Gourmet Cheese Fondue
This recipe was given to me, in the 1980’s, by the famous Melting Pot restaurant. It’s the best cheese fondue I’ve ever had. You can serve this as an appetizer, a snack for a few people or a light meal. It’s really easy to make, fun to eat & cleanup is so easy. You’re going to love it!
Serves: 2 to 4
Ingredients
1 – 12 oz bottle of Moosehead or Heineken beer (see Tip# 1)
3 cups shredded mild or medium cheddar cheese
1 cup shredded Swiss cheese
1/2 cup unbleached all-purpose flour
Loaf of seeded unsliced rye bread (see Tip# 2)
1/2 organic, unpeeled Granny Smith apple per person, wash the skin thoroughly
8 to 12 bite-sized broccoli florets per person (see Tip# 3)
1 tsp ground dry mustard
2 tsp minced fresh garlic (ok to use store bought minced garlic in a jar)
3 shakes of Worcestershire sauce
Fresh ground black pepper, 3 pepper mill turns
Directions
1. In an electric fondue pot set on simmer/low; steam the beer for 12 minutes.
2. While waiting; mix cheddar, Swiss & flour in a bowl till cheese is coated.
3. Also cube up 12 to 15 pieces of bread per person & apple into large bite sized pieces. Put into bowls, along with broccoli.
4. Using a wooden spoon; stir mustard & garlic into the steamed beer.
5. Add floured cheese mix by large handfuls, stirring as you add, till all the cheese is in the pot. Add Worcestershire & pepper. Stir briskly till all the cheese is melted & smooth.
6. Serve immediately with the bowls of bread, apple & broccoli.
Note: leave the fondue pot on the lowest heat while eating, stirring occasionally. Be careful as you get to the bottom of the pot, the cheese can be very hot!
Tips & Suggestions
1. The brands of beer I mentioned in the recipe are the ones I like the most for the flavor they impart once the alcohol is steamed out. You are certainly welcome to try others that you might like. Don’t use dark beer, as it’s usually a bit too strong & overpowers the taste of the cheese.
2. I like to cut my bread up a few hours before serving. That allows it to dry out some, so it’s firmer when you dunk it into the cheese. You’ll only be using part of the loaf, so you can freeze the rest either whole or sliced into what ever quantities you think you might use in the future.
3. For dipping, try using other fruits & vegetables. They should be firm enough to withstand the heat & not get mushy. Some suggestions would be Bartlett pears, kiwi, celery, fennel or carrot. Don’t be afraid to experiment, you might come across something fantastic!
4. Cheese fondue does not “keep” in any fashion, so it needs to be eaten right away. Not to worry though, it’s so delicious there won’t be any left!
5. You can buy an electric fondue pot at your local kitchen store or on Amazon.com. It’s a versatile piece of kitchen equipment for more than fondue. It’s very handy for making other types of cheese sauces. I don’t eat a lot of deep fried foods, but you can use a fondue pot to deep fry small amounts of food in a smaller amount of oil than you would need for a regular deep fryer.
