Later On

A blog written for those whose interests more or less match mine.

Welsh rabbit

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I love a good Welsh rabbit (though this recipe uses the alternative “rarebit”). Great food for a cold night.

Welsh Rarebit
Time: About 20 minutes, plus cooling
Adapted from Fergus Henderson

2 tablespoons butter
2 tablespoons flour
1 tablespoon mustard powder, or to taste
½ teaspoon cayenne, or to taste
¾ cup strong dark beer, like Guinness
2 tablespoons Worcestershire sauce, or to taste
1 pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated
4 to 8 pieces lightly toasted bread.

1. Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.

2. When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).

3. Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.

Yield: 4 or more servings.

Here are three others on the theme that I’ve had for years:

Welsh Rabbit
Time: 30 minutes
Adapted from Tea & Sympathy

2 egg yolks
1 tablespoon mustard, Dijon or stronger
1/4 cup heavy cream
Salt and pepper to taste
5 cups grated sharp Cheddar cheese
12 slices hearty bread
2 large tomatoes, sliced, optional
1 small bunch watercress, washed and trimmed, optional.

1. Heat broiler. Mix egg yolks, mustard, cream, and salt and pepper. Add cheese and work mixture into a spreadable paste.
2. Place bread on cookie sheet, and broil, 5 inches from heating element, until lightly toasted, about 1 minute.
3. Spread untoasted side of bread slices evenly with cheese mixture.
4. Return to broiler until bubbling and brown, 2 to 3 minutes.
5. Serve topped with tomato slices and garnished with watercress, if desired.

Yield: 6 servings.

Welsh Rabbit
From Beer and Good Food

1/2 lb very sharp cheddar
1 tsp dry mustard
1 tsp paprika
1/8 tsp cayenne
Freshly grated nutmeg
1/2 cup beer
1 Tbsp butter
1 egg lightly beaten
Salt
1 tsp Worcestershire

Grate cheese. Add next four ingredients to small mixing bowl. Add beer a few drops at a time, whisking to make a paste. Melt butter in top of double boiler. Add beer mixture. Bring double boiler to boil and let it simmer until beer mixture heats. Add cheese and stir with wooden spoon until it melts. Add egg. Ad salt and Worcestershire. Cook until thick and smooth-don’t overcook. Serve on dry toast with pepper mill on the side.

Golden Buck
From Beer and Good Food

1/2 lb yellow cheddar
4 eggs beaten
2 Tbsp butter
1/2 cup dark beer
1/4 cup heavy cream
Dash of Tabasco
2 Tbsp Worcestershire
1/4 tsp black pepper
Salt
Buttered toast points

Cut cheese into half-inch cubes and put into small heavy casserole. Add everything but toast and cook over moderate heat, stirring constantly, until piping hot. Do not boil, or eggs will curdle. Serve over toast.

Written by Leisureguy

27 December 2006 at 6:36 pm

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