Welsh Rarebit with Ham & Watercress

Directions

Traditional Welsh Rarebit is an open-faced grilled cheese. A thick slice of whole-grain bread is topped with a delicious cheese sauce made from beer, cheese, butter, mustard, and broiled to bubbly perfection.

This rendition features sliced ham with a watercress filling garnished with tomatoes.

1. Beat eggs until well blended.

2. Stir remaining sauce ingredients, together with the eggs, in a double boiler. The type of beer used is a personal preference. A variety of beer such as an imported German, British, etc. beer is recommended so as to make the recipe less ordinary. A Pilsener or Lager may add more foam to the mixture and make the rarebit lighter in texture.

3. Bring a double-boiler to the boil, then reduce heat to medium to heat the mixture. Leave mixture uncovered and stir the mixture thoroughly about once every minute.

4. When the desired consistency is achieved, Beat the mixture with a rotary beater or electric mixer until very smooth. Leave in the double-boiler to maintain temperature.

5. Toast bread slices. A rustic or homemade bread, sliced slightly thicker than commercial bread, is preferable. A Variety of homemade slices of bread would vary texture and flavor.

6. Drape 1 to 2 slices of Black Forest Ham (or alternative deli slices) over toasted bread. Place on a dinner plate and set in a warming oven approx 10 minutes prior to serving.

7. Steam the watercress with julienned green peppers until heated through. These vegetables should be as close to uncooked as possible, although heated. Microwave may be utilized (approx 2 min at high). Wild watercress would enhance flavor.

8. Mound a portion of watercress and green pepper in the middle of the ham slices on the serving plates. Ladle a generous amount of the rarebit over the vegetables, ham, and toast - allowing it to flow to cover the plate bottom.

If desired, accent the plate by dropping thinly sliced uncooked tomato on the top of each mound.