Yesterday I was hit with a huge craving for a childhood favorite-Welsh rarebit. My mother used to make it all the time for dinner (with yucky broccoli on the side!:P) and I could never get enough of the stuff, constantly asking:
“Mommy, can I have more wesh ribbit?”
To which she would just laugh and dump more toast and gooey cheese on my plate. Ah memories!
So I decided to make some, but couldn’t find the cherished family recipe, so I found this one instead, which with the addition of beer, has a distinctly ‘adult’ style. Here is the recipe from allrecipes.com:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon Worcestershire sauce
- 2 drops hot pepper sauce (such as Tabasco®) (optional)
- 1 cup whole milk (I used 1% milk instead)
- 1/2 cup beer
- 1/2 pound Cheddar cheese, shredded
- Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
I add a TON of cheese to the mix and you might want to do the same. Oh and that picture isn’t mine. I was too lazy to take a picture and figured I could probably find nicer looking versions online. For dessert, I made my first ever Pineapple upside-down cake and it turned out great. Unfortunately, it didn’t look super pretty, so here is a better looking picture and the recipe:
- 4 eggs
- 1/2 cup butter
- 1 cup packed light brown sugar
- 1 (20 ounce) can sliced pineapple
- 10 maraschino cherries, halved
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white sugar
- 1 tablespoon butter, melted
- 1 teaspoon almond extract
- Preheat oven to 325 degrees F (165 degrees C).
- In a 10 inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
- Sift together flour, baking powder, and salt.
- Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
- Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
So there you go! Cheese and sugar for dinner! Perfect for the crappy rain/snow that is the beginning of April.
Welsh rarebit picture. Gastrocast #63-http://www.flickr.com/photos/86571141@N00/168575051/