Welsh Rarebit

Have you ever had a Welsh Rarebit? This is one of those secret little treats that Brian and I love. A Welsh Rarebit is a spiced beer and cheese sauce that is traditionally served over toast. I have been told that it was commonly made throughout Ireland and the United Kingdom when one came back from hunting empty handed. It is hearty, substantial, and really tasty. I personally like to make our Welsh Rarebit not too thick and to serve it with some roasted endive. Okay, call me weird if you want but roasted endive is fantastic. The bitter flavor of the endive slightly sweetens as it is roasted and plays off nicely with the beer and cheddar sauce. This is a must try for all of you.


Welsh Rarebit with Roasted Endive (Serves 4)

2 – 3 Endive (depending on their size), quartered

2 tbsp of butter

1 tbsp of flour

1 tbsp of Dijon Mustard

¼ tsp of cayenne pepper

12 oz bottle of beer

3 cups of grated aged cheddar (with a bit extra for plating)

¼ cup of cream

Salt and pepper to taste

Olive Oil

Bread slices, toasted (Sourdough, French, or Baguette)

Rosemary (optional)

First, in a sauté pan over medium heat melt your butter and add in your flour. Stir it into a paste and add your mustard and cayenne. Whisk in your beer until you eliminate all lumps.

Meanwhile, brush your endive with olive oil and roast in a 375 degree oven until tender and slightly browning.

Next, bring your beer to a simmer and whisk in your cheese. Once your cheese is melted you can add in your cream and stir well. Heat it through and taste to adjust your seasoning.

Finally, to plate; place your toast on your plate and top it with your quarter endive.  Spoon your cheese sauce over your endive and toast. Top it off with a bit of Rosemary if using and a bit of the grated cheese.  This is a fork and knife kind of dinner, enjoy.