Retro Inspired Modernish Remake: Welsh Rarebit

Western Welsh Rarebit  Tonight I set out to make Welsh Rarebit. I knew we had a billion open bags of shredded cheese. I knew we had a bit of white wine. I went to rummaging in the refrigerator. I pulled out the milk, the withering yellow pepper, some cherry tomatoes, all those (nearly) bags of shredded cheese.

I pulled the Better Homes and Gardens Fondue Cookbook from the shelf. I really have wanted to get back to retro-recipes.

There were two Rarebit recipes. Neither was just perfect, but I did get some ideas. That pepper WOULD work in the rarebit. (See left!) I had no beer or celery. I used the whole pepper and it was chopped small and not finely. Process American Cheese? NO! Cheddar. Prepared mustard? NO. Dry Mustard. No mushrooms or Worcestershire sauce.

I instead melted 1/2 stick of margarine, sauteed the chopped pepper a bit, added about 1/4 cup of flour. Made it roux like–added milk slowly to make a medium white sauce. Then the splash of wine, dry mustard, salt, and cheese. Stirred and melted. Added a bit more milk when it got too thick. I chopped the cherry tomatoes longwise. I toasted some rye bread. The cherry tomatoes on top of the toast, then the cheese sauce, then a bit of dill on top to add color. Perfect! Fast! Well-received.

Welsh Rabbit! (yes, I know RAREbit and likely not Welsh at all by the time it made it to creation in my kitchen.)

photo 2

Grilled Goat Cheese and Roasted Pepper Sandwiches

That’s right. That is what we had for dinner. Grilled Goat Cheese and roasted pepper sandwiches. I made them right at home. They tasted like a fancy cafe meal, but they couldn’t have been simpler. Denise roasted the peppers on Sunday. We had gotten an amazing deal on those fancy pants bags of sweet peppers last week.

I simply destemmed and deseeded them and put them on buttered bread. Sliced some goat cheese to go on top. Grilled it just like regular grilled cheese. I am in love with them. Seriously in love.

Denise created the menus this week but was a little vague on the sandwich prep so the grilled cheese option was my idea. It was perfect. Don’t leave the nice sandwiches for eating out. You can and should make them at home. You are worth it!

Welsh Rarebit-Fast and Easy

I made Welsh Rarebit for dinner tonight. Some of you may go you made what? Don’t you mean rabbit? Nope, no rabbits were harmed in the making of dinner. Welsh Rarebit is basically a savory cheese sauce, generally served over toast.

Tonight’s turned out pretty well, even though I switched things up a bit and of course, eyeballed instead of measuring. The eyeballing meant that I put a bit too much mustard in.

Instead of making the white sauce first (as described in this more traditional Welsh Rarebit recipe from my archives) I did the following:

1 container Philadelphia cooking creme
2 cups shredded sharp cheddar
1/2 tsp or so Worcestershire Sauce
1 tsp or so dry ground mustard (too much)
1 1/2 cups of nonfat milk

I combined the milk, cooking creme, dry mustard and Worcestershire sauce in a saucepan. I added in the cheese and cooked on medium until cheese was melted and the sauce thickened.

I served over thick pieces of toasted bread with sliced tomato and for the bacon fans–crisp cooked bacon.

Verdict: Fast, family friendly and well-received even if it wasn’t a perfect sauce and was a bit on the mustardy side.

 

Romantic Chalet Cheese Dip

Do you ski? Kraft has a solution for you! Or they did. I can’t find the Olive Pimento cheese spread anymore-just the pimento cheese spread. (Note for those of you who are foodies out there-Kraft jars of Pimento Cheese are not at all kin to THE Pimento Cheese. They are more like oh one of those Philly cream cheese flavored spreads. It doesn’t matter, just grab two jars of Kraft Pasteurized cheese spreads-maybe near the Velveeta in your store. They could be near the American Cheese case. Retro Appetizer or Cheating Fondue

Anyhow, Chalet dip promises a hot and hearty dip to warm up chilly skiers. I can tell you it is a hot and easy dip or dinner if say you are on your own or just want to have a quiet easy romantic meal without the mess or fuss of real fondue. Candlelight, the two of you sharing a loaf of bread (oh who cares about the 1-inch cubes-tear it like heathens) Grab a piece of fruit or two. Let it go from there.

Or of course, you could pretend it is a fab Grammys or Super Bowl Party food. It is…I just got carried away thinking of my last “fondue” or fond of you night with my love.

Chalet Dip

1 5 oz jar Old English Pasteurized Process Cheese Spread, Sharp
1 5 oz jar Kraft Olive Pimento Pasteurized Neufchatel Cheese Spread
2 Tablespoons dry sherry
French Bread, cut in 1-inch cubes

Combine the two 5-oz jars with sherry; heat thoroughly over low heat, stirring occasionally. Serve warm with bread as dippers. 1 1/4 cups.

Sorry source buffs…that little ripped out piece of magazine has no dating information on it or even anything on the other side that would help me…just the pictures of the jars and I can’t positively id a year for that style.