Ingredients with Measurements:
- 1 lb. shredded cheddar cheese
- 1 tbsp. cornstarch
- 1 cup beer
- 1 tsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. dry mustard
- 1/4 tsp. cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the shredded cheddar cheese with cornstarch until coated.
2. In a fondue pot, heat the beer over medium heat until it starts to simmer.
3. Add the Worcestershire sauce, garlic powder, dry mustard, and cayenne pepper to the pot and stir to combine.
4. Gradually add the cheese to the pot, stirring constantly until it is melted and smooth.
5. Season with salt and pepper to taste.
6. Serve immediately with fondue forks for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 350
- Fat: 28g
- Protein: 21g
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 1g
- Sodium: 540mg
Substitutions for ingredients:
- Any type of beer can be used in this recipe.
- Other types of cheese, such as Gouda or Swiss, can be substituted for cheddar.
Variations:
- Add cooked crumbled bacon or diced jalapenos for a different flavor.
- Use a mixture of different cheeses for a more complex flavor.
Tips and tricks:
- To prevent the cheese from becoming stringy, make sure to coat it with cornstarch before adding it to the pot.
- Stir the fondue constantly to prevent it from burning or sticking to the bottom of the pot.
Storage instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the fondue in a saucepan over low heat and stir until heated through.
Presentation ideas:
- Serve the fondue in a fondue pot on a platter surrounded by sliced bread, vegetables, and meats for dipping.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, on top of the fondue before serving.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Crusty bread, sliced apples, carrots, and broccoli make great dipping options.
Troubleshooting advice:
- If the fondue is too thick, add a little more beer to thin it out.
- If the fondue is too thin, add more cheese.
Food safety advice:
- Make sure to keep the fondue pot at a safe temperature to prevent bacterial growth.
Food history:
- Fondue originated in Switzerland in the 18th century as a way to use up stale bread and cheese during the winter months.
Flavor profiles:
- This beer cheese fondue has a rich and creamy flavor with a slightly tangy and spicy kick.
Serving suggestions:
- Serve as an appetizer or a main course for a cozy night in.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Cheesy, Tangy, Beer, Rich, Beer-Flavored, tangy, cheesy, hoppy