1 tbsp (15ml) lemon juice
1 tsp (5ml) Mrs. McGarrigle’s Creamy Herb Dijon Mustard
Pinch cayenne
¼ cup (50ml) Hobgoblin ale or other beer
1 tsp (5ml) Worchestershire sauce
6 slices thick toast
2 tbsp (25ml) chopped parsley
Sea salt & freshly ground pepper, to taste

Combine butter, cheese, lemon juice, mustard and cayenne in a pot. Stir in beer and Worchestershire sauce. Heat gently, stirring until cheese is melted and mixture is combined, about 7 minutes. Spoon mixture over toast making sure cheese mixture covers edges to keep them from burning under the broiler. Place under broiler and broil for 1 minute or until cheese is golden and bubbly. Sprinkle with parsley.