According to Moosewood, Rarebit is an “old-fashioned
Welsh cheese sauce, spiked with beer”. Basically, it’s a thick cheese sauce
that looks kind of like fondue and smells like horseradish and beer.
I’m not exactly sure how you
pronounce it (in my head I was saying “rare bit”) because the alternate name as
discovered via Wikipedia is “Rabbit”. Also, Welsh is the most confusing
language ever and makes no phonetical sense.
UPDATE: I
checked YouTube and found a video of a lady with an excellent Welsh accent who
pronounces it like I thought, but fast. There’s no break between “rare” and
“bit”. One breath: “rarebit”. It sounds VERY SIMILAR to “rabbit” especially at
the end of the video when she says both back and forth over and over again. But
there is a slight yet distinctive second “r” sound.
But no
matter how you say it or what it looks like, the taste is what’s important. And
it tastes pretty good. To give some context, you start by making a roux and then
adding beer (I used Shocktop). After letting that blend for a bit, you add
cheese (I used cheddar), horseradish, garlic, and dry mustard. I’ll warn you now;
a little horseradish goes a LONG way. The recipe said to use one teaspoon, but
I almost couldn’t taste the cheese. It was a bit much, and I even like
horseradish! The recipe in Moosewood makes a lot of sauce. Like, a lot a
lot. There’s not really a good way to use it all up when you’re cooking for
just one person.
Moosewood suggests serving rarebit
over asparagus spears or the traditional toast. I made toast and eggs as well
as steamed asparagus. It was delicious actually, but I used the rarebit
sparingly, as more of a dip. I was afraid the flavor would be overpowering. As
I found on YouTube, you typically pour the sauce on the toast and then broil it
for a bit. That wasn’t a Moosewood instruction, but maybe I’ll give that
a try another time!
 |
| Yum! |
This was
definitely a simple and satisfying dinner that I will make again, with just a
few modifications. 7/241 completed!
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