Welsh Rarebit

Welsh Rarebit

Happy New Year! We’ve got a blank slate so now let’s do it right.

Last night I rang in 2018 the old lady way with my mom and her friends for a lovely 4 pm early bird dinner before coming home to Monica, Phoebe, Joey, Ross, Chandler and Rachel, and heading to bed at a sensible hour.  However, if you’re like many, you’re waking up today wishing you could turn back time to last night and make more sensible choices about beverage consumption. Maybe you should have alternated your pops with water. Maybe you could have slammed some Powerade post-festivites. Maybe it would have been a good idea to indulge in some late night pizza.  Shoulda, coulda, woulda.

But here you are Monday morning wondering what you’re doing with your life and you need a fix and you need it fast. I’m here to help you.  So go sneak some Kalhua or Bailey’s in your coffee to keep the party going, and let’s get to it.

I’ve been in a bit of a rut with the food lately; eating out so much over the past few weeks with Christmas and such has made me a bit of a dunce in the kitchen. However, last week’s winter roundup got the juices flowing again, and my most recent Food & Wine provides inspiration today.

Have you ever had or heard of Welsh Rarebit (or, as Mom said it’s often called, ‘s&*t on a shingle’)? I had, but had no earthly idea what it was.  You know what it is? It’s essentially cheesy toast! I mean, I can’t think of a better hangover cure than what I’m plating up today.

When I was a kid, we’d have cheesy toast for breakfast once in a while, and this is a more grown-up version. We’re cooking down bacon fat with shallots before adding some cheese and beer and other good things, and slathering it on toast and giving it a broil to make it nice and crispy. That’s it!  Crack and egg on it if you are up for it; if so, you’re a rock star.  

I will say that, despite common sense telling me so based on the ingredients, one slice was sufficient- the whole thing is quite rich.

Rich, but said and done in under 30 minutes. You can do it.

Welsh Rarebit
Serves 4
Cheese and beer is melted together for this extraordinary toast topper!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 slices thick cut bacon, diced
  2. 1 shallot, minced
  3. 1 TB all-purpose flour
  4. 2 tsp dry mustard powder
  5. 1/2 tsp salt
  6. 1/2 tsp black pepper
  7. 1 TB Worcestershire Sauce
  8. 10 ounces extra sharp cheddar cheese (I used Kerrygold), shredded
  9. 1/4 cup brown ale
  10. 1 tsp Tabasco sauce
  11. 4 1/2" thick sliced good bread, toasted
  12. 2 TB fresh parsley, diced
Instructions
  1. In a medium saucepan over medium heat, add the bacon. Cook until the fat has rendered out and the bacon starts to get crispy. Once that happens, add the shallot and cook stirring occasionally, until softened, 2 to 3 minutes. Whisk in the flour, dry mustard, salt, and pepper, and cook for 1 minute, stirring occasionally. 
Add the cheese, ale, and Worcestershire and Tabasco sauces, and cook over low heat, whisking, until the cheese melts, about 2 to 3 minutes.
  2. Preheat the broiler. Line a rimmed baking sheet with aluminum foil, and arrange the toasts on top. Spoon the cheddar mixture over the toasts, and broil until bubbling and browned around the edges, about 2 minutes. Sprinkle with parsley and enjoy hot.
Adapted from Food and Wine
Adapted from Food and Wine
The Hungary Buddha Eats the World http://thehungarybuddha.com/

Onward, into 2018!

 


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