Recipe Archive

Beer and Cheddar Fondue

Serving size:	Serves 6 to 8
Prep time:	10 minutes
Cook time:	20 minutes
Difficulty:
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Nugget Signature Recipe

What is better than beer and cheese?  Well this appetizer combines the two in a classic fondue with a twist.  The recipe calls for one-12 ounce beer, so this will leave plenty for the cook.  Making a cheese sauce is a snap if you take it slow and keep whisking; pretty soon youll be making Mornay sauce for your chicken, or Gorgonzola cream for Gnocchi; its the same technique.

Ingredients

• 12 ounces light German lager
• 1 pound Black Diamond Cheddar
• 2 tablespoons corn starch
• 5 sprigs fresh thyme, stripped off leaves
• 1 clove garlic, minced
• 1 acorn squash, halved, seeded and roasted

Preparation

 If you are going to eat the fondue right away you can serve it in a hollowed out acorn squash.  If it needs to sit, put it in a fondue pot.

Preheat the oven to 350° F.

Rub the squash lightly with olive oil and salt and pepper it lightly.  Place it cut side down on a cookie sheet, and roast it for 40 to 45 minutes or until a fork inserted into it slides in with light resistance.

In a medium pot bring the beer, garlic and thyme to a boil then reduce to a simmer.

Grate the cheese and toss with the corn starch.

Whisk in the cheese in small handfuls until fully incorporated.  Dont add another batch of cheese until it has fully integrated into the liquid as this will cause a grainy fondue.  Repeat this process until all the cheese is incorporated.  Serve with cubed chunks of bread or slices of apple for dipping.

Pair with

Pilsner

— Hank Beal, Director of Adult Beverages

Light Lager

— Hank Beal, Director of Adult Beverages

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