Bavarian Beer Fondue

Recipe by: Lou Seibert Pappas | from Fondue

Cookstr

Course: Hot Appetizer, Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

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This hearty dish can make a full meal or stand in for an appetizer. It is fun to offer a colorful array of potatoes to dip: yellow Yukon Golds, red-skinned Blisses, and Peruvian purple potatoes. Instead of chicken-apple sausages, you can serve tiny frankfurters, cooked and sliced bratwurst, or wine-and-cheese sausages. Round out the menu with a warm fruit tart or apple strudel. A fullbodied red or dark beer will enhance the flavor of this fondue.

Yield: Makes 4 to 6 servings

INGREDIENTS

1 1/2 cups beer or dark ale
2 cloves garlic, minced
8 ounces mild Cheddar cheese, shredded
8 ounces sharp Cheddar cheese, shredded
2 tablespoons cornstarch
1 teaspoon whole-grain or Dijon mustard

dippers:

2 sourdough baguettes, cut into bitesize cubes, each with some crust on
Apple slices
Sliced cooked chicken-apple sausages
and/or cooked Yukon Gold, Red Bliss, or purple potatoes, halved or quartered
Small cornichons or dill pickles for serving

Directions

In a fondue pot over medium heat, heat the beer with the garlic until bubbles appear. Toss the cheese lightly with the cornstarch until evenly coated and add a handful at a time, stirring each time until the cheese is completely melted.

Stir in the mustard and keep warm over low heat.

Serve with the sourdough bread cubes, apple slices, sausages, and/or potatoes. Offer cornichons on the side.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information does not include any of the dippers.

Calories 342kcal (17%)

Calcium 550mg (55%)

Vitamin C 0mg (1%)

Vitamin A 201mcg RAE (7%)

Potassium 104mg

Magnesium 28mg

Protein 19g