WELSH RAREBIT (WELSH RABBIT)
Welsh rarebit or Welsh rabbit is a Welsh dish prepared with cheddar, mustard and beer, that is traditionally served on a slice of grilled toast.
Provided by Renards Gourmets
Categories Appetizer
Time 45m
Number Of Ingredients 8
Steps:
- In a small, non-stick saucepan, melt the butter and make a roux with the flour.
- Cook for a few minutes while beating to prevent the roux from burning.
- While whisking, stir in the hot beer gradually until you have a thick but smooth sauce.
- Add the grated cheese and stir until melted, until you get a thick sauce.
- Stir in the mustard and Worcestershire sauce and season with black pepper.
- Lightly toast the bread on both sides and spread butter.
- Place the bread slices in a large baking dish.
- Pour the cheese mixture on each slice.
- Bake under a moderately hot grill for a few minutes, until golden and bubbling.
- Serve immediately.
WELSH RAREBIT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Chopped fresh chives, for sprinkling
- Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm.
- To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes.
- Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk.
- Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.
WELSH RAREBIT
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings as a side dish
Number Of Ingredients 11
Steps:
- In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.
WELSH RABBIT
I believe this recipe is the same as Welsh Rarebit, the classic British topping for rye or white bread toast. Melted sharp Cheddar cheese is complimented by Worcestershire sauce and a hint of cayenne pepper.
Provided by PATTY5
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
- Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.
Nutrition Facts : Calories 333 calories, Carbohydrate 12.6 g, Cholesterol 75.1 mg, Fat 24.6 g, Fiber 0.3 g, Protein 15.3 g, SaturatedFat 15.6 g, Sodium 576.7 mg, Sugar 4.2 g
WELSH RAREBIT WITH RABBIT
Truly, I add rabbit or chicken meat to my rarebit, to serve as a hearty (and savory) main dish, thus making my rarebit a TRUE rabbit!!! Plus my kids don't have to grow up being confused about the name: rarebit or rabbit.
Provided by Debber
Categories One Dish Meal
Time 22m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan; add cheese, mustard and hot sauce; heat until cheese melts--stirring all the while.
- Gradually add the beer, stirring continuously; then add meat if using.
- Stir in beaten egg, until egg sets; remove from heat.
- Cut toast into "points" and lay two points on each plate.
- Pour one-sixth of the sauce over each plate; garnish with one tomato wedge.
- NOTE: try Monterey Jack, Swiss, mild Cheddar for different flavors!
Nutrition Facts : Calories 564.2, Fat 33, SaturatedFat 18.7, Cholesterol 294.2, Sodium 900.9, Carbohydrate 31.1, Fiber 1.7, Sugar 4, Protein 29.7
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
WELSH RAREBIT
Anyone can lay a few slices of cheese on toast and melt them, but creating a thick sauce of cheese, beer and spices and then spreading it on toast creates one of the best late-night snacks I know. This is Welsh rarebit, or rabbit, a traditional British dish whose name has a long and complicated history, one we will not go into here.
Provided by Mark Bittman
Categories easy, appetizer
Time 20m
Yield 4 or more servings
Number Of Ingredients 8
Steps:
- Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
- When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
- Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 46 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 26 grams, Sodium 1037 milligrams, Sugar 4 grams, TransFat 2 grams
WELSH RAREBIT (RABBIT)
I like the cheese/beer combo. Just seems to work and play so well together. And when its for breakfast... well, all the better!
Provided by Geoffry Le Cher
Categories Other Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- 1. MAKE THE ROUX
- 2. In a medium saucepan over low heat, melt the butter and whisk in the flour.
- 3. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.
- 4. MAKE THE SAUCE
- 5. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. (There will be some foaming.)
- 6. Pour in cream and whisk until well combined and smooth.
- 7. Gradually add cheese in batches, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Take your time and make sure there are no lumps, then add hot sauce.
- 8. Pour over toast and serve immediately.
TRADITIONAL WELSH RAREBIT
Real Welsh rarebit has a real bite to it, which means you need a strong cheddar, sharp cheddar or mature cheddar. You can serve it by itself on white toast or add toppings to it. My personal favourite is poached egg or fresh ripe summer tomato slices. Yum!
Provided by Tea Girl
Categories Welsh
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven grill.
- Combine cheese, ale, mustard, thyme, salt and pepper in a pot over very low heat or in a double boiler.
- Melt, stirring occasionally, until smooth and well mixed.
- Spread mixture on bread, and heat under the grill for about 1 minute and serve, or spread on toasted bread and eat immediately.
Nutrition Facts : Calories 376.8, Fat 20.6, SaturatedFat 12.1, Cholesterol 59.1, Sodium 483.8, Carbohydrate 19.9, Fiber 1.1, Sugar 1.6, Protein 17.5
WELSH RAREBIT
Steps:
- Preheat broiler. Line a baking sheet with aluminum foil, then a wire rack. In a medium bowl, stir together cheese, egg yolks, beer, mustard, Worcestershire sauce, and cayenne pepper. Season with salt and pepper.
- Place bread on wire rack, and place under broiler until lightly toasted on one side. Remove from broiler, and invert.
- Divide cheese mixture evenly between the bread, pressing gently to adhere. Place tomato slices on the rack next to bread. Drizzle tomatoes with oil, and season with salt and pepper.
- Return to broiler, and cook until cheese is bubbling and golden brown, about 2 minutes. Place a slice of tomato on top of each serving; serve immediately.
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