Best Beer Cheese Fondue Food

BEER CHEESE FONDUE

Steps:

• Rub inside of fondue pot with garlic.
• Discard garlic.
• Do at stovetop-------------------.
• Add beer to fondue pot and heat until boiling.
• Turn down heat.
• Coat grated cheeses with flour and add to pot.
• Heat slowly.
• At the table------------------.
• Turn on your fondue pot element.
• Put your fondue pot into place.
• Place one cube of bread onto the your fondue spear and dip into Cheese mixture.
• If mixture become too thick, thin it with a little beer by pouring it directly into fondue pot.

CHEESY BEER FONDUE

Steps:

• Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes while stirring constantly to make a roux. Add beer and bring to slow boil. Reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, stirring thoroughly. Add cheese 1 cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Turn into fondue pot and serve with cubed Cracked Wheat Beer Bread.
• Preheat oven to 325 degrees F. Follow ingredients on bread mix package substituting beer for the water. Stir chopped thyme into the melted butter, then stir into the bread batter. Pour batter into a loaf pan coated with baking spray. Bake until browned on top and tester inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then cube for fondue. Yield: 1 loaf

BEER CHEESE FONDUE

Steps:

• Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
• Rub cut side of garlic clove around bottom and sides of fondue pot.
• Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
• Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
• Stir hot pepper sauce into cheese mixture.

CHEDDAR-BEER FONDUE

Steps:

• Mix Cheddar cheese and flour together in a bowl.
• Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

BEER AND CHEESE FONDUE

Steps:

• Add the garlic, beer and onion powder to a large saucepan. Heat over medium heat until it starts to simmer around the edges.
• Meanwhile, add the cheese and flour to a medium bowl and toss. Once the beer is simmering, add the cheese a handful at a time, stirring to melt it. Stir in the Worcestershire sauce and mustard. Cook over low heat, stirring and scraping the bottom of the pot, until all the cheese is melted, about 10 minutes.
• Serve warm with sliced apples, pumpernickel or other crusty bread cubes, soft pretzels and tiny heated wieners.

BEER CHEESE FONDUE

Steps:

• Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.
• Toss the Gruyère with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.

THE BEST BEER CHEESE

Steps:

• In food processor, blend cheddar, cream cheese, beer, worcestershire, chili powder, mustard, red pepper, and garlic.
• Blend for 5 minutes, or until creamy.
• Add in parsley, blend 1 more minute.
• Pour into bowl, cover, and chill in refrigerator.
• Cheese will firm.

BEER FONDUE

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add broccoli and cauliflower; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; set aside., In a large bowl, combine the cheeses and flour. In a large saucepan, heat beer and lemon juice over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Add mustard; cook and stir until mixture is thickened and smooth. , Transfer to a fondue pot and keep warm. Serve with bread cubes and reserved vegetables.

BEER CHEESE FONDUE

Steps:

• Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice., Meanwhile, in a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream., Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes.