Cheddar-Beer Fondue

Yesterday, the recipe I brought you had beer.  Today, this recipe has beer.  Honestly, it was a coincidence.  I do love beer but I’m not at the point where I have to have it in my food.  At least not yet.  There is a restaurant near me called Redstone American Grill who has the best jerk chicken fondue I have ever had.  When I came across this recipe for Cheddar-Beer Fondue, I really wanted to see how easy (or hard) it was to make fondue at home.  Especially when you don’t own a fondue pot.

Light beer, Dijon mustard, garlic, and hot sauce are whisked together in a saucepan before cheddar cheese is added and melted until ooey and gooey.  A little cornstarch tossed with the cheese before it goes in helps to thicken this fondue up a little and the Dijon mustard and hot sauce add perfect complementary flavors.  I used reduced-fat cheddar cheese and, I have to admit, I thought this was going to be a disaster.  The cheese, which first seized and stuck in clumps to my whisk, eventually softened up and melted smoothly.  Obviously regular cheddar cheese will react, and probably taste, better but I was pleasantly surprised by this fondue.  I served mine with apple slices, baby carrots and coins of smoked turkey sausage but broccoli florets, grape tomatoes, bread cubes, brussels sprouts, grapes, clementine wedges, baby potatoes and even chocolate would be other great dippers.  Additionally, any other of your favorite melting cheeses like mozzarella, smoked Gouda, Fontina, or Gruyere could be used instead of cheddar.  This may be a little messier than you want for a party but just keep napkins nearby because who doesn’t love cheese?

Want some other appetizer ideas for the big game?  Try Buffalo Chicken Cheese Bites, Chipotle-Garlic Edamame, Layered Bean Dip, Lemon-Horseradish Dip, Roasted Red Pepper Dip, Sausage-and-Feta Cheese-Stuffed Peppers, and Tortellini Caprese Bites.

DSC04745

The ingredients:

DSC04739

Heat beer, Dijon mustard, garlic, and hot sauce in 4-quart saucepan on  low; whisk in Cheddar cheese tossed with cornstarch until melted and  smooth.

DSC04741

DSC04742

Serve with sliced cooked sausage, cooked new potatoes, bread cubes, vegetables and/or apple slices for dipping.

DSC04744

Additions:  None

Omissions:  None

Substitutions:

  • Reduced-fat cheddar cheese

Overall Rating:  Like It

Source:  Good Housekeeping magazine

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: