Photo: Welsh Rarebit Recipe
Ingredients
- 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
Directions
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.
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By Carissa R
Manhattan Beach, CA
on December 05, 2011
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I used this recipe as a guide and made modifications, but still rated it 5 stars because I can't stand it when people modify a recipe then goof up the ratings. That said, if modifications annoy you, please stop reading. I cooked a scant half pound of bacon, set it aside and saved & measured the bacon grease then used equal amounts of flour (3 Tbs. each. I used a whole bottle of Heffeweissen (didn't have Porter, added a hefty splash of whole milk and used cheddar only. It made a lot and it was fabulous. Bacon grease makes everything better...
By jjanemin_1734498
du quoin, IL
on November 26, 2011
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Outstanding! At first I thought I'd burned the cheese because I could see tiny bits of color in the sauce... then I realized it was extremely tiny bits of the blue part of the Stilton. Weird color or not, this Welsh Rarebit recipe is a keeper. Perfect for breakfast but I will also use it for hors d'oeuvres. Delish!
By don't crowd the pan
on November 21, 2011
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I've had basic welsh rarebit before but the addition of blue cheese, the garlic rub, bacon and tomatoes really push it up to another level. The beer and the blue cheese do turn the cheese mixture a funky color but the bacon, tomatoes and chives do a good job hiding it. These would be great on ficelle as hors d'oeuvres.
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