Best 9 Daddys Welsh Rabbit Rarebit Recipes
Are you looking for a delectable dish that is both easy to make and packed with flavor? Look no further than Daddy's Welsh Rabbit, a classic dish that has been enjoyed for centuries. This traditional dish is a savory combination of melted cheese, mustard, and Worcestershire sauce, served over toasted bread or crackers. In this article, we present three variations of this timeless recipe, each offering a unique twist on the original.
The first recipe, Daddy's Classic Welsh Rabbit, stays true to the traditional method, using a blend of sharp cheddar and Parmesan cheeses to create a rich and tangy sauce. The second recipe, Spicy Welsh Rabbit, adds a kick of heat with the addition of cayenne pepper and chili powder, creating a dish that is sure to satisfy those who enjoy a bit of spice. Finally, the third recipe, Herbed Welsh Rabbit, incorporates a blend of fresh herbs, such as parsley, thyme, and chives, to create a flavorful and aromatic sauce. No matter which variation you choose, Daddy's Welsh Rabbit is sure to become a favorite in your kitchen. So gather your ingredients and prepare to indulge in this timeless classic.
WELSH RAREBIT
A classic English tavern snack, Welsh Rarebit is essentially a rich beer cheese fondue drizzled over toasted bread - it's cheesy comfort food at its simplest. The English have long enjoyed topping their toast with a wide range of tasty foodstuffs, and no dish captures this tradition better than the 18th century tavern nosh known as Welsh Rabbit, which, oddly enough, contains no rabbit whatsoever. The moniker was designed as a slight by the English, who created the dish, toward the Welsh, whom they considered shifty, shiftless, and usually broke. So broke, in fact, that they might actually call a piece of cheese a rabbit...which doesn't make a lick of sense. As for the "rarebit" variation, we can only assume it was devised in an effort to appease customers angered by the fact that there was no rabbit in their rabbit. Whatever you call it, I certainly would say that any dish that marries beer, cheese, and toast qualifies as good eats. When I make it, I prefer to do so right in front of the fire with my camp stove, which is basically a cast iron Dutch oven with little feet on it. If you don't have one of these, I"m sure you're going to get one. But until then, just make the sauce in a heavy saucepan over low heat. This recipe first appeared in Season 7 of Good Eats. Photo by Lynne Calamia
Provided by Level Agency
Categories Appetizers
Time 25m
Number Of Ingredients 11
Steps:
- Melt the butter over medium-low heat in a small saucepan. Whisk in the flour and 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 the beer and whisk to combine. Pour in the cream and whisk until well combined and smooth. Gradually add the cheese, stirring constantly, until the cheese melts and sauce is smooth, 4 to 5 minutes. Add the hot sauce. Pour over toast and serve immediately.
WELSH RAREBIT
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings as a side dish
Number Of Ingredients 11
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.
DADDY'S WELSH RABBIT (RAREBIT)
This was my father's recipe. With his coastal southern accent, it always sounded like he was saying "Welsh Rabbit." Only when I was older did I discover there was nothing rabbit about this rare bit! I think he always used milk as the liquid in his recipe, and that was usually a can of evaporated milk. I have used the traditional...
Provided by Susan Feliciano
Categories Other Main Dishes
Time 20m
Number Of Ingredients 7
Steps:
- 1. Melt butter in medium skillet over medium-low heat. When melted, stir in flour and continue to stir until well mixed and foamy. Cook, stirring, about 1 minute.
- 2. SLOWLY stir in milk (or beer) until a smooth sauce forms. Stir constantly so lumps break up and sauce smooths out.
- 3. Stir in grated cheese, and continue to stir until cheese melts completely and is well-blended. Stir in Worcestershire sauce and hot sauce.
- 4. Reduce heat to warm; keep warm and stir cheese sauce occasionally while preparing toast.
- 5. Thick sliced homemade bread works best, or use Texas Toast. Cut toasted bread into triangles. Arrange triangles on plate and top with about 1/2 cup or more cheese sauce.
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
TRADITIONAL WELSH RAREBIT
Brings back childhood memories of staying home with Mum and making these delicious cheese on toasts. The cheese sauce is also wonderful for topping fish or roasted veggies. Do use a heavy British or European beer.
Provided by Allyson
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 19.4 g, Cholesterol 230.5 mg, Fat 41.3 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 25 g, Sodium 723.1 mg, Sugar 1.6 g
WELSH RAREBIT
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In the top of a double boiler, heat the butter until it begins to brown. Add the milk and heat until very hot. Add the cheese slowly and allow it to melt completely. Add the mustard and combine. Season with pepper.
- In a small bowl beat the eggs. Add several tablespoons of the hot cheese mixture to the eggs. Add the warmed eggs to the pot of melted cheese and stir. Add the stout, stir to combine and heat for 2 minutes more.
- Pour the cheese over the toast. Serve with fruit and nuts.
WELSH RABBIT
Categories Beer Milk/Cream Egg Broil Vegetarian Quick & Easy Lunch Cheddar Winter Simmer Gourmet Sugar Conscious Kidney Friendly
Yield Makes 8 savory-course servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
- Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
- Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.
WELSH RAREBIT
Anyone can lay a few slices of cheese on toast and melt them, but creating a thick sauce of cheese, beer and spices and then spreading it on toast creates one of the best late-night snacks I know. This is Welsh rarebit, or rabbit, a traditional British dish whose name has a long and complicated history, one we will not go into here.
Provided by Mark Bittman
Categories easy, appetizer
Time 20m
Yield 4 or more servings
Number Of Ingredients 8
Steps:
- 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.
- 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).
- Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 46 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 26 grams, Sodium 1037 milligrams, Sugar 4 grams, TransFat 2 grams
TRADITIONAL WELSH RAREBIT
Real Welsh rarebit has a real bite to it, which means you need a strong cheddar, sharp cheddar or mature cheddar. You can serve it by itself on white toast or add toppings to it. My personal favourite is poached egg or fresh ripe summer tomato slices. Yum!
Provided by Tea Girl
Categories Welsh
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 376.8, Fat 20.6, SaturatedFat 12.1, Cholesterol 59.1, Sodium 483.8, Carbohydrate 19.9, Fiber 1.1, Sugar 1.6, Protein 17.5
Tips:
- Use a heavy-bottomed pan to prevent the Welsh rarebit from burning.
- Grate the cheese finely so that it melts smoothly.
- Use a good quality beer for the best flavor.
- Add a pinch of cayenne pepper for a bit of spice.
- Serve the Welsh rarebit immediately on toast or crackers.
Conclusion:
Welsh rarebit is a classic British dish that is easy to make and can be enjoyed by people of all ages. It is a great way to use up leftover cheese and bread, and it is also a delicious and satisfying meal. Whether you are looking for a quick and easy snack or a hearty meal, Welsh rarebit is a great option.
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