Zesty Cheddar Fondue
- Yield 4 to 6 servings
The perfect marriage of horseradish and Cheddar cheese.
- 2 3/4 cups (11-ounces) shredded Cheddar cheese
- 3 tablespoons all-purpose flour
- 1 cup beer (light beer is recommended)
- 4 teaspoons prepared horseradish
- 2 teaspoons Worcestershire sauce
- 4 teaspoons dry mustard
- 2 tablespoons chopped cooked bacon
- 2 teaspoons freshly ground pepper
- 1 tablespoon 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. Press the liquid from the horseradish. Stir the horseradish, Worcestershire sauce and mustard into the beer 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 constantly in a circular motion after each addition until the cheese is melted. Fold in the bacon and pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the 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).