Cheddar and Beer Fondue, German
Nb persons: 4
Yield:
Preparation time: 10 min
Total time: 25min.
Source: Rachael Ray
| 2 1/2cups | sharp cheddar cheese, shredded, (one 10oz bag) |
| 6oz | gruyere cheese, 1/3 pound shredded |
| 1T | flour, rounded |
| 1 cup | German lager beer |
| 2 tablespoons | spicy brown mustard |
| A few drops | hot sauce |
| A few drops | Worcestershire sauce |
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.
Serve with:
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
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.
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