Aged Cheddar and Pilsner Fondue

By darksideofthespoon • December 10, 2012 • 2 Comments

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Author Notes: Fondue is my family's New Years Eve tradition, and there's nothing that brings people together quite like cheese and beer! Everyone devours this recipe, even the non-beer-lovers. - darksideofthespoon

Food52 Review: This fondue proved to be easy to cook -- and much too easy to eat! The wheat and hops in the Pilsner shine through and compliment the sharp cheese, while the earthy notes of the onions and garlic deepen the flavor. Using corn starch to lightly dust the cheese improved the success of the fondue by ensuring an even melt on each strand, resulting in a smooth and velvety fondue. And her spice amounts were just right -- they enhanced the cheese and pilsner flavors nicely. - FondueVoodoo

Serves 6

Aged Cheddar and Pilsner Fondue

1 pound aged cheddar cheese, shredded (the older the cheese, the better!)
1 tablespoon cornstarch, slightly rounded
2 tablespoons butter
2 cloves of garlic, peeled and minced
1 medium shallot, minced (or a small onion)
big pinches chili powder
big pinches paprika
big pinches cayenne
1.5 teaspoons mustard powder
1 cup pilsner or favorite ale
2 teaspoons worchestershire sauce (or to taste)
Kosher salt and fresh ground pepper to taste

Toss shredded cheddar in cornstarch, chili powder, paprika, cayenne, mustard powder set aside.
Heat butter in frying pan, saute garlic and shallots for 5 minutes, be careful they do not brown or burn.
Add the pilsner and worcestershire sauce - heat until simmering.
Add the cheese, a little at a time until it's all melted and stir to combine.
Pour mixture into your chosen fondue pot and light according to your manufactures instructions.

Dipping Suggestions

2 apples, sliced into wedges
3 spicy sausage links, cut into rounds
1 loaf of day old sourdough, cut into cubes
1 bunch of asparagus, roasted
1 bunch of broccoli, roasted
1 pound potatoes, cut into cubes and roasted
1 head of cauliflower, cut into florettes and roasted
4-5 shallots, quartered and roasted

To keep the apples from oxidizing after cutting them, submerge these into water with a tsp of lemon juice.
Bake or grill your sausage until cooked through, then slice into rounds.
Cut your Potatoes, Broccoli, Cauliflower and Shallots into large pieces. Leave your asparagus whole, or cut in half. Drizzle them with a small amount of oil and rub them with salt and pepper. Roast these at 375F until cooked through but not too soft.
Toast your sourdough cubes, or leave as is. Serve all of the above warm on a platter with fondue forks.