Cheesy Bacon Fondue Recipes

BACON CHEESE FONDUE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute onion until tender. Stir in flour until blended; cook and stir until thickened. , Reduce heat to low. Add cheese cubes; cook and stir until melted. Stir in sour cream, jalapeno if desired and bacon; cook and stir just until heated through. Transfer to a fondue pot and keep warm. Serve with bread cubes.

CHEESE FONDUE

Steps:

• Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
• In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
• Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

CHEESE AND DOUBLE SMOKED BACON FONDUE

Steps:

• Toss Gruyère,Fontina and Gouda cheeses with cornstarch until evenly combined; set aside. Set heatproof fondue pot or large,heavy-bottom saucepan over medium heat; cook bacon,stirring occasionally,until crisp. Drain on paper towel-lined plate. Wipe out pot.
• Add broth to pot; bring to simmer. Add cheese,a handful at a time,stirring until each handful is completely melted before adding the next one. Reduce heat if necessary. (Cheese should melt easily but should not boil.)
• Stir in lemon juice,mustard,pepper,nutmeg and half of the bacon. Sprinkle remaining bacon over top. Serve immediately with assorted dippers.

CLASSIC FONDUE

Steps:

• Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
• In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
• Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
• Preheat the oven to 350 degrees F.
• Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

CHEDDAR CHEESE & BACON FONDUE

Steps:

• 1. In a saucepan, melt butter. Add wondra flour and stir until "dissolved".
• 2. Add milk and bring to a simmer, stirring constantly. Add salt, chives, garlic and onion powders, mustard and pepper[s]. Stir in annatto.
• 3. Add cheese in small batches, stirring until each is dissolved before adding the next. When complete, fold in bacon.
• 4. Place over a flame in your fondue set. Serve with seasoned croutons, apple wedges, celery sticks, little meatballs and whatever else you can think of!