Today I made one of my favorite dishes, fondu. There are so many variations and it is one of the easiest dishes that you can experiment with. A staple to have is a good fondu pot. Yes you can use a double boiler but it makes portability tricky. My personal favorite is the fondu pots cousin to the electric skillet.
I use the Cuisinart because any option with an open flame is a little scary when you have four cats who mouch for all food. This has a safe break away plug if it gets pulled to prevent it from getting turned over. It is also safe to sit on any surface. To shop for your own check out http://www.bhg.com/shop/kitchen/cookware/fondue-pots-a2556.html
Today I made a Bacon Cheddar Bourbon Fondu that we enjoyed with salami, deer sausage, Granny Smith Apples and crusty French bread. Perfect for a New Year Day meal.
Ingredients
Shred 6 oz each extra sharp cheddar, white cheddar and fontina cheese and 3 oz Ermenthler (Swiss) cheese. (This is my fiancé's job. He was handed this task while watching football.) Do not use preshredded cheese. You will not be happy with the lump mess you are left with for your end results. Toss with 1/8 cup all purpose flour. This helps to thicken up the fondu. Set aside.
In fondue pot, turn to a medium setting (I use 4 on mine) and add a small spoon of prepared horseradish, 2 tsp dry mustard, 4 tsp Worchestshire Sauce, 1tsp finely minced onion and 3 strips of fried bacon crumbled. Stir together until it forms a paste. Add one light beer. Keep stirring and let it boil 30 seconds to cook off the alcohol. While stirring, add the cheese a handful at a time. You may not need all the cheese. You want the fondu to coat your food, not too runny or too thick. Stir until it is all melted.
Finally, add 1/2 a shot of good bourbon. Keep stirring and cooking another 30 seconds to cook off alcohol and leave the flavor. Turn fondu pot down to a warm setting and start enjoying!
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