Best 3 Chownings Tavern Welsh Rarebit W Beer Recipes

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Indulge in the delectable Welsh rarebit, a classic British pub dish that combines the richness of melted cheese, tangy beer, and a hint of mustard. Prepared using a traditional recipe passed down generations, this dish is a harmonious blend of flavors and textures. Dive into the classic Welsh rarebit, explore a vegetarian variation, and discover the secrets behind a perfect cheese sauce. Whether you're a seasoned cook or a novice in the kitchen, this article provides step-by-step instructions and helpful tips to create a delightful and unforgettable Welsh rarebit experience.

Let's cook with our recipes!

CHOWNING'S TAVERN WELSH RAREBIT W/ BEER



Chowning's Tavern Welsh Rarebit W/ Beer image

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

12 ounces beer, divided
1/2 teaspoon Tabasco sauce or 1 dash cayenne pepper
2 tablespoons cornstarch, mixed with
4 ounces beer
1/2 teaspoon dry mustard
1 tablespoon butter
1/2 teaspoon salt
1 lb grated sharp cheddar cheese
1/2 teaspoon Worcestershire sauce

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.

WELSH RAREBIT (CHEDDAR BEER TOAST)



Welsh Rarebit (Cheddar Beer Toast) image

This take on Welsh Rarebit is a great last-minute party snack or part of a simple dinner. The cheese topping is like a fondue--just switch out the Gruyere cheese for Cheddar and white wine for beer. It takes about 10 minutes to put together and you can keep it warm in the oven if you don't want to dig in right away.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
8 ounces shredded Cheddar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
Large pinch of cayenne pepper (or up to 1/4 teaspoon, for more heat)
Kosher salt and freshly ground black pepper
1/4 cup pale ale
1/2 baguette, cut into 1-inch-thick slices on the diagonal
Snipped chives, for garnish

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!

THE WHIP TAVERNS WELSH RAREBIT



The Whip Taverns Welsh Rarebit image

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

2 tablespoons butter
3 tablespoons flour
1/2 cup ale
2 cups heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
2 ounces cheddar cheese, shredded
3 ounces Stilton cheese
1 (8 ounce) baguette, thinly sliced on the bias and toasted

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

Tips:

- To make a smooth and creamy sauce, use a good quality beer and cheese. - If you don't have Worcestershire sauce, you can substitute soy sauce or fish sauce. - You can also add other ingredients to your Welsh rarebit, such as cooked bacon, diced tomatoes, or chopped green onions. - Serve Welsh rarebit immediately with toasted bread or crackers.

Conclusion:

Chowning's Tavern Welsh Rarebit with Beer is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. With its creamy, cheesy sauce and crispy toasted bread, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting recipe to try, give Chowning's Tavern Welsh Rarebit with Beer a try. You won't be disappointed!

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