Melting Pot Cheddar Fondue Food

MELTING POT SWISS CHEDDAR FONDUE

Steps:

• Mix cheeses with flour.
• Heat beer in fondue pot until steaming.
• Add Worcestershire, garlic, mustard and pepper; mix well.
• Add cheese and stir until melted.
• Use chunks of bread, veggies and apples for dipping in cheese mixture.

MELTING POT CHEDDAR CHEESE FONDUE

Steps:

• In a saucepan or fondue pot, on medium to medium-high heat, combine beer or beef broth and minced garlic.
• When broth begins to boil, turn heat down to low, and add a small amount of cheddar cheese at a time, melting each handful prior to adding more. Stir continuously until all cheese is incorporated and melted.
• Blend in cornstarch and let simmer for 3-5 minutes until thickened.
• Add cracked pepper and Worcestershire sauce. Stir again and serve hot with your favorite dippers.

MELTING POT CHEDDAR CHEESE FONDUE

Steps:

• Shred the cheeses or slice into small cubes. Coat the cheese with cornstarch.
• Turn on the fondue pot to high heat.
• Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well.
• When the beer mixture is warm, add one-third of the cheese and whisk very well.
• Once the cheese has been incorporated well, continue to whisk in the cheese until it is all incorporated. Whisk until the cheese is smooth.

GERMAN CHEDDAR AND BEER FONDUE

Steps:

• Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
• In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
• In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

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.

MELTING POTS BOURBON BACON CHEDDAR FONDUE RECIPE - (3.6/5)

Steps:

• 1. Toss the cheese with the flour in a bowl. 2. Place a metal bowl over a saucepan filled with two inches of water (or use a conventional double boiler). Bring the water to a boil over high heat. 3. Reduce the heat to medium. Pour the beer into the bowl. With a fork, stir in the horseradish, mustard and Worcestershire sauce. Cook for 30 seconds, stirring constantly. 4. Add half the cheese mixture; 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. 5. Pour the bourbon slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl; cook for about 30 seconds or until the alcohol cooks off. Stir the bourbon into the cheese. Fold in the bacon and pepper. 6. Pour into a warm fondue pot and keep warm over low heat. Garnish with scallions. That's it! Then you can enjoy the dish with whatever you choose for dipping. You could use bread, vegetables or even fruit to tickle your friends and family's taste buds.

CHEDDAR CHEESE FONDUE RECIPE

Steps:

• Bring broth to boil in medium saucepan. Meanwhile, mix cornstarch and mustard until blended.
• Whisk mustard mixture into broth. Stir in cheese; cook on medium heat 10 min. or until cheese is melted and sauce is well blended, stirring constantly.

CHEESE FONDUE MELTING POT CHEDDAR WITH BEER RECIPE - (3.9/5)

Steps:

• If you are using an electric fondue pot, turn it onto medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire sauce in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth. Cooks notes: If you do not wish to make this with beer, I cannot give you a suggestion for the beer other than a product like O'Doul's or a near-beer with less than 3.2 percent alcohol. The beer flavor really adds a lot to this dish. Please do not serve this dish to people who do not drink alcohol. Alcohol really doesn't fully cook out of the food. The Melting Pot uses vegetable broth in place of beer for those that do not want alcohol. It is just as good as with the beer.