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BOURBON BACON CHEDDAR FONDUE

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MAKES 4 TO 6 SERVINGS

2¾ cups (11 ounces)
shredded Cheddar cheese

3 tablespoons all-purpose flour

1 cup beer (light beer is 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

In a bowl, toss the cheese with the flour.

Use a conventional double boiler or place a metal bowl over a saucepan filled with 2 inches of water; bring water to boil over high heat. Reduce heat to medium, and pour beer into bowl. Using a fork, stir in horseradish, mustard and Worcestershire sauce; cook for 30 seconds, stirring constantly.

Add half the cheese and cook until cheese is melted, stirring constantly. Add remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until cheese is melted. Pour bourbon slowly around edge of bowl. Pull cheese mixture away from edge of bowl and cook for about 30 seconds or until alcohol cooks off. Stir bourbon into cheese.

Fold in chopped bacon and pepper. Pour into warm fondue pot and keep warm over low heat. Garnish with scallions.

From Melting Pot
Chef Shane Schaibly



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