As a teenager I took to using some of my own folding money to purchase two particular food items at the store. I used my own money so that I could enjoy the food jealously, with no fear of intruding family members nicking into my goodies. The first indulgence was a frozen cake, a Black Forest Cake made by the Sarah Lee company. To this day I’m very happy that I did so. It was delicious, preservatives be damned! All I had to do was wait for it to thaw, then eat as much as I could without becoming ill; a precarious balancing act I assure you.
The second indulgence was another frozen (and to my mind, exotic) treat – Welsh Rarebit. Packaged by Stouffers, this came in a pouch that you placed in boiling water. Cut open the pouch and pour over toast… easy! I haven’t looked for it recently, but their website claims it is still readily available. Alas, I’m all grown up now, and much more interested in making it my own way – sans preservatives.
At this early stage I was told by my mother that the correct pronunciation for the dish is Welsh “Rabbit”. It turns out she was right, and I did tend to lord this knowledge over my less intelligent friends; but really, let’s face it – it’s melted cheese on toast, right?
Yes, that’s pretty much true, but the cheese is doctored up nicely. Use a good quality, extra sharp cheddar for the recipe and you can’t go wrong. I found a very simple and tasty version in “The Breakfast Book” by Marion Cunningham. Another simple and tasty recipe is provided online by the ever engaging cook Alton Brown. Give this a try on a cold morning or a rain-chilled evening. ~TH~