Cheddar-Bacon-Beer Fondue

From Better Recipes

Photo by Cary L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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.

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