Welsh Rarebit ... yum.
I grew up with Welsh Rarebit - my brother and I would take turns stirring Tillamook cheese over the double-boiler, trying to avoid steam burns. Adding the dry mustard and room-temp ale. Pouring it over saltine crackers. Sprinkling with paprika. Heaven. Yes. We used saltine crackers. Crusty toast is awesome too.
I have not made it almost 20 years. Nor, apparently, has most of America. It is not exactly fashionable. I mean, honestly it is cheese sauce and toast. I came across this great set of photos and recipe by The Pioneer Woman. She is dreamy.
Here is how we made our basic recipe:
3 cups of grated extra sharp cheddar cheese
1 T butter
1/2 cup of ale at room temp
1 teas. dry mustard
2 egg yolks, well beaten
1 T worchestershire sauce
Paprika for taste
saltine crackers, english muffins, crusty bread AND anything that takes to cheese sauce. This can be fancied up with all sorts of stuff. Crab meat. Tomatoes. Chopped chives. You get the idea.
Slowly melt the cheese, handful by handful, in a little butter in a double boiler. When melted, slowly add in the ale, dry mustard and worchestershire sauce. Stirring constantly. When blended, remove from heat and add beaten egg yolks. Spoon over bread product and serve w/ a sprinkle of paprika.