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SAVORY: Melting Pot's Cheddar Cheese Fondue

Source of Recipe

gijane


List of Ingredients

Water
8 ounces domestic beer
1 tablespoon minced garlic, or to taste
All-purpose flour for coating cheese
2 1/2 cups (10 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Swiss Emmenthal cheese
1 tablespoon dry mustard
3 to 4 dashes Worcestershire sauce
Black pepper, freshly ground, to taste
Vegetable broth (optional)
Dipping meat, such as steak, cut into bite-size cubes (optional)
Dippers, such as apple cubes, bread cubes, carrots, cauliflower and celery


Recipe

Prepare a fondue pot for cooking according to manufacturer's directions.

Heat the pot. Pour in the beer and let it heat for about 30 seconds. Add the garlic, which will flavor the cheese's base.

Toss the shredded cheese lightly in flour, just to dust. Add the shredded cheeses, stirring rapidly and constantly. Add the mustard, Worcestershire sauce and black pepper. Keep stirring until the cheese melts completely and has the consistency of warm honey.

If you want to make an entree with meat, fill a second fondue pot about 3/4 full with vegetable broth. Bring to a boil. Place a fondue fork into pieces of meat, then cook them in the broth. For beef, poultry and pork, cook for about 2 minutes; for seafood and vegetables, cook for about 1 1/2 minutes. After the meat is cooked, dip into the cheese fondue to eat.

Makes 4 servings.