BEER CHEESE FONDUE
Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread.
Provided by MARNIKINS
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 332 calories, Carbohydrate 6.8 g, Cholesterol 74.5 mg, Fat 23.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 14.7 g, Sodium 504.7 mg, Sugar 0.7 g
BEER CHEESE FONDUE
This thick fondue originated in my kitchen when I didn't have all of the ingredients I needed to make the recipe I initially planned to prepare. Served with bread cubes, it has since become a staple, particularly while we watch football games on television. -Chrystie Wear, Greensboro, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 3 cups.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 261 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 469mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
CHEESE FONDUE
Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
BEER-CHEESE FONDUE
Try out our Beer-Cheese Fondue for a new go-to get-together food. Our Beer-Cheese Fondue is ready to party with beer, cheddar and pretzel roll dippers.
Provided by My Food and Family
Categories Cheese Appetizers
Time 10m
Yield 18 servings
Number Of Ingredients 4
Steps:
- Whisk beer and flour in microwaveable bowl until blended. Microwave on HIGH 1 min.
- Stir in cheese. Microwave 2 min. or until cheese is melted and dip is well blended, stirring after 1 min.
- Serve with bread slices.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BEER CHEESE FONDUE
My family always wants me to make this for them! It's so perfect for the Holidays! I put this out on the table with other appetizers and let everyone dip at their own pace.
Provided by Joanne Fraser
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 238.1, Fat 16.8, SaturatedFat 10.7, Cholesterol 54.6, Sodium 192.5, Carbohydrate 4.5, Fiber 0.1, Sugar 0.6, Protein 15.2
CHEESE FONDUE WITH BEER AND BOURBON
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Provided by Ludo Lefebvre
Categories Bon Appétit Dip Appetizer Cheese Swiss Cheese Vegetarian Bourbon Garlic Beer White Wine Wine
Yield Serves 4
Number Of Ingredients 12
Steps:
- Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
- Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.
BEER & CHEDDAR FONDUE
This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. -Amanda Wentz, Virginia Beach, Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper 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-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.
Nutrition Facts : Calories 221 calories, Fat 16g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 341mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
MELTING POTS BOURBON BACON CHEDDAR FONDUE RECIPE - (3.6/5)
Provided by A_Liebmann
Number Of Ingredients 10
Steps:
- 1. Toss the cheese with the flour in a bowl. 2. Place a metal bowl over a saucepan filled with two inches of water (or use a conventional double boiler). Bring the water to a boil over high heat. 3. Reduce the heat to medium. Pour the beer into the bowl. With a fork, stir in the horseradish, mustard and Worcestershire sauce. Cook for 30 seconds, stirring constantly. 4. Add half the cheese mixture; cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. 5. Pour the bourbon slowly around the edge of the bowl. Pull the cheese mixture away from the edge of the bowl; cook for about 30 seconds or until the alcohol cooks off. Stir the bourbon into the cheese. Fold in the bacon and pepper. 6. Pour into a warm fondue pot and keep warm over low heat. Garnish with scallions. That's it! Then you can enjoy the dish with whatever you choose for dipping. You could use bread, vegetables or even fruit to tickle your friends and family's taste buds.
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- Grate all the cheese coarsely and tip into a bowl. Sprinkle over the cornflour, and toss well so the cheese is covered in the flour.
- Add the garlic and ale to a heavy pan, or fondue pot, over a very low heat and bring to a simmer. Add the cheese, a small handful at a time, only adding another handful when the previous has completely melted, and stirring frequently. If you add too much cheese at once, it may clump into a ball and seize.
- Fish out the garlic clove, and stir in the lemon juice. Don’t allow to boil or the cheese will curdle. Serve straight away on a hotplate, or over a candle, if using a fondue pot.
- Serve with crudités, bread and pickles to balance the richness. If the fondue starts to harden, you can reheat over a low heat, stirring continually to melt everything together again.
CHEESE FONDUE WITH BEER AND BOURBON RECIPE | BON APPéTIT
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5/5 (2)Estimated Reading Time 50 secsServings 4
- Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1½ cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining ½ cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
- Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.
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- Use a double boiler or heatproof bowl and saucepan to heat up this mixture. Pour a few inches of water into the bottom of your double boiler or a saucepan and bring to a boil.
- Combine beer, garlic, dry mustard, and Worcestershire in the top portion of the double boiler or in the heatproof bowl (I use a metal mixing bowl). Place over boiling water on top of the saucepan so it nests or balances in the pan and doesn’t touch the water. Whisk to combine.
- Toss shredded cheese with flour or cornstarch, making sure flour coats all of the shredded cheese.
- When the beer mixture is warm (you will know it’s ready because the liquid will start to bubble), add 1/3 of the cheese and whisk to combine.
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Estimated Reading Time 3 mins
- In a small bowl, make a slurry with the remaining 1/2 cup wine and cornstarch then whisk the slurry into wine and beer
- Reduce heat to medium-low and stir in cheese a handful at a time in a figure-8 motion, melting cheese completely before adding another handful
- Stir whiskey and baking soda together in a bowl and add lemon juice, Worcestershire, add hot sauce to taste
BEER CHEESE FONDUE RECIPE (DELICIOUS & EASY) - CRAFT BEERING
From craftbeering.com
Reviews 71Calories 544 per servingCategory Cooking With Beer
- Add the beer to a cold small pot/deep sauce pan and bring it to low simmer over medium heat. (If you want to flavor with 1/2 tsp of grated garlic or 1 tsp of grated onion and/or any herbs (1/2 to 1 tsp) add them to the beer.)
- After the beer has simmered for a minute or two, add the heavy cream, stir and simmer for another couple of minutes.
- Remove from the heat and fold in the cheese, stirring gently and working in batches. You might need to place the pan back on the warm stove (turned off or very low heat) to help the melting along. Do not overheat it.
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3.2/5 (12)Total Time 35 minsServings 4Calories 243 per serving
- Preheat the oven to 375ºF. In a medium skillet over medium heat, bring the beer to a simmer and cook until the beer is reduced to about ¼ cup.
- Add the cheese. Transfer the skillet to the oven and bake until the cheese is melted (you may need to stir once to encourage even melting), 6 to 8 minutes. Serve with your choice of bread, crackers and assorted vegetables.
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