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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This was found in my mother-in-law's cookbook, compiled many years ago. My husband and I enjoy eating this fondue style. To keep it classic, serve on toasted, day-old bread; add a poached egg and bacon on top for Yorkshire rabbit. Ingredients:
4 cups shredded extra-sharp cheddar cheese |
2 tablespoons flour |
1 teaspoon dry mustard |
1/2 teaspoon cayenne, to taste |
1/2 teaspoon paprika, to taste |
2 tablespoons unsalted butter |
1 cup beer |
Directions:
1. Combine cheese and next four ingredients; set aside.
2. In medium saucepan, melt butter, then add beer.
3. When well-mixed, and back up to temperature, slowly begin adding in cheese mixture, 1/4-cup at a time, stirring well after each addition.
4. Serving suggestions: fondue-style; on thickly-sliced, toasted, day-old bread (traditional); serve on the bread, then top with a poached egg and diced bacon (Yorkshire rabbit).
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