William Randolph Hearst’s Welsh Rarebit
Welsh Rarebit is actually a simple bread and cheese dish. Tori Avey of The History Kitchen blog explains Hearst's personal affinity for this recipe in a full post here.
Cook time: 5 Minutes
Yield: 6 servings
- 1 tbsp unsalted butter
- 1 lb (about 4 cups) grated cheddar cheese
- 2/3 cup beer that has been open for at least 30 minutes, room temperature
- 1 tsp dry mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp paprika
- Dash cayenne pepper
- 1 egg
- Toast or crackers
- In a chafing dish or large double boiler placed over simmering water, melt the butter. Add the grated cheese and stir until it begins to melt. Slowly add the beer, stirring. I used Sierra Nevada beer as a nod to George Hearst's gold and silver mining past, but you can use any beer you like.
- Whisk in the seasonings. Beat an egg in a small bowl, then very slowly drizzle the egg into the hot cheese, beating constantly with a whisk to temper the egg and keep it from scrambling. When egg is fully incorporated, continue to stir till the mixture is smooth and heated through.
- Serve cheese sauce immediately over crackers or toast. I used sourdough toast in honor of Hearst's San Francisco roots (crusty French bread would be lovely, too). I also garnished the dish with some fresh chives. The garnish is not in the original Hearst recipe, but it adds a nice flavor and a pretty finish to the dish.