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
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
CREOLE RABBIT - LOUISIANA STYLE
A wonderful baked rabbit recipe. Times include over night marination. Recipe can be adapted to Dutch oven cooking while camping .
Provided by Chef Shadows
Categories Rabbit
Time 10h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dry rabbit and place in bowl.
- Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar.
- Pour over rabbit, turning pieces to coat.
- Cover bowl and marinade overnight in refrigerator.
- Transfer rabbit and marinade to well-greased baking dish.
- Bake in preheated 450°F oven 1 hour.
- Combine remaining ingredients and pour over rabbit.
- Bake 30 to 45 minutes longer, until rabbit is fork-tender.
- Serve warm.
MEXICAN " RABBIT" RAREBIT
Even Rednecks can appreciate other cultures. This recipe came from my Gourmet Foods class at good ole Western KY U. One of the other "country folk" in the class said (and I quote),"I'd rather have my rabbit fried with gravy and biscuit." The teacher never heard him. I still haven't figured out if he was trying to be funny or he was being serious. Anyway, this could be served with chips if the bread has turned into a penicillin lab. And the best part is, everything you need is probably in your pantry or fridge. All times are estimates, as I never watch the clock.
Provided by Redneck Epicurean
Categories Sauces
Time 30m
Yield 1 batch
Number Of Ingredients 8
Steps:
- NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot!
- Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and sauté until transparent. If not, skip this step.
- Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted.
- Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs.
- Allow the mixture to heat through and serve with toast or chips.
Nutrition Facts : Calories 2221.2, Fat 105.1, SaturatedFat 57.4, Cholesterol 588.4, Sodium 5935.9, Carbohydrate 225.2, Fiber 8, Sugar 9.2, Protein 101.9
CREOLE RABBIT (RAREBIT)
First off, there is no rabbit in this recipe. This is a take-off from the Welsh Rabbit with a New Orleans flavor. I recently moved my mother to a retirement home and this was in her recipe box. It says "For a Lenten main dish, omit the bacon and serve over fluffy rice".
Provided by mary winecoff
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon until crisp.
- Add onion and green pepper and cook until tender but not brown.
- Add tomatoes, salt, pepper and Worcestershire sauce.
- Simmer uncovered 15 minutes.
- Meanwhile melt butter, blend in flour.
- Gradually add milk and cheddar cheese.
- Cook until thickened.
- Serve over toast.
- Use cheddar sauce first and top with creole mixture.
Nutrition Facts : Calories 423.9, Fat 26.4, SaturatedFat 12.6, Cholesterol 76.9, Sodium 1167.5, Carbohydrate 32.9, Fiber 2.8, Sugar 4.7, Protein 14.3
EMERIL'S NEW ORLEANS-STYLE WELSH RABBIT
Provided by Emeril Lagasse
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy. Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters.
- In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence.
- To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
EMERIL'S NEW ORLEANS-STYLE WELSH RABBIT
This recipe sounds truly awesome! Serve this an an entree. If you can't find Caerphilly cheese, substitute cheddar. Emeril's.com For the essence seasoning: use recipe #14372 or recipe #11783. We're planning on making this real soon.
Provided by Manami
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
- Add the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the beer.
- When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy.
- Add 1 teaspoon of the Essence, the Worcestershire sauce,the dry mustard & crushed red pepper flakes: stir to combine.
- Keep warm while you prepare the oysters.
- In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters.
- Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally.
- Season with the remaining 1/2 teaspoon of Essence.
- To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts.
- Top with the cheese mixture, and garnish with the crispy bacon.
- Enjoy!
Nutrition Facts : Calories 1005.9, Fat 41.9, SaturatedFat 18.4, Cholesterol 132.4, Sodium 1832.5, Carbohydrate 112.3, Fiber 6, Sugar 0.9, Protein 39.6
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