Good morning, welcome to our series sharing Food Holidays: September 2nd. Take a look at the Holidays being celebrated today and let me know which one you most want to celebrate and why.
Famous all over Europe, Welsh Rarebit is a distant cousin to Cheese on Toast, made with a Cheese and Ale Sauce, and Welsh Rarebit Day celebrates this famous dish.
Nobody’s quite sure of the origin of the name, but it’s generally believed to be a jest at the expense of the early poor of Wales, who may largely have subsisted on Rabbit and Ale (though how this relates back to Cheese on Toast, we’re not sure).
- Welsh Rarebit or Welsh Rabbit is a dish made with a Savoury Sauce of melted Cheese and various other Ingredients and served hot, after being poured over slices (or other pieces) of Toasted Bread, or the Hot Cheese Sauce may be served in a bowl accompanied by Sliced, Toasted Bread.
- Welsh Rarebit may be eaten with the use of a knife or fork or both. The names of the dish originate from 18th Century Great Britain.
- Welsh Rarebit is typically made with Cheddar Cheese, in contrast to the Continental European Fondue which classically depends on Swiss Cheeses.
- “Eighteenth-century English Cookbooks reveal that it was then considered to be a luscious Supper or Tavern Dish, based on the fine Cheddar-type Cheeses and the Wheat Breads. Surprisingly, it seems there was not only a Welsh Rabbit, but also an English Rabbit, an Irish and a Scotch Rabbit, but nary a rarebit.”
- Various recipes for Welsh Rarebit include the addition of Ale, Mustard, ground Cayenne Pepper or ground Paprika and Worcestershire Sauce.
Ingredients
2 tablespoons Unsalted Butter
2 tablespoons all-purpose Flour
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire Sauce
1/2 teaspoon Kosher Salt
1/2 teaspoon freshly Ground Black Pepper
1/2 cup Porter Beer
3/4 cup Heavy Cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar Cheese
2 drops Hot Sauce
4 slices toasted Rye Bread (I would use White or Wheat Bread)
Directions
- In a medium Saucepan over low heat, melt the Butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the Flour.
- Whisk in mustard, Worcestershire Sauce, Salt, and Pepper until smooth. Add Beer and whisk to combine. Pour in Cream and whisk until well combined and smooth.
- Gradually add Cheese, stirring constantly, until the Cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add Hot Sauce.
- Pour over Toast and serve immediately.
I wish my Nephew wasn’t sick or I would take him and Charlie to Chili’s to get the Baby Back Ribs which is David M. favorite place. While Charlie likes Bone Daddy’s and David likes Riskey’s.
It doesn’t matter were you go it just matters that you have Baby Back Ribs today and if I had time I would put some in my Crock Pot for dinner tonight and make my mom’s Potato Salad and Deviled Eggs.
I know but Charlie and David would enjoy having Ribs for Dinner and so would I. But being out of town yesterday I have a lot to catch up on and there is no, time to cook.
I could call Dickey’s though and see if they have Baby Back Ribs and order dinner for us before David goes to work. I just hate spending more after eating out twice last night.
Here are five facts to know about Baby Back Ribs:
- No one is really sure where the term Barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the word Barbacoa to refer to the natives’ method of slow-cooking Meat over a wooden platform.
- Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tenn.; North Carolina; Kansas City; and Texas.
- In order to be called “Baby Back Ribs” the rack needs to be smaller than a pound and a half.
- Pigs have 14 Rib bones! They are divided into four popular cuts: Spare Ribs, St. Louis, Rib Tips and Baby Backs.
- No one knows who invented the Barbecue.
Thank you,
Glenda, Charlie and David Cates
