Cheese Fondue w/Beer and Bourbon

By stancec44

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

Ingredients

• 2 garlic cloves, halved lengthwise
• 1/2 cup Belgian beer (such as Duvel)
• 2 cups dry white wine, divided
• 3 tablespoons cornstarch
• 1 pound Gruyère, coarsely grated
• 1 pound Babybel cheese, grated
• 2 tablespoons bourbon or brandy
• 1/4 teaspoon baking soda
• 1 tablespoon fresh lemon juice
• Kosher salt
• 4 cups 1-inch pieces country-style bread, preferably day-old
• Assorted ham and salumi, pickles, and crudités (for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1½ cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining ½ cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).

Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.