← Back to Search Results
French, Swiss
 Bavarian Beer Fondue Recipe-3107

Photo by:
Comments: 0
 

Recipe

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.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

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

342kcal (17%)
550mg (55%)
0mg (1%)
201mcg RAE (7%)
104mg
28mg
19g
0g
0g
6g
79mg (26%)
482mg (20%)
16g (80%)
25g (39%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
amor-y-tacos Amor Y Tacos
by Deborah Schneider
big-fat-cookies Big Fat Cookies
by Elinor Klivans
american-masala American Masala
by Suvir Saran
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?