THE WHIP TAVERNS WELSH RAREBIT
This recipe appeared in the SOS column of the LA Times. The original recipe is from The Whip Tavern in Coatesille, PA. This is a rich, cheesy dish that is browned under the broiler and served with crostini for dipping. The ale they recommend is Smithwick's Irish Ale, but any will do.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 537.8, Fat 41.5, SaturatedFat 25.6, Cholesterol 139.4, Sodium 571.6, Carbohydrate 29.1, Fiber 1.1, Sugar 1.8, Protein 12.3
WELSH RAREBIT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 11
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.
CHOWNING'S TAVERN WELSH RAREBIT W/ BEER
This recipe comes from Historical Williamsburg and has been adapted by Chownings for modern cooking. SOURCE : CHOWNING'S TAVERN 18TH CENTURY
Provided by Chef Shadows
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Simmer 8 ounces of the beer.
- Stir in dissolved cornstarch solution and return to a simmer.
- Reduce heat to low.
- Add butter and cheese and stir until smooth.
- Add all remaining ingredients.
- Place in ovenproof serving dish.
- Brown quickly under broiler and serve immediately over thick toast with broiled tomato wedges.
- Note: Any cheese mixture that is left can be refrigerated and used as an excellent spread for crackers or toast.
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
WELSH RAREBIT
Indulge in a slice of bubbling, golden-brown, cheesy Welsh rarebit for a satisfying lunch. Serve piping hot from the grill with plenty of chopped chives
Provided by Good Food team
Categories Lunch, Snack, Supper
Time 30m
Number Of Ingredients 8
Steps:
- In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce.
- Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.
Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.68 milligram of sodium
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