Cheddar-Beer Fondue

Cheddar-Beer Fondue

I love the challenge of adapting recipes to what is grown and produced locally. I had a hankering for fondue at Christmas: Would that require imported cheeses and non-local wine and kirsch? I googled for recipes and happened upon this cheddar-beer fondue. Local cheddar, local microbrew . . . and potatoes, carrots, apples, and locally made bread and bagels for dipping. I was a little hesitant to try something new for Christmas supper – an important meal. I’m pleased to say we all enjoyed this fondue; it was tasty and fun!


Cheddar-Beer Fondue
(serves 6)
(adapted from http://www.tasteofhome.com/Recipes/Beer-Cheese-Fondue)

Ingredients

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

Directions
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.

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2 Responses to Cheddar-Beer Fondue

  1. Michael Townsend says:

    Let me tell you from expeience, THIS IS A GREAT RECIPE!!!!!!!!!!!!

  2. uvlocalvores says:

    Your home was a perfect place to serve it – you folks sure know how to do Christmas!

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