Best Welsh Rarebit Souffles Recipes

Welsh Rarebit image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons butter
1/4 cup milk
1 pound sharp English Cheshire cheese, aged preferred, grated
1/2 tablespoon dry English mustard
Freshly ground black pepper
2 eggs
1/2 cup stout or ale
Toasted country bread
Several apples or pears and walnut halves as accompaniment

Steps:

In the top of a double boiler, heat the butter until it begins to brown. Add the milk and heat until very hot. Add the cheese slowly and allow it to melt completely. Add the mustard and combine. Season with pepper.
In a small bowl beat the eggs. Add several tablespoons of the hot cheese mixture to the eggs. Add the warmed eggs to the pot of melted cheese and stir. Add the stout, stir to combine and heat for 2 minutes more.
Pour the cheese over the toast. Serve with fruit and nuts.

Welsh Rarebit image

Provided by Judy Joo

Categories main-dish

Time 20m

Yield About 1 1/2 cups sauce

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon flour
1/2 cup porter beer
1 teaspoon English mustard powder
2 or 3 dashes hot sauce, such as Tabasco
2 or 3 dashes Worcestershire sauce
5 ounces sharpest Cheddar available, grated (about 2 cups)
5 ounces Stilton, crumbled (about 2 cups depending on how finely it's crumbled)
Salt and freshly grated black pepper
Long thin slices of French baguette cut on a bias
Extra-virgin olive oil, for brushing
Cloves of garlic, halved
Thin slices tomato and diced tomatoes, for garnish
Crumbled bacon
Chopped fresh chives

Steps:

Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth. Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside.
Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes. Garnish with bacon, diced tomatoes and chives before serving.

Welsh Rarebit image

Provided by Alton Brown

Categories side-dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

Steps:

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

Welsh Rarebit image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 6

2 tablespoons butter
1 teaspoon good mustard
Salt and pepper
1/4 cup beer or ale
4 ounces grated Cheddar or Double Gloucester cheese
2 thick slices grilled Italian bread

Steps:

Melt the butter in the saucepan and add the mustard, salt and pepper, ale or beer and bring to a simmer. Add the cheese and the minute it has melted remove the saucepan from the heat. Pour over the toast and serve as is or place under the broiler to brown. Serve immediately with a glass of red wine or beer.