Time 25m Yield 4 servings as a side dish Number Of Ingredients 11 Steps:
In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.
Yield Makes 8 savory-course servings Number Of Ingredients 9 Steps:
Preheat broiler. Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes. Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes. Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.
Time 20m Yield 6 Number Of Ingredients 10 Steps:
Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Time 10m Yield 2-4 serving(s) Number Of Ingredients 6 Steps:
Make the toasts, butter lightly and take off the crusts. Melt the butter over low heat, add the cheese, and slowly pour in the beer, stirring till smooth. Add the mustard and pepper. Keep stirring till it is heated through, but never let it boil or bubble or it will become stringy. Pour over the toast and serve. Use cheddar cheese or something that melts nicely with a good flavour.
Time 30m Yield 4 to 6 servings Number Of Ingredients 19 Steps:
In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy. Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters. In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 teaspoon of Essence. To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Time 20m Yield 6 Number Of Ingredients 8 Steps:
In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened. Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.
Time 10m Yield Four open-faced triangular sandwiches Number Of Ingredients 6 Steps:
Preheat the broiler. Remove the crusts of the bread. Cut the slices diagonally in half to make 4 triangles. Lightly toast the bread. In a bowl, combine the butter, Worcestershire sauce, pepper and mustard. Spread the mixture onto the toast. Top with the Cheddar cheese. Place under the broiler and heat until bubbly, about 2 to 3 minutes. Serve at once.
Time 15m Yield Four servings Number Of Ingredients 8 Steps:
Preheat the broiler to high. Grate the cheese coarsely. There should be about two cups. Melt the butter in a heavy saucepan and add the cheese. Stir briefly and add the ale. Continue cooking over low heat, stirring, until the cheese is thoroughly melted and smooth. Add the mustard, Worcestershire sauce, salt and pepper. Arrange the toast slices in four fairly shallow ramekins. Spoon an equal amount of the rabbit on top of each. Place under the broiler, and broil until bubbling and lightly browned. Serve immediately.
Yield Serves 6 Number Of Ingredients 11 Steps:
In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil). Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with the parsley and serve it with the bacon.
Time 20m Yield Serves 2 Number Of Ingredients 0 Steps:
Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan. Mix well and then add the beer, Guiness or milk to moisten. Do not make it too wet!! Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily. Leave to cool a little, and meanwhile toast the bread on one side only. Spread the rarebit over the untoasted side and brown under a hot grill. This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour. (From www.welshholidaycottages.com)
More about “welsh rabbit recipes”
Time 25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Melt butter in a saucepan. Add cheese, mustard and hot sauce. Heat mixture while stirring until cheese melts. Add ale and keep on heating until liquid is nearly evaporated, stirring continuously. Stir in beaten egg and let harden. Serve immediately on toasted bread slices. Garnish with tomato.
