Welsh Rarebit Fingers Recipes

TRADITIONAL WELSH RAREBIT

Traditional Welsh Rarebit image

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

Ingredients

2 tablespoons butter
¼ cup all-purpose flour
2 teaspoons Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 cup British beer
1 ½ cups heavy cream
4 cups shredded sharp Cheddar cheese
4 egg yolks
8 slices bread

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

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

Ingredients

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 RAREBIT

Welsh Rarebit image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 tablespoons (1/2 stick) butter
2 thin slices crusty bread
2 tablespoons all-purpose flour
1/2 cup beer
1/3 cup whole milk
1 heaping teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 dashes Worcestershire sauce
1 1/2 cups grated sharp Cheddar
1 large egg yolk

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

Welsh Rarebit image

Provided by Alton Brown

Categories side-dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

Ingredients

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 RAREBIT BURGERS

Welsh Rarebit Burgers image

Got this recipe from www.campbellkitchen.com. It is something a little different and my family sure likes it.

Provided by ratherbeswimmin

Categories Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs ground beef
1 can cheddar cheese soup
1/4 cup water
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
6 English muffins, split and toasted
salt (The Cheddar cheese soup provides enough salt for us. I usually don't add any.)
pepper

Steps:

Shape beef into 6 patties, 1/2 inch thick.
Season patties with salt and pepper if desired.
Cook patties in skillet until browned; drain off excess fat.
Add to skillet, soup, water, Worcestershire sauce and mustard.
Heat to a boil; cover and cook over low heat 5 minutes or until done.
Serve on muffins with sauce.

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