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09/03/2011 National Welsh Rarebit Day Welsh Rarebit Cheese Dream

Source of Recipe

Family Fun


Recipe Introduction

It’s National Welsh Rarebit Day! Welsh rarebit is toast with hot cheese poured over it. It is often served as a pub snack. The origins of this dishes' name are unclear. The Welsh term “rarebit” most probably means “rabbit.” Why would cheesy toast be called rabbit? The title is likely just a playful way to poke fun at the dish and those who eat it—much in the same way that “mock turtle soup” is not actually made from turtle. Today, Welsh rarebit is a popular dish across Europe and in certain parts of the rest of the world. If you've never had Welsh rarebit before, National Welsh Rarebit Day is a great opportunity to try it for the first time! Punch Bowl

List of Ingredients

HOME COOKIN’ 09/03/2011 National Welsh Rarebit Day Welsh Rarebit Cheese Dream



Welsh Rarebit Cheese Dream


3 egg yolks
1 cup milk
1 pound extra sharp or sharp Cheddar cheese, grated
2 tablespoons butter, in several pieces
2 teaspoons Dijon mustard
4 to 6 whole English muffins, split
2 large ripe tomatoes, at room temperature, thickly sliced
Chopped fresh parsley, for


Recipe



In a medium saucepan, whisk the egg yolks. Then add the milk and stir the liquid gently over low heat for 3 to 4 minutes, gradually raising the heat to medium low.

Add a large handful of the cheese to the liquid and stir. Continue adding and stirring in this manner until all the cheese is melted (it's fine if the previous batch is still somewhat lumpy before adding the next). Continue to stir nonstop, keeping a close eye on the rarebit. Do not let it come to a boil.

After 5 to 7 minutes of constant stirring, the mixture should start to thicken noticeably as the yolks cook and the cheese fully melts. Keep stirring and do not let it boil. When the sauce is thick and smooth, stir in the butter, one piece at a time, and then the mustard. Remove the pan from the heat.

Toast the English muffins, then place 2 tomato slices on each half. Spoon the rarebit over each sandwich, reheating it first if it's not still hot (the sauce can become grainy as it cools). Garnish with parsley, if desired, and serve immediately. Makes 4 to 6 sandwiches.