Welsh Rabbit Recipe - Food.com (1) Most Helpful A firm family favourite in our house - and a recipe which I make regularly. But even though simple recipes seem the same, they can differ slightly - so I was keen to try Mme Melissa's Welsh Rabbit - which is what we call it in our family as a joke too! I was lucky enough to have some mature cheddar - and with this cheese, this dish was delectable. try to make sure you cover all the corners of the toast, so they don't over brown and burn when you grill these - I like mine to be bubbling and brown in patches on the top! Great recipe thanks Melissa - a good British Heirloom recipe! Made for ZWT3 and Unreviewed Tag. FT:-) Would you like to attach a photo to your submission? Browse The image has been attached to your submission. Close Are you sure you want to report this post for review? Yes, report it. You must be logged in to interact with the activity feed. Log in now Welsh Rarebit Recipe : Alton Brown : Food Network Easy Side Dish 4.5 57 Well it may be good to some readers below, but it is not authentic.

If you wish a real Welsh taste, grate some strong [extra extra sharp] cheddar- Welsh if you can get it of course,, add pepper, flat beer and or milk, some mustard and or Worcestershire sauce is also good to add per personal taste,- mix, spread over bread toasted one side only,,, use the un-toasted side. Place under grill until bubbling. Being Welsh and having a long Welsh ancestry Welsh Rabbit was a non fussy meal to make. It often used up odds and ends in the kitchen such as flat beer, rinds of cheese and stale bread- it most certainly did not use cream or kosher salt- if the cheese is any good you will need no additional salt. I was told it was never made in a pan,, after all why dirty more dishes right? On the other side of things I notice people seem to think it will taste right using Kraft "cheese" or that stouffers is authentic and in that case they may not actually like the real thing. Garry Taylor 2015-01-17T01:48:17Z item not reviewed by moderator and published Holy cow, this is good!!

I like fondue but I was looking for a cheese sauce with a bit more depth (yes, I said it!!!) and this fit the bill!! Cheese+beer+W sauce+cream= Heaven! This was smooth and creamy and had just the right bite. I paired it with Alton's homemade soft pretzels and I must say...perfection!! emessel 2014-12-06T18:00:02Z item not reviewed by moderator and published I make it without the beer and with whole milk instead of cream. If you use Kraft cheese, it tastes exactly like Stouffers. slsl60514 2014-11-26T16:07:39Z item not reviewed by moderator and published This was delicious. Way better than Stauffers and it was very easy. I hated to see the beer go into the pot instead of me, but it got there eventually. I had this on top of leftover Thanksgiving turkey with bacon and a tomato slice on top of a toasted English muffin. Richard P.

2013-12-02T00:25:55Z item not reviewed by moderator and published Very good base sauce... prefer mine with a little spice, but I will use this recipe again. lynniebinnie 2013-05-25T11:56:53Z item not reviewed by moderator and published Love it! I use it for Mac &amp; cheese.... daveinqueens 2013-05-09T08:15:59Z item not reviewed by moderator and published You can make a really great dinner by spooning this over a baked potato and some steamed broccoli. Add a salad of mixed citrus fruits or maybe a thin-sliced fennel and grapefruit vinaigrette to balance out the rich cheese. Oh, yum! L.A. McKay 2013-04-01T23:17:47Z item not reviewed by moderator and published This is the one I grew up on, minus the hot sauce.

Add some more flour for body, pour this over a hamburger patty and you'll have one of the best cheeseburgers in the world! Curtis Stotlar CURTIS STOTLAR 2013-03-15T13:22:49Z item not reviewed by moderator and published An amazingly tasty dish that I've made several times and have had a blast using different beers to lend different flavors. The two winners so far: Sam Smith Taddy Porter is my favorite "traditional" English beer for a true authentic rarebit. But if you want to go CA/UK fusion, the best rendition that I've ever made of this dish is with the Stone Smoked Porter. Seriously, go to your local gourmet beer or wine shop, pick up a 22oz bottle of this beer, make the recipe, then enjoy the rest with the rarebit. Amazing. Heather H. 2012-05-18T09:20:33Z item not reviewed by moderator and published OK - I've been making Welsh Rarebit (Rabbit for at least 20 years....I've never been able to make it easily or consistently.

