Welsh Rabbit Rarebit Recipes

REAL WELSH RAREBIT

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.

WELSH RAREBIT WITH RABBIT

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!

WELSH RAREBIT (WELSH RABBIT)

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

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

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 RAREBIT

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.

WELSH RABBIT

Steps:

• 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.

TRADITIONAL WELSH RAREBIT

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.

WELSH RABBIT (RAREBIT) - SORT OF TOASTED CHEESE

Steps:

• Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
• With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
• Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
• Pour the mixture over the hot toast.
• Sprinkle with a little paprika if liked, and serve immediately.

WELSH RAREBIT

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)