Traditional Irish Rarebit is a twist on the classic Welsh Rarebit recipe, both of which primarily use bread and cheese for the comfort food creation.
After reading the title, I know there’s probably a few questions running through your mind.
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A Danish cheese for an Irish recipe? Rather intriguing, no? Or are you more confused about why it’s called ‘Irish Rarebit’ when you’ve probably only ever heard of Welsh Rarebit?
PARTNER POST – I received compensation to create this recipe; all opinions are my own.
So let me explain: I adore cheese. Some more than others, and Havarti is definitely one of my favorites, so when I was asked to create a recipe for Castello Havarti, I didn’t have to think twice.
Now to explain about Irish Rarebit vs. Welsh Rarebit. First of all, just to make sure you know that ‘rarebit’ is pronounced just like ‘rabbit’, although there is no rabbit involved, thank goodness, because we used to have two lovely bunnies as pets: Hazel and Primrose! Weren’t they adorable?
Rarebit is essentially a glorified ‘cheese on toast’ recipe. Most people have probably heard of Welsh Rarebit, but I am one of those who had never heard of Irish Rarebit until I was perusing my Mrs. Beeton’s cookbook and was very intrigued when I saw it. My recipe below is adapted from good old Mrs. Beeton’s recipe (she was an authority in cooking and household management in the UK during the 1800s).
Irish Rarebit, unlike Welsh Rarebit has no beer, strangely enough, and includes a bit of a surprise ingredient with chopped gherkins. Many Welsh Rarebit recipes include an egg yolk or two, but I have never used eggs in my rarebit. And isn’t this a great idea for St. Patrick’s Day next week?
The Irish Rarebit was fabulous; accentuated by the flavors in the cheese, there really wasn’t any reason to add anything else. I hope you enjoy my recipe and are inspired to create your own using Herbs and Spice or another Castello Havarti flavor!
Irish Rarebit
adapted from a Mrs. Beeton recipe
Ingredients
1 oz butter (1/4 stick)
3 tbsp milk
8 oz Castello Herbs & Spice Havarti cheese, grated
1 tsp white vinegar
1 tsp prepared English mustard (or substitute your favorite mustard, or omit)
freshly grated black pepper, to taste
2 tbsp chopped gherkin or cornichons
4 pieces of thick crusty bread, toasted (I used my own No Knead Bread)
Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar, mustard, black pepper and gherkins; stir to combine and remove from heat.
Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
Place under the broiler, until bubbly and hot; place on plates and serve with gherkins/cornichons and salad, if desired.
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Irish Rarebit
A twist on a classic Welsh Rarebit.
Ingredients
- 1 oz butter (1/4 stick)
- 3 tbsp milk
- 8 oz Castello Herbs & Spice Havarti cheese, grated
- 1 tsp white vinegar
- 1 tsp prepared English mustard (or substitute your favorite mustard, or omit)
- freshly grated black pepper, to taste
- 2 tbsp chopped gherkin or cornichons
Instructions
- Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar, mustard, black pepper and gherkins; stir to combine and remove from heat.
- Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
- Place under the broiler, until bubbly and hot; place on plates and serve with gherkins/cornichons and salad, if desired.
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We used to get the Stouffers frozen variety in college (cheese sauce only – bring your own bread)
Not too bad if you are poor and lazy. It does not compare with the homemade, but will do in a craving pinch. :)
How funny! I never knew they had that, but then, never really looked!
I lived in Ireland for a bit and never heard of Irish Rarebit, but it looks delicious. Cheese and gherkins on a sandwich is always a winning combination in my opinion, so melted cheese and gherkins sounds pretty delicious. Will give this a try soon.
[…] Irish Rarebit […]
I did not know about Irish Rarebit, but I like it as much as Welsh because I love gherkins and cheese and I love havarti. I also want to snuggle Hazel and Primrose :)
Awww…I miss those bunnies and wish I could snuggle them again, too! :(
Dear Christina, These look so wonderful. Marvelous post. xo, Catherine
Thank you kindly, Catherine! Truly appreciate your lovely comment ;) CC
You always have the most interesting recipes Christina, I would love this as a light supper, I can’t wait to try it!
Rarebit was always a treat in my house – but a house divided we were. My father was from Welsh stock, and my mother from English and Scottish (both had some French thrown in, too…). So when it came to rarebit, we avoided any identifiers – like Welsh, or English, or Irish… We just enjoyed our “rabbit.”
And that was a very good plan, David! :) haha!
Never heard of Irish Rarebit, love this recipe. I love anything that contains cornichons, cheese and bread so there you have me. I have to give this a go. Delicious Christina.
Oh my! It’s been ages since I had rarebit! It used to be one of my favorites as a kid, so how does one forget about a childhood favorite!? Thank you so much for reminding me! I love your Irish spin on this dish – SO delicious!
I know, isn’t it funny how we lose touch with some recipes we used to always have and then something happens to remind us and we just want to have it right away? Thank you, Kathleen!
I’ve never had rarebit before, but looks so good broiled and served on the crusty bread slice. Love havarti…I’m on the lookout for the herbed variety! Have a lovely weekend. :)
This looks so yummy! Rarebit is one of those things I’ve read so many times in English novels but never had a clue what it was…I definitely assumed some type of meat! But this looks delicious. And by the way, your bunnies are adorable.
The name is very misleading as is the pronunciation! Thank you, Tamara!
I REALLY fancy some cheese on toast now! I’m not a fan of gherkins though, so will think of an alternative… I love the way your cheese oozes off the toast… I’m off to the kitchen!
:) CC
Oh my jeepers, I LOVE that you actually have a patch of shamrocks to photograph this with!! XD Does that make me a total nerd?? And who on earth decided to name cheese on toast after a furry creature?? Seriously. Yours looks scrumptious though :)
That’s just lucky (no pun intended) that I have that patch, April! Haha! I have no idea why it’s called “rarebit” but pronounced “rabbit”. The English language is such a tricky one! :) Thanks for stopping by!
Dear Christina,
What a lovely and delicious recipe! I love cheese as well and this Irish Rarebit looks outstanding! I have never had this, but have made and eaten Welsh Rarebit before. What I love about your blog is of course the recipes and stories, but I love the way you present your recipe or dish..I love the little clovers in the background and your plates are so magnificent! Thank you for sharing…Have a great night…
Dottie :)
So glad you like what I’ve done, Dottie! Yes, the little clover patch is quite useful this time of year, I must admit! I hope you try the Irish Rarebit, it is a bit different than Welsh, and especially using the Castello Havarti, really nice! CC
If you could only see me….my mouth is open, wanting to bite into that cheesy piece of toast!
I see it on your lunch menu very soon, Dorothy! ;) CC