Cheddar Rarebit Recipes

WELSH RAREBIT (CHEDDAR BEER TOAST)

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!

STOUT AND CHEDDAR RAREBIT WITH FRIED EGGS

Steps:

• Bring vinegar, granulated sugar, and 1/2 teaspoon salt to a simmer in a small saucepan. Stir in onion and transfer to a small bowl. Let stand, stirring occasionally.
• Melt butter in a small heavy saucepan over medium heat. Whisk in flour and dry mustard and cook, whisking, 2 minutes. Add beer, water, brown sugar, and Worcestershire sauce and simmer, whisking, until just thickened.
• Fry eggs and toast bread. Reheat sauce, then remove from heat and gradually whisk in cheese until smooth. Season with salt and pepper.
• Top each slice of toast with cheese sauce and 2 fried eggs. Toss watercress with oil, a pinch of salt, and drained pickled onions and arrange on top.

REAL WELSH RAREBIT

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.

TOMATO CHEDDAR RAREBIT

Steps:

• Melt butter in large heavy casserole or Dutch oven over medium heat. Add onion and cook 3 minutes. Stir in tomatoes and cook gently, breaking up tomatoes, about 5 minutes. Let stand until about 15 minutes before serving.
• Add beer to tomato mixture and heat to simmering. Reduce heat to maintain slow simmer, then stir in cheese 1 handful at a time, adding next handful when first is almost completely melted. (Do not allow to boil.).
• Stir in mustard, Worcestershire, pepper sauce, and ground pepper. Mix cornstarch and the cold water until completely smooth; add to rarebit and cook, stirring constantly, until slightly thickened, about 2 minutes. Spoon over Whole-Wheat Biscuit Triangles.

CHEESE RAREBIT

Steps:

• Melt butter in a heavy saucepan over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
• Stir in Cheddar cheese, salt, dry mustard, and paprika.
• Gradually stir approx one-fourth of hot mixture into beaten egg; add to remaining hot mixture.
• Cook mixture over low heat 1 minute.
• Serve over toast points.

CLASSIC CHEESE RAREBIT

Steps:

• Place cheese, beer, butter and seasonings in saucepan; cook on low heat until cheese is completely melted, stirring occasionally.
• Beat egg lightly with fork in small bowl. Remove small amount of cheese sauce from saucepan. Add to egg; mix until well blended. Add to remaining cheese sauce in saucepan; stir until well blended. Cook until thickened, stirring frequently.
• Place 2 toast triangles on each serving plate. Top evenly with cheese sauce just before serving.

CHEDDAR CHICKEN RAREBIT

Steps:

• Grate the cheese into a small saucepan. Add the milk and melt the cheese over low heat, stirring continuously, until it is almost melted, about 30 seconds. Remove the pan from the heat and stir in the mustard and butter. Keep stirring until the butter is melted, 30 seconds more. Season to taste with salt and pepper.
• Core and thinly slice the tomatoes. Stem and seed the bell peppers, and cut them into 1-inch strips.
• Toast the bread and set the slices on dinner plates. Cover the toast with a layer of chicken and a layer of tomatoes. Reheat the sauce, and when it is bubbling, spoon it over the tomatoes. In place of chicken you can use sliced smoked turkey. Garnish with the green bell pepper and serve immediately. Serves 2 dinner servings.
• VARIATIONS: In step 1, add 1/4 cup chopped pimientos to the cheese right before stirring in the butter.
• For extra kick, add 2 Tablespoons chopped pickled jalapeno peppers to the cheese after you have melted it in step 1.
• ESPECIALLY GOOD FOR COMPANY: Toast the bread on a baking sheet at 375°F for 10 minutes. Set out the sliced chicken and tomatoes, and let everyone assemble their own open faced sandwiches while you make the sauce.
• Monday to Friday Chicken.Michele Urvater.