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Monday, February 15, 2010

Beer Cheese Fondue

Fondue is one of those foods that turns "cheese dip" into something much more fun. For some reason, dipping food into the little pot on your color-coded skewer is always fun. I had a couple blocks of cheese, half a loaf of bread, and some apples on hand the other night so I decided to throw this together. The pepper jack cheese is great with the beer. I recommend using a darker Mexican beer or similar style for added flavor. You can use a light beer but it just wont add as much depth of flavor to the recipe.



Beer Cheese Fondue

4 oz pepper jack cheese
4 oz sharp cheddar cheese
4 oz beer (I used Red Stripe)
1 clove garlic, peeled
1/2 tsp ground cumin
1 T flour
Juice of half of 1 lime


Grate cheese on a coarse grater and toss with flour and cumin. Rub a stove-top safe fondue pot or small saucepan with peeled garlic clove all over the inside of the pot and discard. Pour in beer and lime juice and bring to a boil over medium high heat. Reduce heat to low and add cheese a handful at a time, whisking constantly until melted. Add cheese slowly so that it doesn't clump up. Continue whisking until the mixture is smooth and cheese is well incorporated.

Transfer to fondue pot to keep warm and serve.



Dipping suggestions: warm bread cubes, apples, grapes, carrots, cubed potatoes, cauliflower, broccoli, etc.

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