Bavarian Beer Fondue

Chef

Cookbook

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.

Makes4 to 6 servings

CostModerate

Easy

OccasionCasual Dinner Party

Recipe CourseHot Appetizer, Main Course

MealDinner

Taste and TextureCheesy, Savory

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
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

Instructions

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.