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Voodoo Cheddar Fondue
¾ cups (11 oz) Shredded cheddar cheese 3 tbsp All-purpose flour 1 cup Beer (light beer recommended) ½ cup Diced tomatoes with green chiles 2 tsp Finely chopped garlic ½ cup Cooked baby shrimp 1 tsp Freshly ground pepper
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. Stir in the tomatoes with green chiles and garlic using a fork. Cook for 30 seconds, stirring constantly.
Add half of 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 shrimp and pepper. Pour into a warm fondue pot and keep warm over low heat. Serves 4 to 6.
Note - The cheese is shredded and tossed with flour to aid in thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all the cheese may be needed, and, in some cases, more cheese may be needed to reach the perfect consistency.
The Flaming Turtle 12 oz. Milk chocolate, finely chopped 2 tbsp. Heavy cream ¼ cup Caramel ice cream topping 1 tbsp. 151 rum 3 tbsp. Chopped pecans
Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Pour the caramel into the center of the chocolate mixture. Do note stir. Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with the pecans. Keep fondue warm over low heat. Serves 4 to 6.