Sunday, April 19, 2009

Fondue Night!

Beer Cheese Fondue
* 1/2 stick butter
* 1/4 cup all-purpose flour
* 1 (12 oz) bottle lager beer
* 1 garlic clove, minced
* a couple dashes of Worcestershire sauce
* 1/2 teaspoon mustard powder
* 1/2 teaspoon cayenne pepper
* 1 lb (16 oz) extra sharp cheddar cheese, shredded
* 1 cup gruyere cheese, shredded

Prep time: 10 minutes if you have to shred the cheese
Cook time: 10 minutes

Mix cheeses, mustard and cayenne in a bowl. Set aside. Measure flower
into a small bowl and set aside. In a medium saucepan over medium
heat, melt butter. Add minced garlic, flour and a couple dashes of
Worcestershire sauce. Stir constantly until a thick and bubbly roux is
created (maybe a minute or two). Add beer and continue stirring until
liquids combine and thicken like gravy (another couple minutes). Begin
adding cheese, 1 handful at a time, allowing each to thoroughly melt
as it is added. Stir constantly in a figure 8 pattern, scraping the
sides after every couple figure 8s. Continue until all cheese is added
and melted.

To serve, pour fondue into a fondue pot with the lit Sterno/fuel to
keep it warm. Pair with a variety of dipping vegetables, breads and

Recommended pairings:
* Zucchini sticks
* Bell pepper sticks
* Baby portobellos, whole, sauteed in butter
* Pumpernickel bread, large cubes
* Pretzels (hard or soft)
* Steak, cubed
* Bratwurst, cut into 1-inch lengths, sauteed/cooked
* Pepperoni sticks

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