Welsh Rarebit Cheese Fondue Recipe 35
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
CHEESE RAREBIT FONDUE
Make and share this Cheese Rarebit Fondue recipe from Food.com.
Provided by Charmie777
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In fondue pot or medium saucepan over low heat, combine cheese cubes, dry mustard, milk, Worcestershire sauce and hot pepper sauce.
- Heat until cheese is completely melted, stirring frequently.
- Stir in bacon.
- Serve in fodue pot or ceramic bowl.
- Use fondue forks or wooden skewers to dip bread cubes.
- Also great with vegies!
Nutrition Facts : Calories 476.4, Fat 22.6, SaturatedFat 12.6, Cholesterol 66.3, Sodium 1658.1, Carbohydrate 47.4, Fiber 2.3, Sugar 6.3, Protein 20.1
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 RAREBIT (CHEESE FONDUE) RECIPE - (3/5)
Provided by urbcindy
Number Of Ingredients 8
Steps:
- - Melt butter in saucepan; mix flour, mustard, Worchestershire and milk together in shakeable container and mix well; add to pan and stir until it gets thick and bubbles; add cheese and stir until cheese melts - Transfer to a fondue pot and sprinkle with paprika; dip bread cubes into cheese - Or spoon over bread slices and sprinkle with paprika
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!
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NOTES. Welsh Rarebit Fondue 1/4 cup butter 1/4 cup All purpose flour 1/4 teaspoon Dry mustard 1/4 teaspoon Worcestershire sauce 2 cups 2% Milk dash Cayenne pepper 1 cup Beef bouillon 1/2 pound processed cheddar cheese Melt butter in pan. Blend in flour, salt, mustard, and cayenne. Gradually stir in milk and then bouillon. Stir until smooth.
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Reviews 1Servings 1Cuisine FondueCategory Main Dish
From bigoven.com
Reviews 1Servings 1Cuisine FondueCategory Main Dish
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