Somerset Welsh Rarebit Recipes

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.

WELSH RAREBIT

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

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.

TRADITIONAL WELSH RAREBIT

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.

SOMERSET WELSH RAREBIT

Steps:

• Toast each muffin half lightly. Heat your broiler. Grate the cheese; it doesn't have to be finely grated, but it makes a difference if it's not freshly grated - don't use the pre-shredded cheese.
• Melt the butter in a small non-stick saucepan, and add the flour to make a roux. Off the heat, whisk in the English mustard, and the milk and cider. Put the pan back on the heat and keep whisking or stirring until you have a thick white sauce (slightly yellow from the mustard). This is a paste more than a sauce and there will not be much of it.
• Add the grated cheese, stirring until it melts and then take it off the heat and divide the sauce between the four lightly toasted muffin halves, spreading each one to cover. Immediately place under the heated broiler until they blister on top and begin to brown in spots. Watch them carefully!

WELSH RAREBIT

Steps:

• Beat together cheese, mustard, Worcestershire sauce and butter to make a paste.
• Spread on toast and place under broiler for 3 minutes until bubbling and golden.
• Top with poached egg if desired.

THE WHIP TAVERNS WELSH RAREBIT

Steps:

• In a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
• Use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
• Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses.
• Continue cooking until the mixture is smooth; remove from heat.
• Transfer mixture to a shallow, oven-proof dish or ramekins and place under broiler to lightly brown the top.
• Serve with the toasted baguette slices (crostini).

CHEESY WELSH RAREBIT

Steps:

• Preheat a broiler.
• Place the bread slices on a baking sheet.
• Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
• Remove from the broiler.
• In a small saucepan over medium heat, combine the cheddar and the dark ale.
• When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
• Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
• Pour the cheese mixture over the toasts so they are covered completely.
• Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
• Remove from the broiler and serve piping hot.

TRADITIONAL WELSH RAREBIT

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.

WELSH RAREBIT

Steps:

• In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2-3 minutes, being careful not to brown the flour.
• Whisk in mustard, Worcestershire sauce, salt & 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 4-5 minutes.
• Add hot sauce.
• Pour over toast and serve immediately.

WELSH RAREBIT

Steps:

• Mix all seasonings with worcestershire sauce to a smooth paste in skillet.
• Add beer and let stand over low heat until the beer is hot.
• Add cheese and stir until completely melted and smooth.
• Serve over crisp toast. Enjoy!