Welsh Cheddar and Bacon Rabbit Fondue

Perfect to serve for breakfast or brunch. Use toasted English muffins cut into wedges and assorted apples and pears for dipping.

 

Makes 6 to 8 servings

 

6 slices of bacon

1 cup ale or lager beer

1 pound extra-sharp cheddar cheese, shredded (about 6 cups)

1 ½ tablespoons all-purpose flour

2 teaspoons dry mustard, preferably English

1 tablespoon Worcestershire sauce

Freshly ground pepper to taste

 

1. Place the bacon in a cold, large skillet. Cook over medium heat until crisp and brown, about 5 minutes. Transfer the bacon to paper towels to drain and cool. Finely chop the bacon.
2. In a medium, heavy-bottomed saucepan, bring the ale to a bare simmer over medium heat. In a medium bowl, toss the cheese with the flour. Gradually stir the cheese into the saucepan, stirring the first batch until melted before adding another. In a small bowl, dissolve the mustard in the Worcestershire sauce. Stir into the fondue, along with the chopped bacon. Allow the fondue to come to a bare simmer, but do not boil. Season generously with the pepper.
3. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.

For Welsh Rarebit with Shrimp add ½ pound cooked, peeled, and finely chopped shrimp.

 

 

Recipe from Fondue by Rick Rodgers