German Cheddar and Beer Fondue

By lorik

Ingredients

• Belgium Beer Fondue Variation from Cuisine at Home:
• 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle*
• 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
• 1 rounded tablespoon all-purpose flour
• 1 cup German lager beer
• 2 tablespoons spicy brown mustard
• A few drops hot sauce
• A few drops Worcestershire sauce
• 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
• 1 package mini party franks (recommended: Boars Head)
• 1 head cauliflower, separated into florets
• 1 small jar mini Gherkin pickles, drained
• 1 small jar pickled onions, available on vegetable aisle
• 1 small, round loaf rye, pumpernickel or sour dough bread, cubed
• This recipe is greatly improved by buying a block of medium to sharp cheddar and grating it yourself.
• 2 cups each shredded Gouda and Emmental cheese (8 oz. each)
• 2 Tbsp. cornstarch
• 1 1/4 cups Belgian beer (such as blonde/golden ale, dark/ strong ale or cherry lambic)
• 1 clove garlic, smashed and peeled
• 1 Tbsp. each fresh lemon juice and honey
• 2 tsp. each Dijon mustard and whole-grain mustard
• Salt to taste

Details

Servings 4
Preparation time 10mins
Cooking time 22mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

Variation:
Toss together Gouda, Emmental, and cornstarch. Heat beer and garlic in a saucepan over medium until simmering. Stir in cheeses a handful at a time, letting each addition melt fully before adding the next. When all the cheese has been added and is melted, stir in lemon juice, honey, Dijon, and whole-grain mustard; season with salt. Transfer fondue to a warm fondue pot and serve immediately.

Per serving: 248 cal; 16g total fat (10g sat); 62mg chol; 315mg sodium; 7g carb; 0g fiber; 16g protein