For day 8 of my St. Patrick’s Day recipes, I thought I’d post one for Irish Rarebit. This version is a bit of a twist on the classic Welsh Rarebit recipe. What makes this recipe particularly “Irish” is the use of Smithwick’s Irish Ale (first brewed 300 years ago in Kilkenny) and Kerrygold Cheddar Cheese as well as an Irish Brown Bread (a St. Patrick’s Day recipe offering of mine from 2011) base.
For the Traditional Welsh Rarebit recipe see this post on one of my favourite blogs, Frugal Feeding. The traditional Welsh version is very simple. No embellishments like paprika, tomato or bacon. And whatever you do, for heaven’s sake, don’t use French’s yellow mustard in that Welsh recipe! 🙂 All that being said, Rarebit, no matter which nationality is attached to it, is essentially cheese on toast.
Don’t get me wrong, I’m not belittling this concoction at all, cheese on toast is absolutely dee-lish. I’ve had it for breakfast, lunch and dinner. I never get sick of it. It’s always fantastic! And what makes this Irish Rarebit particularly yummy besides it’s stellar Irish ingredients, is that I added some freshly sliced tomato and crispy bacon slices into the mix. Simplicity at it’s best!
Recipe adapted from: Elizabeth Kelly for the Examiner
- 1 egg
- 1/4 Cup Smithwicks Irish Ale
- 1 Tablespoon Butter
- 1 tsp. Coleman’s English Mustard
- 1/8 tsp. Cayenne Pepper
- 12 oz. Kerrygold Sharp Cheddar cheese, grated
- 4 slices of Irish Brown Bread
- Bacon and Tomato slices as you wish
In a small bowl, whisk egg. Set aside.
In a double boiler, combine Smithwick’s Irish ale, butter, Coleman’s mustard and cayenne pepper. After the butter has melted, whisk in Kerrygold Cheddar cheese a little at a time. Stir until cheese is melted and mixture in smooth.
Whisk in egg and stir until mixture thickens. DO NOT BOIL.
Toast Brown Bead and top with tomato or bacon if you wish.
Spoon cheese mixture over the toast and pop it into a toaster over or broiler until the cheese topping has just started to brown.