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Recipe of the week: easy, cheesy, beer-spiked fondue


Who doesn’t love a good throwback recipe, one that’s both comforting and communal? Here’s one that just may have you digging up your old fondue pot.

It is inspired by the work of culinary author Janet Fletcher, whose 2013 book “Cheese & Beer” was recently released in paperback. Fletcher is a cheese expert from Napa whose husband is a winemaker. So why the beer pairings? The author tells the Atlanta Journal Constitution that exploring beer “has been such a fun discovery.” 

Her “amazing” beer journey inspired the pages of her book, which in turn inspired this AJC recipe for a simple beer-cheese fondue. Usually made with dry white wine, the thick, warm dip gets tanginess from sweet mustard and richness from shredded Gruyere cheese. 

It’s a good one to whip up for game night with friends. 

And, by the way, the fondue pot is optional. A saucepan will work just fine. 

Enjoy! 


RECIPE

The following recipe is reprinted from the Atlanta Journal Constitution.


Easy Beer and Cheese Fondue 

“Though it’s most often made with dry white wine, this rich cheese fondue gets a jolt of hearty malt flavor and hop aroma, plus a touch of bitterness from substituting a cup of pilsner-style beer. Choose a lighter lager for less beer flavor.”  – Bob Townsend, for the AJC

Serves 6 

FOR THE FONDUE: 

  • 1 cup pilsner style beer such as Three Taverns Prince of Pilsen 
  • 2 tablespoons sweet mustard 
  • 1 pound Gruyere, shredded 
  • 1 tablespoon cornstarch  

TO SERVE:

  • Soft pretzels
  • Crusty bread
  • Cook sausages
  • Roasted veggies

Or your choice of dippable bite.

  1. In a fondue pot or saucepan, bring beer to a simmer. Add mustard and stir to incorporate. Toss cheese with cornstarch and add by handfuls, stirring until smooth and incorporated. Keep warm over Sterno in fondue pot or other serving or warming pot.  
  2. Serve with fondue forks or wooden skewers, soft pretzels or crusty bread, cooked sausages, and roasted vegetables, such as small potatoes, Brussels sprouts, and asparagus, to dip and devour.  

Nutritional information 

  • Per serving: 338 calories (percent of calories from fat, 68), 23 grams protein, 3 grams carbohydrates, trace fiber, 25 grams fat (14 grams saturated), 83 milligrams cholesterol, 319 milligrams sodium.


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