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
- 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
- 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.