Sunday, September 13, 2009

Cheddar Beer Fondue

We made this last night as a final hurrah before we begin the pre-wedding diet :-) (we'll see how long it lasts!) We used apples, broccoli, cauliflower, celery and bread as dippers. This time we used Yuengling, but I've also used Miller Lite. Any beer will work, but darker beers definitely bring a stronger flavor to the fondue. Although the recipe calls for a fondue pot, it's easy to make on the stove.

Cheddar Beer Fondue

1 lb cheddar cheese, shredded
1 T flour
1 1/2 tsp dry mustard
dash cayenne
3/4 c beer
2 tsp worchestershire sauce

1. In a fondue pot, combine beer and worchestershire.
2. Set temperature to 375 degrees and heat until bubbling.
3. Gradually add cheese mixture, stirring constantly until cheese melts smoothly.
4. Reduce heat to 200 degrees and serve.

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