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Welsh Rarebit Or: How To Up Your Grilled Cheese Game

Don't be fooled by the name. This traditional English appetizer is made of seasoned cheese and toast -- no rabbit meat in sight!

When I cook with beer, I often suggest using a light, cheap brew, but not so with this recipe. I've popped open a dark ale; a porter would also be nice for this. That, plus some butter, dried mustard and a healthy serving of cheese and you've got a rich football-watching sack.

The traditional way to serve this fancy Cheez Whiz is poured on top of a thick slice of toast. Put it under the broiler and eat it like an open-face grilled cheese sandwich. I also like serving it fondu-style with some biscuit biscotti. Be like the English and include a dish of pickles on the side.

You might consider inviting some friends over to enjoy the Welsh rarebit, because this recipe can serve 10-12 people. If you have any leftovers, you put it in your omelette the next morning.

This recipe features the Aux Poivres Spice Blend.

Welsh Rarebit

Ingredients

  • 3 1/4 cups grated cheddar cheese (set 1/4 cup of this aside)
  • 1 ounce butter
  • 1/2 cup dark ale (PBR won't cut it. Use a darker beer you would enjoy drinking on its own.)
  • 1 teaspoon Aux Poivres spice blend
  • 2 teaspoons mustard powder
  • ground black pepper and salt
  • 8 slices of baguette, cut on a long bias

Instructions

  1. Combine 3 cups of cheese, butter and ale in a heavy-bottomed saucepan. Over medium heat, allow the cheese to melt.
  2. Season with mustard and salt and pepper to taste. Set cheese sauce aside.
  3. Butter the baguette slices, sprinkle with salt and pepper if you like. Toast the slices baguette.
  4. Then, place the baguette slices in a baking dish. Pour cheese sauce over top and sprinkle with extra grated cheese. Broil in a toaster oven until the cheese has a nice brown crust.


This recipe features the .

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