Melty Cheese Fondue Pot Food

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.

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.

MELTING POT CHEESE FONDUE

Steps:

• In a double boiler, pour in beer.
• Add garlic and mustard powder. Stir.
• Add cheese, a little bit at a time. Mix, let melt, then add more. Continue until all cheese has been added.
• Add pepper and wostershire sauce. Fold.
• Dip different varieties of bread (white, rye, pumpernickel), cauliflower, carrots, apples, broccoli into cheese fondue and ENJOY!

MELTY CHEESE FONDUE POT

Steps:

• Put the brie, cream cheese, gruyère, half the parmesan, the milk and cornflour into a food processor, and blitz until smooth. Stir through the thyme and a little black pepper. Spoon the chutney into an ovenproof baking dish (ours was 15cm round) and spread it over the base. Top with the cheese mixture, spread to cover the chutney, then scatter over the remaining parmesan. It can now be covered with cling film and chilled for up to 3 days.
• Heat oven to 160C/140C fan/gas 3. Put the baking dish on a baking tray and cook for 25 mins until bubbling. Turn the grill to a medium-high setting and grill for 2-3 mins or until golden brown and crispy on top. Remove from the oven and leave to cool for 5 mins before serving with crusty bread for dunking.