Irish Rarebit

March 8, 2012

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!

Irish Rarebit

Recipe adapted from: Elizabeth Kelly for the Examiner

serves: 4

Ingredients:

  • 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

Directions:

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.

Enjoy!


Irish Brown Bread

March 13, 2011

Hearty Irish Brown Bread, slathered with salty butter. YUM! This bread goes fantastically well with any of the Irish dishes posted here. It’s great with both savory or sweet toppings and is a perfect accompaniment to any soup or stew. It has an incredibly satisfying crunch to it when toasted. Delicious! This dense, wheaty bread may not be for you if you prefer something akin to Wonder bread, but if you like the whole grain experience, this bread is to die for. And, as if it could get any better, it is very easy to make. You really don’t have to fuss over it at all. There is no yeast involved, the soda makes it rise. You basically just mix the few ingredients listed below together. Form it into three smaller loaves, or two larger ones if you prefer. Knead this bread as little as possible. Too much handling will cause it to not rise sufficiently and it will be tough. Brush the top with melted butter, sprinkle with a bit of salt and a few oats. Remember to cut the cross on the top so that the fairies can escape as I mentioned in my previous Irish Soda Bread post.

Ready for baking

Pop it into the oven. Bake for about 30 minutes, or until it sounds hollow inside when you knock on the bottom. Cool on racks. Done! It’s so amazing everyone will think you slaved over all day!

Coolin down

Irish Brown Bread

Irish Brown Bread

Ingredients:

4 Cups whole wheat flour

1 Cup bread flour

1/3 Cup rolled oats

1 tsp. baking soda

1 tsp. salt

2 1/2 Cups buttermilk

Directions:

Preheat oven to 425° F. Line baking sheet with parchment paper or lightly grease.

In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Make a well in the center of the dry ingredients and add buttermilk. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 3 pieces; form into rounded flat loaves. Brush tops  of loaves with melted butter and sprinkle with kosher salt and a few extra oats. Cut a cross in the top of each loaf 1″ deep and place on the prepared baking sheets.

Bake in preheated oven until golden brown, about 30-45 minutes. Should sound hollow when tapped on bottom.

Remove to wire racks to cool.


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