CLASSIC CHEESE RAREBIT
Cheddar, beer, an egg and a blend of seasonings are all you need to make this delicious Classic Cheese Rarebit.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 6 servings, 2 topped toast triangles each
Number Of Ingredients 7
Steps:
- Place cheese, beer, butter and seasonings in saucepan; cook on low heat until cheese is completely melted, stirring occasionally.
- Beat egg lightly with fork in small bowl. Remove small amount of cheese sauce from saucepan. Add to egg; mix until well blended. Add to remaining cheese sauce in saucepan; stir until well blended. Cook until thickened, stirring frequently.
- Place 2 toast triangles on each serving plate. Top evenly with cheese sauce just before serving.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 390 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 1 g, Protein 12 g
TRADITIONAL WELSH RAREBIT
Brings back childhood memories of staying home with Mum and making these delicious cheese on toasts. The cheese sauce is also wonderful for topping fish or roasted veggies. Do use a heavy British or European beer.
Provided by Allyson
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan oven low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown the flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
- Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over the untoasted side.
- Place under the preheated broil until bubbling and golden, 2 to 3 minutes.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 19.4 g, Cholesterol 230.5 mg, Fat 41.3 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 25 g, Sodium 723.1 mg, Sugar 1.6 g
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.
CHEESE RAREBIT
Make and share this Cheese Rarebit recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a heavy saucepan over low heat.
- Add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
- Stir in Cheddar cheese, salt, dry mustard, and paprika.
- Gradually stir approx one-fourth of hot mixture into beaten egg; add to remaining hot mixture.
- Cook mixture over low heat 1 minute.
- Serve over toast points.
Nutrition Facts : Calories 379.5, Fat 30.3, SaturatedFat 18.9, Cholesterol 126.3, Sodium 553.9, Carbohydrate 8.6, Fiber 0.2, Sugar 0.4, Protein 18.4
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
CHEESY WELSH RAREBIT
An inexpensive but savoury dish. It may have originally been a French dish, as there are old French culinary references to "lapin gallois". When I was a child, our family had this as a bedtime snack a couple of times a week. Never tired of it.
Provided by Millereg
Categories Breakfast
Time 12m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a broiler.
- Place the bread slices on a baking sheet.
- Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
- Remove from the broiler.
- In a small saucepan over medium heat, combine the cheddar and the dark ale.
- When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
- Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
- Pour the cheese mixture over the toasts so they are covered completely.
- Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
- Remove from the broiler and serve piping hot.
CHEDDAR RAREBIT
Quick supper dish for the family.
Provided by RuralK8
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Bring milk to point in separate pan.
- Melt butter, add flour and cook over low heat stirring frequently for two minutes.
- Gradually whisk warmed milk into butter and flour mixture and bring back to boil whisking continually.
- Whisk in egg yoks and return to boil before adding mustard, Worcestershire sauce [andr cider/ale].
- Add grated cheese and stir until smooth.
- Preheat grill. Spread rarebit mixture on one side of toast and grill until golden-brown.
WELSH RAREBIT (CHEDDAR BEER TOAST)
This take on Welsh Rarebit is a great last-minute party snack or part of a simple dinner. The cheese topping is like a fondue--just switch out the Gruyere cheese for Cheddar and white wine for beer. It takes about 10 minutes to put together and you can keep it warm in the oven if you don't want to dig in right away.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 1 minute. Add the Cheddar, dry mustard, paprika and cayenne and a pinch each of salt and black pepper and whisk to combine. As the cheese melts, gradually add the pale ale, stirring to combine. Bring to a simmer, whisking until smooth. Remove from the heat.
- Place the baguette slices on a baking sheet. Spoon on the cheese sauce and coat each slice in the middle. Broil until the cheese is bubbly and browned, about 2 minutes (watch closely, as broilers vary). Top with chives and enjoy!
YOUNKERS TEA ROOM RAREBIT SAUCE
Categories Beef
Number Of Ingredients 9
Steps:
- Place oil in a medium saucepan. Stir together flour, paprika, salt and dry mustard. Add flour mixture to oil; cook and stir for 1 minute. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; stir in Worcestershire sauce and hot pepper sauce. Add cheese and stir until melted. NOTE: To make Younkers popular rarebit burgers, cook hamburger patties to 170 degrees, until no pink remains. Place each burger in a toasted hamburger bun. Spoon about 1/4 cup of Rarebit Sauce over each bun. Serve immediately.
WELSH RAREBIT
Welsh rarebit, perhaps the most famous Welsh dish of them all and one which, along with Irish Stew and Scottish Haggis, travelled the world over.
Provided by dnorriss
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
- Mix well and then add the beer, Guiness or milk to moisten. Do not make it too wet!!
- Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily.
- Leave to cool a little, and meanwhile toast the bread on one side only.
- Spread the rarebit over the untoasted side and brown under a hot grill.
- This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour.
- (From www.welshholidaycottages.com)
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