Often, the sauce separates, so I have a runny portion and a thick portion. This recipe was SO simple, and no signs of separation. I liked the consistency - my husband would like it a little thinner - how do I do that? Reduce the flour? By the way, we fry up bacon and slice tomatoes and put that on the toast, then put the cheese sauce over it (or under it. This is a keeper. Guest 2012-04-07T21:02:27Z item not reviewed by moderator and published Reminds me of the Welsh Rarebit I learned to cook in my high school home economics class! Delicious! Guest 2012-03-16T11:15:00Z item not reviewed by moderator and published This was very good. The dish is rich, so not an everyday item, but good for an occasional nice dinner. pen01 2012-02-20T18:06:03Z item not reviewed by moderator and published This was delicious and easy. My mom would make this with very sharp cheddar, but I used mild.

Also, I added a little shredded pecorino at the end. NOT diet food for sure. dwapner 2012-02-05T19:41:39Z item not reviewed by moderator and published My husband and I first had welsh rarebit in Colonial Williamsburg on our honeymoon. I have been searching for a good recipe for it since then. When I saw it on Good Eats on Saturday, I knew I had to try it. It tastes exactly like the one we had at Chowning's Tavern. The seasonings are perfect and although I had never had it on rye bread it it now my new favorite. The sauce is very smooth and not at all grainy nor does it separate. Well done, Alton! peacechild48 2012-01-29T19:14:53Z item not reviewed by moderator and published We've made this recipe several times and thoroughly enjoy it. In fact, we keep extra bottles of stout handy for when we want a fast, easy, and inexpensive meal.

My husband bakes our bread from scratch and we don't eat rye, so we use whatever we have the most of (wheat or white bread. It is excellent on both. Welsh Rarebit is also divine over sweet Italian sausage (that's one of our favorite combinations! and some toasted bread. The one drawback is that this doesn't reheat all that well. It can be a little greasy, but once the grease is mopped up with a napkin it is more appetizing. I've put it over broccoli, used it as a dip for veggies, and served it on top of a veggie omelet. It's excellent, every time. ADLawrence 2011-12-29T20:38:02Z item not reviewed by moderator and published I enjoyed this very much. The sauce was flavourful and the preparation was easy. I had no rye bread, so I toasted a slice of ciabatta. Delicious! Thanks, A. sarahmuskoka 2011-11-30T16:12:43Z item not reviewed by moderator and published This was tasty. Good depth of flavor to the sauce.

I replaced the cream with 1% milk and added a little extra flour to thicken. I also used mostly 2% low-fat cheddar and just a handful of "regular" extra sharp cheddar. I used Red Stripe for the beer and served with raw veggies and baked bread sticks. Everyone enjoyed it. I think it would also be good over steamed broccoli or asparagus. I will try that next time! C S. 2011-10-29T16:54:46Z item not reviewed by moderator and published Very very good, if you want you can add a hamburger patty and some fries to the top of the bread and you would have what we in central Illinois call a horseshoe, messy but delicious. Bigtony05 2011-06-29T11:17:53Z item not reviewed by moderator and published We thinned out the sauce a bit and used it as a fondue with bread cubes. Yum! gdav13 2011-03-17T16:56:00Z item not reviewed by moderator and published Excellent.

