Cheddar-Beer Fondue (serves 6)
(adapted from http://www.tasteofhome.com/Recipes/Beer-Cheese-Fondue)
1 1/2 tablespoons butter
1 1/2 teaspoons minced garlic
1 1/2 cups beer or nonalcoholic beer (I used Long Trail IPA)
6 cups (24 ounces) shredded local cheddar cheese
1 1/2 tablespoons all-purpose flour
3 to 5 tablespoons half-and-half cream (I wonder if milk would do?)
Dash or two of of Worcestershire sauce
In saucepan, saute garlic in butter. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese with flour; stir into saucepan until melted. Stir in 3 tablespoons cream and a dash of Worcestershire sauce.
Transfer to a fondue pot or 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with bread or bagel cubes, chunks of cooked potato or carrots. Raw apple chunks, broccoli, or cauliflower are other possibilities. Yield: about 4 1/2 cups.