Best The Whip Taverns Welsh Rarebit Recipes
THE WHIP TAVERN'S WELSH RAREBIT RECIPE
Dear SOS: On a recent visit to the Philadelphia area, I encountered the absolute best Welsh rarebit at a local British pub.The Whip Tavern serves a rarebit that combines good English cheddar and Stilton cheeses with Smithwick's Irish Ale, spiced with a bit of British mustard. Served with crostini. Stunning. Can you get us the recipe for this great comfort food, please?William McCuskeyLos AngelesDear William: The Whip Tavern was happy to share its recipe for this rich, cheesy dish, browned under a broiler and served alongside plenty of crostini for dipping.
Provided by Noelle Carter
Categories MAINS, VEGETARIAN, FAST, EASY
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux. Remove from heat and set aside.
- In a 2-quart pot, bring the ale to a simmer. Whisk in the roux a little at a time until the mixture is the consistency of peanut butter; you may not use all of the roux. Whisk in the heavy cream, Worcestershire and dry mustard. Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth. Remove from heat.
- Transfer the mixture to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned. Serve immediately with the toasted baguette slices.
CHOWNING'S TAVERN WELSH RAREBIT W/ BEER
This recipe comes from Historical Williamsburg and has been adapted by Chownings for modern cooking. SOURCE : CHOWNING'S TAVERN 18TH CENTURY
Provided by Chef Shadows
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Simmer 8 ounces of the beer.
- Stir in dissolved cornstarch solution and return to a simmer.
- Reduce heat to low.
- Add butter and cheese and stir until smooth.
- Add all remaining ingredients.
- Place in ovenproof serving dish.
- Brown quickly under broiler and serve immediately over thick toast with broiled tomato wedges.
- Note: Any cheese mixture that is left can be refrigerated and used as an excellent spread for crackers or toast.
REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
THE WHIP TAVERNS WELSH RAREBIT
This recipe appeared in the SOS column of the LA Times. The original recipe is from The Whip Tavern in Coatesille, PA. This is a rich, cheesy dish that is browned under the broiler and served with crostini for dipping. The ale they recommend is Smithwick's Irish Ale, but any will do.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
- Use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
- Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses.
- Continue cooking until the mixture is smooth; remove from heat.
- Transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top.
- Serve with the toasted baguette slices (crostini).
Nutrition Facts : Calories 537.8, Fat 41.5, SaturatedFat 25.6, Cholesterol 139.4, Sodium 571.6, Carbohydrate 29.1, Fiber 1.1, Sugar 1.8, Protein 12.3
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