Welsh Cheddar and Bacon Rabbit Fondue

1. 1

   Place the bacon in a cold, large skillet.

2. 2

   Cook over medium heat until crisp and brown, about 5 minutes.

3. 3

   Transfer the bacon to paper towels to drain and cool.

4. 4

   Finely chop the bacon.

5. 5

   In a medium, heavy-bottomed saucepan, bring the ale to a bare simmer over medium heat.

6. 6

   In a medium bowl, toss the cheese with the flour.

7. 7

   Gradually stir the cheese into the saucepan, stirring the first batch until melted before adding another.

8. 8

   In a small bowl, dissolve the mustard in the Worcestershire sauce.

9. 9

   Stir into the fondue, along with the chopped bacon.

10. 10

    Allow the fondue to come to a bare simmer, but do not boil.

11. 11

    Season generously with the pepper.

12. 12

    Transfer to a cheese fondue pot and keep warm over a fondue burner.

13. 13

    Serve immediately, with dipping ingredients of your choice.

14. 14

    Welsh Rarebit with Shrimp: Add 1/2 pound cooked, peeled, and finely chopped shrimp.

* Per serving · 4 servings · Values may vary.

No additional tips available.