Each December when we were little, the family would drive the 25-or-so miles into downtown Chicago to see the displays on Michigan Ave, Marshall Field’s 3-story Christmas tree and, of course, der Santa. For me though, the biggest treat was always the late lunch in the main dining room at the Chicago Athletic Association, where I sat up straight (napkin properly in lap) and announced to the (Saint-patient) waiter, “I’ll have the Welsh Rabbit, please”. Every single year. Sweet, simple times, those.
Add a couple of poached eggs and some balsamic broiled tomatoes and call it dinner..
Adapted from a recipe by Alton Brown
Make a tiny bit of blond roux from flour and whole butter. Whisk in worcestershire and stone-ground mustard. Add beer (good ale or porter) and whisk until smooth. Whisk in heavy cream and season with salt, pepper, cayenne and paprika. Fold in shredded sharp cheddar cheese and cook over low heat for several minutes, stirring frequently. Serve cheese sauce over toasted ciabatta, foccacia or thick sandwich bread and top with poached eggs.
Dream of a Rarebit Fiend, ca. 1906
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