Fondue?
Does anyone have a "go to" beer & cheese fondue recipe? I have a new fondue pot I want to break in for T-Day.
Forum Discussion
here are a couple we have used a few times:
The Classic Swiss Fondue
Prep Time:
5 min
Cook Time:
10 min
Level:
Easy
Serves:
8 to 10 servings
2 cups grated Gruyere
2 cups grated Swiss
2 to 3 tablespoons all-purpose flour
2 1/2 cups dry white wine
1/4 cup kirsch liqueur
Freshly grated nutmeg
Mix cheeses together in mixing bowl with flour. Place wine in saucepan and bring to a simmer, being careful not to let it come to a boil. Gradually add cheese to wine, adding a handful at a time and stirring constantly until melted. After the last handful has melted, add the kirsch and freshly grated nutmeg, slowly stirring to incorporate. Transfer to fondue pot.
Cheddar and Hard Cider Fondue
Intermediate Serves:
6 servings (3 cups fondue)
1 (12-ounce) bottle hard cider
3/4 cup chicken broth, homemade or low-sodium canned
2 tablespoons Worcestershire sauce
1 clove garlic, finely chopped
1/2 pound Gruyere, grated
1/2 pound sharp Vermont or New York yellow cheddar
3 tablespoons corn starch
1/8 to 1/4 teaspoon cayenne pepper
Salt
1 tablespoon Bourbon, whiskey or apple jack, optional
Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
Transfer to a fondue pot or double boiler and serve with desired dippers.
Fondue Dippers:
Cooked chicken and apple sausages, chorizo, or mini hot dogs; sliced baguette or black bread, radishes, roasted shallots, roasted mushrooms or small fingerlings or baby potatoes, pears, apples, or pretzels.
The Classic Swiss Fondue
Prep Time:
5 min
Cook Time:
10 min
Level:
Easy
Serves:
8 to 10 servings
2 cups grated Gruyere
2 cups grated Swiss
2 to 3 tablespoons all-purpose flour
2 1/2 cups dry white wine
1/4 cup kirsch liqueur
Freshly grated nutmeg
Mix cheeses together in mixing bowl with flour. Place wine in saucepan and bring to a simmer, being careful not to let it come to a boil. Gradually add cheese to wine, adding a handful at a time and stirring constantly until melted. After the last handful has melted, add the kirsch and freshly grated nutmeg, slowly stirring to incorporate. Transfer to fondue pot.
Cheddar and Hard Cider Fondue
Intermediate Serves:
6 servings (3 cups fondue)
1 (12-ounce) bottle hard cider
3/4 cup chicken broth, homemade or low-sodium canned
2 tablespoons Worcestershire sauce
1 clove garlic, finely chopped
1/2 pound Gruyere, grated
1/2 pound sharp Vermont or New York yellow cheddar
3 tablespoons corn starch
1/8 to 1/4 teaspoon cayenne pepper
Salt
1 tablespoon Bourbon, whiskey or apple jack, optional
Heat cider, broth, Worcestershire, and garlic in a medium pot over medium heat and simmer for 5 minutes.
Toss the cheeses together in a medium bowl. Sift the corn starch over the cheese, and toss to coat lightly.
Using a wooden spoon, sprinkle some cheese mixture into the warm liquid and continue to stir in small amounts of cheese until it is all incorporated and the fondue is smooth and melted, about 15 minutes. Stir in cayenne, salt and Bourbon, if using.
Transfer to a fondue pot or double boiler and serve with desired dippers.
Fondue Dippers:
Cooked chicken and apple sausages, chorizo, or mini hot dogs; sliced baguette or black bread, radishes, roasted shallots, roasted mushrooms or small fingerlings or baby potatoes, pears, apples, or pretzels.
