COURTESY OF JANE ROSER
WELSH RAREBIT “My dad used to make this for us growing up. It was one of my favorite comfort food dishes.”
INGREDIENTS sauce ➜1 lb. extra sharp cheddar cheese ➜1 /4 c. whole milk ➜2 tsp. dry mustard ➜8 slices of toasted bread (white or ➜2 tsp. lemon juice potato works best) ➜1 /4 tsp. ➜ p inch of pepper Worcestershire DIRECTIONS
Melt the cheese in a double broiler (boil water in a heavy pot, place a slightly smaller pot on top of this one and melt the cheese in the top pot). Add the dry mustard, lemon juice, pepper, Worcestershire sauce and milk. Stir constantly until warm and cheese is fully melted.
Serve over toast with a sprinkling of Worcestershire sauce. PRH Suggested Wine Pairing by Vincent Novello Barefoot Chardonnay $12
| ROWHOME MAGAZINE | 59
January/ February/ March 2018