It's Super Bowl Sunday, and before you settle in for the afternoon, chances are you're making a beer and grocery run for your crew. As usual, GBH resident chef Emily Berman of 52 Meals has a couple of items to add to that list, and a recommendation on what to do with it when you get back. This is a smoked Welsh rarebit folks, and it's beautiful.
A rarebit is a traditional 18th century tavern dish that was neither Welsh or rare. "Welsh" was used as a signifier of "foreign" at the time, and "rarebit" was a little etymological mistake from the word "rabbit." But there was never a rabbit any more than there's a turtle in a mock-turtle soup — it's all just colloquial humor. Welsh rarebit is just a hot cheese dip — but in true GBH style, we're going to update it with a little craft beer flavor in the form of a porter and some smoked cheese. Hint: you can swap these two and go with a smoked porter and regular cheddar and arrive at a similar, delicious result. We chose the Potosi Gandy Dancer Porter from Wisconsin — well within style and plenty of roast character that really comes through.
Porter Smoked Welsh Rarebit
3 tbsp unsalted butter
3 tbsp all purpose flour
1 cup porter
1/2 cup heavy cream
12 oz Wisconsin smoked cheddar cheese, shredded
1/2 tsp dijon mustard
salt to taste
smoked paprika to garnish
1. Melt the butter in a saucepan over medium heat.
2. After it finishes foaming add the flour and whisk thoroughly for 2-3 minutes until it starts to darken.
3. Slowly pour in the beer, whisking all the while to avoid lumps, and then add the cream.
4. Whisk every 5-10 seconds until the sauce thickens.
5. Turn the heat to low and stir in the cheese, one handful at a time, making sure each addition is melted before adding the next.
6. Once all of the cheese is incorporated, add the dijon and taste for seasoning, adding salt if necessary.
7. Garnish with a dash of smoked paprika and serve with warm bread or pretzels.