Each of us grow up in different parts of the country developing eating habits and love of favorite foods according to the culture of our ancestry and environment. As we get older, adventure whets the desire to try new and unfamiliar foods. Interestingly enough are those whose 'names' often provide an image totally void of an expected ingredient.

September 3 is...

National Welsh Rarebit Day

#NationalWelshRarebitDay

Looks like ooey, gooey melted cheese on sourdough bread, doesn't it? There is a 'secret' ingredient and the 'rarebit' is NOT rabbit!

Welsh Rarebit is a traditional Welsh dish. If you are into experimenting with an international dish, this is probably one of the easiest to prepare. Before going any further, a bit of clarification is necessary since "rarebit" actually is a Welsh term for "rabbit". Much the same as mock turtle soup having no turtle in it, the term 'rarebit' is not to be interpreted as a rare bit of rabbit. Welsh Rarebit does NOT contain rabbit. None. Nada. Zilch.

In the eighteenth century, Welsh Rarebit was served as a succulent supper and was also known as a tavern dish. It was mostly made with cheddar cheeses and a wheat-type bread, opposed to the typical European fondue and Swiss cheeses. As with any dish, there are different versions and variations of Welsh Rarebit. Some of the ingredients found in some recipes are cayenne pepper, mustard, Worcestershire and paprika.

Rarebit is at it’s most basic a savory, tangy cheese sauce served golden and bubbling atop toasted bread. Notice the word "sauce", not just cheese. This is where the 'secret' ingredient comes into play.

Use beer or ale in Welsh Rarebit. If you omit it, you may as well use the cheese sauce with macaroni.

A Bit of Welsh Rarebit History
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~Recipe Time~