From Better Recipes
- 6 slices of bacon
- 1 cup ale or lager beer
- 1 pound extra-sharp Cheddar Cheese, shredded (about 6 cups)
- 1 1/2 tablespoons all purpose flour
- 2 teaspoons dry mustard
- 1 tablespoon Worcestershire sauce
- Freshly ground pepper, to taste
Adapted from appetizer.betterrecipes.com
Place the bacon in a cold, large skillet. Cook over medium heat until crisp and brown, about 5 minutes. Transfer the bacon to paper towels to drain and cool. Finely chop the bacon. In a medium, heavy-bottomed saucepan, bring the ale to a bare simmer over medium heat. In a medium bowl, toss the cheese with the flour. Gradually stir the cheese into the saucepan, stirring the first batch until melted before adding another. In a small bowl, dissolve the mustard in the Worcestershire sauce. Stir into the fondue, along with the chopped bacon. Allow the fondue to come to a bare simmer, but do not boil. Season generously with the pepper. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.
Recommended for Dipping: Toasted English muffins, cut into wedges. Assorted apples and pears, cut into slices.