Cheddar Cheese Bacon Fondue Food

BACON CHEDDAR CHEESE FONDUE

Steps:

• If you do not have a fondue pot to prepare the fondue in, you may prepare a double boiler. To prepare a double boiler place 2 to 3 inches of water in a pot, and then place a heat-proof bowl over the pot. The bowl should make a tight seal. The heat should be turned up high enough to boil, then the temperature should be reduced to medium.
• Place beer into the bowl with the garlic, dry mustard, horseradish, and Worcestershire sauce. Stir to combine. Combine the cheese and cornstarch together. When the beer warms to almost boiling add half of the cheese. Stirring the cheese constantly, until it has melted.
• Continue to add cheese by small handfuls until all of the cheese has been melted completely. Add in 3 tablespoons of crispy cooked bacon. If you are using a double boiler remove from heat. Place the cheese in a bowl and garnish with the remaining bacon and sliced scallions. Serve with plenty of bread, baby-cut carrots, green apple, and other items of your choice.

CHEDDAR CHEESE & BACON FONDUE

Steps:

• 1. In a saucepan, melt butter. Add wondra flour and stir until "dissolved".
• 2. Add milk and bring to a simmer, stirring constantly. Add salt, chives, garlic and onion powders, mustard and pepper[s]. Stir in annatto.
• 3. Add cheese in small batches, stirring until each is dissolved before adding the next. When complete, fold in bacon.
• 4. Place over a flame in your fondue set. Serve with seasoned croutons, apple wedges, celery sticks, little meatballs and whatever else you can think of!

CHEESY BACON FONDUE

Steps:

• Melt butter in medium saucepan on medium heat; stir in flour. Cook and stir 2 min. Whisk in broth and lemon juice; bring to boil. Cook and stir 1 to 2 min. or until thickened. Remove from heat.
• Add cheeses and bacon; stir until cheeses are melted.
• Serve with crackers.
• Pairs well with a glass of Pinot Noir. Please drink responsibly.

CHEDDAR FONDUE

Steps:

• In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

BACON CHEESE FONDUE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute onion until tender. Stir in flour until blended; cook and stir until thickened. , Reduce heat to low. Add cheese cubes; cook and stir until melted. Stir in sour cream, jalapeno if desired and bacon; cook and stir just until heated through. Transfer to a fondue pot and keep warm. Serve with bread cubes.

AGED CHEDDAR FONDUE WITH GRILLED TOMATOES, BACON AND ONIONS

Steps:

• Heat a grill on medium-high heat.
• Toss the cherry tomatoes, slab bacon, onions and bread cubes separately with a bit of oil, salt and pepper, and thread them on their own skewers so that they can cook at their own rate. You will have multiple skewers of each.
• Grill the skewers over medium-high heat until lightly charred; keep warm while you make the fondue.
• Shred the Cheddar and toss with 2 teaspoons of the cornstarch. Separately, shred the Gruyere and toss with the remaining 4 teaspoons cornstarch.
• In a medium heatproof saucepan, heat the butter over medium heat. (You can easily cook this over a campfire or on a camp grill as well.) When the butter melts, add the garlic and let it sizzle for 30 seconds. Add the white wine and bring to a simmer. Add the Gruyere and whisk until smooth. Add the Cheddar and whisk until smooth and no lumps of cheese remain. Heat until the cheese bubbles slightly at the edges. Remove from the heat and stir in the sherry, lots of black pepper and the nutmeg.
• Serve with the skewers of tomatoes, onions, bacon and bread for dipping.

CHEDDAR CHEESE FONDUE

Steps:

• Mix a teaspoon or so of the flour with the cheese.
• Melt butter in a saucepan.
• Mix in flour.
• Gradually add beer, then Accent, salt, mustard and worcestershire sauce.
• Stir occasionally until sauce thickens and comes to a slow boil.
• Add cheese and stir until melted.
• Serve with bread cubes, veggies and whatever else you love with cheese.

BACON CHEDDAR CHEESE BALL

Steps:

• Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
• With a spoon pull mixture toward middle of the bowl and try to form a ball.
• Then cover and place in refrigerator until chilled and firm.
• After it has chilled, it will be easier to work with.
• Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
• Roll until all sides are coated and press the cheese into the ball.

CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT)

Steps:

• start with 4 oz of base (beer, milk or broth).
• add garlic.
• add 3 shakes of mustard powder.
• stir.
• add small amount of cheddar cheese.
• mix thoroughly (using whipping motion until cheese is melted).
• add five turns of pepper grinder.
• add three to four shakes of worcestershire sauce.
• fold in pepper & worcestershire.
• remove mixing fork.

CHEDDAR CHEESE FONDUE

Steps:

• Melt the butter & cheeses together, stirring to keep from scorching. set aside to cool.
• beat egg whites until stiff.
• add egg whites to almost cooled down cheese.
• cut french bread into cubes and dip.