In sticking with the theme of my CheapCooking I decided to go pedestrian and offer up one of the kids’ favorites, Welsh Rarebit (also called Welsh Rabbit), for my first Is My Blog Burning entry. Perfect for a weekend that has managed to change seasons mid-stride, from baking hot to cool and rainy! It’s really nothing more than a glorified cheese sauce with the beer adding a nice bite to it.
It was really quite hard to choose a recipe! So many good things are made even better with a bit of wine. I love a beef stew with red wine recipe because I’m always attracted to anything with artichokes. And a Chicken with Sherry and Sour Cream has become a favorite around here. Then there are the many soups I make with a bit of white wine in addition to the chicken broth, the marinara sauce with some red wine, the chicken piccata… You get the idea.
I don’t cook much with beer for some reason but this Welsh Rarebit/Rabbit is a family favorite and one my kids request often.
Welsh Rarebit or Rabbit
Ingredients
- 3 Tbs butter
- 3 Tbs flour
- 1 Tsp dry mustard
- 1 3/4 cup milk
- 2/3 cup beer
- 12 oz shredded Cheddar cheese
- 1/2 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper
- paprika to taste
Instructions
- Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes, stirring constantly, then add the dry mustard and stir and cook another minute. (I typically put the milk in the microwave for 2 minutes while I’m doing this as it’s easier to make a smooth white sauce if the milk is warmed a bit.)
- Gradually add the milk, using a whisk to mix it in so you get a nice smooth sauce. Raise the heat to medium-high and bring to a boil, stirring the whole time so it doesn’t scorch. When it’s thickened up a bit, reduce the heat to low and add the beer. Simmer for 2-3 minutes, stirring.
- Turn the heat way down or off and add the grated cheese a handful at a time, stirring until melted. Stir in the Worcestershire and cayenne.
- Toast some English muffins or sourdough bread or whatever you have around and spoon the cheese sauce over the top, sprinkling with paprika.
This sounds absolutely decadent! Like cheese fondue on toast. How have I never heard of it before? Or tasted it? I’m Scottish! Well…of Scottish/Irish/British descent.
Jennifer of The Domestic Goddess
http://www.domesticgoddess.ca
Seems to me, Ellen, this is anything but “pedestrian!!” Lucky kids! Looks, and sounds, great!
Donna in Harrisburg, There’s a Chef in My Kitchen