This may throw off a few of you traditionalists who say waffles are only for breakfast, however I dare you to try one bite of this and denounce waffles as a evening meal. Okay, triple dog dare you.
A weekend big breakfast is what we live for in our house. 70’s music is usually playing as the sun streams through the front porch windows and lights up the whole main level. Our daughter usually practices her new dance moves and I have to admit she can follow a beat (there is no dispute she gets that from her Dad). Breakfast is whipped up at a nice leisurely pace and we all seem to have a great time.
With my Hubby’s work schedule there have been times where sadly weekend big breakfast has been cancelled. There was a stretch of it last year and I could not take it anymore. One night I was stuck for a dinner idea and decided on breakfast for dinner since it had been so long. This did not bod well with my daughter. She is kind of like a senior in some facets as she enjoys following a routine. Break from that and you may have some issues.
Despite the little kid backlash, I pressed on. Waffles. I need waffles. We had done chicken and waffles before and they were so good, but I wanted something different.
I had been talking to my Hubby a few times about Welsh rarebit that I used to eat growing up. He had never had it before and has been wanting to try it for some time. It was a hit and miss growing up as some members of the family loved it, while others would give it a pass. I personally adore it and would gladly enjoy it when my Mom would make it up. Its basically a cheese sauce seasoned with dry mustard and beer. Oh yes! It had been about 10 years since I had made it and I was looking forward to a trip down food flavour memory lane.
Traditionally it is served on toasted bread, however a waffle to catch all that cheese sauce goodness sounded like a better idea! Part of a Newfoundland themed Christmas present from our neighbour one year included dried savoury from Mt. Scio and I have been dying to use it. He swears that there is nothing else like it and it seemed like a great base flavour for the waffle. On the side I caramelized some onions as a complimentary condiment. And the rest is history dying to repeat itself.
It was a hit and my daughter got over her fear of breakfast for dinner. I hope you do too.
Welsh Rarebit Savoury Waffle
A modern take on a traditional Welsh rarebit dish.
- 1/2 lb old cheddar cheese, grated
- 1/2 lb extra old cheddar cheese, grated
- 1 tsp butter
- 1 cup beer
- 1 egg, beaten
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp paprika
- 1/4 tsp curry powder
- 1/4 tsp dry mustard
- 2 cups of flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 1 Tbsp dried savoury
- 2 eggs, seperated
- 1/2 cup vegetable oil
- 2 cups milk
- In a double boiler, melt the butter. Stir in the beer and heat until warm.
- Add in the shredded cheese and stir until melted.
- Add in the whole egg and season with the Worcestershire sauce, salt, pepper, paprika, curry powder and dry mustard. Stir until combined. Cook over the double boiler for approximately 15-20 minutes. It may still seem a bit soupy at this point, but remove from heat and let cool slightly and it will thicken up.
- Preheat your waffle maker. In a large bowl, sift together the flour, baking powder, salt, sugar and dried savoury.
- In a small bowl beat the egg whites until they are stiff.
- In a large measuring cup, add the egg yolks, milk and vegetable oil and stir until combined. Add the wet mixture to the flour mixture and mix.
- Gently fold the egg whites into the batter until combined.
- Use spray oil to prep your heated waffle maker and scoop portions of the batter on the grill. Cook until crisp. Top with the Welsh rarebit sauce and serve immediately.
For the Welsh Rarebit
For the Savoury Waffles
Store extra Welsh rarebit in the fridge to enjoy another time.