Planning a special dinner for that special someone this Thursday? Nothing says “love” like beer and cheese… or maybe that’s just my version.
Chances are you have a fondue pot that’s been lying in wait since the 70s, dying to see the light of day, set him free. This fondue is so easy to throw together, you’ll be sipping martinis and dunking in about 20 minutes.
I used Swiss because it’s relatively inexpensive and the mildness pairs well with beer.
Sifting through some vintage material about fondue I saw several mentions of rubbing the inside of the fondue pot with garlic before adding your dip, so I did, for traditions sake.
If your mix is too thick after all ingredients are in the mix, you can thin it with water, cream, or milk – I added about 1/4 cup of cream to get it a little more dip friendly.
There’s something about the process of eating fondue that reminds me of the process of sitting down and listening to LP-records, I don’t know what it is, but I like it.
Beer Swiss Fondue
4 cups Swiss cheese, finely shredded (I used 1 cup of Jarlsberg block, and 2 packages of Sargento Swiss/Gruyere mix)
2 tablespoons all-purpose flour
2 teaspoons dry mustard powder
1 16-ounce bottle beer (Lager or Amber Ale preferred)
2 large cloves garlic, minced
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce, whichever is your favorite
1 teaspoon nutmeg, freshly grated
salt & pepper, to taste
3 tablespoons chopped fresh chives
bread cubes, sausage, apples, veggies, for dipping
In a large bowl, toss cheese with flour and mustard powder.
In a large saucepan, bring beer and garlic to boil, over medium heat. Reduce heat to medium low and gradually whisk cheese into beer, a handful at a time. Whisk until fully melted.
Add Worcestershire sauce, hot sauce, nutmeg, salt and pepper, whisking well to combine.
If using a fondue pot, transfer to pot over flame, garnish with chives and serve with bread, meat, apples, or veggies.