Welsh rarebit

I haven't the faintest clue where Welsh rarebit gets its name. What on earth is a rarebit?  I know I could just look it up on Wikipedia, but I sometimes like my food with a bit of mystery.  

What I do know is that it is rich, cheesy, and delicious. I think it would pair well with many other dishes at a party, and like the other party/appetizer recipes I posted this week, it is very easy to make. Click below for the recipe.

Here is what you will need:

Edible components:
8 ounces of shredded sharp cheddar cheese
1 bottle of dark beer (I used Bell's Kalamazoo stout)
1/2 cup of heavy cream
Loaf of crusty bread, sliced
1 teaspoon of Worcestershire sauce
1 teaspoon of dijon mustard
1/2 teaspoon of cayenne pepper
1/2 teaspoon of garlic powder
2 tablespoons of butter (not pictured)
2 tablespoons of flour (not pictured)

Non-edible components:
Measuring cups
Measuring spoons
Large pot
Wooden spoon
Baking sheet

Here's how you make it:
1. Preheat your oven to 350F. Arrange the bread on the baking sheet.  When the oven is warm, toast the bread for 5 minutes.
2. While the bread is toasting, melt the butter over medium high heat in the pot. Mix in the flour to form a roux.
3.  Add the Worcestershire sauce, dijon mustard, cayenne pepper, and garlic to the roux. Stir for 1 minute.
4. Measure 1 cup of beer from the bottle, and add this cup of beer to the pot. Drink the rest of the beer.
5. Use the whisk to remove any clumps of flour/butter until the mixture comes up to a simmer.
6. Let the mixture slowly simmer for 5 minutes. If it starts to bubble too much, turn down the heat.
7. Once the beer mixture has simmered, add the cream, and stir the mixture for 2 minutes.
8. Turn off the heat, and stir in the cheese.
9. Serve immediately with the bread. Enjoy!