Recipe of the week: Welsh rabbit: Variations on a classic

It’s a winter afternoon, and you’re hungry, said Charles Perry in the Los Angeles Times. What to snack on? One answer: “Welsh rabbit, the homey, everyday cousin of fancy fondue and party-time nachos.” A dish with origins

dating back to the 18th century, Welsh rabbit used to be prepared fireside by combining bread and cheese into a kind of crude quesadilla. Cooks later began adding all sorts of flavorings—ale, Port, anchovies, dry mustard. Nobody is quite sure of the origin of the name, but nothing is gained by gentrifying it as “rarebit.” Here are three variations on this timeless classic. One is inspired by Indian cuisine, another is Mexican-accented, while the third is a well-established British comfort food that also goes by the name

Rumtum Tiddy. “Keep the ale on the side,” as a bittersweet foil to the cheese.

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Recipes of the week

Raj Rabbit

8 oz white cheddar cheese, chopped

1 tbsp butter

1/4 cup sour cream

1/4 cup chutney, such as Major Grey’s

1/2 tsp curry powder

4 pieces nan bread, toasted

1 tbsp cilantro leaves

Put cheese, butter, sour cream, chutney, and curry powder in skillet. Stir mixture over medium heat until cheese is thoroughly melted. Remove skillet from heat for 1 to 2 minutes until cheese mixture firms up slightly. Pour cheese mixture onto slices of toast; broil until tops start to bubble and are slightly browned, about 1 minute. Garnish with cilantro leaves. Serve hot. Serves 2. Note: Nan bread is available at Indian markets.

Rinktum Ditty

8 oz good-quality cheddar cheese, chopped

1 (10 3/4-oz) can condensed tomato soup

1 tsp Worcestershire sauce

2 tbsp minced onion

1/8 tsp pepper

4 thick slices whole-grain bread

1 tbsp snipped chives

Put cheese, tomato soup, Worcestershire sauce, onion, pepper in skillet. Stir over medium heat until cheese is thoroughly melted. Remove skillet from heat for 1 to 2 minutes until cheese mixture firms up slightly. Ladle mixture

onto slices of toast and broil until tops start to bubble—but don’t let them brown. Garnish with chives. Serve hot. Serves 2.

Rabbit With a Bite

3 oz sour cream

1 tbsp butter

8 oz good-quality Jack cheese, chopped

1 canned chipotle pepper, with adobo sauce

4 thick slices country white bread, toasted

Place sour cream and chipotle in food processor and purée until smooth. Put

cheese, butter, chipotle mixture in skillet. Stir over medium heat until cheese is thoroughly melted. Remove skillet from heat for 1 to 2 minutes until cheese mixture firms up slightly. Pour cheese mixture onto slices of toast, broil until tops start to bubble, about 1 minute. Serve hot. Serves 2.