Welsh Rabbit
Ingredients
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2/3 cup Sam Adams Ale
- 1 large can stewed tomatoes, drained, chopped, and drained again
- 12 ounces extra-sharp Cheddar, grated coarse
- 1 teaspoon English-style dry mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Texas Pete Hot Sauce, or to taste
- 12 English muffin halves, toasted
- flat-leafed parsley sprigs for garnish
- bacon cooked crispy
- Salt to taste
- Fresh ground black pepper to taste
Instructions
In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the hot sauce, and cook the mixture, stirring, until it is hot (but do not let it boil). Arrange 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with the parsley and serve it with the bacon.
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