Welsh Rarebit and Bacon Fondue

Welsh Rarebit and Bacon Fondue
(serves 2-4 depending on your appetite!)
(From "Fondue" by Rick Rodgers)

6 slices bacon, cooked ahead of time and chopped finely
1 cup ale or lager
1 pound (454g) sharp Old Cheddar, shredded
1 1/2 tbsp flour
1 tsp dried mustard
1 tbsp Worcestershire sauce

Serve with: bread cubes, English muffin slices, apples, pears, sausages, ham...


1. In a large pot or your fondue pot, heat the ale until it slightly simmers.

2. In a bowl, mix the cheese and the flour. In a small bowl, mix the mustard and Worcestershire.

3. When the ale is slightly simmering, slowly add small handfuls of the cheese, stirring constantly with a wooden spoon. Add another handful when everything has melted.

4. When all the cheese has melted and the fondue is nice and thick, take it off the heat and stir in the mustard mix.

5. Place on flame and season with pepper. Make sure to keep the flame low so as not to burn the cheese, and have your wooden spoon in the pot to continue mixing.

No comments:

Post a Comment

❤ Thanks for your comment, I love hearing from everyone! ❤ Why not join me and my fellow artists every Thursday for TADD? That's Thursday Art and Dinner Date! It's a lot of fun!