Christmas Eve Fondue
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1419.54 ml French bread cubes (Rye or Pumpernickel can also be included)
- 2 granny smith apples
- 709.77 ml vegetables, cold (carrots, celery, cauliflower)
- 680.38 g sharp cheddar cheese
- 113.39 g emmenthaler cheese
- 14.79-29.58 ml flour
- 170.09 g Budweiser beer (1/2 a can)
- 0.61 ml mustard powder
- 14.79-29.58 ml minced garlic clove
- 2.46 ml Worcestershire sauce
directions
- 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!
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