There is a particularly splendid gastropub called Quinn’s tucked up on Capitol Hill in Seattle. More often than not, my girlfriends and I concluded a good night out clustered around one of their intimate tables. Quinn’s has an array of excellent cocktails, sporting luscious palates of sage or elderflower. But when it comes to nibbles, however, I always ordered the same thing: German pretzel and Welsh rarebit. Swoon. Traditionally, of course, rarebit (sometimes bewilderingly called “rabbit” – allegedly as the poor man’s meat is cheese) is eaten broiled on toast. While I’m rarely one to forgo toasted cheese, the fondue-like, mustardy sauce nestles right onto the soft, chewy pretzels like they’re a match made in heaven. Cheese heaven.
A few days ago, Quinn’s came stomping through my head and memories of those delicious bits would not be banished. Always game for a challenge, I decided to recreate both pretzel and … Continue reading