Easy Welsh Rabbit

There are as many recipes for Welsh Rabbit as there are cheese lovers. But no matter the recipe, this zesty cheese-on-toast is always satisfying.
Photo courtesy Jeremy Keith / flickr

There are as many recipes for Welsh Rabbit (the term “Welsh Rarebit” came later) as there are cheese lovers. But no matter the recipe, this zesty cheese-on-toast is always satisfying. This version has especially intense Cheddar flavor. By not melting it into a béchamel, this dish comes together quickly and—in the spirit of Welsh Rabbit being a quick use for leftovers—doesn’t even dirty any pans. Try red wine or Port in place of beer for a uniquely colored “English Rabbit.” You can also alternatively melt this mixture gently over low heat (being careful not to boil) and pour over toast.

All About That Cheddar
Ingredients
  • 12 ounces very sharp grated Cheddar cheese
  • 6 tablespoons flat brown ale, porter or stout
  • 1 teaspoon dry mustard (English mustard powder)
  • 2 teaspoons Worcestershire sauce
  • 3 egg yolks
  • 4 1-inch slices sturdy whole-wheat bread
  • Butter, to taste
Directions

Preheat broiler and put double layer of sturdy aluminum foil about 5 inches from heat. In a food processor, purée cheese, beer, mustard, Worcestershire and yolks (or mix into paste in bowl).

Lightly butter one side of the toast. Broil until well-toasted, 1–2 minutes (watch carefully). Turn bread over, and cook for about 30 seconds. Divide cheese mixture equally among slices, covering to the edges. Return to broiler. Cook until cheese is bubbly and brown in spots, about 2 minutes. Serves 4.

Published on September 7, 2016
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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