Best Welsh Rarebit Rabbit Recipes

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WELSH RABBIT (RAREBIT)



Welsh Rabbit (Rarebit) image

This is my Gamommy's recipe and different enough from the other ones that I thought it should be represented. Serve over toast.

Provided by TARENELLA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons unsalted butter
4 cups shredded sharp Cheddar cheese
½ cup light beer
1 egg
½ teaspoon salt
½ teaspoon ground dry mustard
1 pinch cayenne pepper
1 teaspoon Worcestershire sauce

Steps:

  • Melt the butter in a heavy saucepan over medium-low heat, and stir the Cheddar cheese and beer into the melted butter. Cook and stir until the cheese melts, about 5 minutes, and remove from the heat.
  • Whisk together the egg, salt, dry mustard, cayenne pepper, and Worcestershire sauce in a bowl. Gradually whisk the egg mixture into the cheese mixture, stirring between additions, until the egg mixture is thoroughly combined. Return the saucepan to the stove, and stir over low heat until the Welsh rabbit is hot and smooth.

Nutrition Facts : Calories 536.5 calories, Carbohydrate 2.4 g, Cholesterol 180.4 mg, Fat 44.6 g, Protein 30 g, SaturatedFat 27.9 g, Sodium 1025.9 mg, Sugar 0.9 g

WELSH RABBIT (RAREBIT) - SORT OF TOASTED CHEESE



Welsh Rabbit (Rarebit) - Sort of Toasted Cheese image

Nothing is more delicious that a well-made Welsh Rabbit, or 'rarebit'. It is easy to make but you do need to keep your eye on it! Have the toast made, and keep it warm, before you start cooking the cheese - which is best coarsely grated because it melts easily. From 'The Country Kitchen - Cheese And Biscuits' - Jean Hatfield.

Provided by Karen Elizabeth

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

375 g Mature cheddar cheese, coarsely grated
30 g butter or 30 g margarine
125 ml milk or 125 ml beer
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1/2 teaspoon salt
1 pinch cayenne powder
1 egg, lightly beaten
8 slices bread, toasted
paprika (optional)

Steps:

  • Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
  • With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
  • Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
  • Pour the mixture over the hot toast.
  • Sprinkle with a little paprika if liked, and serve immediately.

WELSH RABBIT ( RAREBIT ) AND TOMATO SANDWICHES



Welsh Rabbit ( Rarebit ) and Tomato Sandwiches image

Sara Moulton's take on a classic baked cheese dish morphed into grilled sandwiches that are perked up with toasted walnuts and tomato slices.

Provided by SusieQusie

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 small plum tomatoes, sliced 1/3 inch thick
kosher salt
1/4 cup chopped walnuts
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
8 slices whole wheat bread
3 tablespoons olive oil or 3 tablespoons butter

Steps:

  • Preheat oven to 350°F.
  • Sprinkle the tomato slices lightly on both sides with salt; arrange them on a wire rack over a tray to drain for 10 minutes and then pat dry with paper towels.
  • Meanwhile, spread the walnuts in a pie plate or baking pan and toast in the preheated oven for about 8 minutes or until fragrant.
  • Toss the cheese with the Worcestershire sauce, mustard, cayenne, walnuts and salt to taste.
  • Arrange one fourth of the tomato slices on half of the bread slices.
  • Mound one fourth of the cheese mixture on top of the tomatoes and top with the remaining bread slices.
  • In a large skillet heat the oil or butter over moderately high heat until hot.
  • Add the sandwiches, turn the heat down to moderately low and cook the sandwiches until golden on both sides, about 3 minutes a side.

DADDY'S WELSH RABBIT (RAREBIT)



Daddy's Welsh Rabbit (Rarebit) image

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

2 Tbsp butter
1 1/2 Tbsp all purpose flour
1 can(s) (5 ounces) evaporated milk (or 2/3 cup beer or ale)
1 c grated extra sharp cheddar cheese (or more if desired)
1/2 Tbsp worcestershire sauce
1/2 tsp hot sauce (tabasco)
4 slice bread, toasted

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.

WELSH RAREBIT WITH RABBIT



Welsh Rarebit With Rabbit image

Truly, I add rabbit or chicken meat to my rarebit, to serve as a hearty (and savory) main dish, thus making my rarebit a TRUE rabbit!!! Plus my kids don't have to grow up being confused about the name: rarebit or rabbit.

Provided by Debber

Categories     One Dish Meal

Time 22m

Yield 3-6 serving(s)

Number Of Ingredients 9

6 slices toasted bread, buttered
1 teaspoon butter
1/2 lb extra-sharp cheddar cheese, shredded (see note)
1 teaspoon yellow mustard (or more)
1 dash hot sauce
1 cup beer (or apple juice)
1 -2 cup rabbit, cooked, cubed (or chicken) (optional)
3 eggs, beaten
1 tomatoes, cut into sixths (wedges)

Steps:

  • Melt butter in large saucepan; add cheese, mustard and hot sauce; heat until cheese melts--stirring all the while.
  • Gradually add the beer, stirring continuously; then add meat if using.
  • Stir in beaten egg, until egg sets; remove from heat.
  • Cut toast into "points" and lay two points on each plate.
  • Pour one-sixth of the sauce over each plate; garnish with one tomato wedge.
  • NOTE: try Monterey Jack, Swiss, mild Cheddar for different flavors!

Nutrition Facts : Calories 564.2, Fat 33, SaturatedFat 18.7, Cholesterol 294.2, Sodium 900.9, Carbohydrate 31.1, Fiber 1.7, Sugar 4, Protein 29.7

WELSH RAREBIT (RABBIT)



Welsh Rarebit (Rabbit) image

I like the cheese/beer combo. Just seems to work and play so well together. And when its for breakfast... well, all the better!

Provided by Geoffry Le Cher

Categories     Other Breakfast

Time 25m

Number Of Ingredients 11

2 Tbsp unsalted butter
1 tsp dijon mustard
1/2 tsp salt
2 Tbsp ap flour
1 Tbsp worcestershire sauce
1/2 tsp freshly ground black pepper
1/2 c dry, stout beer (guinness)
3/4 c heavy cream
1 1/2 c shredded cheddar cheese
1/4 tsp hot sauce
4 thick sliced, toasted, sourdough bread

Steps:

  • 1. MAKE THE ROUX
  • 2. In a medium saucepan over low heat, melt the butter and whisk in the flour.
  • 3. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.
  • 4. MAKE THE SAUCE
  • 5. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. (There will be some foaming.)
  • 6. Pour in cream and whisk until well combined and smooth.
  • 7. Gradually add cheese in batches, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Take your time and make sure there are no lumps, then add hot sauce.
  • 8. Pour over toast and serve immediately.

WELSH RABBIT (RAREBIT) BRITISH STYLE RECIPE - (4.3/5)



Welsh Rabbit (Rarebit) British Style Recipe - (4.3/5) image

Provided by [email protected]

Number Of Ingredients 7

1 tsp English mustard powder
3 tbsp stout
30 gm (1 Oz) butter
Worcestershire sauce, to taste
175 gm (5.25 Oz) lancashire (Mild Cheddar) cheese, grated
2 egg yolks
2 slices bread (Firmer is better)

Steps:

  • 1. Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and add the butter and about 1 tsp Worcestershire sauce - you can always add more later if you like. Heat gently until the butter has melted. 2. Tip in the cheese and stir to melt, but do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn't solidify. 3. Pre-heat the grill to medium-high, and toast the bread on both sides. Beat the yolks into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden. Serve immediately.

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