Kick start your day with a good breakfast

Around the World on a Loaf of Bread–Day Two

on January 21, 2014
Have no fear, bunny...sticks and stones may break your bones, but recipe names will never hurt you.

Have no fear, bunny…sticks and stones may break your bones, but recipe names won’t hurt you.

When I looked up Welsh rarebit in The Joy of Cooking, Ethan Becker brought up the “rarebit/rabbit,” “you say tomato and I say tomahto” question. Ditching his recipe which called for an egg, I turned to Jean Anderson’s Doubleday Cookbook. No egg and she calls it Welsh rabbit.

My mother used to make  this when I was really little–oh, the anticipation! Here’s Jean Anderson’s recipe, cut down from four servings to one.

1 pat butter

1/8 cup milk (ale or beer, if you’re making this for brunch)

1/8 teaspoon powdered mustard

tiny pinch cayenne pepper

1/4 tablespoon Worcestershire sauce

a scant 1/4 pound sharp Cheddar cheese, coarsely grated

Heat butter, milk, mustard, cayenne, and Worcestershire sauce in the top of a double boiler over just simmering water 5 minutes. Add cheese, a little at a time, stirring constantly until smooth and quite thick. Remove from heat immediately and serve over hot buttered toast.

DSC01990My favorite breakfast yet! Jean Anderson, I love you.




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