September 3rd is National Welsh Rarebit day! Don’t worry, Welsh rarebit has nothing to do with bunnies! You’ll definitely want to have this cheesy treat in your recipe repertoire. After watching your fair share of British cooking shows (Great British Baking Show, anyone?) you may have started to become aware of a few delicacies from across the pond, including Welsh rarebit. But what is it, exactly? Taste of Home did some digging and came up with some answers.
The original name for this dish was, in fact, “Welsh rabbit,” though it has nothing to do with bunnies. In an attempt to reduce confusion, the name was altered to “rarebit,” but it can still trip up us American folks that are unfamiliar with the dish. The dish itself is made with a blend of melted cheese mixed with savory spices. This mix is then poured over slices of toasted bread, often with tomatoes or ham/bacon on top. The cheese can also be served on the side for dipping. It’s typically eaten with either a fork, or a knife and fork. It makes a great breakfast, easy cheesy appetizer or just a nice snack for a cold, rainy day.
Originating in 18th century Great Britain, it is believed to first appear in The Art of Cookery made Plain and Easy (1747), written by Hannah Glasse. Eighteenth-century English cookbooks reveal that it was then considered to be a luscious supper or tavern dish, based on the fine cheddar-type cheeses and the wheat breads, as opposed to using Swiss cheese typically used in Continental European fondues. In the book, she offers readers four recipes:
- Scotch rabbit: toasted bread with slices of melted cheese
- Welch rabbit: toasted bread with slices of melted cheese and mustard
- English rabbit: toasted bread soaked in red wine with slices of melted cheese
- English rabbit: toasted bread soaked in red and white wine with slices of melted cheese and mustard
Various recipes for Welsh rarebit can also include the addition of ale, mustard, ground cayenne pepper or ground paprika and Worcestershire sauce. Over time, the recipe has evolved into what we know today.
Toasty, cheesy and easily customizable, you’ll definitely want to start whipping up a rarebit or two for yourself. Here’s one from the great Alton Brown courtesy foodnetwork.com.
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