GERMAN CHEDDAR AND BEER FONDUE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
BEER & CHEDDAR FONDUE
This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. -Amanda Wentz, Virginia Beach, Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.
Nutrition Facts : Calories 221 calories, Fat 16g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 341mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
CHEDDAR, BEER AND PUMPKIN FONDUE
Celebrate the finest flavors of the harvest with a cozy fondue party, the ultimate in one-dish entertaining.
Provided by Inspired Taste
Categories Appetizer
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat beer over medium heat.
- Meanwhile, in medium bowl, toss cheese and flour.
- Once beer begins to simmer, add cheese mixture, 1/4 cup at a time and whisking after each addition, until cheese is melted. Add pumpkin, mustard, Worcestershire sauce, salt and hot sauce. Stir with whisk until smooth.
- Serve fondue with bread cubes.
Nutrition Facts : ServingSize 1 Serving
SWISS BEER FONDUE
Make and share this Swiss Beer Fondue recipe from Food.com.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed beer. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Nutrition Facts : Calories 346.9, Fat 24.4, SaturatedFat 15.6, Cholesterol 79.3, Sodium 283.1, Carbohydrate 6.9, Sugar 0.9, Protein 21.8
BEER & CHEDDAR FONDUE RECIPE - (4.3/5)
Provided by á-10360
Number Of Ingredients 8
Steps:
- In a large bowl combine cheddar cheese and American cheese. Let stand at room temperature for 30 minutes. Sprinkle with flour; toss gently to coat. If desired, rub the bottom and side of a large saucepan with garlic halves; discard garlic. In the saucepan combine beer and bouillon granules. Bring to boiling over medium heat; reduce heat to medium-low. Gradually stir in cheese mixture, stirring after each addition until cheese is melted. Coat a 1-1/2-quart slow cooker with a car adapter with cooking spray or line the slow cooker with a disposable liner. Pour cheese mixture into the prepared cooker. Tightly cover slow cooker and tote in an insulated carrier. If using vegetable dippers, tote them in an insulated cooler with ice packs. At the tailgating site, plug slow cooker into car adapter and keep fondue warm on warm-heat setting. (Fondue will keep warm, covered, on warm-heat setting for up to 4 hours.) Stir fondue before serving. Serve with desired dippers.
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