Beer and Cheese Fondue
By: Helen Pitlick
Published: Wednesday, December 2, 2009 - 10:49pm

Ingredients




425 grams finely sliced or coarsely grated cheese, such as cheddar, gruyere, comte, 
2 teaspoons potato flour or corn flour
1 clove of garlic, halved
175 ml strong blonde or amber ale
1 tablespoon or 2  whiskey





Preparation

1 Toss the sliced or grated cheese with the potato flour or corn flour. Leave until it comes to room temperature. Rub the inside of a fondue pot with the cut garlic. 2 Start off the fondue on your stove. Pour in the beer and heat until almost boiling. Add a good handful of grated cheese and stir until it melts, moving it about in the pan with a zig-zag motion (stirring it in a circular motion makes the cheese more likely to separate from the liquid. 3 Gradually add the remaining cheese until you have a smooth, thick mass (this takes about 10 minutes). If it seems too thick, add a little hot water. Add the whiskey, if using, and season with freshly ground pepper. 4 Place over your fondue burner and serve with small, bite-sized chunks of sourdough or country bread. Use long fondue forks to dip the bread into the fondue. 


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Preparation

 1  Toss the sliced or grated cheese with the potato flour or corn flour. Leave until it comes to room temperature. Rub the inside of a fondue pot with the cut garlic.  2  Start off the fondue on your stove. Pour in the beer and heat until almost boiling. Add a good handful of grated cheese and stir until it melts, moving it about in the pan with a zig-zag motion (stirring it in a circular motion makes the cheese more likely to separate from the liquid.  3  Gradually add the remaining cheese until you have a smooth, thick mass (this takes about 10 minutes). If it seems too thick, add a little hot water. Add the whiskey, if using, and season with freshly ground pepper.  4  Place over your fondue burner and serve with small, bite-sized chunks of sourdough or country bread. Use long fondue forks to dip the bread into the fondue.

About


From "An Appetite for Ale" by Fiona and Will Beckett. Stir periodically to prevent fondue from solidifying.