Sunday, December 14, 2008

Beer Cheese Fondue

Beer Cheese fondue
Rachael Ray


Ingredients

* 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
* 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
* 1 rounded tablespoon all-purpose flour
* 1 cup German lager beer
* 2 tablespoons spicy brown mustard
* A few drops hot sauce
* A few drops Worcestershire sauce


Directions

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.


We served this last night with brats cooked in beer, zuchinni, mushrooms, green peppers, pumpernickel bread, tortilla chips, and sourdough pretzels. All of the cheese was gobbled up by the 5 of us.

1 comment:

Emily said...

This sounds great! We're having a party food recipe contest and I realize this is a Rachel Ray recipe, but if you have a favorite recipe of your own, we'd love to have you enter it! The contest is at MarxFood.com. The deadline to enter is tomorrow at 4 PM Pacific Time.