My Scotch-Irish Mom must have made it when I was young, because it was very familiar. Neangie 2010-10-20T21:06:27Z item not reviewed by moderator and published This is an EXCELLENT recipe, as I'd say I'm quite the "rarebit afficionado" and tried a few. Use the sharpest cheddar you can get. If you can afford a premium cheddar that is even better--examples are Coastal (sold at Costco) or Tillamook. The beer is almost essential (even light beer works but dark/porter is better) as it gives a tangy bite. If you cannot use beer, substitute milk and/or cream and just judge the smoothness of the texture--should be a creamy sauce. Rather than hot sauce I added a large pinch of paprika and 1 tsp of cayenne. If you dont want it hot, this is optional--nice for grownups-- but a plainer version without heat is great for kids. Similarly, light rye is awesome, but a nice thick slice of toasted french would work for those wanting a more gentle dish. r g.

2010-08-27T17:02:00Z item not reviewed by moderator and published Easy and fun to make and serve. Delicious and unusual! I think I'm turning Welsh! Keith P. 2010-07-07T21:33:01Z item not reviewed by moderator and published I don't really understand the part about whisking the butter and flour at the beginning because with the equal amounts of flour and butter, you're not going to be whisking anything. It turns into an extremely thick roux right away. HOWEVER... the end result is heaven on a plate. I added a can of crushed tomatoes, drained, and it is so good that it will make you want to slap yer momma away from the table. LOL Jody S. 2010-01-29T16:10:31Z item not reviewed by moderator and published So good my teenagers called me maestro! This goes in the permanent file. Shelly V.

2010-01-17T14:22:01Z item not reviewed by moderator and published My great-grandmother made this and served it over toast with tomato and bacon.....wonderful! I never thought about using a porter, but it does add a wonderful flavor. lindy t. 2009-12-18T19:17:30Z item not reviewed by moderator and published Funny thing - I, too, used Guiness (I had a craving and Guiness is what I had) but I did use cheddar and it was exactly as it should taste. Outstanding and easy to make. Still I would recommend using the same beer as he suggests, and there's no point in making this if you don't use a cheese like cheddar. It's not a cheese sauce (though it could work as one) ... it's Rarebit. If you don't use the ingredients, you really can't rate the recipe because you didn't try it - you made something else up. :) Thanks again, Alton, for making some good eats easy. Nathalie R.

2009-11-13T01:11:17Z item not reviewed by moderator and published This was absolutely delicious. Welsh rarebit is a lenten tradition around our household, and this is the best we've ever had. We used half and half (instead of heavy cream) and Yuengling beer. Also, try Club crackers instead of toast, and pickles are always good on the side (kosher baby dills). We highly recommend this recipe to other welsh rarebit fans. Kira C. 2009-02-27T22:51:44Z item not reviewed by moderator and published This is a wonderfully simple and easy recipe that yields great flavor. Perfect after a long day at work when you want something good and filling and are too tired to really cook. I used white Australian cheddar and a Taddy Porter instead of beer. I also added a smidgen of cayenne pepper. As others noted, this does make more than 4 slices of bread can accommodate. But leftovers are always welcome. This would also make a great lunch time meal at the office.

Put the leftover cheese sauce in a glass jar, heat it up slowly in the microwave, and dip pieces of rye bread into it. For those reviewers that commented that this recipe is bland, I'd suggest using a quality sharp cheddar, not the pre-shredded pre-packaged generic brand, and use a good dark beer (dark = more flavor). cs_1701 2009-02-12T21:33:14Z item not reviewed by moderator and published Method, ingredients, consistency are all perfect. Tastes just like the dish I had in Wales. Angela C. 2008-12-27T08:18:46Z item not reviewed by moderator and published Why do people complain about recipes not being good when they didn't use the directed ingredients/methods? Randy W. 2008-10-05T15:47:51Z item not reviewed by moderator and published I used half and half instead of heavy cream and a pale ale for the beer. It came out amazing.

