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The Melting Pot Bourbon Bacon Cheddar Fondue


BOURBON BACON CHEDDAR FONDUE
The Melting Pot Copycat Recipe

Serves 4–6

2 3/4 cups (11-oz.) shredded cheddar cheese
3 tablespoons all purpose flour
1 cup beer (light beer recommended)
4 teaspoons prepared horseradish
4 teaspoons dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon bourbon
2 tablespoons chopped cooked bacon
2 teaspoons freshly ground pepper
4 teaspoons 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 broiler. Bring the water to a boil over high heat then reduce the heat to medium. 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 constantly in a circular motion after each addition until the cheese is melted. Pour the bourbon slowly around the edge of the bowl. Pull 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 the scallions.

Note: The cheese is shredded and tossed with the flour to aid in thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.

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