Welsh Rabbit
Cheshire is the choice of the neighbouring Welsh for their famous Welsh rabbit. Or should that be Welsh rarebit? Most of us would probably say rarebit, but rabbit was the original name recorded in 1725. It was not until some sixty years later that the term rarebit was coined, perhaps in an attempt to distinguish this cheese based dish from the one made with the animal. But what does it have to do with the Welsh?
Crumble the cheese into small pieces and place in a saucepan. Add the butter and wine to the pan.
In a small bowl, whisk together the cream, mustard powder, and cayenne and pour over the cheese mixture.
Place the pan over very low heat and stir constantly until the mixture is smooth and hot.
Remove the pan from the heat, whisk the egg, and stir it into the cheese mixture. Pour the cheese over the toast and serve immediately.
Jennifer McLagan
Jennifer McLagan has been called courageous, a contrarian and even a little crazy. Well in these dietarily correct times, she is definitely a provocative iconoclast who challenges us and makes us rethink our relationship to what we eat. And while she creates delicious recipes she believes that food is more than recipes. So equipped with a quirky sense of humour, a taste for the bizarre, and bowerbird tendencies she delves into food’s history, myth and culture adding to the literature of food and cooking. Her books garner prizes everywhere, BONES won the James Beard Best Single Subject Cookbook award, was a winner in the Gourmand World Cookbook Award, and a finalist in the IACP cookbook awards. FAT won the Gourmand World Cookbook Award for Best Cookbook Cover, the Silver Sprout Award, and both the IACP and James Beard Awards for Best Single Subject Cookbook. It was also named Cookbook of the Year 2009 by the Beard Foundation and is short listed for Cuisine Canada awards. But her publisher just wishes they’d sell better.