Sunday, May 19, 2013

Cheddar-Beer Fondue

(or real men eat foudue too!)
Heat 12 oz. Light Beer and 1/2 Tsp. Dijon Mustard, 1 Tsp. Minced Garlic in a medium to large saucepan on low, whisk in 4 Cups of Sharp Cheedar Cheese tossed with 2 Tsp. Cornstarch until melted and smooth. 

We used the Emile Henry FlameTop Cheese Foudue Set to serve Missouri Legacy Free Range Franks (I refer to them as Beef Sausages - fully cooked and always free range), French Bread cubes, and Baby Dutch Yellow Potatoes (pre-boiled and slice the larger ones into two pieces).  Other ideas for this cheese sauce are apple slices and uncooked broccoli.