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
Ingredients
- 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)
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>1 squirt Sriracha sauce to taste (or other hot sauce)</span>
- 1 large egg yolk
- 1 bag of toasted baguette slices
- 6 Roma tomatoes
- Parsley finely chopped
- Paprika
Instructions
- 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 1/2" thick slices and arrange on the baguette toasts. Spoon a little Welsh Rarebit sauce over them. Finish with a dusting of parsley and paprika.
Liz says
Aw, your sweet memories make this pure comfort food! This is more elegant and tempting than any Welsh Rarebit I’ve ever seen! Lovely!
Ansh says
Oh I have never had a welsh rarebit. Gasp! I must fix this mistake pronto because this looks amazing. Memories makes food so much more special!
Ellen says
I did not grow up eating this but my daughters did after I found the recipe. My version has beer, Worcestershire and a little cayenne pepper and no egg yolk. We just put it over toasted English muffins or whatever other good bread we have but I think I would like it with the tomato!
Jenni says
Wow, Susan! If my mom made rarebit for me every time I had a bad day or fell, I’d have been trying to dream up ways to scrape my knees! We used to have this occasionally for dinner–rarebit over toast, sans tomatoes, but those tomatoes make it feel more like a deconstructed “tomato soup and grilled cheese!” Yum!
Louise says
Hi Susan:)
I’m popping over from Janes; Heritage Cook. What a delicious blog you have.
I smiled to myself when I saw Welsh Rarebit Crostini on the Progressive Eats list Jane shared. I recently did a post about Welsh Rabbit and its history and was so curious to see how it worked on a crostini. It sure worked GREAT!
Thank you so much for sharing, Susan. What a wonderful event!!!
Laura @MotherWouldKnow says
Susan, Sad to say, I never had welsh rarebit growing up. (What a deprived childhood!) I must admit that when I did find out about it, I shied away from trying the dish, thinking that it really did have to do with a rabbit. Now that I know differently and you added tomato, I’m dreaming of it as a grown-up grilled cheese but better.PS – What happened to the bacon. I love that part of your mom’s version:)
Megan says
I love Welsh Rarebit! It’s surprising that it isn’t more popular here. Hello, cheese! I love the addition of hot sauce here.
Betty Ann Quirino says
What an amazing recipe. The cheese got me there. Thanks and fun doing Progressive Eats
Lana @ Never Enough Thyme says
The word “rarebit” does bring up all kinds of comforting, yummy memories, albeit the Stouffer’s kind 🙂 Love the way you’ve taken this old favorite and made it into a lovely, up-to-date appetizer. A great recipe for our Progressive Eats comfort food theme for January!
BARB | Creative Culinary says
Well if that isn’t a real trip down memory lane. ..I remember Stouffer’s!
No way did my mom do that for me but it made an occasional Sunday treat we loved. Yours looks a million times better!
Miss @ Miss in the Kitchen says
I’m not sure how I have survived without this comfort food delight for my entire life! Time to remedy that!
Daniel V. Hostetle says
Love this recipe. Thank you very much for sharing this information. I will have a try to make it. I just a little worry about my weight after eating too much delicious food.
Sarah says
I have ever heard about Welsh Rarebit but this is the first time I have seen it. It looks so good. Thanks for sharing the useful tip. I’ll try it. I am looking forward to tasting it by myself. It’s great!
Jamie says
This looks so good! Unfortunately Worcestershire has fish in it. Any vegetarian options?
The Wimpy Vegetarian says
I didn’t realize that until I just looked it up! I’m so sorry! Here’s one option https://www.annies.com/products/condiments-sauces/organic-vegan-worcestershire-sauce or you could make your own with this recipe https://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce.That umami flavor it imparts is really unique and shouldn’t be altogether eliminated, so hopefully one of these options helps!
Jamie says
Yes, it’s a sneaky one that many people don’t realize includes fish. I came across a new seasoning at Trader Joe’s which is a mushroom powder that on the label says it imparts an umami flavor (If I remember correctly)…might be just the thing! I’ll try it out!
The Wimpy Vegetarian says
Oh! That might work very well!! I’m adding mushroom powder to all kinds of things right now. I like that idea!