Season XI: Dr. Amy Hart and Tara Stephenson, Hearst Castle, San Simeon, California

 

Hearst Castle is a 90,000 square-foot estate built by media magnate William Randolph Hearst between 1919 and 1947. Hearst famously entertained the who’s-who of his age, including Charlie Chaplain, Clark Gable, Winston Churchill, Hedda Hopper, Greta Garbo, George Bernard Shaw, and many more. In 1958, the Hearst family gifted Hearst Castle to the state of California, making it a California State Park and a museum. I wanted to know about how Mr. Hearst ate up on his enchanted hill, so I asked a couple experts over. Dr. Amy Hart is a historian with California State Parks, and Tara Stephenson is Director of Development for the Foundation at Hearst Castle. We talked about Hearst’s grazing habits, his double-vaulted wine cellar, and his favorite late-night snack, Welsh Rarebit.

Website: hearstcastle.org

Instagram: @foundationathearstcastle

William Randolph Hearst’s Welsh Rarebit
(republished from toriavey.com)

  • 1 tablespoon unsalted butter

  • 1 pound (about 4 cups) grated cheddar cheese

  • 2/3 cup beer that has been open for at least 30 minutes, room temperature

  • 1 teaspoon dry mustard

  • 1 teaspoon Worcestershire sauce

  • 1/4 teaspoon paprika

  • Dash cayenne pepper

  • 1 egg

  • Toast or crackers

In a chafing dish or large double boiler placed over simmering water, melt the butter. Add the grated cheese and stir until it begins to melt. Slowly add the beer, stirring. I used Sierra Nevada beer as a nod to George Hearst's gold and silver mining past, but you can use any beer you like.

Whisk in the seasonings. Beat an egg in a small bowl, then very slowly drizzle the egg into the hot cheese, beating constantly with a whisk to temper the egg and keep it from scrambling. When egg is fully incorporated, continue to stir till the mixture is smooth and heated through.

Serve cheese sauce immediately over crackers or toast. I used sourdough toast in honor of Hearst's San Francisco roots (crusty French bread would be lovely, too). I also garnished the dish with some fresh chives. The garnish is not in the original Hearst recipe, but it adds a nice flavor and a pretty finish to the dish.

Cook Time: 5 Minutes

Yield: 6 servings

 
Jaime Lewis