Welsh Rabbit Recipes

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WELSH RAREBIT



Welsh Rarebit image

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

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



Welsh Rabbit image

Categories     Beer     Milk/Cream     Egg     Broil     Vegetarian     Quick & Easy     Lunch     Cheddar     Winter     Simmer     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 8 savory-course servings

Number Of Ingredients 9

16 (1/3-inch-thick) diagonal baguette slices
3 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1/2 cup porter or ale
1/4 cup whole milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
6 ounces extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk

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.

REAL WELSH RAREBIT



Real Welsh Rarebit image

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

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

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 RABBIT



Welsh Rabbit image

From Celtic Cookery by Iris Price Jones. "Welsh Rabbit is probably a joke name that has become refined to Welsh Rarebit. Lady Llanover's Welsh rabbit consisted simply of toasted cheese on toast. It was the one recipe in her book, Good Cookery, which was written in Welsh." (Aristocratic landowners had rights to the meat from the rabbits in the fields, so the rest of the people had no meat from the rabbit, and probably little meat at all. Welsh migration to the States, Canada, Patagonia, Australia, and New Zealand was partly a result of poor living conditions where they came from.)

Provided by Mme M

Categories     Cheese

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 slices toast
8 ounces grated cheese
1 ounce butter
1/4 pint beer
1 teaspoon mustard
1 pinch cayenne pepper

Steps:

  • Make the toasts, butter lightly and take off the crusts.
  • Melt the butter over low heat, add the cheese, and slowly pour in the beer, stirring till smooth. Add the mustard and pepper. Keep stirring till it is heated through, but never let it boil or bubble or it will become stringy. Pour over the toast and serve.
  • Use cheddar cheese or something that melts nicely with a good flavour.

Nutrition Facts : Calories 737.5, Fat 44.2, SaturatedFat 25.9, Cholesterol 144.5, Sodium 1607.1, Carbohydrate 50.7, Fiber 1.9, Sugar 1.5, Protein 30.6

EMERIL'S NEW ORLEANS-STYLE WELSH RABBIT



Emeril's New Orleans-Style Welsh Rabbit image

Provided by Emeril Lagasse

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

3 tablespoons butter
3 tablespoons flour
2/3 cup dark beer, such as Abita Turbodog
4 ounces sharp English cheddar cheese, grated
4 ounces Caerphilly cheese*, grated (See Cook's Note)
1 1/2 teaspoons Essence, recipe follows
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry English mustard
1 pint raw oysters
12 (1/2-inch thick) slices French bread, toasted
6 slices crispy-cooked bacon, crumbled
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy. Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters.
  • In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence.
  • To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

WELSH RABBIT



Welsh Rabbit image

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

4 tablespoons butter
½ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon dry mustard
⅛ teaspoon cayenne pepper
2 cups milk
1 teaspoon Worcestershire sauce
2 cups shredded sharp Cheddar cheese

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 RABBIT



Welsh Rabbit image

Provided by Liz Logan

Categories     appetizer

Time 10m

Yield Four open-faced triangular sandwiches

Number Of Ingredients 6

2 slices whole-wheat bread
4 tablespoons butter, softened
1/4 teaspoon Worcestershire sauce
Freshly ground black pepper to taste
1/2 teaspoon grainy mustard
2 ounces Cheddar cheese, preferably New York State sharp, thinly sliced

Steps:

  • Preheat the broiler.
  • Remove the crusts of the bread. Cut the slices diagonally in half to make 4 triangles. Lightly toast the bread.
  • In a bowl, combine the butter, Worcestershire sauce, pepper and mustard. Spread the mixture onto the toast. Top with the Cheddar cheese. Place under the broiler and heat until bubbly, about 2 to 3 minutes. Serve at once.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 176 milligrams, Sugar 1 gram, TransFat 1 gram

WELSH RABBIT



Welsh rabbit image

Provided by Craig Claiborne And Pierre Franey

Categories     easy, quick, appetizer

Time 15m

Yield Four servings

Number Of Ingredients 8

1 pound Cheddar cheese
2 tablespoons butter
2 tablespoons light ale
1 teaspoon English mustard (see recipe)
1/2 teaspoon Worcestershire sauce
Salt to taste, if desired
Freshly ground pepper to taste
4 slices buttered toast (see recipe)

Steps:

  • Preheat the broiler to high.
  • Grate the cheese coarsely. There should be about two cups.
  • Melt the butter in a heavy saucepan and add the cheese. Stir briefly and add the ale. Continue cooking over low heat, stirring, until the cheese is thoroughly melted and smooth. Add the mustard, Worcestershire sauce, salt and pepper.
  • Arrange the toast slices in four fairly shallow ramekins. Spoon an equal amount of the rabbit on top of each. Place under the broiler, and broil until bubbling and lightly browned. Serve immediately.

Nutrition Facts : @context http, Calories 592, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 45 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 26 grams, Sodium 897 milligrams, Sugar 2 grams, TransFat 2 grams

WELSH RABBIT WITH TOMATO



Welsh Rabbit with Tomato image

Categories     Tomato     Cheddar     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2/3 cup beer (not dark)
a 13 1/2- to 14 1/2-ounce can tomatoes, drained in a sieve, chopped, and drained again well
10 ounces extra-sharp Cheddar, grated coarse
1/2 teaspoon English-style dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco, or to taste
eighteen 1-inch slices of Italian bread or 12 English muffin halves, toasted
flat-leafed parsley sprigs for garnish
bacon as an accompaniment if desired

Steps:

  • In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil). Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with the parsley and serve it with the bacon.

WELSH RAREBIT



Welsh Rarebit image

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)

WELSH RABBIT



Welsh Rabbit image

Who cares what the correct name is- Welsh Rabbit or Welsh Rarebit? The recipe is that of my landlady in London while I was a student there (a long time ago)

Provided by ErOnur

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 kg cheddar cheese, grated
3 eggs, beaten
1 cup ale
1 teaspoon prepared mustard
hot sauce
1 teaspoon butter
grilled tomatoes, slices

Steps:

  • Melt butter in a saucepan.
  • Add cheese, mustard and hot sauce.
  • Heat mixture while stirring until cheese melts.
  • Add ale and keep on heating until liquid is nearly evaporated, stirring continuously.
  • Stir in beaten egg and let harden.
  • Serve immediately on toasted bread slices.
  • Garnish with tomato.

Nutrition Facts : Calories 395.8, Fat 30.8, SaturatedFat 18.8, Cholesterol 194.9, Sodium 567.9, Carbohydrate 2.7, Sugar 0.7, Protein 24.1

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