Cheddar Whiskey Fondue Recipes

Steps:

• In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

Steps:

• In a heavy saucepan, gently saute the onions in the butter until soft and translucent. Add milk and bring to a simmer. Stir in cheddar cheese until melted and smooth.
• Whisk together cornstarch and whiskey until smooth. While constantly stirring, slowly pour whiskey mixture into cheese mixture and continue to cook until thickened.
• Pour cheddar whiskey fondue into a fondue pot or heat-proof bowl. Serve with rye or onion bread cubes as dippers.

Steps:

• Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
• Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
• Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
• Transfer to a fondue pot or double boiler and serve with desired dippers.

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Steps:

• Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
• In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
• In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

Steps:

• In a bowl, toss, cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside or a saucepan, then discard.
• Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions.
• Add the whiskey and stir just until the fondue begins to bubble, 3 minutesa. Season with salt and pepper, serve hot.

Steps:

• 1. Toss the shredded cheese with the cornstarch in a large bowl and set aside.
• 2. Melt the butter in a large saucepan or saucier over medium heat. Add the minced garlic and cook until fragrant and just beginning to brown, about 1 minute. Pour in the stout and whiskey, stir in salt and mustard powder. When the sauce begins to simmer, reduce heat to medium low.
• 3. Add one (1) handful of the cheese and cornstarch mixture to the pot and whisk until the cheese is completely melted. Continue adding handfuls of the cheese mixture to the pot, stirring until each addition is melted before adding the next addition of cheese; this will take 2 to 3 minutes. When all of the cheese has been melted, continue to cook and stir until the sauce thickens and coats the back of a spoon, 1 to 2 minutes more. Transfer the fondue to a bowl and serve immediately with cubed bread, sliced apples, or leftover corned beef as dippers.