There is something so very fun about sitting around a hot pot of cheese and dipping everything you can think of into it! Seriously, if you don’t have a fondue pot, go buy one. Like right now. I’m sure there are some sales going on, so buy it! If you are going to
Beer Cheese Fondue
Makes Many Servings
Cast Iron Pan
12 oz Beer
12 oz Extra Sharp Cheddar Cheese
1 T Corn Starch
4 cloves garlic
Dill Buttermilk Bread
1) Mince the garlic and put it in a fondue pot set on level 3. Sprinkle in rosemary using a heavy hand and a teaspoon of mustard powder.
2) When the aromatics are really starting to cook, pour in a can of beer. I used Anderson Valley Boont Amber Ale. It has enough flavor to enhance the aromatics and blend with the extra sharp cheddar cheese without overpowering either.
3) Shred 12 oz of cheese and toss in a bowl with a tablespoon of cornstarch.
4) Slowly add the cheese to the beer mixture and stir occasionally as it melts.
5) While the fondue is cooking up in the pot, its time to start working on the items to dip into the delicious cheese. When everything is cut, place it in its own bowl around the pot
6) Chop the cauliflower and broccoli into bite size pieces or larger dip-able pieces depending on our preference.
7) Cut the bread into cubes about 1/2 to 1 inch squared.
8) Slice the apples into wedges.
9) Cut the pickles into chunks.
10) Grab your fondue fork , stab a prepared piece of fruit, vegetable or bread, dip it in the cheese, and consume.
Please note, you will probably consume way to much of this. The result is sitting on the couch unable to move for at least 20-30 minutes.