Prep 20 mins
Cook 5 mins
This recipe was given to me by a friend. It has become a Christmas Eve tradition at our house.
- 6 cups French bread cubes (Rye or Pumpernickel can also be included)
- 2 granny smith apples
- 3 cups vegetables, cold (carrots, celery, cauliflower)
- 1 1⁄2 lbs sharp cheddar cheese
- 1⁄4 lb emmenthaler cheese
- 1 -2 tablespoon flour
- 6 ounces Budweiser beer (1/2 a can)
- 1⁄8 teaspoon mustard powder
- 1 -2 tablespoon minced garlic clove
- 1⁄2 teaspoon Worcestershire sauce
- Grate the cheese. Shoot for a cheese ratio of 80% cheddar to 20% emmenthaler.
- Put grated cheeses and flour into a ziploc bag and shake. (At this point, you can refrigerate the cheese and flour for 1-2 hours, but this is not necessary).
- Cut up the fruit, bread, and veggies.
- Put 1/2 can beer, mustard, and garlic in the fondue pot. Turn to high.
- When the liquid begins to steam, start adding the cheese and flour mixture, a little at a time. Stir with a fork as you go. Continue until fondue is the thickness you desire.
- If you have problems, add more beer to thin or more flour to thicken.
- After cheese has melted, turn pot to "low" or "warm". Do not let the cheese boil.
- Add fresh ground pepper and Worcestershire sauce. Stir.
- Begin dipping items--enjoy!