Savory Fondue Recipes
Dessert Fondue Recipes
Classic Cheddar Beer Fondue
Yield: 8 servings
Ingredients
- 16 ounces (4 cups) Hill Valley Dairy Mild or Medium Cheddar cheese, shredded
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons ground mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 large shallot, minced
- 2 tablespoons butter, cubed
- 2 garlic cloves, minced
- 1 cup lager or pilsner beer
- Salt and pepper to taste
- Assorted Dippers: sliced apples, crisp-tender broccoli and cauliflower florets and cubed French bread
Instructions
- Place shredded Cheddar into a large bowl. Cover and let stand for 2 hours at room temperature.
- Toss Cheddar with the flour, mustard, paprika and cayenne pepper.
- Sauté shallot in butter in a large saucepan over medium high heat until tender.
- Reduce heat to medium. Add garlic; cook and stir for 1 minute.
- Stir in beer; warm through.
- Reduce heat to low. Gradually stir in Cheddar mixture until melted. (Do not boil.)
- Season with salt and pepper to taste.
- Transfer to a fondue pot.
- Heat on low to keep warm.
- Serve with dippers.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin