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Welsh Rarebit

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Source: Casual Cuisines of the World - Country Inn

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 4

A delicious cheese dish, Welsh rarebit is perhaps rightly dubbed "Welsh rabbit," since older French references call it lapin gallois. But simply put, it is toast topped with a creamy cheddar cheese sauce. Paired with a light salad, it makes a wonderful buffet offering. Serve it without the salad as a hearty appetizer.

RECIPE INGREDIENTS

For Salad:

3 radishes, trimmed, sliced and lightly salted

8 small pickled onions

3/4 cup lightly packed inner yellow frisee leaves

3/4 cup lightly packed arugula sprigs

For Rarebit:

2 slices dense-textured white sandwich bread

2 slices dense-textured brown sandwich bread

1 cup grated good-quality sharp cheddar cheese

5 tablespoons dark ale

2 tablespoons chilled unsalted butter, cut into pieces

1 tablespoon Dijon mustard

1/2 teaspoon salt, plus salt to taste

1/4 teaspoon freshly cracked pepper, plus pepper to taste

Pinch of cayenne pepper

DIRECTIONS

FOR SALAD: In a small bowl, toss together the radishes, pickled onions, frisée and arugula.

FOR RAREBIT: Preheat a broiler. Place the bread slices on a baking sheet. Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side. Remove from the broiler.

In a small saucepan over medium heat, combine the Cheddar and the dark ale. When the cheese melts, add the butter, Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and the cayenne, and whisk together until evenly melted and combined, 1-2 minutes.

Cut each piece of toast in half on the diagonal and arrange around the edges on a flameproof platter. Pour the cheese mixture over the toasts so they are covered completely. Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes. Remove from the broiler.

Place the salad in the center of the platter and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

234

Fat. Total:

12g

Fiber:

Carbohydrates, Total:

19g

Sodium:

726mg

% Cal. from Fat:

46%

Cholesterol:

31mg

Protein:

12g

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