Melting Pot Beer Cheese Fondue Food

MELTING POT SWISS CHEDDAR FONDUE

Steps:

• Mix cheeses with flour.
• Heat beer in fondue pot until steaming.
• Add Worcestershire, garlic, mustard and pepper; mix well.
• Add cheese and stir until melted.
• Use chunks of bread, veggies and apples for dipping in cheese mixture.

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.

CHEESE FONDUE MELTING POT CHEDDAR WITH BEER RECIPE - (3.9/5)

Steps:

• If you are using an electric fondue pot, turn it onto medium; otherwise use a double boiler to heat up this mixture. Place beer, garlic, dry mustard, and Worcestershire sauce in the pot and combine well. Shred or cube the cheeses and toss with flour, coating the cheese well. (The flour will help thicken the sauce.) When the beer mixture is warm, add one-third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth. Cooks notes: If you do not wish to make this with beer, I cannot give you a suggestion for the beer other than a product like O'Doul's or a near-beer with less than 3.2 percent alcohol. The beer flavor really adds a lot to this dish. Please do not serve this dish to people who do not drink alcohol. Alcohol really doesn't fully cook out of the food. The Melting Pot uses vegetable broth in place of beer for those that do not want alcohol. It is just as good as with the beer.

CHEDDAR CHEESE FONDUE (COURTESY OF THE MELTING POT)

Steps:

• start with 4 oz of base (beer, milk or broth).
• add garlic.
• add 3 shakes of mustard powder.
• stir.
• add small amount of cheddar cheese.
• mix thoroughly (using whipping motion until cheese is melted).
• add five turns of pepper grinder.
• add three to four shakes of worcestershire sauce.
• fold in pepper & worcestershire.
• remove mixing fork.

MELTING POT CHEDDAR CHEESE FONDUE

Steps:

• In a saucepan or fondue pot, on medium to medium-high heat, combine beer or beef broth and minced garlic.
• When broth begins to boil, turn heat down to low, and add a small amount of cheddar cheese at a time, melting each handful prior to adding more. Stir continuously until all cheese is incorporated and melted.
• Blend in cornstarch and let simmer for 3-5 minutes until thickened.
• Add cracked pepper and Worcestershire sauce. Stir again and serve hot with your favorite dippers.

MELTING POT CHEDDAR CHEESE FONDUE

Steps:

• Shred the cheeses or slice into small cubes. Coat the cheese with cornstarch.
• Turn on the fondue pot to high heat.
• Place beer, garlic, dry mustard, and Worcestershire in the pot and combine well.
• When the beer mixture is warm, add one-third of the cheese and whisk very well.
• Once the cheese has been incorporated well, continue to whisk in the cheese until it is all incorporated. Whisk until the cheese is smooth.

MELTING POT CHEESE FONDUE

Steps:

• In a double boiler, pour in beer.
• Add garlic and mustard powder. Stir.
• Add cheese, a little bit at a time. Mix, let melt, then add more. Continue until all cheese has been added.
• Add pepper and wostershire sauce. Fold.
• Dip different varieties of bread (white, rye, pumpernickel), cauliflower, carrots, apples, broccoli into cheese fondue and ENJOY!

THE MELTING POT --- WISCONSIN TRIO CHEESE FONDUE

Steps:

• Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Cook for 30 seconds, stirring constantly.
• Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.

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.