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Welsh Cheddar and Bacon Rabbit Fondue

Welsh Cheddar and Bacon Rabbit Fondue

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
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