Beer & Cheddar Fondue

[Drac]

Got this in through one of my mags on cooking and thought some of you might like it.

Beer & Cheddar Fondue

If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it's a perfect dish for casual entertaining, even on a busy weeknight. Just grab a fondue pot, set out a few dippers (see Serving Suggestions, below), and invite friends over to dig (or rather, dip) in. Serves six to eight. Yields about 5 cups.

1 Tbs. unsalted butter
1/2 small yellow onion, minced (about 1/3 cup)
1 large clove garlic, minced
12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)
8 oz. extra-sharp white Cheddar, coarsely grated (about 2 lightly packed cups)
4 oz. Gruyère, coarsely grated (about 1 lightly packed cup)
2 Tbs. cornstarch
1 tsp. dry mustard (such as Coleman’s)
1/2 tsp. freshly ground black pepper
1 tsp. caraway seeds, coarsely ground in a spice grinder or with a mortar and pestle
1-12-oz. can lager-style beer, preferably Budweiser
3 Tbs. Amontillado sherry
Kosher salt

Tip: Amontillado, a medium-dry sherry, provides a nice contrast to the bitter beer and the sharp cheddar.

Melt the butter in a 1-1/2- to 2-qt. flameproof fondue pot over medium-low heat. (If you don’t have a fondue pot that’s flameproof, use a heavy, narrow saucepan.) Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes.

Meanwhile, in a large bowl, toss the Emmentaler, Cheddar, and Gruyère with the cornstarch, mustard, and pepper.

Add the caraway seeds to the pot and stir to toast them slightly, about 2 minutes. Add the beer, increase the heat to high, and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavor of the beer, about 3 minutes.

Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth pattern so that the cheese doesn’t ball up as it melts. Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer. Stir in the sherry and season to taste with salt. (If using a saucepan, transfer the fondue to a fondue pot.) Set the fondue pot over a low flame at the table to keep it warm. Serve with the dipping ingredients.
Serving Suggestions

What to dunk: You can make cheese fondue a more balanced meal by serving some or all of the following as dipping options: Sourdough or ciabatta bread cubes, pear and apple slices, steamed carrots and cauliflower, boiled baby or fingerling potatoes, cornichons or baby pickles, grilled or broiled sliced sausage.

[beloitpiper]

That sounds delicious. Fondue is a fantastic winter meal, and can be done so many ways. Here's a simpler recipe for the more...um...culinarily declined, all you need is a dry white wine, garlic, gruyere, and emmentaler. Grate the cheese into a bowl and let it sit in a bit of wine--just enough to get it wet. You can always add more later. Heat up your pot and rub the garlic around inside just to coat the pot. Dump in the cheese and wine and stir in a figure-8 motion. If it's too thick add more wine of Kirschwasser. Add pepper to flavor. Serve with bread, sliced salami, cornichons, or sliced potatoes.

Tradition dictates that you don't drink cold water, as it'll cause the cheese to solidify in your stomach. And, more importantly, if you drop your piece in the pot, you have to kiss the person to your right!

[NewEnglander]

nice! i did a fondue on monday with just cheddar, monterery jack and pinot grigio...and a pinch of cayenne to make it interesting.

[MacKay71]

Sounds great!!!

[piperdbh]

Leave out the caraway seeds and replace the beer with milk or cream and you have a very rich, tasty pasta cheese sauce.

...stuck a feather in his hat and called it macaroni...