Beer and Cheddar Fondue

Beer and Cheddar Fondue

Rustic Saison Beer and Cheddar Fondue…

Cooking with Samuel Adams.

Rustic Saison Beer and Cheddar Fondue
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  1. 15 ounces (1 ½ + 1/3 cups) Sam Adams Rustic Saison beer
  2. 1 clove garlic, chopped
  3. 1 pound Gruyère cheese, grated
  4. 1 pound Comté, grated (or substitute more Gruyère, cheese if necessary)
  5. 2 pounds extra-sharp cheddar cheese, grated
  6. 1/2 teaspoon dry powdered mustard
  7. 1/8 teaspoon cayenne
  8. Kosher salt and freshly ground black pepper
  9. 1 teaspoon honey
  10. 1 tablespoon cornstarch
  11. 1 French baguette, cut into 2-inch cubes
  12. 4 tart apples, such as Granny Smith, peeled, cored, and cut into thick wedges
  1. In a large, flame-proof casserole or fondue pot, combine 12 ounces (1 1/2 cups) of beer with the garlic and bring to a boil over high heat. Reduce the heat to low and cook at a gentle simmer for 10 to 12 minutes or until reduced by half, or about 3/4 cup.
  2. Raise the heat to medium and stir the cheeses into the beer. Cook, stirring with a wooden spoon, or until the cheese mixture is smooth. Add the mustard and cayenne and season to taste with salt and pepper. Add the honey and mix well.
  3. In a small bowl, stir the cornstarch into the remaining 3 ounces (1/3 cup) of beer and when smooth, pour into the fondue. Whisk until the fondue is smooth and thick.
  4. Serve hot with the cubed bread and apple wedges for dipping into the fondue.
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