April Bloomfield is the beloved chef/owner of some of my favorite places in NYC. The Spotted Pig a delightful comfort food restaurant tucked away in the West Village of NYC, funky fun restaurant serving intense games: The Breslin (their lamb burger is amazing!) and John Dory Oyster Bar (incredible happy hour deals) — the latter both inside the Ace Hotel. She also recently opened Tosca Cafe, an Italian restaurant in San Francisco.
When I stumbled onto her recipe for Welsh Rarebit while watching The Mind of a Chef of course I had to share. Welsh Rarebit is this melted cheese sauce over toast and boy, is it delicious. (I took notes from the video but silly me, when I googled, it turns out she shared her recipe)
April Bloomfield’s Welsh Rarebit (Rabbit)
- A knob of butter
- 1 tablespoon flour
- 1 teaspoon English mustard
- 1/2 teaspoon cayenne
- 1 cup (200ml) Guinness
- Long splash of Worcestershire sauce
- 1 pound (450g) mature, strong cheddar cheese, grated
- 4 pieces toast
- Melt the butter in a pan and stir in the flour. Cook until mixture starts to turn a light brown. Pour in the Guinness in a slow, steady stream and whisk as you go, to avoid lumps. Add the mustard powder, cayenne pepper, and Worcestershire sauce and stir to combine.
- Bring the mixture up to a simmer. Add the grated cheese to the pan and stir until the cheese is all incorporated and the mixture is smooth.
- Once smooth, remove from the heat, pour into a shallow container and allow to set.
- Once set, spread the mixture onto each piece of toast, and place in the oven under the broiler setting. Cook until cheese is bubbling and starts to get golden brown in some parts. Serve immediately.
*I modified it a bit — put less Worcestershire and only a sprinkle of cayenne because I prefer a touch of heat and spice vs a more prominent punch.
**Make sure the bread is loaf of rustic bread that is stretchy, hole-y with a crisp crust (ex: the center pieces from a round loaf cut in half)
Recipe courtesy of here.