Food Friday--Cheddar Lager Fondue

Fondue.  All three of us adore fondue.  I do not own a fondue pot, but I have a small enameled cast iron pot that holds heat very well, and does an awesome job at keeping the cheese the right consistency.  If you don't have a fondue pot, or a small enameled cast iron pot, a slow cooker would work to keep it warm, too--just get it started in a regular sauce pan and then add to a pre-warmed slow cooker, or just eat it quickly out of the sauce pan.  That would work, too.  :)


Cheddar lager Fondue

1 lb sharp Cheddar cheese, grated (6 cups)
3 tablespoons all-purpose flour
2 teaspoons olive oil
1 teaspoon finely minced garlic
1/2 cup Samuel Adams Lager
6 tablespoons frozen (thawed) apple juice concentrate
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce

In large bowl, toss grated cheese with the flour. Add olive oil to a large-ish sauce pan over medium heat. When hot enough to shimmer, add the garlic and cook 30 seconds until very fragrant. Add lager, apple juice concentrate, ground mustard and Worcestershire sauce. Heat to a simmer (let simmer 3 minutes if you want alcohol to evaporate) and gradually add cheese, constantly stirring until fondue is smooth and the cheese is completely melted. If it's too thick, stir in additional lager, one ounce at a time, until desired consistency.

Serve this with cubed bread, veggies, cubed apples, or your favorite fondue dipping items.  We all really like pumpernickel bread, lightly boiled cauliflower, carrots and broccoli, and just about any kind of apple.  This recipe makes quite a lot, and is one of our favorite fondue recipes.