It’s National Fondue Day and we’re celebrating with this melt-alicious beer-spiked Cheddar fondue. A pinch of cayenne pepper adds kick and a bit of honey rounds out the flavor of this delicious triple cheese fondue.
Samuel Adams Boston Lager & Cheddar Fondue
Recipe by Chef David Burke
15 ounces (1 ½ + 1/3 cups) Samuel Adams Boston Lager
1 clove garlic, chopped
1 pound Gruyère cheese, grated
1 pound Comté, grated (or substitute more Gruyère, cheese if necessary)
2 pounds extra-sharp cheddar cheese, grated
1/2 teaspoon dry powdered mustard
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 teaspoon honey
1 tablespoon cornstarch
1 French baguette, cut into 2-inch cubes
4 tart apples, such as Granny Smith, peeled, cored, and cut into thick wedges
In a large, flame-proof casserole or fondue pot, combine 12 ounces (1 1/2 cups) of Boston Lager with the garlic and bring to a boil over high heat. Reduce the heat to low and cook at a gentle simmer for 10 to 12 minutes or until reduced by half, or about 3/4 cup.
Raise the heat to medium and stir the cheeses into the beer. Cook, stirring with a wooden spoon, or until the cheese mixture is smooth. Add the mustard and cayenne and season to taste with salt and pepper. Add the honey and mix well.
In a small bowl, stir the cornstarch into the remaining 3 ounces (1/3 cup) of beer and when smooth, pour into the fondue. Whisk until the fondue is smooth and thick.
Serve hot with the cubed bread and apple wedges for dipping into the fondue.
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