Living Insanity's Loving Food

Beer Cheese Fondue -------------- Ingredients: * 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 Directions: 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...

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.