Welsh Rarebits

Tara had been browsing our Moosewood cookbooks, and found a recipe for Welsh rarebits. I had no idea what the heck they were, but it sounded interesting, and not very hard to make. I did look up some of the origin, and wikipedia says:



The first recorded use of the term Welsh rabbit was in 1725, according to the Oxford English Dictionary, but the origin of the term is uncertain.[1] One theory is that 'Welsh rabbit' is an ironic name coined in the days when the Welsh were notoriously poor: only better-off people could afford butcher's meat, and while in England rabbit was the poor man's meat, in Wales the poor man's meat was cheese. Another theory is that the name was an intentional slur on the Welsh, since the dish contains no meat and so was considered inferior. Another theory is that because the word Welsh was at the time used by the English to describe anything inferior or anything foreign, the name alludes to the dish's Continental European origin.



Tara steamed some broccoli, cut some apples, toasted bread, and made cheese sauce. The kids were very excited that the sauce had BEER as one of the ingredients. We also added cayenne pepper and mustard. It was quite easy.



We assembled the ingredients and poured the cheese sauce.



Everyone who tried it, did enjoy it. Of course, there were some kids who were horrified with the idea of broccoli touching their lips, so they stayed far away from this meal.



Fun to try something like this. We will definitely eat this again.