WORLDLY BLUSHING BUNNY RECIPE
What's a great snack for a winter afternoon? Welsh rabbit, the homey, everyday cousin of fancy fondue and party-time nachos. It's quick, easy, gratifying and fun to play around with.The concept is elemental. The first rabbits recorded, in the early 18th century, were simply bread and cheese toasted separately before the fire on long forks and then slapped together to make a sort of Welsh quesadilla. (Because nobody's sure how the dish's name came about, some people later decided, for no good reason, to call it "rarebit.")When the dish became popular in London clubs and taverns, utensils called cheese toasters showed up. The first ones were simply pans on long handles. Later cheese toasters were, in effect, chafing dishes heated with boiling water.Now cooks could start elaborating on that melted cheese topping with all sorts of flavorings -- cream, Port (for the "English rabbit"), anchovies (for the "Scotch woodcock") and so on. Because people usually drank ale with Welsh rabbit, ale crept into the topping, and the best-known recipes call for ale and dry mustard.In this country, Prohibitionists seem to have had a problem with the ale. At some time between the 1890s and the 1920s, a recipe arose that substituted canned tomato soup for ale, giving rise to the pink rabbit or blushing bunny of many a nursery lunch.I take Welsh rabbit and its whole clan seriously, so I have a Welsh rabbit philosophy. Call me crazy, but I think it was a mistake for ale to get involved in the topping. Keep your ale on the side, say I, where its bittersweetness can act as a foil to the cheese, rather than turning it into a monochromatic sludge (which the sulfurous note of mustard does nothing to improve).In my opinion, thickening a rabbit with flour usually makes it unacceptably stodgy. If your cheese topping is too runny, maybe it's because you've put in too much liquid. And I find the versions made with cream and eggs a bit rich for a snack. Go ahead and serve them at dinner, and explain yourself to your doctor later.One of the 18th century touches in rabbit-making was browning the surface of the cheese. If you were rich, you owned a utensil called a salamander, a big lump of metal on a long handle that you could heat red-hot in the fireplace and hold over your rabbit until the surface bubbled. People who didn't have a salamander used a heated shovel.These days, many restaurants (and some extreme-foodie kitchens) have special broilers called salamanders for browning dishes such as creme brulee. They work fine for Welsh rabbit, and so do ordinary oven broilers and toaster ovens.I happen to believe most rabbits are improved by slight browning.Apart from the enjoyable flavor that results, broiling guarantees that the dish is good and hot. A cold Welsh rabbit is a melancholy thing.Go ahead, play aroundMelted cheese is rich and forgiving, so rabbit is hospitable to experimentation. I didn't want to use ale, so I tried onion juice, which has a wonderfully friendly aroma (though your eyes may water as you make it). It was an elegant and satisfying combination. Plain old cheddar worked fine with onion juice, but further experimentation showed that a more aromatic cheese such as Camembert can serve even better.Another substitute for ale is sour cream, which adds richness and a subtle tartness. Cheese and sour cream made me think of Mexican food, so how about adding salsa? Unfortunately, the result was bland and runny, not the sort of nacho-rabbit cross you might expect. Chipotle chiles, on the other hand, made a memorably hot, smoky-flavored rabbit.While I was fooling with sour cream and chiles, I thought of making a curry rabbit, but something seemed to be missing. It was chutney, of course. The raj rabbit was born.Finally, having had my share of blushing bunnies as a nipper, I felt entitled to add more grown-up ingredients to nudge the tomato soup version out of the nursery food category. Chives and a free hand with the Worcestershire sauce did the trick.Still, no matter how much we experiment, we should never lose sight of what Welsh rabbit is: a quick, simple, unpretentious, immediately satisfying snack. You can play with it -- throw on some bacon or chopped ham, if you want -- but don't elaborate on it too much. No long list of ingredients, please, and preferably nothing you have to make a special trip to buy. If you insist on using a rare cheese in Welsh rabbit, whip up a fondue instead.After all, if you want to go to that much trouble, you might as well just make dinner.