There was a lot of cheese left over (I made it for two people) and we saved it, but next time I think I'll halve the receipe. Also, you can use the cheese for french fries! Jessica T. 2008-09-30T22:51:49Z item not reviewed by moderator and published this really brought me back to my childhood. My Nana used to make us welsh rarebit all the time. This tasted excactly how she made it, but I did sprinkle a little paprika on the top like she did. Delicious. Clumsy cook 2008-06-03T14:16:06Z item not reviewed by moderator and published I prefer to use kettle chips to dip into this, but it is fantastic! Amazing flavor that only gets better if you eat it the next day (if it lasts that long). Sarah17 2008-05-06T02:03:26Z item not reviewed by moderator and published I could easily see using this recipe as a cheese sauce for other things. RENEE K.

2008-03-31T18:17:04Z item not reviewed by moderator and published This is like eating a plate of biscuits and gravy. Very heavy. This would be good on a cold morning. I used quite a bit more toast with mine than the recipe calls for. This dish is good with roast beef and green vegetables. Chris L. 2007-11-18T23:34:47Z item not reviewed by moderator and published I really enjoyed this, and wish Alton Brown would show a recipe for beer/cheese soup, because this reminded me lots of that great soup. jean c. 2007-11-15T12:35:59Z item not reviewed by moderator and published Just made this, and it is the second best cheese sauce I've ever had. (The best was the sauce with AB's stuffed flounder.) My husband LOVED it. I'll be making this in winter, by the fireplace with my trusty camp stove. Thanks for another great one, Alton! Kristine K.

2007-07-13T19:34:44Z item not reviewed by moderator and published Years ago, I used to eat in a local lunch restaurant that served Welsh Rarebit on toast points. I loved it. This recipe is much tastier than I ever remember and the spicy flavor was a flavoral addition to what I remember eating. Edward P. 2007-07-06T00:27:53Z item not reviewed by moderator and published We make this recipe in a fondue pot and enjoy it with sourdough bread and potatoes, both cubed and baked until crisp. We use vegetarian Worcestershire sauce with great results. We and add a little extra hot sauce for kick, and additional porter to loosen it when it becomes too thick. We never have any leftovers. Bravo, Alton! Heather D. 2007-06-24T19:47:37Z item not reviewed by moderator and published Alton's recipe will head you in the right direction, but be sure to use the sharpest cheddar you can find. Cabot's Extra Sharp Vermont white works wonderfully if you it's available in your area.

(You'll have to shred it yourself.) In addition to rye toast, you might also want to use toasted English muffins with a slice of tomato and some bacon strips for a special treat. Welsh Rarebit is also great over asparagus. Steven B. 2007-06-18T17:05:15Z item not reviewed by moderator and published easy and fast, just melt the cheese slow under med-lo high, otherwise it will get grainy and clumpy. jason b. 2007-02-17T18:30:05Z item not reviewed by moderator and published I am a big fan of Alton's, but this was the worst thing I have ever made by him. I used guiness extra stout. Perhaps that was where I went wrong but I don't think so. I think that it was the cheese. Mind you, I'm not the biggest cheddar fan, but this cheese seemed wrong. Maybe something like white american, I dunno. Alton has only let me down one other time, which is more than I can say for the rest of the food network. Patrick H.

2007-02-11T10:54:32Z item not reviewed by moderator and published I made this as suggested, with fresh toasted rye bread and it was tasty. There was a significant amount leftover so I put it in the fridge and it thickened into a paste. The next day I used it as a spread on my turkey sandwich and it was AWESOME! Letting it sit a day in the fridge really let the flavors meld together and balance out very nicely. I reheated it in the microwave in 30 second increments and it came out just as smooth and creamy as the night before. xchikaxchikax 2007-01-26T11:57:01Z item not reviewed by moderator and published This was simple, and tasty. It may have been better if I had had the richer beer called for. I only had Coors Light on hand. I'm sure that was like using water instead of broth! Melissa G. 2006-08-08T23:45:51Z item not reviewed by moderator and published It was good Sammantha C.

