You can dip all sorts of goodies into this variation of classic cheese fondue, including but not limited to: slices of baguette, cubes of multi-grain bread, sliced Granny Smith apple, sliced red bell pepper, blanched cauliflower and broccoli, baby-cut carrots, cherry tomatoes and sliced cooked sausages.
- 1 pound Gruyère cheese, shredded on the large holes of a box grater
- 8 ounces sharp white cheddar, shredded on the large holes of a box grater
- 2 tablespoons cornstarch
- 1 medium clove garlic, lightly crushed (but left whole)
- 12 ounces (1 bottle) Bell's Best Brown Ale or other good-quality ale, at room temperature
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
Toss the cheeses with the cornstarch in a bowl to coat evenly.
Rub the garlic clove on the inside of an enameled cast-iron fondue pot or a medium heavy-bottomed saucepan; discard or save or another use. Add the beer, cayenne pepper and nutmeg; stir to combine. Place over medium heat.
When the beer has bubbles at the edges, add a handful of the cheese mixture, stirring with a wooden spoon or silicon spatula until it has melted. Continue to add the cheese by the handful, stirring and allowing it to melt as you go. Cook until the mixture just begins to bubble, then remove from the heat.
If you are using a fondue pot, transfer it to the rechaud (the stand that sits over the small heating element). Serve immediately, with your choice of dipping foods.
From cookbook author Domenica Marchetti.
Tested by Domenica Marchetti.
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