Cheesecake Fondue for all you Fondue Fanatics!

So, when I received an email from our small group hosts, asking for some folks to bring dessert goodies I thought I know just what to bring. Many in our group eat gluten free, no prob!

I thought, fruit... gluten free marble cake....

and yes my amazing (i'm slightly predacious)

So here it is. ENJOY

Cheesecake Fondue...of LOVE!

1 pkg. (8 oz.) cream cheese, softened
1 jar marshmallow cream
2 tbsp. milk
1 tsp. fresh lemon juice

1 tsp almond extract 

In a saucepan over medium-low heat combine cream cheese and marshmallow cream. Cook; whisking constantly until melted. Watch carefully to avoid scorching. Slowly add milk, 1 tbsp. at a time, stirring well to combine. Stir in lemon juice, mix well. Remove from heat and transfer immediately to dessert fondue pot over candle flame.

New to fondue? Here are some suggested “dippers” to serve with fondue: cherries, strawberries, kiwi slices, mango pieces, pineapple, fresh pears

 Zesty Cheddar Cheese Fondue

Ingredients:

2 3/4 cups
(11 ounces) shredded Cheddar cheese
3 tablespoons all-purpose flour
1 cup beer (light beer recommended)
4 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
4 teaspoons dry mustard
2 tablespoons chopped cooked bacon
2 teaspoons freshly ground pepper
1 tablespoon chopped scallions

Instructions:
Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the beer into the bowl. Press the liquid from the horseradish. Stir the horseradish, Worcestershire sauce and mustard into beer using a fork. Cook for 30 seconds, stirring constantly.

Add half the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the bacon and pepper. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions. Serves four to six.

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