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.
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
FOR THE FONDUE:
Or your choice of dippable bite.