Welsh Rarebit & Salad
Dead Guy Ale cheese sauce on toasted baguette slices. Served up with a quick salad that has homemade croutons from the same bread.
Ingredients
Welsh Rarebit
1 baguette
1 cup cheddar cheese
6 tbsp butter (2 tbsp room temperature)
3 tbsp flour
3/4 cup *Dead Guy Ale
1 tsp mustard powder
Worcestershire sauce
Salt and Pepper
3/4 - 1 cup **mozzarella
*Any dark beer can be used
**Any white cheese can be used
Salad
End pieces of baguette
2-3 tbsp olive oil
1/4 teaspoon garlic powder
salt and pepper
Pre-mixed salad of your choice
Dressing of your choice
Instructions
Welsh Rarebit
Lower the top rack in the oven to be one step above the center. Preheat the oven on the broil setting
Cut the baguette into about 1 inch slices. Reserve the small ends for the croutons later
Melt the butter in a medium sauce pan on medium heat. Once the butter is melted, add in the flour and occasionally stir for 3-5 minutes until it has a deep brown color
Slowly pour in the beer and stir until it is smooth. Add in the mustard powder and a few splashes of Worcestershire sauce to taste. Add in the cheese and stir until smooth, about 5 minutes
Remove from the heat, salt and pepper to taste
Lightly oil a cookie sheet and spread 2 tbsp of butter onto the tops of the sliced bread. Spread them out onto the cookie sheet. Bake for about 2-3 minutes until they are toasted and butter is melted.
Remove from the oven and spread the cheese sauce onto the bread slices. Sprinkle with mozzarella and lightly season with salt and pepper. Bake for about 2-3 minutes
Salad
Lower the oven to 375°F/ 200°C
Cut the ends of the baguette into crouton bite sized pieces and coat in the olive oil. Sprinkle with the garlic powder and a touch of salt and pepper
Spread onto a cookie sheet or small pan and bake for 8-10 minutes until golden brown
Dress the salad and toss in the fresh croutons
About This dish
What's Welsh Rarebit? The history of the name is up for debate, but it originates somewhere in the UK and always is some nice toasted bread with a cheese sauce on it. Some say it started out as Welsh “rabbit” or Scotch “rabbit;” but it has never included rabbit on it. Some variations even crack an egg on top! My take uses my favorite beer, Dead Guy Ale from Rogue. Dead guy has a malty/ caramel beer with a subtle flavor. I thought it would compliment the sharpness of cheddar cheese and it did. The sauce is tangy and nuanced with the mustard powder and Worcestershire sauce. You can use this sauce for anything you dip cheese in!
This can be eaten on its own as an appetizer or a snack. But in my case, I had some leftover ingredients and thought it would go well with a salad. Something fresh and green is always a nice way to cut through the mouthfeel of cheese.
You may have noticed the can in this recipe. Rogue is celebrating 30 years of Dead Guy Ale and is having a contest to celebrate! Check it out here https://deadguycontest.com/
