Recipe and Photo by: Better Homes and Gardens
How do you make a Cheddar fondue even better? Mix in light beer and American cheese for depth of flavor and cheesy goodness.
teaspoon instant chicken bouillon granules
shredded American cheese (4 ounces)
shredded sharp cheddar cheese (8 ounces)
Assorted items for dipping (French or Italian bread cubes, breadsticks, broccoli florets, red sweet pepper pieces, soft pretzels, and/or precooked baby sunburst squash)
1. Rub the bottom and sides of a heavy metal fondue pot* with the garlic halves; discard garlic. In fondue pot, combine the beer and bouillon. Bring to boiling over medium-high heat.
2. In a small bowl, stir together cornstarch and the water. Add cornstarch mixture in a steady stream to beer mixture while stirring with a heat-resistant rubber spatula or wooden spoon. Cook and stir until thickened and bubbly. Reduce heat to medium-low. Gradually stir in shredded cheeses, stirring after each addition until cheese melts.
3. Place fondue pot over fondue burner. Serve immediately with desired items for dipping. Spear item with a fondue fork or wooden skewer; dip into cheese mixture, swirling to coat. (Fondue will thicken as it holds over the burner.) Makes 6 to 8 servings.
4. Note: If you want to use a ceramic fondue pot, prepare fondue in a medium saucepan as above through Step 2. Transfer cheese mixture to ceramic pot and continue as directed in step 3.
nutritional info per serving
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