Saturday, February 8, 2020

What In the Heck is Welsh Rarebit?



Happy Saturday, Lovelies!

Today I have a unique treat to share with you:  Welsh rarebit.

Yesterday, I reviewed Matchmakers for Beginners by Maddie Dawson.  In it, there is a scene where the heroine Marnie visits her wealthy fiancé's family for Christmas.  His name is Noah, and he is shallow and thoughtless.  But the apple doesn't fall far from the tree:  Noah's Mother Wendy wasn't very delightful, either.  Apparently, Wendy serves Welsh rarebit every year at her annual Christmas open house.  She judges Marnie harshly because she is infamiliar with the dish.




Well, Wendy is tacky because I would NEVER serve Welsh rarebit to company.  But it does make a nice afterschool snack or lunch.  It reminds me of a bechamel sauce served on croque monsieur.  Basically, it's a cheesy sauce served over toast or English muffins, if you want to be more authentic.

Here is what it looks like:


When I made it for lunch, I added a coddled egg for protein.


I decided to take a look in my cookbook A Cook's Year in a Welsh Farmhouse.  Sure enough, there was a recipe for Welsh rarebit.  


The recipe in this delightful book included leeks.  My family doesn't like leeks, so I left it out and adapted it a little.



Welsh Rarebit

Ingredients:

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 cup whole milk
2/3 cup stout beer
1/2 pound cheddar or Caerphilly cheese, grated

Procedure:

1.   Melt butter on low heat, and then stir in flour, salt, pepper, and mustard.  Cook, stirring constantly, for about four to five minutes.

2.   Remove from heat.  Slowly pour in milk while constantly whisking mixture.  Place back on heat and just bring to a boil.  Add the beer and cook one more minute.

3.   Add the cheese a little at a time until it melts.  Remove from heat.

4.   Toast bread and place on a plate.  Pour cheese mixture over bread.

Cook's Note:  If you want to coddle an egg, start it before you make the sauce.  Also, I did not use all the cheese.  If you use all the cheese, you might need to add a little more milk.


Have you ever had Welsh rarebit?  Let me know in comments. 


Until next time...

Blessings!
Ricki Jill




9 comments:

  1. I have had this but can take it or leave it. The first time I heard about it I thought they said Welsh RABBIT! lol xo Diana

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  2. That recipe sounds so good especially after you added an egg. Happy Weekend.
    Hugs,
    Kris

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  3. Lovely photos RJ. No, I don't think I've ever had Welsh rarebit. Although I did try a few different dishes while traveling in Ireland. Love the cookbook. Happy Saturday to you too.......

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  4. A definite classic, I sometimes buy the Stouffer's frozen Welsh Rarebit, it's really good!
    Jenna

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  5. I haven't had it but I think I might like it!

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  6. И правда, раритетный рецепт)

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  7. I recall Monnie made us Welsh Rarebit decades ago. I honestly don't recall much about it. Perhaps I should suggest he revisit the dish! Happy Valentine's Day!

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  8. Steve has made Welsh rarebit a few times. I might need to suggest it for this week's menu.

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  9. Love this post.
    www.rsrue.blogspot.com

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