National Welsh Rarebit Day

Filed in Real Food by on September 3, 2015 0 Comments

Celebrate melted cheese on toast with National Welsh Rarebit Day!

Welsh Rarebit

Want an easy supper idea? Try Welsh Rarebit. Welsh Rarebit, also known as Welsh Rabbit, is a fancy kind of cheese sauce melted over toast. Like any other cultural favorite, there are many recipe variations.

You’ll find recipes that call for milk, or beer, or milk and beer. Recipes that call for Cheddar cheese or farmer’s cheese or even American cheese. Recipes that call for cayenne pepper or black pepper or no pepper at all.

You’ll also see it referred to as Welsh Rarebit or Welsh Rabbit. Some people get all in a tizzy about what to call it. Some say was named by the Welsh themselves, while others say the rarebit/rabbit moniker was bestowed by the English in derision.

All I know is that one year Welsh Rarebit saved my life. Yes, I am exaggerating a bit. But many years ago my husband spent the summer working away from home. I however was home 24/7 frantically trying to remain in control of two active pre-schoolers. I managed, but just barely!

There were many many nights that the evening meal consisted of Welsh Rarebit and frozen peas. It was an easy, healthy, filling menu. One that could be pulled together quickly and that the kids would eat. Sometimes we would even “shake it up” and add some cucumbers to the plate.

Last month found my husband working away from home for a few weeks too. The kids are all grown now, with kids of their own. But the Welsh Rarebit was still good for a quick and easy meal.

So as we head into the busy “back to school” season, keep Welsh Rarebit as part of your dinner time repertoire. It may save your life too.

National Welsh Rarebit Day
Celebrate National Welsh Rarebit Day with this easy supper idea.
Author:
Cuisine: British
Recipe type: Entree
Serves: 4 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ cups shredded Cheddar cheese
  • ¾ cup milk
  • 1 tsp dry mustard
  • dash cayenne
  • salt and pepper
  • 1 well-beaten egg
  • Paprika (optional)
Instructions
  1. Heat cheese and milk in a medium saucepan over low heat, stirring constantly until cheese melts and sauce is nearly smooth.
  2. Add mustard, cayenne, and salt and pepper to taste. Stir into cheese mixture.
  3. Add 1 cup of cheese mixture into the egg, stirring quickly or using a whisk to combine.
  4. Return egg mixture to saucepan. Cook and stir over medium-low heat until mixture thickens and is bubbly.
  5. Serve over toast points.
  6. Sprinkle with paprika if desired.

 

 

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About the Author ()

Renee Pottle, an author and Home Economist, is fanatic about growing and preserving food for her family. She blogs at SeedToPantry.com, MotherEarthNews.com and HestiasKitchen.com.

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