GERMAN CHEDDAR AND BEER FONDUE
Carlene Crnkovich
HOT & HEARTY
ingredients
- 2 1/2 cups shredded sharp cheddar cheese
- 6 ounces shredded Gruyere cheese
- 1 tablespoon flour
- 1 cup German lager beer
- 2 tablespoons Dijon style mustard
- 2 drops hot pepper sauce
- 1 teaspoon Worcestershire sauce
- For serving
- 1 1/2 pounds sliced bratwurst
- 1 package cocktail wieners
- 1 head cauliflower
- 1 cup mini sweet pickles
- 1 cup cocktail onions
- 1 loaf cubed rye bread
directions
- 1
Combine cheeses in a bowl with flour.Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls.Stir constantly, melting the cheese in batches.When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.Transfer fondue to warm fondue pot.
- 2
In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts.Cook, uncovered until all the liquid has evaporated.
- 3
Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue.Complete the dipping selections with dishes of pickles, onions and cubed bread.
notes
Recipe courtesy of Rachael Ray
Source: Carlene Crnkovich
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