2006-06-16T19:17:05Z item not reviewed by moderator and published This is a classic that rarely anyone eats anymore. I think it's got a dark rich flavor and is easier than fondue. If you like cheese and beer - this is a MUST... M S. 2005-08-23T12:51:44Z item not reviewed by moderator and published I like to substitute a baked puffed pastry for the rye bread and serve the cheese sauce inside of the pastry. Hillary G. 2005-08-22T13:23:31Z item not reviewed by moderator and published I made this for my boyfriend, at his request after seeing the show, and I used Guinness instead of the Port because I learned that you can't find that type of beer in the summer :) We used a Peasant loaf, toasted it up, fried some bacon, and poured it on top. My boyfriend told me that I need to make it for his parents, that is how much he loved it! Alton is my kitchen God!(I'm starting to develop a little crush!) sarah m.

2005-08-07T10:24:26Z item not reviewed by moderator and published AB missed the mark with this one. Andrew P. 2005-08-04T20:49:45Z item not reviewed by moderator and published I was really looking forward to this dish and it really looked like I did a good job making it. I may have gone a little overboard with the mustard, but that wouldn't have been enought to save it. TOM B. 2005-03-12T17:29:56Z item not reviewed by moderator and published I've made this dish countless times, and I can tell you that rarebit is a a filling dish! You can tinker with the final product by adding more cheese, or adding less or more mustard, or thining the mix with more porter, etc. I've had fondues, dips, and numereous other treats that were meant to satisfy the "cheese" buds on ones tougue...

But I must admit that Welsh ratebit takes the "cheese wheel!" HomicideMD 2005-02-27T00:51:21Z item not reviewed by moderator and published I used Guiness for the beer, and I served with homemade potato chips at my New Year's Day party. Tons of compliments! I heart you Alton Brown! JULIE D. 2005-02-11T14:33:58Z item not reviewed by moderator and published This was very good, I would recommend trying it. It was however a little rich in taste. I reserve a five rating for something that blows me away. CATHERINE H. 2004-12-19T11:49:22Z item not reviewed by moderator and published The cheese sauce is wonderful! I've used over pasta, steak, fish, vegatables, rice and chili. But, our favorite is serving over home baked rye toast. WILLIAM M.

2004-12-18T11:01:42Z item not reviewed by moderator and published This makes a very tasty cheese sauce; I like to use it for fondue, in addition to simply putting it on bread. JENNIFER M. 2004-12-04T00:47:41Z item not reviewed by moderator and published Simple to make, Perfect over toast......Also, wonderful as a sauce with mac and cheese!!!!!!!!! CATHERINE Y. 2004-09-06T23:43:28Z item not reviewed by moderator and published simple and oh so good! JEAN H. 2004-08-09T16:56:25Z item not reviewed by moderator and published For a meal that is supposed to be "non fussy" meal, you sure are being mighty fussy. Have you even tried this recipe before you gave it only one star? My family is originally from Wales also. The reason people made it from stale bread, flat beer, milk and rind cheese is because that is all they had.

If they could have afforded it, they would have made it the way Alton Brown made it.<br /> pcs56 2015-06-27T21:14:18Z item not reviewed by moderator and published <p>No, looks like Garry Taylor is correct about authenticity. The BBCGoodFood page posts it just like he wrote. And, although it's fine to innovate and build on old, traditional recipes, they really should be available in their original form too. And the differences underlined.</p><p><br /></p><p>In the case of a dish like this though (and most other older Brithish/European dishes too, I imagine), it is entirely possible that the British aristocracy tried the original peasant dish, found it to be tasty, then brought it back into their own kitchens where their more Avant-garde, better stocked chef would have added touches of his own. Like the cream.

