Chances are, you’re vaguely aware that there’s some kind of dish called Welsh Rarebit. Chances also are, you don’t have any idea what it is. What, exactly, is a rarebit? Is it Welsh? Does it involve rabbits?
We’ve got answers to your questions. Welsh Rarebit is warm, melted cheese, usually mixed with beer or ale, lightly seasoned, and served on some sort of toasted bread. A traditional Welsh Rarebit doesn’t contain rabbit or any other meat. As to whether or not there’s anything Welsh about it, beyond the name, food commentators are unwilling to commit themselves.
So there you have it. If you’d like to give it a try, here’s an easy slow-cooker version. Served over toast, this makes a really nice weekend evening meal, or even a hearty brunch entrée.
Fix-It and Forget-It Cookbook, Revised & Updated, page 23
Makes 6-8 servings
Prep. Time: 5 minutes
Cooking Time: 1 ½ – 2 ½ hours
Ideal slow-cooker size: 4-qt.
12-oz. can beer
1 Tbsp. dry mustard
1 tsp. Worcestershire sauce
½ tsp. salt
1/8 tsp. black, or white, pepper
1 lb. American cheese, cubed
1 lb. sharp cheddar cheese, cubed
1. In slow cooker, combine beer, mustard, Worcestershire sauce, salt, and pepper.
2. Cover and cook on High 1-2 hours, until mixture boils.
3. Add cheese, a little at a time, stirring constantly until all the cheese melts.
4. Heat on High 20-30 minutes with cover off, stirring frequently.
Serving suggestion: Serve hot over toasted English muffins or over toasted bread cut into triangles. Garnish with strips of crisp bacon and tomato slices.