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I may have said this before, but I'm always amazed when I realize a recipe I've been doing for years hasn't yet been posted. This is one of them. Welsh Rarebit is an 18th/19th century take on, essentially, grilled cheese. Any history you read about this dish acknowledges that it's both a slur against Welshman and that rarebit is a corruption of rabbit. The insults include chiding a Welshman for his rabbit hunting skills remarking that this would be his dinner. Another one states that in England rabbit was the poor man's meat, and in Wales, cheese. My favorite story, however, is that St. Peter went outside the pearly gates and yelled "toasted cheese!" to which the Welshman replied by running out of heaven, and then Peter went back in and locked the gates. For breakfast, add an egg and then you can call it a Buck Rarebit.
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Welsh Rarebit
April 14, 2013
30 min or less active, 30 min or less total, fall, main, sandwich, spring, summer, winter
I may have said this before, but I'm always amazed when I realize a recipe I've been doing for years hasn't yet been posted. This is one of them. Welsh Rarebit is an 18th/19th century take on, essentially, grilled cheese. Any history you read about this dish acknowledges that it's both a slur against Welshman and that rarebit is a corruption of rabbit. The insults include chiding a Welshman for his rabbit hunting skills remarking that this would be his dinner. Another one states that in England rabbit was the poor man's meat, and in Wales, cheese. My favorite story, however, is that St. Peter went outside the pearly gates and yelled "toasted cheese!" to which the Welshman replied by running out of heaven, and then Peter went back in and locked the gates. For breakfast, add an egg and then you can call it a Buck Rarebit.Information
Servings: 4
Time: Less than 30 minutes active and total
Price: About $9.00 total; $2.25 per serving
Nutrition (per serving):
Calories: 445.2
Protein: 16.5g
Fat: 24.2g
Saturated fat: 14.1g
Carbohydrates: 35.2g
Fiber: 0g
Sodium: 775.5mg
Cholesterol: 52.4mg
High In:
Good Source:
Low In:
Ingredients
- 2 Tbsp butter (I used Earth Balance to save a few calories)
- 2 Tbsp flour
- 1 Tbsp Dijon mustard
- 1 tsp vegetarian worcestershire sauce
- 1/2 cup brown ale
- 7 oz mature English/Welsh cheddar, grated
- 8 oz bread, cut into 1" slices
Preparation
- In a small pot, melt butter over low heat. Add flour and whisk until flour is incorporated and toasted slightly, about 2 minutes. Add mustard, worcestershire sauce and brown ale. Whisk until smooth and slightly thickened, another 2 minutes.
- Add cheddar and mix, stirring constantly, until cheese is melted, about 4-5 minutes.
- Toast bread on both sides, and lay two slices per person on a plate. Add 1/3 cup cheese sauce per person. Serve warm.
