Beer Cheese Fondue
|1||garlic clove, cut in half|
|1 cup||beer |
|8 ounces||Swiss cheese, shredded|
|6 ounces||sharp natural cheddar cheese, shredded|
|1/4 teaspoon||hot pepper sauce|
Rub inside of medium saucepan with garlic. Discard garlic. In the saucepan over low heat, warm beer slowly until very warm. Toss cheese together with corn starch then gradually add to beer, stirring constantly until melted and thickened. Do not allow mixture to become too hot. Stir in hot pepper sauce.
Transfer cheese mixture to the porcelain insert of a fondue pot. If fondue pot also has an outer metal pot, fill the metal pot with hot water before adding porcelain insert. Set the splatter guard on top.
Place fondue pot on level table and light the fuel burner, following manufacturer's directions. If mixture becomes too thick, stir in additional warm beer.
Suggested dippers include French bread, tart apples, warm boiled potatoes and cherry tomatoes.
Cornstarch is used as a thickener in cheese fondue to give it a creamy consistency and easier dipping. The beer used should be medium-bodied like an India Pale Ale.