"national welsh rarebit day" news and stories

Happy National Welsh Rarebit Day!

Though perhaps not as haute cuisine as the name might imply, this typically British snack is much more than the sum of its parts, adding beer and spices to the bare-boned but classic cheese-and-toast combo. With the added kick of mustard powder, cayenne, Guinness and Worcestershire sauce, one New York Times writer praised this recipe as "one of the best late-night snacks I know."

For those of you perplexed by its name, Welsh rarebit is derived from the term "Welsh rabbit." In18th century Europe, meat was an expensive luxury and rabbit was the cheapest variety available – and the Welsh were thought too poor to afford even that. Many quipped that they substituted cheese instead, hence the creation of the title as a jab to Britain's neighbors.

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Did you know that "Rarebit" also means "rabbit?" When I was a kid I used to joke around and call the meal "Welsh Rabbit." I had no idea I was actually right.

I also had no idea there were so many variations on the Welsh Rarebit recipe I see my roommate make all the time (and by "make" I mean "cook the frozen dinner version he bought at the supermarket"). A Buck Rarebit has a poached egg on top. The Irish Rarebit is topped with onions, vinegar, and pickles. And English Rarebit has red wine added before you melt the cheese.

Here's the recipe from Alton Brown's Good Eats show. And here's one from Cuisine du Monde. I don't think I've seen two Welsh Rarebit recipes that are the same.