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bavarian-beer-fondue

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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%)
 

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