<br /></p><p><br /></p><p>It remains, of course, the individual's prerogative whether he wants to enjoy one of the newer, "posher" versions, or whether he wants to stick to a more of a "salt of the earth" experience. </p> luvemcats 2015-10-04T16:05:40Z item not reviewed by moderator and published So you want it to taste like Stouffers ?<div></div><div>Stouffers = Yuck!</div> Anonymous 2016-04-26T21:12:28Z item not reviewed by moderator and published On TV Real Welsh Rarebit Recipe - Allrecipes.com Kitten 4/19/2009 Well, it reminded me of old times. The first time I tried this was in high school cooking class in , well never mind but it was a long time ago. Still tastes the same. Think some of our younger ... Rhianna 4/14/2009 Very tasty & super-quick to make.

Made as written, the seasoning was balanced, not too much of any one flavor. This was not picante-hot, so most or all children who like cheese & bread will like... Keri 4/11/2009 I've never had Welsh Rarebit before, so I don't know how it's supposed to taste, but this was very good! I didn't have any beer, so I used all milk as the description suggests. I needed a litt... evenstareleni 11/8/2010 This recipe is very close to one I have in an ancient cookbook with a few changes. Momfish has an excellent recipe. I made it pretty much exactly as written, but used a 16 ounce block of chedd... Jenny 2/17/2011 If you don't have beer, don't make this recipe. It's not the same without it! This was a great recipe. The better the cheese you use, the better it tastes. Use a nice aged sharp cheddar, it make... paintxitorange 1/23/2011 delish!

made this for my boyfriend (who is welsh) and he loved it (couldn't stop eating it out of the pot). We had leftovers the next day so I heated it up and poured it on an open faced sandwic... Cookie Momster 4/19/2009 Real Welsh Rarebit is pure comfort food. This would be good dish for lunch with the family on a rainy day. Since this recipe comes together so quickly, and my entire family enjoys it, it may b... MomZilla (Evin) 4/24/2009 Followed the recipe to the letter, which I never do, and it was...bland. Queso w/o the good stuff. Not horrible, but not something I'll do again. I will use the method to make queso with tons of... gilly 8/19/2010 this was great, reminded me of the rarebit from a tea house that is now closed.

I did add a shake of onion flakes into this which gives it another great flavour Welsh Rabbit (Rarebit) with Sage and Onions | Recipes | Delia Online Login + Sign up Welsh Rabbit (Rarebit) with Sage and Onions Rarebit or rabbit? I like the latter, which (so the story goes) is what the hunter had for his supper when the rabbits had escaped his gun. This recipe is from Delia's Complete How to Cook . Serves 4 for lunch or as a starter or 2 as a main course Method Begin by mixing all the ingredients together, apart from the bread and cayenne pepper. Now place the bread under the grill and toast it on both sides till crisp and golden, then remove it to a toast rack for 3 minutes to get really crisp. Why not try making your own bread - watch our Online Cookery School video on the right. After that, divide the cheese mixture into 4, spread it over the toast – right to the edges so they don't get burnt – then sprinkle each one with a light dusting of cayenne pepper.

Then back they go under the grill, 3 inches (7.5 cm) from the heat, until the cheese is golden brown and bubbling, which will take 4-5 minutes. Serve it just as it is or with some salad leaves and a sharp vinaigrette dressing which you can see being made in our Cookery School Video on the right. Welsh Rarebit Recipe | MyRecipes 6 English muffins, buttered and toasted Tomato slices (optional) Preparation Melt butter in a saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 2 to 3 minutes. Whisk in beer; cook, whisking constantly, 3 minutes. Stir in cheese and next 5 ingredients. Cook 3 to 4 minutes or just until cheese melts. Spoon over English muffins. Broil 5 1/2 inches from heat 30 seconds or until browned. Serve with tomato slices, if desired. Note: For testing purposes only, we used Sierra Nevada Pale Ale.

