SPICY BEER CHEESE FONDUE
Super silky and slightly spicy. This Fondue is a great for all ages. Add chopped jalapeño or Serrano for more heat.
Provided by FrackFam5
Categories Cheese
Time 30m
Yield 1 Fondue pot, 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop tomato and place in a sieve to drain out excess juice.
- Place cheese in a big bowl. Toss with cumin and flour.
- Add beer to fondue pot and boil for 2 minutes. Gradually add cheese by handfuls and stir until melted.
- Fold in tomatoes and cilantro.
- Reduce to heat to simmer.
- Serve with Bread, Apples or Corn chips.
Nutrition Facts : Calories 175.1, Fat 12.9, SaturatedFat 8.1, Cholesterol 37.7, Sodium 229.6, Carbohydrate 2.5, Fiber 0.2, Sugar 0.6, Protein 10.8
SMOKED CHEESE AND BEER FONDUE WITH BEER-SIMMERED BRATWURST, GRILLED BACON, MUSHROOMS AND RYE BREAD
Provided by Bobby Flay
Time 1h35m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
- Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
- Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
- Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
- Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
- Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
- Preheat the grill for direct grilling, high heat.
- Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
- Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.
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
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.
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
SPICY CHEESE FONDUE
Make and share this Spicy Cheese Fondue recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 31m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub the inside of a fondue pot or earthenware casserole with the halved garlic; discard or leave pieces in the pot for stronger garlic flavor.
- Pour the wine into the top of a double boiler over simmering water; heat wine to a simmer.
- Add the cheese 1/4 cup at a time to the double boiler, stirring after each addition until all the cheese is melted, stir in cornstarch.
- Add tequila, cilantro and chili powder, stirring until blended.
- Carefully pour cheese mixture into fondue pot.
- Place pot on the table, use bread, tortillas and vegetables for dipping into cheese.
APPETIZER BEER CHEESE FONDUE
Make and share this Appetizer Beer Cheese Fondue recipe from Food.com.
Provided by Mom2Rose
Categories Cheese
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Cut bread into bite-sized pieces.
- Place bread pieces in ungreased 15x10x1-inch baking pan.
- Bake at 350°F for 10 minutes or until lightly toasted, stirring twice.
- Transfer to serving bowl or basket.
- Meanwhile, place cheese in large saucepan.
- Cook over low heat until cheese is melted, stirring occasionally.
- Stir in broccoli, beer, pimientos and dry mustard.
- Cook until hot, stirring occasionally.
- Pour cheese mixture into ceramic fondue pot over low heat.
- Using fondue forks or wooden skewers, dip toasted bread pieces into warm cheese mixture.
Nutrition Facts : Calories 494.5, Fat 15.9, SaturatedFat 8.8, Cholesterol 44.8, Sodium 1538.2, Carbohydrate 66.5, Fiber 4.5, Sugar 5.4, Protein 20.1
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