It’s said Wales didn’t have any rabbits. They’d been hunted into extinction.
Others are quoted as saying that the Welsh name was used as a patronizing way to discount things. For example a Welsh pearl was one of poor quality. And Welsh Rabbit (where the Rarebit name stemmed) clearly lacks rabbit.
In truth, the origins of this dish is likely both. It probably represented a dish that really didn’t have meat because none was available. But how did Rabbit become Rarebit? We don’t know for sure, but it was probably a PC way of referring to Rabbit — more genteel, and all that.
The important thing is: have you had it? It was a favorite dish of mine from my childhood – pure comfort, through and through. Although full confession, it was actually Stouffer’s that I ate. My mom would toast a couple pieces of bread, fry up some bacon, slice a tomato, and pour the microwaved package of Stouffer’s Welsh Rarebit cheese all over it. The perfect panacea for whatever ailed me.
Rough day in Mr. Benkirk’s Biology class in Junior High? It was Welsh Rarebit for dinner. Fell off my bike after trying to stand on the seat, and letting go of the handlebars? Yes, I stupidly tried it – and got Welsh Rarebit for dinner.
But it doesn’t have to be for dinner. You can make this sauce from scratch (so easy), and serve it over slices of tomato on crostini for an appetizer at your next party.
Welsh Rarebit Crostini
- 1 Tbsp unsalted butter
- 1 1/2 Tbsp all-purpose flour
- 1/2 cup ale
- 1/4 cup whole milk
- 1 tsp dry mustard
- 1 Tbsp Worcestershire sauce
- 1/8 teaspoon black pepper
- 6 ounces extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
- 1 squirt Sriracha sauce, to taste (or other hot sauce)
- 1 large egg yolk
- 1 bag of toasted baguette slices
- 6 Roma tomatoes
- Parsley, finely chopped
- Melt the butter in a heavy saucepan over medium-low heat. Whisk in the flour and cook until thickened, about 1 minute. Add the beer and milk in a stream, whisking, followed by the mustard, Worcestershire sauce, pepper, cheese, and hot sauce.
- Bring to a simmer over medium-low heat, while whisking until a luscious, smooth sauce develops. whisking, about 2 - 3 minutes.
- Remove from heat and immediately whisk in yolk.
- Slice the Roma tomatoes into ½" thick slices and arrange on the baguette toasts. Spoon a little Welsh Rarebit sauce over them. Finish with a dusting of parsley and paprika.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Memory Lane and is hosted by Lana Stuart who blogs at Never Enough Thyme. For our Memory Lane dinner, we all created recipes based on comfort foods which evoke feelings of nostalgia and warmth
Memory Lane Comfort Food
- Cheesy Spinach Dip from That Skinny Chick Can Bake
- Welsh Rarebit Crostini from The Wimpy Vegetarian
- Stuffed Cabbage from Mother Would Know
- Chole Aloo (Chickpas & Potatoes) from Spice Roots
- Old-Fashioned Chicken Pot Pie (Gluten Free) from The Heritage Cook
- Chicken and Rice Casserole from Miss in the Kitchen
- Texas Tater Tot Casserole from Stetted
- Chings, Junior Style (Copycat Recipe) from Pastry Chef Online
- Chicken Cordon Bleu All Roads Lead to the Kitchen
- Chicken Nilaga-Boiled Chicken Stew from Asian in America
- German Chocolate Cake with Rum Glaze and Buttercream from Creative Culinary
- Pineapple Upside Down Cake from Never Enough Thyme
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.