Because we are very much influenced by our environment (or the hyper-local environment), I had to modify Fergus Henderson’s Welsh toasted cheese recipe just a bit, using what was in-house rather than making a special trip to the store. Instead of Coleman’s English mustard powder (who the hell has that on hand?), I used non-powdered Chinese hot mustard. Instead of Guinness, I used Standard Issue American Beer. Nope, didn’t have time to bake or purchase fresh baked bread. I had to use the packaged store bought stuff. From this experience what I can recommend is this: swap out standard mustard powder (Coleman’s or otherwise) for Chinese hot mustard. It offers that little extra zing that we naturally think is going to come from the cayenne powder. Only use or drink Standard Issue American Beer if necessary (meaning: there’s nothing else in the house). And if possible, find a baker and get fresh baked bread whenever possible (it’s still about mid-week, and bakeries don’t stay open weekday evenings in these little villages).

Here are Henderson’s verbatim requirements for a successful Welsh Rarebit (serves 6):

-a knob of unsalted butter
-a Tbs. of flour
-1 tsp. Coleman’s Dry English Mustard Powder
-1/2 tsp. cayenne pepper
-1 cup Guinness stout
-a very long splash of Worcestershire sauce
-1 pound mature strong Cheddar cheese, grated
-6 pieces of toast

Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. Add the mustard and cayenne, stir in the Guinness and Worcestershire sauce, then gently melt in the cheese. When it’s all of one consistency remove from the heat, pour out into a shallow container, and allow to set. Spread on toast 1/2 inch thick and place under the broiler. Eat when bubbling golden brown. This makes a splendid savory at the end of your meal, washed down with a glass of port, or a steadying snack.