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Directions for: Cheddar ‘N Beer Cheese Fondue

Ingredients

1 clove garlic, halved

1 bottle (341 mL) beer (ale or lager)

1 pkg (500 g) Black Diamond Old Cheddar Cheese, shredded

2 Tbsp (30 mL) cornstarch

½ tsp (2 mL) each dry mustard and paprika

pinch each cayenne pepper and ground nutmeg

1 baguette, cut into bite-size cubes (for dipping)

blanched broccoli and cauliflower florets (for dipping)

boiled baby new potatoes (for dipping)

Directions

1. Rub garlic all over bottom of heavy-bottomed saucepan. Pour in beer; bring to simmer over medium heat.

2. In a bowl, toss cheese with cornstarch, mustard, paprika, cayenne and nutmeg; slowly add to pan, stirring with a wooden spoon until melted and smooth, about 5 minutes.

3. Transfer fondue to a fondue pot; place over low heat of fondue burner on table, adjusting heat as needed to keep warm without boiling. Stir often, and serve with your favourite dippers.

4. Tip: If you have a heavy-bottomed fondue pot that can be used to cook with, omit saucepan and prepare fondue directly in pot instead. For a non-alcoholic version, replace beer with apple cider or juice. To blanch vegetables, cook in boiling salted water for 1 minute. Drain, then cool quickly in ice water. Drain well.

See more: Party Favourites, Potatoes, Easy, Vegetables, Quick and Easy, Cheese