Welsh Rabbit Rarebit Sort Of Toasted Cheese Recipes

WELSH RAREBIT

Provided by Alton Brown

Categories side-dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

Welsh Rarebit image

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.

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

WELSH RABBIT (RAREBIT) - SORT OF TOASTED CHEESE

Nothing is more delicious that a well-made Welsh Rabbit, or 'rarebit'. It is easy to make but you do need to keep your eye on it! Have the toast made, and keep it warm, before you start cooking the cheese - which is best coarsely grated because it melts easily. From 'The Country Kitchen - Cheese And Biscuits' - Jean Hatfield.

Provided by Karen Elizabeth

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Welsh Rabbit (Rarebit) - Sort of Toasted Cheese image

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.

Ingredients

375 g Mature cheddar cheese, coarsely grated
30 g butter or 30 g margarine
125 ml milk or 125 ml beer
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1/2 teaspoon salt
1 pinch cayenne powder
1 egg, lightly beaten
8 slices bread, toasted
paprika (optional)

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

Real Welsh Rarebit image

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

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

WELSH RABBIT

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

Welsh Rabbit image

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

Ingredients

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

WELSH RABBIT

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

Welsh Rabbit image

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

Ingredients

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

TRADITIONAL WELSH RAREBIT

Real Welsh rarebit has a real bite to it, which means you need a strong cheddar, sharp cheddar or mature cheddar. You can serve it by itself on white toast or add toppings to it. My personal favourite is poached egg or fresh ripe summer tomato slices. Yum!

Provided by Tea Girl

Categories Welsh

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Traditional Welsh Rarebit image

Steps:

Preheat the oven grill.
Combine cheese, ale, mustard, thyme, salt and pepper in a pot over very low heat or in a double boiler.
Melt, stirring occasionally, until smooth and well mixed.
Spread mixture on bread, and heat under the grill for about 1 minute and serve, or spread on toasted bread and eat immediately.

Nutrition Facts : Calories 376.8, Fat 20.6, SaturatedFat 12.1, Cholesterol 59.1, Sodium 483.8, Carbohydrate 19.9, Fiber 1.1, Sugar 1.6, Protein 17.5

Ingredients

225 g grated sharp cheddar cheese or 225 g grated mature cheddar cheese
3 1/2 tablespoons of good ale (don't put in here something you wouldn't drink!)
2 tablespoons English mustard, not powder
1 tablespoon chopped fresh thyme
salt and pepper
4 slices bread

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In a medium-sized bowl, mix together the grated cheese, beer or ale, butter, Worcestershire sauce and English mustard. Stir until thoroughly combined.
Spread a generous layer of the mixture over each slice of toast, ensuring it covers the crusts too.
Transfer each slice onto a baking tray and place directly underneath the grill for five minutes or so, until golden brown and bubbling.

Welsh Rabbit Rarebit Sort Of Toasted Cheese Recipes

WELSH RAREBIT

WELSH RABBIT (RAREBIT) - SORT OF TOASTED CHEESE

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.

WELSH RABBIT

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)

WELSH RABBIT

TRADITIONAL WELSH RAREBIT

Real Welsh rarebit has a real bite to it, which means you need a strong cheddar, sharp cheddar or mature cheddar. You can serve it by itself on white toast or add toppings to it. My personal favourite is poached egg or fresh ripe summer tomato slices. Yum!

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