Welsh Rarebit

I fondly remember Welsh Rarebit as an adult dinner party favorite from my childhood. "Welsh Rarebit" conjures images of home cocktail parties, avocado-colored appliances and dial telephones. And it's not particularly healthy, but it is a meatless, hearty dish for an unseasonably cool day such as today.

This recipe is Alton Brown's recipe from the Food Network.

Start by melting two tablespoons of butter over medium-low heat. When the butter is melted, whisk in two tablespoons of flour. When smooth, whisk in a teaspoon each of Dijon mustard and Worcestershire sauce, and salt and pepper to taste. Again, when it's smooth, add a half a cup of a robust Porter beer, and three quarters of a cup of heavy cream. Then add a cup and a half of sharp cheddar cheese a half a cup at a time, until the whole thing is smooth and the cheese is completely melted. This will take some time given the low heat, but do not increase the heat. You don't want this to boil. Serve it immediately over rye toast.