Cedrick Lawson, Columbia, South Carolina, Welsh Rarebit or Rabbit Recipe by gmgaston - Key Ingredient slices crusty dense bread Directions Melt butter in a heavy saucepan over low heat. Whisk in cheese a small handful at a time, melting completely before adding next handful, and whisk in a bit of beer as needed to keep the mixture liquid. Add additional beer in small increments until mixture is about the consistency of a thick sauce or gravy. Whisk in remaining ingredients. Pour over crusty dense bread and grill under a low broiler until just seared. Nutrition Welsh Rabbit recipe | Epicurious.com Preparation Preheat broiler. Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes. Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese.

Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes. Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast. Related Video Write Review I made this as a staple fast dinner many years ago and have forgotten about it until I had the most delicious french toast sandwich in a restaurant. It was Brioche french toast, topped with a cheese sauce, tomato, bacon and a sunny-side up egg and sprinkled with chopped parsley!!!! I'm making this delish sandwich with homemade brioche and the Welsh Rarebit recipe above. Thanks for bringing back a long lost memory of a fantastic sauce!!!! JoSadie from High Point, NC / Flag if Inappropriate I have grown up on Welsh Rabbit.... for those nights that our family was late and needed a fast supper. I have made this receipe before, and it was a total hit at a party I went to... and while I was not going to write a review, it dawned on me from the reviews I read that maybe there needed to be clarification.

This is tasty, but if you are eating with with dinner you should top your cheese covered toast with a couple of strips of bacon and some tomato, and serve it with a side salad... but as a rule these days, I use this receipe as a starter or appetizer. So here is a clarification.. not all mustards are equal, and COLEMAN's is the dry mustard that should be used. Its a simple hot mustard. I like an EXTRA sharp cheddar cheese with a bite... and the Ale, and you want ale, not beer because the ale has a little more flavor. I found some Australian Ale, FOSTERS, which probably will be fine.... I like someone's idea of a little Worcestershire sauce.... This sauce should have a little bite to it, and when you serve it with warm bread pieces, its so good... much like a Swiss Fondue. In honor of my Welsh Friend, I am going to make this for the appetizer for tomorrow's pop luck dinner... I hope it is as big a hit as it was last time. It is NOT a skinny dish by any means! You can also use a little cayenne too, but very little, and top with paparika....But SO good!!!!

Just like Grandma's and Nain's...... very authentic... lilmspj from Los Angeles Westside / Flag if Inappropriate Very easy and quite tasty. Next time I'll use only half the mustard - I found it a little too sharp. Thank you to the reviewer who suggested adding Worcestershire - that was a great touch. A Cook from Birmingham, AL / Flag if Inappropriate When preparing this recipe, I doubled the flour and halved the dry mustard. Also whisked hot sauce into the egg yolk and then added to simmering sauce for about 30 seconds. With these changes, this Welsh rabbit deserved 4 forks and was the most authentic I have ever served. violetcrow from Highland, CA / Flag if Inappropriate this is a good recipe, I used a little more cheese and simmered it a bit longer to really thicken it up. Thats my advice. but overall delicious Cbramsey / Welsh Rarebit | The Pioneer Woman The Pioneer Woman Plowing through Life in the Country...One Calf Nut at a Time January Jan 2017 pin Helen Corbitt would be so proud.

Welsh Rarebit, also known as Welsh Rabbit, but I didn’t want to call it Welsh Rabbit because a lot of people would say, “Gross! Rabbit!” even though there’s no rabbit in Welsh Rabbit, and who the heck needs that confusion, is a perfectly vintage throwback to Sunday dinners and cocktail parties in the 1950’s. I’m positively certain Dick van Dyke ate this traditional English dish of savory cheese sauce served over toast. Welsh Rarebit isn’t seen in the mainstream very much these days, and I’m perfectly aware some might find it weird. But others, I know, will remember the time their grandma made it…or their Aunt…or their next door neighbor who wore those crazy leopard leggings at her annual Christmas party. And I hope it’ll make you smile. Begin by slicing French bread or baguette into relatively thin slices. This bread isn’t very crusty because I live in White Breadville, but for this recipe, the crustier the bread…the better. Brush the bread with butter… Then pop the bread into the oven and toast it, using the broiler to get it nice and crisp and flavorful and wonderful and yummy. Sorry. I get carried away over toast sometimes.

