In the 14th century, "Toasted Cheese and St. Peter," by Boorde, tells the tale that the Welsh were turned out of heaven because they were babbling and undeserving. St. Peter had lured them out by calling "Caws Pobi, Caws Pobi" (The Welsh language for toasted cheese - caws-wedi-pobi) and thereby earned for himself the post of Porter of Heaven. During these same times, it was common for “welsh” to mean inferior quality, or imply something was fake, counterfeit or "second shelf".
In this same vein, Welsh Rarebit began assuredly as Welsh Rabbit - most likely originally meant as a term of disparagement. In a society where most people could at the very least snare a rabbit for the cooking pot, the 17th and 18th century European would sneer that a Welshman was considered so hopelessly inept that cheese melted with beer would have to suffice in the rabbit’s stead.
The name "Welsh Rarebit" appears after 1785. This was a probably a derivative of the original made up by people who didn't understand why the dish was called "rabbit" in the first place. Traditionally, a good welsh rarebit was enhanced by the addition of wine, ale, or beer. In its American forms, eggs and milk replace the wine and ales, perhaps because of the temperance movement in America's history.
Below you will find a very basic and very old recipe and after that, a renovated version with a several more flavor levels to enjoy:
Welsh Rarebit (Rabbit) Recipe
· 2 to 4 slices of bread
· 1½ cups of grated cheddar or Cheshire cheese (8.5oz)
· ½ onion, grated
· 2 tablespoons of milk or beer
· 30 grams / 1 oz of butter
· 1 teaspoon of English mustard
· Pepper
Toast the slices of bread lightly and set aside.
Grate 1½ cups of cheese and ½ onion. Saute the onion in a small saucepan then, slowly add the cheese and milk to melt together gently. Next, add the mustard and pepper. Stir continuously to keep the mixture from separating.
Arrange the toast on a baking sheet for grilling and spread with butter. When cheese mixture is thick and smooth, pour over each piece of toast and grill until golden brown.
SAVORY WELSH RAREBIT (RABBIT)
4 slices bread (hearty grain or rye)
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
½ onion, grated
1/2 cup heavy lager, ale or beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
In a medium saucepan over low heat, melt the butter and whisk in the flour. Continue to cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in onion, mustard, Worcestershire sauce, salt, and pepper until consistency is smooth. Add beer and whisk to combine. Pour in cream and whisk until all ingredients are well combined. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Pour over toast and grill until golden brown.
You can also add herbs to taste and/or a few drops of hot sauce to the mixture before grilling for an extra flavor kick.
There are a number of rarebit varieties:
Add sliced tomato or grilled bacon as an alternative topping.
The Buck rarebit is a Welsh rarebit with a poached egg on top.
The Irish rarebit is topped with onion, vinegar, herbs and sweet pickles (traditionally gherkins).
The Yorkshire rarebit is topped with both bacon and a poached egg.
Other variations include: the American rarebit, which is topped with beaten egg white and the English rarebit that infuses the toast with red wine before adding the melted cheeses. A dish called Scotch rarebit also exists, although this comes close to traditional English cheese on toast but requires a particular Dunlop variety of cheeses. The King Rarebit is a normal Welsh Rarebit with a fried egg on top.
OR: ADD 2 CANS OF CRABMEAT AND A BEAUTIFUL, RICH CHEESY DIP IS BORN!
The variations are limited solely by your creativity and palate. Let me know YOUR favorite rarebit twist!
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