One of our lingering craves involves any kind of midnight cheese toasts.
Whether it’s beer-based Welsh Rabbit, our treasured white wine, ham and gruyere Best of Bridge number, a mornay-drenched Hot Brown (Texas toast, roast turkey, tomato, parmesan sauce and bacon), or a croque monsieur variation, we love them for good reason.
They can be assembled in advance and they cook quickly.
And they’re freaking delicious.
They are our fantasy New Year’s midnight snack. Imagine having a prepared casserole dish of these babies for the end of a great rollicking night. Too late to be dinner, too early for breakfast. A midnight snack to soak up all those celebratory toasts. Ooh look. We made a funny.
Our vintage yellow Caravelle Sizzling Server will be the perfect vessel for angular slices of baguette. Maybe it will look like this.
Is it crazy to think we could fill our escargot pots with sausage-stuffed mushrooms, garlic shrimp or Texas toast croutons and broil Welsh rarebit on top? Possibilities, people.
New York Times
2 tablespoons butter
2 tablespoons flour
1 tablespoon mustard powder, or to taste
1/2 teaspoon cayenne, or to taste
3/4 cup strong dark beer, like Guinness
2 tablespoons Worcestershire sauce, or to taste
1 pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated
4 to 8 pieces lightly toasted bread
Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
Recipe from Best of Bridge
A good late night snack. Combine all ingredients except for wine refrigerate until ready to bake.
1 slice french bread
4 very thin slices dill pickle
4 very thin slices tomato
1 slice ham
1 slice swiss cheese
1 oz white wine
Freshly ground black pepper
2 tbsp butter
Pan fry both sides of bread in the butter to a golden brown.
Place in a baking dish or pan. Cover first with pickles the tomatoes ham and finally cheese.
Pour wine over the whole thing and bake or broil until the cheese melts evenly.
Grind black pepper over the top to taste.