Cheddar-Beer Fondue

paul4ta @cook_3720493

I love fondue because the flavor combination possibilities are endless. Just start off with a basic recipe and add ingredients to taste. I never make two batches exactly the same way, but I try to capture the ones that work well as a starting point for future experiments. This is one of my favorites so far. There's just something about the flavors of a good beer and sharp cheddar that blend together so well.

paul4ta @cook_3720493

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Ingredients

6 servings

1 lbsharp cheddar cheese, shredded
1 tbspflour
1 1/2 tspdry mustard
3/4 cupbeer
2 tspWorcestershire sauce
1 dashcayenne, smoked paprika, white/black pepper, etc. (optional)
1Crumbled bacon and/or chopped green onions (optional)
1 clovegarlic
1Your favorite fondue dippers (bread cubes, apples, broccoli, pretzels, toast, potatoes, etc.)

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Steps

1

Peel and cut garlic clove in half. Season the pot by rubbing the cut end of the garlic clove around the inside of the pot.
2

Lightly toss cheese, flour, and mustard together in a bowl until evenly coated. (If you are adding pepper or other dry ingredients to taste, toss them in here.)
3

Set fondue pot to 375°F (or high heat) and add beer and Worcestershire sauce. Heat until bubbling, but not quite boiling.
4

Slowly add cheese mixture, stirring constantly for 3 - 5 minutes or until cheese is melted and smooth throughout.
5

Reduce heat to 200°F and allow to cool slightly before dipping. Garnish with crumbled bacon and/or green onions on top.