While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Melted cheese on bread is thankfully not a new concept. The Swiss have fondue, the French croque madames or monsieurs. The British have Welsh Rarebit, or as it’s properly known, Welsh Rabbit.
The history about this dish is rather murky. Some say the Welsh invented it as a consolatory supper after an unsuccessful hunt. Others say it’s a tavern dish inspired by a national love of cheese. And then there’s the issue with the name – rarebit or rabbit?
So what is in Welsh rarebit? There are a few different versions, but most seem to settle on these staples:
A béchamel sauce is made from a roux using beer as well as cream. Others flavorings such as Worcestershire sauce and mustard are added. Cheddar cheese is melted in and the thick, gooey sauce is served over toasted bread - typically a hearty bread like pumpernickel or rye.
Other versions of the sauce have different spices added to them, and sometimes the cheese is simply broiled over the toast and it’s served in a reduced, beer-like sauce.