Provided by Charles Perry
Categories VEGETARIAN, APPETIZERS, FAST, EASY
Time 18m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Put the cheese, tomato soup, Worcestershire sauce, onion and pepper in a skillet. Stir over medium heat until the cheese is thoroughly melted.
- Remove the skillet from the heat for 1 to 2 minutes for the cheese mixture to firm up slightly. Ladle the mixture onto the slices of toast and broil until the tops start to bubble -- but don't let them brown. Garnish with the chives. Serve hot.
BLUSHING SHE CRAB SOUP WITH A TWIST
Steps:
- Preheat oven to 440 degrees F.
- Halve 18 of the grape tomatoes. In a baking dish pour in 1/4 cup olive oil. To that add banana peppers, and 1/2 of the tomatoes. Mix to coat all with oil. Sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Bake uncovered (ideally in convection oven) until they start to brown (about 15 minutes).
- In a pot heat 1/4 cup olive oil and add 1/3 cup finely chopped red onion, 1/4 teaspoon sea salt, natural brown sugar, 1/4 teaspoon crushed red pepper, 1/4 teaspoon course ground black pepper. Stir over high heat. Add the remaining whole tomatoes and continue to mix until the tomato skins start to peal (about 4 minutes). Pour entire contents of this pot into a blender. To this add cilantro, the roasted tomato mixture and chicken broth. Blend until fairly smooth (about 15 to 20 seconds).
- Pour entire contents into pot, add 6 ounces of vegetable juice, bring almost to a boil and reduce to a simmer.
- In a medium mixing bowl beat egg until it produces a light foam and beat in the lemon juice. To this add the remaining 6 ounces vegetable juice and beat again. Slowly mix in 1 cup of the hot soup. Take soup off the heat and slowly mix this mixture into the soup. Add 2 tablespoons heavy cream and stir over medium heat until it starts to bubble. Remove from heat.
- In a skillet add 6 tablespoons butter, melt butter over medium heat, add 2/3 cup of finely chopped red onion and garlic. Saute for about a minute and then add 1/2 teaspoon crushed red pepper and 1/2 teaspoon coarsely ground black pepper. Continue sauteing until the onions are soft and translucent. Then add crab boil seasoning and cream sherry. Turn heat up until mixture comes to a bubble then lower to medium heat and stir until it starts thickening to almost a light syrup consistency. Once it has thickened add crab base and make sure it is incorporated well. Then add 2/3 cup heavy whipping cream stir over medium to high heat until it starts to bubble. Then add 1 cup of crabmeat and mix well, once it comes to a bubble again remove from heat.
- For each serving:
- Add 1/2 cup of the tomato soup to bowl, to this add 2/3 cup of the crab soup, 1 tablespoon freshly grated Parmesan. And 1/4 teaspoon of the red lump fish caviar and mix well. Float a tablespoon of the crab soup in center
- Grate some more Parmesan on top. Add freshly ground black pepper, to taste, and serve
- I like to garnish with blue crab claws sauteed in butter and cream sherry and or some caviar. When in season I like to use fresh crab roe.
BLUSHING BUNNY SOUP
This comes from my Great Grandmother. The food Ingredients come from the days of rationing during WW1. And all the ingredients are already in most pantries. It's very simple so She would make this for us every time we visited her. It was my favorite thing to eat when I was a kid. It's very rich so a little goes a long way. I still make this just for my birthday.
Provided by amicab99
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a small pot add the Tomato Soup.
- Making sure to reserve about 1/4 cup of the tomato soup in a small bowl.
- With the pot on the stove, turn the heat to low-medium.
- With the 1/4 cup of Tomato Soup in the bowl add the egg and whisk until both are mixed.
- Then add that mixture to the pot, make sure the soup isn't boiling.
- Turn up the heat.
- Slowly add the Cheese making sure to stir it all in until melted.
- Once everything is melted.
- Serve in small bowls with Crackers.
Nutrition Facts : Calories 807.4, Fat 59.6, SaturatedFat 37, Cholesterol 284.4, Sodium 1872.8, Carbohydrate 21.4, Fiber 1.7, Sugar 12.6, Protein 47.8
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