I enjoy cooking up to a point -- I get intimidated by recipes that require specialized tools or ingredients, or that begin, "First, joint your hare ..." And I don't usually innovate; I'm happiest following somebody else's tried and true solution. That said, I wanted to make Welsh Rabbit, but I didn't have any beer and didn't know where to go to buy just one bottle instead of a six-pack. (Not a beer-drinker, me.) So I had to improvise and, fortunately, the results were favorable:
LAPIN GALLOISThe nice thing about this variation of Welsh Rabbit is that it leaves over in the fridge into a tasty cheese spread. Mmmm.
( Recipe under the cut ... )