Bourbon Bacon Cheddar Fondue
- Yield: 4 to 6 servings
- 2 3/4cups (11-ounces) shredded Cheddar cheese
- 3tablespoons all-purpose flour
- 1cup beer (light beer is recommended)
- 4teaspoons prepared horseradish
- 4teaspoons dry mustard
- 2teaspoons Worcestershire sauce
- 1tablespoon bourbon
- 2tablespoons chopped cooked bacon
- 2teaspoons freshly ground pepper
- 4teaspoons chopped scallions
- Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the beer into the bowl. Stir in the horseradish, mustard and Worcestershire sauce using a fork. Cook for 30 seconds, stirring constantly.
- Add half the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring contantly in a circular motion after each addition until the cheese is melted. Pour the bourbon slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl and cook for about 30 seconds or until the alcohol cooks off. Stir the bourbon into the cheese. Fold in the bacon and pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with scallions.
Note: The cheese is shredded and tossed with flour to aid in thickening and to improve the viscosity of the fondue. The fondue should be a consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all of the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.
Recipe reprinted with permission from the Melting Pot Restaurants’ Dip Into Something Different, (The Melting Pot Restaurants, Inc. 2008).