This is a very yummy. This adult version is made with beer and is a great pre-dinner nibbler for guests. It also doubles as a light luncheon dish served over hot toast. This works best in a small maximum 3 ½ quart slow cooker.

Ingredients

6 serv.

old cheddar cheese, shredded↗8 ounces
beer↗1 cup
egg yolks, beaten↗2
dry mustard1⁄4 teaspoon
Worcestershire sauce↗1 teaspoon
packed brown sugar1 teaspoon
cayenne pepper↗1 pinch
white bread, crusts removed, cut into 1 inch cubes and lightly toasted under broiler↗

Step-by-step instructions

1
In slow cooker stoneware, combine cheese and beer. Cover and cook on LOW for 30 minutes, or until cheese melts.
2
In a bowl, whisk together egg yolks, mustard, Worcestershire sauce, brown sugar and cayenne. Pour mixture into slow cooker stoneware and stir until thickened.
3
Spear toasted bread with fondue forks and dip in cheese, ensuring that guests have napkins or plates to catch any dripping sauce.
4
TIP: Always keep a bottle of Worcestershire sauce in the pantry as just a spoonful of this venerable concoction (it was created over a century and a half ago) adds welcome zest to many dishes. Serves 6.
5
175 Essential Slow Cooker Classics.

Source: food.com

Original recipe ↗

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