- Course: Hot Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 42 Times
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.
- 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
- 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
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.
© 2005 Lou Seibert Pappas
This recipe serves 6. Nutritional information does not include any of the dippers.