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
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In the top of a double boiler, heat the butter until it begins to brown. Add the milk and heat until very hot. Add the cheese slowly and allow it to melt completely. Add the mustard and combine. Season with pepper.
- In a small bowl beat the eggs. Add several tablespoons of the hot cheese mixture to the eggs. Add the warmed eggs to the pot of melted cheese and stir. Add the stout, stir to combine and heat for 2 minutes more.
- Pour the cheese over the toast. Serve with fruit and nuts.
WELSH RAREBIT
Provided by Nancy Fuller
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a medium saucepan over medium-high heat, then whisk in the flour. Whisk in the Dijon and season with some salt and pepper. Cook for 3 minutes, whisking continually.
- Whisk in the Worcestershire, then the cream and beer; whisk out any lumps. Bring the mixture to a boil and cook out the alcohol, about 1 minute. Stir in the Cheddar and let melt. Keep stirring over medium-high heat until thickened, 4 to 5 minutes. Serve over the pumpernickel toast.
CALIFORNIA RAREBIT
This recipe goes in time after time
Provided by Eddie Jordan
Categories Cheese Appetizers
Time 35m
Number Of Ingredients 8
Steps:
- 1. Melt one tablespoon of butter in top of a double.
- 2. Add the wine and heat, stir in 2 cups of the cheese.
- 3. Heat until melted.
- 4. Add a little of the cheese mixture to the beaten egg and then add egg mixture back into the cheese.
- 5. Cook and stir for 1 minute.
- 6. Add the worcestershire sauce and basil, set aside keeping the sauce warm.
- 7. Saute the mushrooms in the remaining butter until just tender then sprinkle with garlic powder and remove from heat.
- 8. Arrange toast points or triangles on a heatproff plates.
- 9. Spoon the sauce over the toast then top with the sauteed mushrooms.
- 10. Sprinkle with remaining cheese and broil until bubbly.
RAREBIT SAUCE
Steps:
- In a large sauce pot, bring the beer and milk to a simmer (180 degrees F).
- While you are bringing the milk and beer to a simmer, in a separate sauce pot, melt the butter and bacon fat. Once melted, add the onions and sweat until translucent. Add the flour to make the roux, making sure you stir continually so it gets nice and toasty, but doesn't burn to the bottom of the pot. De-glaze the pan with the mustard, Worcestershire sauce, white wine vinegar and thyme. By this time, the milk and beer should be ready to add to the roux. Add slowly, continually stirring to break up chunks and emulsify the mixture. Bring the mixture up to 185 degrees F and remove from the heat. Add the Irish Cheddar, blue cheese and salt and blend with an immersion blender (if you don't have an immersion blender, add the cheese while the mixture is still hot and whisk vigorously with a whisk to fully incorporate).
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
CALIFORNIA RAREBIT
Steps:
- 1. Melt 1 tablespoon of butter in the top of a double boiler.
- 2. Add the wine and heat, then stir in 2 cups of the cheese.
- 3. Heat until melted.
- 4. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese.
- 5. Cook and stir about 1 minute.
- 6. Add the worcestershire sauce and basil, set aside keeping the sauce warm.
- 7. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat.
- 8. Arrange toast points or triangles on individual heatproof plates.
- 9. Spoon the sauce over the toast then top with the sauteed mushrooms.
- 10. Sprinkle with the remaining cheese and broil until bubbly.
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
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
TRADITIONAL WELSH RAREBIT
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
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
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