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
Test Kitchen Notes
WHO: Darksideofthespoon is a former pastry chef living in snowy Canada.
WHAT: A fondue that's ready to party.
HOW: Sauté your shallots and garlic, add Worcestershire sauce and beer, then slowly add in your cheese and spices until it becomes smooth, melty, and bubbling. Dip everything in it.
WHY WE LOVE IT: We love how the beer and spices cut through the cheese's richness, making this fondue wonderfully easy to eat. Sautéing your garlic and shallots before adding the other ingredients gives this a savoriness that many fondues lack -- and tossing the cheese in cornstarch keeps it all lump-free. —The Editors
Aged Cheddar and Pilsner Fondue
aged cheddar cheese, shredded (the older the cheese, the better!)
cornstarch, slightly rounded
1 1/2 teaspoons
cloves of garlic, peeled and minced
medium shallot, minced (or a small onion)
pilsner or favorite ale
Worcestershire sauce (or to taste)
Kosher salt and fresh ground pepper, to taste
Toss shredded cheddar in cornstarch, chili powder, paprika, cayenne, and mustard powder set aside.
Heat butter in frying pan, then sauté 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 manufacturer's instructions.
To keep the apples from oxidizing after cutting them, submerge these into water with a teaspoon 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 375°F 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.