New Meal Monday: Welsh Rarebit

When I heard September 3rd was Welsh Rarebit Day, I had a lot of questions.  
"What is Welsh Rarebit?"
"Where did that name come from?" 
"Is it really worthy of its own day?"

These were just a few of the questions I had, and quite honestly, the answers were more complicated than I expected...
For example, what is Welsh Rarebit? Well, there's quite a few variations, but in the end it involves bread and a cheese based sauce.  The name is believe to be derived from Rabbit (even though its a meat-free dish...).  I won't get into all the details and history here, but it has its own, rather lengthy, Wikipedia page if you're interested!

However, the last question, I was able to answer by making and eating myself. Yes, it is worthy of its own day, if for no other reason that I may not have tried it otherwise! Honestly, a cheesy sauce and bread? Does it get much better than that?  Some recipes call for cooking the sauce in dish and then serving with bread on the side, but i choose to spread the sauce right onto the toast.  You could make this particular recipe either way! You can also play around with the ingredients, even add some hot sauce or cayenne pepper if you'd like! With so many variations on this you can get creative with ingredients!

What you'll need:

  • 4-6 Slices of your favorite fresh bread
  • 1 Tbsp Butter
  • 1 Tbsp Flour
  • 8 oz Cheddar Cheese Grated
  • 1/4C Beer (Ideally a stout or porter)
  • 1 Tbsp Worcester Sauce
  • 1/4 tsp paprika
  • 1/4 tsp thyme

How you'll do it:

  1. Toast bread slices.
  2. In a saucepan melt butter and slowly mix in flour.
  3. Cook mixture until golden brown (about 5 min) and then mix in paprika & thyme. 
  4. Whisk in beer and Worcester sauce until all well combined, then mix in cheese.
  5. Stir until cheese is well mixed and forms a creamy sauce (some chunks of cheese are OK)
  6. Pour mixture in a dish to allow to cool and settle a bit.  Place toast on baking sheet, then spread sauce evenly over each piece of toast.
  7.  Broil toast topped with sauce until edges begin to bubble.