It’s the simple things in life that get me. Grate some sharp cheddar cheese. Separate an egg and hold on to the yolk. Grab some beer. You know you have some in your bedside table! And grab these. Cayenne, Worcestershire, Paprika, and Dry Mustard. A winning combination for Welsh Rarebit, Mac & Cheese, Cheese Soup, and all cheese sauce-related things. Let’s DO THIS THING. Melt 1 to 2 tablespoons of butter in a saucepan over low heat. Dump in an equal amount of flour… Whisk the mixture together and allow it to cook for a couple of minutes. The mixture will be smooth and slightly golden brown. Then pour in 1/3 cup of whole milk. Yes, you must use whole milk or your life will spiral downward into a series of mishaps and… Okay, fine. Use 2% if you want. Use 1% and I’ll deck ya, though. Next, pour in 1/2 cup or so of beer. Beer and cheese cooking together? An aromatic triumph. Next, dump in the dry mustard… And the cayenne and paprika. Whisk it all together until combined.

(And please pretend this pan is on the stove and not on the countertop by my kitchen window, where the natural light is abundant and bright. Thank you for your cooperation.) Now add in the cheese, my darling! Whisk it around over low heat until smooth and very melted and warm. Then remove the pan from the heat and get ready to drive the final nail in the coffin: the egg yolk. It’ll add some much needed cholesterol to the mix! Whisk it around until it’s totally incorporated… And that’s it! You might give it a taste and see if it needs salt…but the cheese usually does the trick there. Now comes the fun part. Lay a couple of pieces of toast on a plate. Then spoon the (very hot) sauce over the toast. Welsh Rarebit Recipe | Easy Welsh Rarebit | Visit Wales How to make Welsh rarebit Welsh rarebit To make the rarebit: Melt the butter in a pan, add the grated cheese and stir over a low heat until melted. Pour in the ale or milk, add the mustard and any other flavouring you wish. Season to taste. Bring the mixture up to near boiling point, and then remove from the heat.

To prepare the sandwich: Either toast of fry the bread (use a little light olive oil, and drain off any excess after cooking on some kitchen paper). Assemble a three tier sandwich with the sliced tomatoes, herbs and seasoning between the layers. Place on a baking sheet, pour over a good helping of rarebit mixture and brown either under a hot grill, or in a hot oven (preheated at the highest setting). Serve immediately. Find out more about traditional Welsh recipes Enjoy this? Share it with friends Related items Welsh Rabbit | The City Cook, Inc. Welsh Rabbit From Fat, By Jennifer McLagan Reprinted with permission from Fat, An Appreciation of a Misunderstood Ingredient, with Recipes, by Jennifer McLagan, copyright © 2008. Published by Ten Speed Press. Welsh Rabbit From Fat, By Jennifer McLagan Reprinted with permission from Fat, An Appreciation of a Misunderstood Ingredient, with Recipes, by Jennifer McLagan, copyright © 2008. Published by Ten Speed Press. This recipe is from Fat, the splendid and full-flavored book by Jennifer McLagan (Ten Speed Press, $32.50, 240 pages, hardcover with full-color photographs).

In the recipe's introduction, McLagan explores the theories of the origins of the name of this cheese-based dish -- "rabbit" versus "rarebit" -- and how it's as popular in France as it is in Wales or England. While Welsh Rabbit is popular as a snack, it makes a perfect lunch served along with a simple green salad or a mug of tomato soup. Ingredients 4 ounces/115 g Gloucester or Cheshire cheese 1/2 cup/4 ounces/115 g unsalted butter, diced 1 tablespoon dry white wine 1 tablespoon whipping (35 percent fat) cream 1 teaspoon mustard powder

Question: What is the main ingredient of the dish Welsh Rabbit?
Answer: Cheese