Rarebit (also referred to as Welsh Rabbit) is a savory sauce traditionally made from cheese, spices and ale that’s spooned over toasted seedy bread and broiled until the sauce is brown and bubbly. I love rarebit. It’s tangy and bitter, yet smooth and buttery, closely resembling fondue. Our friends across the pond may disagree, but I like my Rarebit served as an unbroiled sauce over bread. Most traditionally, Rarebit it’s broiled until browned and bubbly. Try it both ways and decide which way you like it best (that’s the beauty in cooking after all)!
In this Rarebit recipe, I used Slopeswell Cider Co. and Working Hands Fermentation’s cider instead of beer. Their Heights cider is slightly sweet with crisp apple notes and I find that it offers a beautiful earthy and fruity flavor to the rarebit that you can’t get from a bottle of ale. It’s fabulous! And, since I am sticking with the untraditional, I like my rarebit sprinkled with smoked paprika before serving. It plays well off of the rye bread and makes for a prettier dish too. So, here it is…my very untraditional, but very delicious Rarebit recipe. Cheers mates!
In a medium-sized saucepan melt ¼ cup of butter. Once melted, add ½ cup of all-purpose flour to the butter and cook for one minute. Stir in a 12-ounce can of Slopeswell Cider Co.’s Heights cider, making sure to take a sip or two before it goes into the pot. Stir the mixture constantly until smooth, thick and bubbly. Next, stir in two cups of shredded medium-sharp cheddar cheese, two tablespoons of Worcestershire sauce, one teaspoon of Dijon mustard and a pinch of salt. Whisk until smooth. Take the pot off the heat and whisk in one egg yolk. This will give the sauce a silky texture and even brighter color of yellow. Gorgeous!
Spoon the mixture over toasted rye bread and sprinkle with smoked paprika. You can broil the bread and cheese if you wish, or keep it on the saucier side, unbroiled. Serve the Rarebit with slices of fresh apple and a cold glass of Slopeswell Cider and enjoy!
Rarebit with Cider
Ingredients
- ¼ cup salted butter
- ½ cup all-purpose flour
- 12 ounce can of cider
- 2 cups medium-sharp cheddar cheese, shredded
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- pinch of salt
- 1 egg yolk
- pinch of smoked paprika
Instructions
- Melt butter in a medium-sized saucepan. Once melted add flour and cook for one minute.
- Next, whisk in one 12-oz can of hard cider (I recommend a high quality cider, such as Slopeswell Cider Co. cider). Stir continously and until smooth, thick and bubbly.
- Add shredded cheddar cheese, Worcestershire sauce, Dijon mustard and salt. Whisk until smooth.
- Take the pan off of the heat and whisk in one egg yolk.
- Spoon the rarebit over toasted rye bread and sprinkle with smoked paprika.
- Serve immediately with fresh apple slices and a cold glass of Slopeswell Cider Co. cider. Enjoy!
