Cheesy Bacon Fondue Food

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.

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.

CLASSIC FONDUE

Steps:

• Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
• In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
• Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
• Preheat the oven to 350 degrees F.
• Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

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.

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.

CHEESE AND DOUBLE SMOKED BACON FONDUE

Steps:

• Toss Gruyère,Fontina and Gouda cheeses with cornstarch until evenly combined; set aside. Set heatproof fondue pot or large,heavy-bottom saucepan over medium heat; cook bacon,stirring occasionally,until crisp. Drain on paper towel-lined plate. Wipe out pot.
• Add broth to pot; bring to simmer. Add cheese,a handful at a time,stirring until each handful is completely melted before adding the next one. Reduce heat if necessary. (Cheese should melt easily but should not boil.)
• Stir in lemon juice,mustard,pepper,nutmeg and half of the bacon. Sprinkle remaining bacon over top. Serve immediately with assorted dippers.

CLASSIC CHEESE FONDUE

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

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.

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.